A new twist on classic shepherd’s pie, this may be the fastest, easiest vegetarian and vegan version ever. It’s healthy comfort food in a hurry.
I love shepherd’s pie. But I hated how long it took to make! No matter how I tried to vary recipes, they always seemed to take about an hour, give or take. So I set out to speed up the process. A LOT. If you’re a fan of quick and easy recipes that taste amazing, this may just be the best vegan shepherd’s pie you’ve ever made.
How do you make vegan lentil shepherd’s pie—fast?
First, there are only seven ingredients. Yay! Second, there’s little chopping here—or even none at all. (And no potato masher, either.) I love this recipe with onion, garlic and fresh herbs (thyme). But you can use dried and make it even faster.
Third, you use frozen hash brown potatoes and mixed veggies (thawed), and canned lentils. Worried it won’t taste as good as fresh? Well don’t—it’s absolutely delicious. Not only do these prepared ingredients this speed things up, this recipe will become your go-to when you’re overdue for a trip to the grocery store. Keep the ingredients on hand, and you can whip this up when your fridge is practically bare.
Ingredients (Only 7!)
- Frozen hash brown potatoes
- Frozen mixed vegetables
- Canned (or cooked) lentils
- Unsweetened plant milk
- Oven-proof, large skillet (or broiler-proof baking dish)
- Blender (or immersion blender, or food processor)
- Large microwave-safe bowl
How to Make the Recipe
- Start with thawed hash brown potatoes and mixed vegetables
- Cook the hash brown potatoes in the microwave
- At the same time, saute the onion, garlic, vegetables, lentils and thyme in an oven-proof skillet
- Blend up a quick potato-plant milk ‘slurry,’ and stir it into the veggies
- Top with hash brown potatoes and broil
Here’s how to do it, with step by step instructions:
(Please make sure to read the full recipe at the bottom of the page!)