Lentil Shepherd’s Pie (Vegan & Gluten-Free)

I always love a challenge to create classic comfort food into vegan dishes! Last week, a request came in to make this hearty winter favorite. So I did just that.

Topped with fluffy mashed potatoes, this week’s recipe is packed with a nutritional punch! Instead of using the traditionally called for ground beef, I opted for lentils. High in protein, lentil is a hassle-free compliment to this shepherd’s pie!



For the filling

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 cups uncooked brown or green lentils, rinsed and drained
  • 4 cups vegetable stock
  • 2 teaspoon dried thyme
  • 16oz portabella mushrooms, sliced
  • 1 10-ounce bag frozen mixed veggies (i.e. peas, carrots, green beans, and corn)

For the mashed potatoes


  1. Place potatoes in a large pot and fill with water until they’re just covered. Bring to a low boil on medium high heat, then generously salt, cover and cook for 25 minutes.
  2. Once cooked and drained, transfer to a mixing bowl. Use a masher or large fork to mash until smooth. Add desired amount of vegan margarine and season with salt and pepper to taste. Set aside.
  3. While potatoes are cooking, preheat over to 425°F and lightly grease a 2-quart baking dish or a 9×13 pan.
  4. In a large saucepan over medium heat, sauté onions and garlic in oil until lightly browned and carmelized — about 3 to 5 minutes.
  5. Add a pinch of salt and pepper. Then add lentils, stock, thyme and stir. Bring to boil then reduce heat to simmer. Cook for 40 minutes or until lentils are tender.
  6. In the last 10 minutes, add the mushrooms and frozen veggies, stir and cover.
  7. Taste and adjust seasonings as needed. Then transfer to your baking dish and carefully top with mashed potatoes. Smooth down with a spoon or fork and season with salt and pepper to taste.
  8. Place on a baking sheet and bake for 15 minutes or until mashed potatoes are lightly browned on top.
  9. Let cool briefly before serving. The longer it sits, the more it thickens. Serve if enjoying immediately. Let cool completely before covering and store in the fridge for up to a few days.



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