ST-PATRICK’S DAY VEGAN GUINNESS AND LENTIL SHEPHERD’S PIE

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You’re in luck today because this is the perfect Irish pairing just in time for upcoming St-Patrick’s Day celebrations! This vegan Guinness and Lentil Shepherd’s pie is packed with rich flavors; featuring Guinness Stout, fresh herbs, lentils, carrots, peas, and topped with buttery mashed potatoes. Over and above that, this recipe rivals even the meatiest Shepherd’s pie dishes out there. Pour out a pint, and serve up a big helping of this hearty dish.

Peeled and halved yukon gold potatoes resting on a cutting board to be cooked momentarily
A bowl containing chopped rosemary, thyme, garlic, and rinsed lentils.

Guinness Irish Stout

Guinness Irish Stout, if you’re not familiar with it (which would be hard to believe), has a malty sweetness and slight hoppy bitterness. The flavor profile of the beer features sweet notes of coffee, and chocolate. The palate is velvety, smooth, creamy and balanced.

We use Guinness Stout for this Irish inspired dish because of the rich history associated with the beer. Guinness is an internationally recognized brand that acts as a symbol of Ireland and St-Patrick’s day. This is due to their success as it is brewed in over 50 countries, and available in around 120 countries worldwide. The success and history of the brand can be traced all the way back to 1759 at the brewery of Arthur Guinness at St. James’s Gate, Dublin, Ireland. Now that is a reason to celebrate.

Front and focal image of a can of Guinness Stout beer. The can is being opened.
Guinness stout being poured into a heavy cast iron pan. The beer is flowing out of the can onto fried onions, carrots, lentils, and garlic.

VEGAN GUINNESS AND LENTIL SHEPHERD’S PIE

This beautiful dish is comprised of a rich gravy, luscious mashed potato topping, fresh vegetables and plant based protein.

The Gravy

This dish is far from boring, it truly has some impressively deep flavors! Developed by integrating: grainy Dijon mustard, soy sauce, fresh thyme, fresh rosemary and of course the Irish Guinness Stout.

The umami flavor from the soy sauce pairs very well with the tangy and strong flavor of the Dijon mustard. Those both compliment the sweet, chocolatey characters of the Guinness. This flavor packed base is thickened by cornstarch, creating a luscious gravy.

The Potato

Another major component of this dish is the fluffy mashed potato topping. I chose to make this dish featuring non-traditional Yukon Gold potatoes, rather than a russet potato for mashing.

For those of you that don’t know, Yukon Gold potatoes were bred and developed right here in Canada, more specifically at the University of Guelph in Ontario. I’m a bit of a food history nerd, so this information is super interesting to me. Yukon Golds are a cross between a North American white potato, and a South American yellow-fleshed potato.

A heavy cast iron pan, filled with lentil and vegetable gravy, topped with fluffy mashed potatoes. Waiting to be baked in the oven for our Guinness and Lentil Shepherd's pie

This has given them their golden buttery flavor, and creamy characteristics. They are considered to be a medium-starch potato, whereas a Russet is a high-starch potato, so if you prefer a starchier potato, swap them out.

All of this to say that they are my winner. Aside from their great buttery flavor and texture, they tend to not absorb as much water as many other potato varieties do during the cooking process. This reduces the risk of them becoming gummy, or water-logged, and makes them perfect to top a pie!

@thymetoprosper

🍀Vegan Guinness and Lentil Pie 🍀Plant-forward, hearty, delicious! Link on my IG#fyp #veganrecipe #saintpatricksday #stpatricksday #lentilpie #plantforward #foodblog #foodporn #luckoftheirish #shepherdspie #hozier

♬ The Parting Glass – Live from the Late Late Show – Hozier
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5 from 3 votes

St-Patrick’s Day Vegan Guinness and Lentil Shepherd’s Pie

Course: Main Course
Cuisine: American, Irish, Irish American, Vegan
Keyword: lentils, Shepherd’s Pie, vegan
Servings: 6 servings

Ingredients

Lentil Filling

  • 2 tablespoons olive oil
  • 2 onions diced
  • 2 carrots diced
  • 1 heaping tablespoon Dijon mustard
  • 2 tablespoons Soy Sauce
  • 2 tablespoons fresh thyme chopped
  • 2 tablespoons fresh rosemary chopped
  • 1 cup green peas can be frozen or fresh
  • 5 cloves garlic minced finely
  • 1 19 oz can of prepared brown lentils rinsed
  • 350 ml Guinness Irish Dry Stout
  • 1 tablespoon Kosher salt

Cornstarch Slurry

  • 2 tablespoons cornstarch
  • 50 ml Guinness Irish Dry Stout

Potato Topping

  • 6 large yellow potatoes peeled
  • ¼ cup vegan butter I use Miyoko's
  • 1 cup cashew milk
  • Freshly cracked black pepper
  • 1 tablespoon Kosher salt

Instructions

  • 1. Preheat the oven to 350°F (180°C).
  • 2. Heat the cooking oil in a large frying pan on medium. Add the onions, and carrots. Sauté until softened, about 5-7 minutes. Add the lentils, soy sauce, garlic, Dijon, thyme and rosemary, and sauté until fragrant. Deglaze and scrape the bottom of the pan with the Guinness. Add the peas.
  • 3. Bring to a boil, reduce the heat and add the cornstarch slurry to make a thick gravy in the pan. Adjust seasoning by adding salt, and pepper to your liking. Set aside.
  • 4. Add the potatoes to a medium stock pot with heavily salted cold water. Bring to a boil, and reduce to a simmer, cooking until fork tender, around 10-15 minutes. Drain the potatoes, add the butter, milk, and seasonings, and mash.
  • 5. Top the lentil mixture with the finished mash potatoes, and smooth over the top. Place the pan into the oven for about 35 minutes, or until the top is sufficiently browned.
  • 6. Serve with a side salad with a citrusy vinaigrette or eat a large serving on its own.

Notes

Yukon gold potatoes are used in this recipe because of this golden buttery flavor and their rich and creamy characteristics. If you prefer a fluffier, starchier potato, swap the Yukon golds for a Russet. 
Frozen peas are used for this recipe, but they can easily be interchanged with fresh or canned alternatives. Adding the peas a bit later in the cooking process is to avoid them from getting mushy or being crushed during the stirring or mixing of the ingredients.

5 Comments

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      5 stars
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      Breanne x

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