Lentil Shepherd's pie

This meal will impress vegans and meat eaters alike. A great combination of golden potatoes, lentils, and mushrooms.

If you ever want to impress meat eaters, this is the dish to bring or have them try out.

Lentil Shepherd Pie Slice

This was such a hit at dinner time that I was raving to anyone that would listen about how absolutely delicious it tasted. The potatoes on top were so delicious that I swore it had a hint of cheese in it. Needless to say, the potatoes you choose are important for this dish - golden potatoes. 

Lentil Shepherd Pie

It was gobbled up by my kids and I so fast, despite the fact that I had never made a Shepherd's pie let alone a vegan Shepherd's pie. I know, I know, I've been living under a rock. I have eaten it, just never made it before.

Lentil Shepherd Pie

In this recipe I used Trader Joe pre-cooked lentils but you can always cook the lentils beforehand. 

This is one of those dishes you can make ahead on a weekend and have ready for a weeknight dinner.  

If you ever want to impress meat eaters, this is the dish to bring or have them try out.

 

Vegan Shepherd's Pie

Makes: 6

Vegan Lentil Pie

Prep time:

Cook time:

Ingredients:
  • 1 cup vegetable stock
  • 2/3 cup onions chopped
  • Lentils (I used Trader Joe pre-cooked steamed Lentils)
  • 2 Tbsp minced garlic
  • 4 oz baby Bella mushrooms
  • 6 medium Yukon Gold Potatoes
  • 3 Tbsp vegan butter
  • 2 Tbsp Grape seed Oil
  • 1/4 cup organic vegetable stock
  • 1 Tbsp onion powder
  • 1 cup unsweetened rice milk
  • 2 tsp thyme
  • 1 Tbsp soy sauce
  • 2 Tbsp red vinegar
  • Salt to taste
  • 9" cast iron skillet or deep skillet

Instructions:
  1. Bring a large stock pot with water and bring to boil.
  2. Chop each potato into four pieces and place in water.
  3. Let simmer until potatoes are soft.
  4. Drain potatoes and return to pot.
  5. Add butter, and rice milk. Mash potato mixture with potato masher or fork.
  6. Add salt to taste (I used 1/2 tsp)
  7. Lentils Mushrooms
  8. In medium sized stock pot, add pre-cooked lentils, thyme and vegetable stock.
  9. Simmer for 5-10 minutes. Add salt to taste.
  10. Chop mushrooms. In sauce pan, add oil and saute garlic for a few seconds until fragrant.
  11. Add mushrooms and soy sauce. Saute until mushrooms are soft.
  12. Once done, remove from heat and combine lentils with mushrooms.
  13. In a medium sized cast iron skillet. Place lentil mixture first then spread potato mixture on top.
  14. Using a fork, you can make circular patterns in the potatoes.
  15. Place in broiler for about 10 minutes or until potatoes are crusted and golden.
  16. Let cool slightly before serving.