Vegan shepherds pie

Makes 8+ servings


  • 1 bag russet potatoes (peeled chopped boiled and mashed with 1 cup veggie broth.
  • 1 cup lentils cooked in 3 cups veggie broth.
  • 1 bag mixed frozen vegetables of your choice.
  • 2 ribs celery
  • 1 box mushrooms
  • 1 onion
  • 4 garlic cloves
  • 1-2 tbsp olive oil
  • 2 tbsp thyme
  • 2 tsp liquid aminos or soy sauce


Preheat oven to 400. Grease a large baking dish. Make mashed potatoes and lentils and set aside. To a large pot add olive oil, onion, celery, mushrooms and garlic and sauté over medium heat until the vegetables have softened add frozen vegetables and sauté until thawed. Add lentils and stir. Add seasonings to taste and liquid aminos then gently move the vegetable mixture to the baking dish.

The top with mashed potatoes

Bake for 25-30 minutes.


My notes on this recipe:

I really enjoyed this dish. It’s great for leftovers as well. You can also add brewers yeast to the vegetables for more of a meaty flavor.

5 Comments Add yours

  1. Jessica says:

    Love this! Hadn’t thought of lentils.


    1. I’m glad that you liked it!

      Liked by 1 person

  2. I love the vegetarian versions of shepherd’s pie (I name mine after the shepherdess who is more concerned with spinning wool).


    1. Wonderful! I’m glad you enjoy the vegetarian versions! So yummy! It’s quite fun to name the dishes!

      Liked by 1 person

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