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Main Dish / Pie

Lentil Shepherd's Pie

Having a husband who is proud of his Irish heritage means enjoying lots of good Irish foods, like this Lentil Shepherd's Pie. Not unlike a traditional shepherd's pie, our vegan shepherd's pie delivers a fierce amount of flavor to tickle the taste buds! However there be no fists required to make this meal hit home.

Prep Time: 30      Completion Time: 30      Serving Size: 6


2 cups lentils

2 T dark vegetable broth
2 T red wine
1 bay leaf

1 T olive oil
1 onion, chopped
1 cup carrots, diced

1/2 bulb of garlic, minced
8oz mushrooms, diced

2 T Worcestershire sauce
1 cup red wine

1 cup peas
2 T tomato paste
2 tsp dried thyme

2 T all purpose flour

10 red potatoes, unpeeled
Buttery Spread
1/2 cup Soymilk
salt & pepper to taste


Preheat oven to 400 degrees F

In a stock pot prepare the lentils by covering them with water and bringing it to a boil over medium high heat.

Reduce heat to medium low and allow to simmer until tender.

Drain the lentils, return to pot and add broth, wine and bay leaf. Bring to a simmer on medium heat then immediately remove, cover and set aside.

In a large sauté pan heat olive oil over medium heat. Add the onions and carrots and sauté for 5 minutes. Toss in the garlic and mushrooms, after a minute or two add Worcestershire, and red wine reduce heat to medium low and bring to a simmer. Add Peas, tomato paste and thyme, gently mix in until smooth then add the lentils.

Extract some of the broth from the pan and make a paste with the flour, now add the paste back into the lentils and stir in till well blended.

Reduce to low and allow to thicken stirring occasionally.

Boil potatoes in a large pot until tender, drain and return to pot. Add Buttery Spread and begin to mash, allowing the hot potatoes to melt it. Pour in the Soymilk and continue to mash until desired consistency is achieved, add salt and pepper to taste.

Okay, now using a baking dish or individual crocks, pour in the lentils. Top with mashed potatoes by spreading on top like you are frosting a cake.

Pop it in the oven and bake for 30 minutes or until hot and bubbling and potatoes are slightly browned.

Side Notes:
When adding the potatoes to the top, use and ice cream scoop and make rows of mounds or a cake decorating tool to create fancy swirls then sprinkle with paprika.

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