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Lentil Shepherd's Pie

Photo courtesy of It Doesn't Taste Like Chicken


  • 1 tablespoon oil (olive, canola, vegetable)

  • 1 onion , chopped

  • 2 carrots , peeled and chopped

  • 16 oz mushrooms , sliced

  • 4 cloves garlic , minced

  • 2 teaspoons dried thyme leaves

  • 1 ½ cups brown or green lentils (or store bought steamed lentils or canned)

  • 3 cups vegetable broth (or 1 vegetable bouillon cube, see notes)

  • 1 cup peas , fresh or frozen

  • 2 tablespoons soy sauce

  • ¼ cup BBQ sauce (check to make sure it's vegan)

  • 1 recipe Vegan Garlic Mashed Potatoes (recipe below)


  • Preheat oven to 425F (220C).

  • Heat the oil in a large frying pan or skillet over medium-high heat. Add in the onion, carrots, mushrooms, garlic, and thyme and sauté for 6 to 8 minutes until softened and bits are browned. Remove from pan, and set aside.

  • (Omit this step if using steamed or canned lentils) Return the pan to heat, add in the lentils, and vegetable broth. Cover, and simmer for 25 - 30 minutes until the broth is absorbed and the lentils are tender. While the lentils cook, prepare the mashed potatoes according to the directions.

  • Add the vegetables back to the pan with the lentils, and add the peas, BBQ sauce, and soy sauce. Heat through. Scoop the mixture into a casserole dish or large skillet and then spread the mashed potatoes on top (recipe below).

  • Bake for 10 - 15 minutes until the pie is hot and bubbling around the edges.

Vegan Garlic Mashed Potatoes


  • 4 pounds russet or yukon gold potatoes, peeled and quartered

  • 1 cup full-fat coconut milk (the kind in a can)

  • 1 cup plant-based milk (such as soy or almond)

  • 6 cloves garlic, minced or pressed

  • 1 ½ - 2 ½ teaspoons salt (or to taste)


  • Add the potatoes to a large pot and cover with water. Bring to a boil and continue to cook until the potatoes are fork-tender, 10 - 15 minutes. Remove from heat and drain the water off of the potatoes.

  • In the meantime, in a medium saucepan combine coconut milk, plant-based milk, and garlic. Bring to a simmer and cook for 10 minutes until fragrant and the garlic is cooked.

  • Pour about half of the garlic milk over the potatoes and use a potato masher to mash the potatoes. Add more of the garlic milk until you reach the consistency you like. (I usually use all of the garlic milk mixture). If you use all of the garlic and milk mixture and you would still like the potatoes softer, just add more coconut milk or plant-based milk until you reach the desired consistency. Season with salt to taste.

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