Vegan Shepherd’s Pie sounds comforting, hearty, and delicious when the weather is cold outside. And trust me, you’ll love this Argentine recipe! This differs slightly from the English or Irish version since it includes some ingredients influenced by Spanish gastronomy (common in Argentine cuisine).
Several countries have their version of this pie, and I think they all are wonderful. However, particularly for me, this version brings me nostalgia and good memories of sharing this meal with my family and loved ones in Argentina. It’s a popular dish mostly during wintertime, but you can also find it year-round.
This Argentine version is based on my family’s recipe. Still, I changed some ingredients since they were not vegan, particularly in the pie filling. However, the taste and the texture remain intact, and it’s so flavorful, as I remember it.
HOW TO PREPARE THIS VEGAN SHEPHERD’S PIE
A Shepherd’s Pie is always a good idea during the holiday season and cold weather. It’s filling, cozy, hearty, and so delicious!
And beyond being so tasty and flavorful, this recipe is also Oil-free, Gluten-Free, Soy-Free, Nut-free, and full of wholesome ingredients. Given that, it’s ideal for sharing with family and friends, even with those not following a plant-based diet. It’s great for gatherings or potlucks.
INGREDIENTS NOTES
Lentil-Mushroom Filling
- Brown lentils and mushrooms: for the “meaty” filling of the pie.
- Vegetable broth: we’re using it for cooking the lentils (plus 1 cup of water and bay leaves), sauteing the onion, and adding flavor to the preparation.
- For the characteristic flavor of this Argentinian recipe, we will use tomato paste, paprika, ground cumin, coconut aminos, and green olives.
Mashed Potato Topping
- Yukon Gold Potatoes: I love this variety, but feel free to use any type.
- Plant-based milk: any unsweetened variety will work. And if you don’t want to use milk, you can also make the mashed potatoes creamier by utilizing the pot’s water where you cook the potatoes.
- Nutmeg and salt and pepper to taste.
DIRECTIONS WITH PICTURES
To prepare these tasty Vegan Shepherd’s Pie, peel and cut the potatoes in quarters, and add them into a large pot with water and salt. Simmer the potatoes until tender.
Cook the lentils in a medium saucepan or pot, cover them with vegetable broth and water, add salt and bay leaves; cook for about 15 to 20 minutes.
In the meantime, preheat the oven to 425°F (220 °C) and prepare a 2-quart baking dish.
While the potatoes and lentils are cooking, sauté the onions with ¼ cup of vegetable broth on a skillet or pot, and add the mushrooms; cook for about 7 min.
Drain and add the lentils to the onion/mushroom mixture when the lentils are ready. Then add tomato paste, paprika, cumin, coconut aminos, salt, and pepper. Stir to combine, remove from the heat, and add the olives.
Prepare the mashed potatoes.
Now it’s time to prepare the pie. Transfer the lentils and mushrooms, filling an even layer across the dish. Finally, carefully top with the mashed potatoes. Spread gently and smooth down.
Bake the Shepherd’s Pie until the top is lightly golden brown.
Let it cool a little, serve, and enjoy!
Read the recipe card below for detailed ingredients, measurements, steps, and notes.
What you’ll love about this recipe? Well, it’s:
- Simple and easy!
- Comforting.
- Full of wholesome ingredients.
- Hearty.
- Savory and delicious.
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PRINTABLE RECIPE AND INSTRUCTIONS
VEGAN SHEPHERD’S PIE, ARGENTINE RECIPE
Equipment
- Saucepan
- Skillet
- Baking dish
Ingredients
Lentil-Mushroom Filling
- 1 cup dried brown lentils (200 g.)
- 2 ¼ cups vegetable broth I used a Low Sodium one.
- 1 cup water
- 2 bay leaves
- 1 yellow onion Large, diced.
- 2 cups mushrooms Diced.
- 2 tbsp tomato paste
- 1 tbsp paprika
- 1 tbsp ground cumin
- 1 tbsp coconut aminos
- ¼ cup green olives Chopped.
Mashed Potato Topping
- 2 lb. yukon gold potatoes (32 oz. or 907 gr.)
- ½ cup plant-based milk Unsweetened.
- 1/4 teaspoon grated nutmeg
Others:
- Salt and pepper to taste For both, filling and topping.
Instructions
- Wash and peel the potatoes, and cut them into quarters. Add them into a large pot, and cover with water. Add some salt, cover with a lid and bring to a low boil. Cook the potatoes until tender but still firm, about 15 to 20 minutes; drain.
- While the potatoes are cooking, rinse the lentils, and drain well. Transfer them into a medium-size pot or saucepan; add 2 cups of vegetable broth, 1 cup of water, a pinch of salt, and bay leaves. Bring to a low boil, cover with a lid, reduce heat and simmer until they are tender (typically 15-20 minutes).
- In the meantime, preheat the oven to 425°F (220°C). And prepare a 2-quart baking dish (9 x 13-inch casserole also works).
- In a large non-stick pan or pot, heat ¼ cup of vegetable broth and sauté the onion. Add the mushrooms, and cook them with the onion for about 7 minutes. Drain the lentils, and add them to the preparation. Add the tomato paste, paprika, cumin, coconut aminos, salt, and pepper to taste, and mix well. Remove from the heat, add the olives and stir to combine. Reserve.
- Drain the potatoes using a colander. Return them to the pot, and mash them with a potato masher. Add salt, pepper, nutmeg, and plant-based milk, and stir until smooth.
- Add the lentils and mushrooms into the baking dish, filling an even layer. Finally, carefully top with the mashed potatoes. Spread gently, and smooth down.
- Bake the shepherd’s pie for 25 minutes, and then broil it for about 5 minutes (watching it all the time, so it doesn’t burn), or until the top is lightly golden brown and the dish bubbles.
- Remove from the oven, let it cool a little (it’ll thicken as it cools), and enjoy!
Notes
- Store in an air-tight container in the fridge for up to five days. Reheat with a microwave.
- You can freeze it up and store it for up to 3 months.
WAYS TO ENJOY THIS VEGAN SHEPHERD’S PIE
Serve it warm with your favorite garnish. You can use fresh parsley or thyme.
This pie will work great with salads as a side dish.
And if you’re hungry for more comforting meals like this one for the holiday season or any special occasion, try these recipes:
DID YOU MAKE THIS VEGAN SHEPHERD’S PIE?
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Great content! Keep up the good work!
Thanks!