Caramelized Onion & Lentil Shepherd’s Pie with Garlic Mashed Potatoes
This protein-packed, stovetop shepherd’s pie swaps traditional meat for hearty lentils and caramelized onions, all topped with creamy garlic mashed potatoes. It’s a quick, comforting meal ready in just 30 minutes—perfect for busy weeknights and high-protein diets.
- 2 cups brown or green lentils, cooked and drained
- 1 large yellow onion, thinly sliced
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 4 cloves garlic cloves, minced
- 2 tbsp olive oil
- 1 cup vegetable broth
- 2 tbsp tomato paste
- 1 tbsp soy sauce or tamari
- 1 tsp dried thyme
- 3 medium russet potatoes, peeled and cubed
- 0.5 cup unsweetened soy milk (or other plant milk)
- 2 tbsp vegan butter
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped (optional)
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Instructions
Place potatoes in a pot, cover with water, and bring to a boil. Cook until tender, about 12 minutes.
⏱️ 12 minutesWhile potatoes cook, heat olive oil in a large skillet over medium heat. Add sliced onion and cook, stirring occasionally, until deeply golden and caramelized, about 8 minutes.
⏱️ 8 minutes 🌡️ mediumAdd diced carrot, celery, and half the minced garlic to the onions. Sauté for 3 minutes until softened.
⏱️ 3 minutes 🌡️ mediumStir in tomato paste, lentils, soy sauce, thyme, salt, pepper, and vegetable broth. Simmer for 5 minutes until slightly thickened.
⏱️ 5 minutes 🌡️ mediumDrain cooked potatoes and mash with warmed soy milk, vegan butter, remaining garlic, and a pinch of salt and pepper until creamy.
⏱️ 3 minutesSpread the lentil mixture evenly in the skillet. Top with mashed potatoes, spreading to cover. Sprinkle with parsley if desired and serve hot.
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Nutrition Information
Per serving. Values are approximate and may vary.
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