Smoky Vegan Shepherd's Pie with Garlic Mashed Potato Crust

This vegan shepherd's pie takes everything you love about the classic comfort food and rebuilds it from the ground up with plants. A deeply savory base of brown lentils and chopped mushrooms simmers low and slow with carrots, celery, and smoked paprika in a red wine and vegetable stock gravy, building layers of umami that rival any meat-based filling. A splash of tamari and a spoonful of tomato paste round out the richness, while fresh thyme and rosemary bring that old-school, slow-cooked aroma to the kitchen. Crowning the filling is a cloud of garlic mashed potatoes, made silky with olive oil and unsweetened plant milk instead of butter and cream. Swirled across the top with a fork and run under the broiler, the peaks turn golden and slightly crisp while the inside stays pillowy soft. The result is a bubbling, deep-dish casserole that's hearty enough for the coldest night, completely plant-based, and packed with fiber, iron, and plant protein from the lentils and legumes. Make it ahead and reheat for an easy weeknight dinner, or serve it straight from the oven at a holiday table — either way, this is the kind of dish that disappears fast and leaves everyone asking for the recipe.

Ingredients

• 1.4 kgrusset potatoes, peeled and cut into chunks
• 6 clovesgarlic cloves, divided, minced
• 120 mlUnsweetened plant milk, warmed
• 5 tbspolive oil, divided
• 1 largeyellow onion, diced
• 2 mediumcarrots, peeled and diced
• 2celery stalks, diced
• 400 gcremini mushrooms, finely chopped
• 400 gCooked brown lentils, or one 400g can, drained and rinsed
• 2 tbsptomato paste
• 1.5 tspsmoked paprika
• 180 mlred wine, dry
• 500 mlvegetable stock
• 2 tbspTamari, or soy sauce
• 1 tbspfresh thyme, leaves, chopped
• 1 tspfresh rosemary, finely chopped
• 150 gfrozen peas
• 1 tbspcornstarch, mixed with 2 tbsp water
• salt, to taste
• black pepper, to taste

Method

1. Place the potato chunks in a large pot, cover with cold salted water, and bring to a boil. Cook until fork-tender, about 15-18 minutes. 18:00
2. Drain the potatoes well in a colander and return them to the pot. Add half the minced garlic, the warmed plant milk, and 3 tablespoons olive oil. Mash until smooth and creamy, then season with salt and pepper.
3. Meanwhile, preheat the oven to 220°C (425°F). Finely dice the onion, carrots, and celery, mince the remaining garlic, and finely chop the mushrooms.
4. Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the onion, carrots, and celery, and saute until softened, about 7 minutes. 7:00
5. Stir in the remaining garlic and mushrooms, and cook until the mushrooms release their liquid and it evaporates, about 6-8 minutes. 7:00
6. Stir in the tomato paste and smoked paprika, and cook for 1 minute until fragrant. 1:00
7. Pour in the red wine, scraping up any browned bits from the bottom of the pan, and let it simmer until reduced by half, about 3 minutes. 3:00
8. Add the vegetable stock, tamari, thyme, and rosemary, along with the cooked lentils. Bring to a simmer and cook uncovered for 10 minutes to let the flavors meld and the sauce thicken slightly. 10:00
9. Stir the cornstarch slurry into the filling and cook for 1-2 minutes until thickened. Stir in the frozen peas, then season with salt and pepper to taste. 2:00
10. Transfer the lentil and mushroom filling to the deep baking dish and spread it into an even layer.
11. Dollop the garlic mashed potatoes over the filling and spread to cover completely, swirling the surface decoratively with the back of a spoon or fork.
12. Bake in the preheated oven for 20 minutes until the filling is bubbling around the edges. 20:00
13. Switch the oven to broil and broil for 3-5 minutes, watching closely, until the potato peaks are golden brown. Let rest for 10 minutes before serving. 4:00