Lentil Shepherd’s Pie

Creamy mashed potatoes, vegetables and lentils in gravy makes for a perfect bite of deliciousness. All of the comfort and flavour of a traditional Shepherd’s Pie, but meat-free. This recipe uses lentils to provide the meaty texture and you can still count on the creamy mashed potato topping.
Lentil Shepherd’s Pie
Serves 5
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Cook Time
1 hr
Cook Time
1 hr
  1. 3 medium potatoes, peeled and chopped into large pieces
  2. 1 tbsp olive oil
  3. 1 onion, diced
  4. 1 garlic clove, minced
  5. 1 rib celery, diced
  6. 2 carrots, diced
  7. 4 brown button mushrooms, chopped
  8. 1 cup green lentils
  9. 2 tbsp tomato paste
  10. 1/2 cup red wine
  11. 5 -7 cups vegetable stock
  12. 2 tsp fresh thyme
  13. 2 tbsp tamari
  14. 2 tsp arrowroot flour
  15. 1/4 vegan butter or olive oil
  16. 1/2 cup non-dairy milk
  17. salt and pepper to taste
  1. Cover potatoes with water in a saucepan and bring to a boil, simmer until potatoes are fork soft.
  2. While potatoes are simmering, in a separate pan, saute onion in olive oil until soft (5-7 minutes). Add garlic and other vegetables, cook until soft (15 minutes), add lentils.
  3. Add tomato paste and stir to cook and caramelize paste.
  4. Add wine and stir to deglaze pan. Add stock, thyme, and tamari and bring to a boil.
  5. Reduce heat, cover and simmer for 30-35 minutes until lentils are soft. Monitor and add additional stock if mixture is drying out.
  6. Preheat over to 350 degrees fahrenheit.
  7. While lentil mixture is simmering, make mashed potato topping by draining cooked potatoes, mashing potatoes with non-dairy milk and vegan butter and salt and butter to taste. Put mashed potatoes aside.
  8. Take 1/4 cup of sauce from pot and combine with arrowroot flour, add mixture back to pot and stir to combine. This will thicken the mixture to form more of a gravy.
  9. Place lentil mixture in casserole dish, cover with mashed potato topping and bake for 25 minutes.
  1. All purpose flour can be substituted for arrowroot flour.