Vegan Lentil Shepherd’s Pie with Parsnip and and Potato Mash
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Author Notes: OK, even the easiest of shepherd's pies can feel like an undertaking. To make this delicious, hearty dish a lot more accessible, try cooking the lentils and prepping the vegetables one day in advance. On the day of assembly, mash the potatoes and parsnips early in the day, and sautee the veggies and assemble the pie later on, before dinner. Leftovers can easily be frozen. And I dare you not to eat all of the mashed parsnips and potatoes before you even get to finishing the recipe! - Gena Hamshaw
Serves 6-8
- 2 1/2 pounds (about 4 large) russet potatoes, peeled and quartered
- 6 parsnips, peeled and roughly chopped
- 1 cup almond, soy, rice, or other non-dairy milk
- Sea salt to taste
- Black pepper to taste
- 4 tablespoons olive oil, divided into 2 tbsp and 2 tbsp
- 1 large onion, diced
- 2-3 cloves garlic, minced
- 2 large carrots, diced evenly
- 2 ribs celery, diced evenly
- 6 ounces baby bella, cremini, or button mushrooms, sliced
- 1 1/2 cup brown or green lentils, dry
- 1 cup vegetable broth
- 1 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- Place potatoes and parsnips in a large pot and submerge in cold water (there should be at least 1 inch of water over the vegetables). Salt water well. Bring to a boil and then reduce to a simmer and allow potatoes and parsnips to cook for approximately 25-35 minutes, or until both vegetables are very fork tender. Drain, return the vegetables to the pot, and add 2/3 cup milk, 2 tbsp olive oil, and salt and pepper to taste. Mash well with a potato masher. If you need more milk, add the remaining 1/3 cup. Set the mashed potatoes and parsnips aside.
- While potatoes are cooking, bring 1 1/2 cup lentils and 3 cups water to a boil. Reduce and simmer until lentils have absorbed all liquid, and are soft (about 30 or 35 minutes). Set lentils aside.
- Heat 2 tbsp olive oil in a large saute pan over medium. Add onions and garlic and cook until onions are translucent and golden (10 minutes or so). Add the carrots and celery and cook till both vegetables are tender (another 8 minutes). Add the cremini mushrooms and cook for another 3 minutes before adding the lentils, the rosemary, the thyme, and 1/2 cup vegetable broth. Simmer the mixture, stirring well to incorporate flavors. Add more liquid as needed: you don’t want there to be too much broth or liquid in the bottom of the pan, because you’ll get a runny shepherd’s pie, but you do want it to be quite moist. When everything is warm and well mixed, season to taste with salt and pepper.
- Preheat oven to 350. In a large casserole dish, layer the lentil and veggie mixture. Spread the mashed potatoes delicately and evenly over. Bake for 20 minutes, or until potatoes are browning. Sprinkle with extra rosemary, if desired, and serve.
- This recipe is a Community Pick!
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2 days ago Ceege
I can't wait to try this dish. Since I am the only one in family that is vegan, would it be possible to make the full amount, divide into 6 individual casseroles, freeze and store. I would like to have them available for easy dinners and just have to thaw and bake in oven? Has anyone tried this method?
about 1 month ago Brendon McNabb
Just made this, It was delicious! I didn't have any parsnip, so I use radishes, and it worked of great
about 1 month ago lsgerman
I'm going to give this a try tonight. I have the lentils and potatoes and parsnips cooked as well as the lentils. I'm pretty much a novice at cooking and hope I'm not being to ambitious here. Can you tell me how long you "Simmer the mixture, stirring well to incorporate flavors." for? Also based on the comments below, what type of seasonings should I add for an extra boost?
about 1 month ago Whats4Dinner
I'll be making this a third time this weekend for our vegan friends coming over for dinner. We obviously like it. The only thing I might suggest is offer a weight of parsnips and not quantity. Sometimes at WF, the parsnips are huge and sometimes they're tiny, but always pleasantly fresh. This time I'll have get 2.5 pounds of parsnips, like the potatoes.
3 months ago Ameranco
Out of the park! This was a big hit with my fiance, who loved that it was substantial and had "heft" on account of the lentils, and also that it held itself together well. Didn't miss the meat at all. I made this in two portions of three servings, so we ate it for dinner, I took it for lunch the next day, and the other three-serving dish I made at the same time froze beautifully. This was so good, I'm sure it won't be long before we're pulling out the other half! An instant favorite.
3 months ago Bonnie Egbert
one word.....DELICIOUS!
4 months ago Ruth chiari
for macrobiotic what can I substitute potatoes with?
5 months ago Maggie Savage
Hi Gena! I'm making this for Christmas dinner, using Jerusalem artichokes instead of parsnips! Thanks for more fabulous animal-friendly food. Happy holidays. Xo
6 months ago edna's daughter
I made this for Thanksgiving. It's a good and I would make it again BUT the recipe needs to be tweaked. First, it needs to be generously seasoned. Based on the current recipe, you will have a pretty bland dish. Season the lentil mixture well and season the potato parsnips mash too! I did not make it vegan and used plenty of butter instead of olive oil and half and half instead of non-dairy replacements. Also, the pie really did not brown until I put it under the boiler for about 10 minutes.
6 months ago Christa Rose
Made this last night and used the lentils from Trader Joes that are already prepared - just need to microwave for a few minutes and then I added them to the saute pan as directed by recipe. Worked out great and saved time and an extra pan! Next time, I think I am going to flavor the mashed potatoes with lots more seasonings. Delish!
6 months ago Veganette
I made this yesterday, and it's absolutely delicious. I used red lentils, as that's what I had on hand, and I think they worked well.
7 months ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Made this tonight. Brightened up the lentils a bit with a couple teaspoons of tomato paste and a generous splash of red wine vinegar. Delicious!! Really like the rosemary with the parsnips. ;o)
7 months ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Can't wait to try this one! Love it. ;o)
7 months ago darksideofthespoon
We're not vegan (anymore), so I used cream for the whipped parsnip topping. We're having this for dinner, so the topping is the only part I've completed. You're right though, I can't stop eating it for the life of me.
7 months ago Knulu
Can I prepare and assemble the pie the night before and cook the pie the next day?
7 months ago Gena Hamshaw
Definitely!
7 months ago ATG117
looks superb!
7 months ago MaryWynn
What volume of cooked beans do you need? I like to make a big pot of beans each week to use in various things. Thoughts on bean substitutions? I eat a lot of chickpeas and navy beans...
7 months ago Gena Hamshaw
Hi Mary!
I think any smaller bean would do (kidney might get too mushy, same with cannellini). I'd try navy beans, aduki, or chickpeas. 3 cups cooked.
7 months ago darksideofthespoon
This is going to be on the menu very soon!