I had a dear friend who would bring Shepherds Pie to work for his lunch every night.
Sadly my friend has long passed away, but the memory of him and his big tub of Shepherds Pie remains. 🙁
Of course he made his with ground beef - which us Brand New Vegan's no longer eat…..right? Same goes for those soy based meat crumbles you now see in the supermarket. Not the healthiest option. Just say no to processed!
No, THIS Vegan Shepherds Pie uses lentils and mushrooms in the filling, and is every bit as good, and healthy!
It's also an adaptation of this recipe from Minimalist Baker, so hats off to them for an awesome recipe!
Thanks to the invention of frozen veggies, this recipe is a snap. Simply get one of those 10oz packages of peas, corn, and carrots from the frozen section and you're good to go.
I used peas and carrots, but only because my wife hates corn. She's from the Northwest, I'm from the Midwest. Go figure.
I also took the liberty of adding a single sweet potato in with the other gold potatoes. Not only does it add a nice bit of color to the topping, it also adds a nice touch of sweetness, not to mention a ton of nutrients.
Did i mention the lentils? If you're new to the legume world, these are literally a vegan superfood. Lentil's are packed full of fiber, iron and protein. (9 grams per ½ cup).
I personally loved this dish, even know my wife wasn't too crazy about it. (She hates peas too). It uses so few ingredients, and literally takes less than an hour to cook. No fancy, hard to pronounce ingredients. Just whole, plant-based, grocery store type foods.
I hope you give it a try. To an old Midwesterner like me, it's the perfect comfort food.Print
Vegan Shepherds Pie
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8 1x
- Category: Main
- Cuisine: American
Comfort food! This Vegan Shepherds Pie uses lentils and mushrooms in the filling, and is is every bit as good, and healthy as the original.
- 4 med Yukon Gold Potatoes
- 1 med Sweet Potato
- ¼ cup Unsweetened Almond Milk
- 1 med Onion ((diced))
- 2 cloves Garlic ((minced))
- 8 oz Mushrooms ((diced))
- 4 ⅓ cups Low Sodium Veg Broth ((divided))
- 1 ½ cups Dried Lentils ( )
- 1 tsp Italian Seasoning
- ¼ tsp Rubbed Sage
- 1 Tbs Soy Sauce ((low sodium))
- 1 Tbs Ketchup
- 1 Tbs Nutritional Yeast
- 1 pck Frozen Vegetables ((10oz))
- Peel all potatoes, cut in half, and add to pot
- Add just enough water to cover and bring to boil
- Boil potatoes 15-20 minutes or until soft
- Drain, add back to pot, and add almond milk
- Mash with potato smasher until smooth
- Salt and pepper to taste
- Set potatoes aside
- Chop onion, garlic, and mushrooms
- Saute in large stew pot using ⅓ cup broth until they just start to brown
- Add remainder of veggie broth and lentils
- Add remainder of seasonings and cook for 35-40 minutes
- Add the frozen veggies during the last 10 min of cooking
- Pour filling into a 9x13" casserole dish
- Top with potatoes and smooth to completely cover
- Bake at 425 for 10 minutes or until potatoes start to brown
- Season with salt, pepper, and paprika
I am so glad I found your website. So far I have made your cornbread, baked french fries and baked onion rings. The recipes have been great. I am making your marinara sauce for dinner tonight and hope to try the shepherds pie soon. I also need to make Jeff Novicks bean burgers. I attended the McDougall program in 2012 so being vegan is not new to me but it's always nice to get encouragement and new recipes from fellow vegans. Thanks.
You're so welcome Peggy! We're glad you found us too!
Ok...we like this! I made some changes...no ketchup or nooch...used tomato paste and added salt...the filling got a sprinkle of white corn meal to firm it up...and I only used basil instead of Italian seasoning because oregano gives me heartburn sometimes. I put corn in mine. Very tasty!
Love this recipe, but just am not a fan of lentils in shepherd's pie, SO I would use your mushrooms in gravy recipe with mixed veggies as the bottom part of this. As a matter of fact, I just might make it tomorrow night!
Has anyone tried this and compared it to Isa's Shepherd's Pie? Any thoughts on which recipe is better? My son wants me to make shepherd's pie for him for his birthday, so I want to turn his head this-a-way.... 🙂
I made this tonight and we absolutely loved it. Thank you for sharing. I will definitely make this again & again!
I made this yesterday for a potluck---so, so good. I used a 16 oz package of mixed veggies (peas, corn, green beans, carrots). I love the sweet potato mixed in with the white. Nice color.
Thank you for all you do on your blog. I have tried a few recipes, and I enjoy them a lot. One of the things that would help so much is if you gave a bit more detail in the ingredient/instruction area for idiots like me. It seems like I always go wrong somewhere along the way. For instance, I used cooked lentils instead of dry lentils. I figured that out after I put the veggie stock in the pot and pre-cooked lentils. Oh, well. I am sure that the recipe will turn out either way.
This is a great base for improv! Instead of one whole onion, I used half of an onion, one leek, and a shallot. Mmmmmm! Also, to thicken it a bit, along with lentils and shrooms, I used 1/3 cup of TVP. So good, and pretty too! I have been vegan for 6 years. Great blog, Chuck!
This was delicious and so simple to make. I had leftover mashed potatoes from the night before so this came together quickly. Only thing I did differently was add an additional bag of mixed veggies. This will definitely be on the keep list. Thank you for a great recipe.
I made this 2 days ago to take to a pot luck. I was surprised at how many people ate this even though it was labeled vegan. I got requests for the recipe and many compliments. Of course, I gave you the credit.