Lentil & Rice Shepherd’s Pie | GF

Lentil & Rice Shepherd’s Pie | GF

Vegan shepherd’s pie with green lentils and brown rice. This is a gluten free dish that can be enjoyed anytime of the year.

Vegan Shepherd’s Pie

Shepherd’s pie is traditionally made with ground red meat, which I replaced by a mix of lentils and brown rice. It is topped with mashed potatoes, and sometimes cheese.

I used green lentils, but you can use any type. Remember that cooking time may differ depending on the variety.

For the mashed potatoes, I used Russet potatoes that I peeled and boiled in water until cooked. Then, I mashed them in my stand mixer with the paddle attachment, and added some cooking water (or plant-based milk if you prefer) to loosen it up. Once I’ve reached the right consistency, I added the nutritional yeast, and seasoned with salt and pepper.

You can also replace half of the potatoes with yam, carrot, broccoli, etc, for a lighter version of the dish.

Vegan parmesan brings a nice salty, cheesy taste to the dish, and is very easy and fast to make as long as you have a food processor or a stand blender. I used Nora Cooks’ Recipe, which is a blend of nuts or seeds, nutritional yeast, and salt.

I sprinkled the vegan parmesan on top of the puree, before broiling for a couple of minutes.

Vegan shepherd's pie on a plate, and in an oven dish

How to store and reheat a shepherd’s pie

Vegan shepherd’s pie can be kept in the fridge for up to five days, and in the freezer for up to three months.

I like to reheat it in the oven, covered with aluminum foil, for 30 minutes at 350°F / 180°C (50 minutes if frozen). If you warm it up in the microwave oven, cover with plastic wrap, and poke a few holes with a fork.

What to eat with a shepherd’s pie

It doesn’t matter the season, I always like to eat my shepherd’s pie with something light and refreshing, like a salad: tomato, corn and cucumber during summer ; cabbage, beets, or leek during winter.

More vegan and gluten free main courses

Italian Polenta Tart

Millet Bowl with Butternut Squash and Dried Cranberries

Quinoa Patties with Mushrooms and Sun-dried Tomatoes

Burrito Bowl

Plant-based shepherd's pie

Lentil & Rice Shepherd’s Pie

Vegan shepherd’s pie with green lentils and brown rice.
This is a gluten free dish that can be enjoyed anytime of the year.
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Main Course
Cuisine English
Servings 5 people
Calories 366 kcal

Equipment

  • Stand or hand blender
  • Baking dish

Ingredients
  

  • ½ cup dry green lentils
  • ½ cup brown rice
  • 1 tsp olive oil
  • ¼ yellow onion
  • 1 tbsp white table wine
  • 1 garlic clove
  • 1 small carrot
  • 1 celery stick
  • 5 thyme stems with leaves
  • 2 tsp tomato paste
  • salt
  • pepper
  • 2-3 medium potatoes
  • 2 tsp nutritional yeast
  • 2 tbsp vegan parmesan – see notes

Instructions
 

  • Rinse the rice, and bring it to a boil with 1 ¼ cups of water. Cover, reduce heat to low, and simmer for 35 to 40 minutes (until water is absorbed).
  • Peel the potatoes and cut them in half. Put in a pot, cover with water, and bring to a boil. Reduce heat to medium, and cook for about 30 minutes, until potatoes are easily pierced with a knife.
    Don't drain the potatoes as we'll use some of the water to make the mash potato.
  • Peel and dice the onion, garlic, celery, and carrot ; rinse the lentils.
  • In a pot, heat up the olive oil on medium heat, and saute the onion for a few minutes.
    De-glaze with the wine, and add the garlic and the celery. Cook for a couple more minutes.
    Add the carrot, thyme, lentils, and cover with water. Bring to a boil, and simmer with a lid on for about 30 minutes, until lentils are cooked.
    Drain and remove the thyme stems.
  • Preheat the oven to 400°F – 200°C.
  • When the rice and the lentils are cooked, mix them together in a bowl. Blend half of it with a stand or hand blender.
    Put everything back together into the bowl, add the tomato paste, ½ teaspoon of salt, and a pinch of pepper.
  • Mash the potatoes with a fork, or in the bowl of your stand mixer with the paddle attachment, and add some cooking water to loosen it up (or plant-based milk if you prefer).
  • Grease your baking dish, spread the rice and lentil mixture evenly on the bottom, and the mashed potatoes on top. Draw lines with a fork.
  • Bake for 20 minutes at 400°F – 200°C.
    Sprinkle with vegan parmesan, and broil for a couple more minutes.

Notes

  • I used green lentils, but you can use any type. Remember that cooking time may differ depending on the variety.
  • For the mash, I used Russet potatoes. You can also replace half of the potatoes with yam, carrots, broccoli, etc, for a lighter version of the dish.
  • Vegan parmesan brings a nice salty, cheesy taste to the dish, and is very easy and fast to make as long as you have a food processor or a stand blender. I used Nora Cooks’ Recipe, which is a blend of nuts or seeds, nutritional yeast, and salt.
  • Vegan shepherd’s pie can be kept in the fridge for up to five days, and in the freezer for up to 3 months.
    Reheat it in the oven, covered with aluminum foil, for 30 minutes at 350°F / 180°C (50 minutes if frozen).
    If you warm it up in the microwave oven, cover with plastic wrap, and poke a few holes with a fork.
  • Calories are per one serving (total calories for this recipe: 1829).
Keyword mashed potatoes, shepherd’s pie

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