The best vegan gluten-free meal prep: Lentil Shepherd’s Pie! Rich, flavor-packed lentil filling topped with comforting mashed potatoes.
Looking for a vegan gluten-free meal prep recipe? You are in the right place!
Gluten is a type of protein, which is naturally found in certain grains. These grains are used to make bread products, imitation meats, and many other consumer products. If you suffer from gluten-related disorders, you have to avoid products that contain gluten. For this recipe, I made sure to avoid all products that contain gluten.
In this post, you will learn how to meal prep Lentil Shepherd’s Pie.
This post is all about Vegan Gluten-Free Meal Prep!
Vegan Gluten-Free Meal Prep:
Shepherd’s Pie is actually a meal that is very easy to make vegan and gluten-free. The traditional meat version can easily be made vegan by replacing the meat with lentils or a meat replacement product. Making the dish gluten-free is also a no-brainer since it traditionally includes no grains or grain products!
About Shepherd’s Pie
I never thought I’d be explaining the origin of Shepherd’s pie. Yet, after a phone call with my Mom who had never heard of the dish, here we are… Shepherd’s pie is a British dish. It is a meat pie traditionally made with ground or diced lamb and topped with a thick layer of mashed potatoes!
In this post, I share my vegan gluten-free meal prep take on Shepherd’s pie.
How To Meal Prep Shepherd’s Pie
Shepherd’s pie makes for the perfect meal prep! Trust me and try it. Start by preparing the bottom or filling of the pie. Do this by sauteing the onion, garlic, carrots, and celery. Turn these into a saucy, umami-packed deliciousness by adding tomato paste, red wine, and later lentils and peas. Once the filling is done, layer it on the bottom of oven-safe meal prep containers!
Top this layer with a thick layer of mashed potatoes!
Bake directly in your meal prep containers, until the top is beautifully browned. Life-changing, I know!
Once the Shepherd’s Pie has cooled down, store it in the fridge for up to 4 days. Shepherd’s pie also makes for great freezer meals. Freeze them for up to 6 months.
Once you are ready to eat your Lentil Shepherd’s Pie, you can reheat it in the oven-safe meal prep container in the microwave or oven. You can even eat from the container.
What Are The Best Oven-Safe Containers For Meal Prep?
For meals that need to be baked in the oven, like these Lentil Shepherd’s Pies, I swear by the LOCK & LOCK Purely Better Glass Food Storage Container with Lid. This borosilicate glass container is both microwave and oven-safe, as well as dishwasher and freezer-friendly. It doesn’t stain and has a luxurious feel to it, making it very enjoyable to eat from. It is so versatile that you can bake your meal, freeze your meal and eat your meal, all from the same bowl!
Lentil Shepherd’s Pie: FAQs
Can I substitute the red wine?
If you are in doubt about whether to add wine to this dish, I’d highly recommend you to give it a try. The wine adds a certain depth that makes the dish super satisfying. However, if you don’t consume alcohol you can just skip it and deglaze the pan with vegetable stock instead!
How long does Lentil Shepherd’s Pie last in the fridge?
I recommend storing this meal in the fridge and consuming it within four days from preparation. This will ensure the ideal nutritional and taste quality. This meal is also a great freezer-friendly option.
What should I serve Shepherd’s Pie with?
I don’t only love meal prepping Shepherd’s Pie, but I also often serve it to guests. In that scenario, I love serving it with a glass of red wine and a side salad!
Lentil Shepherd’s Pie
- 1 tablespoon olive oil
- 1 onion finely diced
- 3 cloves garlic pressed
- 2 carrots finely diced
- 2 ribs celery finely diced
- 2 tablespoon tomato paste
- salt and pepper to taste
- 1/2 cup red wine
- fresh herbs: rosemary, thyme, bay leaf stems removed and roughly chopped, to taste
- 1 1/2 cup dried lentils rinsed
- 4 cups vegetable stock
- 2 cups frozen peas
Mashed Potatoes Topping
- 1.3 kilogram potatoes peeled and chopped in equal-sized pieces
- 3-4 tablespoons plant-based butter
- salt and pepper to taste
- Sauté: Heat the olive oil in a large sauté pan over medium heat. Saute the onion and garlic until lightly browned – 5 minutes. Add the carrots, celery, and fresh herbs until the carrots have slightly softened.1 tablespoon olive oil, 1 onion, 3 cloves garlic, 2 carrots, 2 ribs celery, fresh herbs: rosemary, thyme, bay leaf
- Deglaze: Add tomato paste, salt, and pepper, and stir! Add the red wine and scrape the brown bits off the bottom of the pan.2 tablespoon tomato paste, salt and pepper, 1/2 cup red wine
- Simmer: Add the lentils and stock and bring the filling to a boil. Reduce the heat to a simmer and cover the pan. Cook until tender for 35-40 minutes. Add the frozen peas at the end!1 1/2 cup dried lentils, 4 cups vegetable stock, 2 cups frozen peas
- Make the mashed potatoes and preheat the oven to 220°C: Peel the potatoes. Boil them until fork tender. Drain, mash, and mix in the plant-based butter. Season to taste. You can also make them in the Instant Pot (my fav way to make them!). Also, preheat the oven to 220°C!1.3 kilogram potatoes, 3-4 tablespoons plant-based butter, salt and pepper
- Bake: Transfer the lentil filling to your oven-safe meal prep containers. Distribute evenly. Layer the mashed potatoes on top of the lentil filling! Then, bake for 10-15 minutes until the top is nice and brown. If necessary, turn on the broil setting of your oven for a few minutes.
- Store: Once cooled down, store in the fridge for up to 4 days or in the freezer for up to 6 months.
Did you meal prep this Lentil Shepherd’s Pie Recipe? Don’t forget to let me know! Leave a comment, rate it, and don’t forget to tag @vegan_meal_prep_sunday on Instagram so I can see!
This post was all about Vegan Gluten-Free Meal Prep!
Easy and delicious recipe!
Thank you so much, Gigi!