Is there anything that says homecooked more than shepherd’s pie?  Imagine hearty, meaty tasting lentils, studded with tender vegetables topped off with smooth and fluffy mashed potatoes. Sounds yummy right? This easy to make vegan shepherd’s pie is true comfort food.

I love shepherds pie, and I love to eat it with ketchup. My husband likes it with gravy. Swapping lentils for meat gives this pie that same simmered all day long flavor you are looking for in shepherd’s pie. The secret to the meaty flavor, I used two different vegan bouillons and mushrooms along with some seasoning to give the lentils their hearty flavor.

For a hearty, healthy, easy to make dinner try this recipe.  If you do, please leave me some feedback in the comments below.

Healthy Vegan Shepherds Pie
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Hearty, easy vegan shepherd's pie with a meaty taste that even non-vegans will love.
Healthy Vegan Shepherds Pie
Click Here to Print -
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Hearty, easy vegan shepherd's pie with a meaty taste that even non-vegans will love.
Servings Prep Time Cook Time
12servings 30minutes 1hour
Servings Prep Time
12servings 30minutes
Cook Time
1hour
Servings: servings
Ingredients
Units:
Servings: servings
Ingredients
Units:
Instructions
Potato Topping
  1. Peel all potatoes, cut in half and add to pot
  2. Add just enough water to cover and bring to a boil
  3. Boil potatoes 15-20 minutes or until soft
  4. Drain, add back to the pot and add almond milk (or favorite nut milk) and one minced garlic
  5. Mash with a potato smasher or use an electric mixer until smooth
  6. Salt and pepper to taste
  7. Set aside
Pie Filling
  1. Chop onion and garlic
  2. Chop mushrooms
  3. Saute in a large stew pot using 1/3 cup water until they just start to brown
  4. Add remainder of water, beef bouillon, dehydrated onions and lentils
  5. Add remainder of seasonings, onion soup base and cook for 35-40 minutes
  6. Add the frozen veggies during the last 10 minutes of cooking
  7. Pour filling into a 11" x 15" baking dish
  8. Top with potatoes and smooth to completely cover
  9. Bake at 425 for 20 minutes or until potatoes start to brown
  10. Season with salt, pepper and paprikavegan shepherds pie