Vegan Lentil Shepherd’s Pie

Since I am a vegan, I am not thinking about turkey at Thanksgiving, but rather creating a substantial and delicious dinner filled with veggies!  Yes, you could combine all of the traditional sides, buy some Tofurky and call it a meal (which there is nothing wrong with by the way), but since I have a small family, and I am only cooking for a few people, and don’t have a lot of time, I like to make one main dish and serve it with a light salad or just on its own.  Last year I made shepherd’s pie, and it was a hit!  You get your mashed potatoes, veggies and protein all in one!  I used lentils instead of the classic beef in mine to veganize it, and it turned out wonderful!  This is a recipe I like to make when serving guests, and serve it in individual dishes.  It can be made ahead of time as well, and reheated in the oven (and in fact it is even more flavorful that way).  It is also gluten free, so suitable for those with wheat allergies.

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.



Cover the lentils with the filtered water by a few inches. Bring to a boil, then lower to a simmer and cook until the lentils are tender, about 30 minutes.  Drain well, season with sea salt to taste and set aside.Heat the olive oil in a large stockpot, and add the onions, garlic, thyme, carrots, and celery, and cook until they have softened a bit, then add the garlic, mushrooms, tamari, and stock and bring to a boil.  Lower to a simmer, and place the lid on the pot.  Let cook until the veggies are tender, about 10 minutes.  Once they are tender, add the arrowroot mixture, and let cook a few more minutes while stirring until it has thickened. Remove from the heat.Meanwhile, place the russets in a large pot of salted boiling water on the stove, and bring to a boil.  Cook until the potatoes are tender, and drain.  Add sea salt to taste, along with the coconut oil and milk and mash until soft, adding a little more milk if desired.To assemble, spoon the veggie mixture into 4-6 ovenproof bowls (or one big baking dish if you prefer), then top with the lentils, and lastly with the mashed potatoes.Place the pies in the oven and cook for about 10 minutes until bubbling.  Let cool slightly before serving.

Leave a Reply

Your email address will not be published.

Share this Recipe!

Rate this Recipe

Recipe Type

  • Allergen Friendly
  • Dairy-Free
  • Gluten-Free
  • Heart Healthy
  • Vegan
  • Vegetarian

Course Type

  • Entree

Skill Level

  • Intermediate
  • Moderate