Ingredients
Lentil Base
2 containers plant-strong spiced lentils (pre-cooked or packaged)
Mashed Potato Topping
6 medium Yukon Gold potatoes, unpeeled
2 or more garlic cloves, minced or smashed
6 Tbsp nutritional yeast (about 1 Tbsp per potato)
Unsweetened nondairy milk, as needed for consistency (about ½–1 cup)
1 tsp dried rosemary (or 2 tsp fresh, finely chopped)
Freshly ground black pepper, to taste
Salt, to taste (optional)
Topping
¼ cup minced onion
1–2 tsp red chili flakes (adjust to taste)
Instructions
Prepare the Lentil Base
Pour the spiced lentils into an oven-safe baking dish or casserole dish (about 9×9 inches).
Spread evenly and set aside while preparing the potatoes.
Boil the Potatoes
Scrub the Yukon Gold potatoes and cut into chunks (keeping the skins on).
Place in a large pot, cover with water, and bring to a boil.
Add the garlic cloves to the pot.
Cook for 15–20 minutes, or until the potatoes are fork-tender.
Drain well.
Mash and Season the Potatoes
Mash the hot potatoes and garlic together until smooth and creamy.
Add nutritional yeast, rosemary, and pepper.
Pour in nondairy milk a little at a time until desired consistency is reached — thick but spreadable.
Adjust seasoning to taste.
Assemble the Pie
Spoon the mashed potatoes over the lentil layer.
Spread evenly with a spatula, sealing the edges.
Sprinkle minced onion and red chili flakes over the top.
Bake
Preheat oven to 400°F (200°C).
Bake uncovered for 20–25 minutes, or until the top is lightly golden and slightly crisp around the edges.
For extra browning, broil for 2–3 minutes at the end (optional).
Serve
Let the shepherd’s pie rest for 5–10 minutes before serving.
Garnish with a sprinkle of fresh herbs or more chili flakes if desired.
Tips & Variations
Add veggies: Mix in sautéed mushrooms, peas, or carrots with the lentils for extra texture.
Make ahead: Assemble up to a day in advance, refrigerate, and bake when ready to serve.