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Recipes » Main Dish » Vegan Shepherd’s Pie
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Vegan Shepherd’s Pie


Mashed Potatoes


  • 1 cup lentils dry
  • 3 cups vegetable broth or water

Shepherd’s Pie Filling

  • 1 cup carrots chopped, about 2-3 medium carrots
  • 1 cup mushrooms, chopped
  • ½ cup celery chopped, about 1 large or 2 small stalks
  • ½ cup peas fresh or frozen
  • 1 medium onion, chopped
  • 1 tsp garlic salt
  • ½ tsp thyme
  • ½ tsp salt (optional)
  • ¼ tsp black pepper
  • 1 tsp tamari or soy sauce
  • ¼ cup vegetable broth


  • 1. Prepare the Creamy Mashed Potatoes.
  • 2. Cook lentils in 3 cups vegetable broth or water per package directions. Drain and set aside.
  • 3. When the lentils are about 15 minutes from being finished, heat the 1/4 cup vegetable broth in a large skillet over medium heat. Add carrots, mushrooms, celery, peas, onion and spices and saute until tender, about 10-15 minutes.
  • 4. Preheat oven to 400 degrees F.
  • 5. Lightly grease a 9" x 13" glass baking casserole dish.
  • 6. Add the cooked lentils to the skillet with the vegetables and stir to combine. Taste the mixture and add more salt/spices if desired.
  • 7. Transfer the lentil mixture to the prepared baking dish and spread evenly across the bottom.
  • 8. Add the Vegan Mashed Potatoes and spread evenly across the top of the lentil mixture.
  • 9. Bake for approximately 20-30 minutes or until heated through.
  • 10. Serve topped with vegan gravy if desired.

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