Meatless Friday: Vegan Shepherd's Pie Soup

Elizabeth Varga shares a vegan, gluten-free, and dairy-free soup inspired by a cozy favorite. Download our printable recipe card!

If you want everything that's delightful and cozy about shepherd's pie, without a solid hour and a half of work, you need this shepherd's pie soup. The soup is filled with the classic shepherd's pie ingredients: carrots, peas, corn. And, for this vegan version, lentils.

Instead of making separate mashed potatoes for the top, the potatoes go right in the soup for a balanced flavor in every bite!

Vegan Shepherd's Pie Soup

Makes 6 servings

Ingredients:

• 3 Medium Carrots peeled and small diced
• 2 Stalks Celery small diced
• 1 Medium Yellow Onion small diced
• 4 Ounces Cremini Mushrooms small diced
• 4 Cloves Garlic minced
• 1 Pound Russet Potatoes peeled and diced
• ½ Teaspoon Liquid Smoke
• ½ Teaspoon Dried Thyme Leaves
• ½ Teaspoon Dried Rosemary
• ½ Teaspoon Cumin
• ½ Teaspoon Paprika
• ¼ Teaspoon Black Pepper
• Pinch Allspice
• 4 Cups Vegetable Broth
• 1 Cup Non-Dairy Yogurt or Sour Cream (I used Kite Hill's plain unsweetened Greek yogurt; you can also use a creamy milk like oat milk, but it won't be as thick)
• 2 15 Ounce Cans Lentils drained and rinsed
• ½ Cup Frozen Peas
• ½ Cup Frozen Corn

Directions:

1. Heat a large pot over medium heat, add the onion, carrot, celery, mushrooms, and garlic. Cook, stirring often, for 4-6 minutes until the vegetables are starting to soften.
2. Add the potatoes and spices and stir to coat.
3. Add the broth and yogurt. Stir well, then bring to a simmer. Cook for 15 minutes, until the potatoes are tender.
4. Stir in the lentils, peas, and corn. Heat for another 2 minutes until the veggies are warm. Serve.

For nutrition information and ingredient substitutions, visit AtElizabethsTable.com.