Vegan Shepherd's Pie with Lentils
Prep time
Cook time
Total time
A lentil-packed twist on a comforting classic
Recipe type: Main
Cuisine: American
Serves: 8
  • 2 lb. medium red or gold potatoes, quartered
  • ¾ cup unsweetened non-dairy milk (I like soy for this recipe)
  • ⅓ cup vegetable broth for sautéing plus 1¼ cups for broth
  • ¾ teaspoon salt (separated)
  • ½ teaspoon ground black pepper (separated)
  • 1 onion, chopped
  • 4 garlic cloves, chopped
  • 10-12 ounces of brown or white mushrooms, sliced
  • 2 tablespoons chopped fresh thyme
  • 2½ cups cooked lentils **recipe below
  • ½ cup uncooked bulgur
  • 2 tablespoons reduced-sodium soy sauce or Tamari
  • ¾ cup frozen green peas
  • ¼ cup fresh chives, chopped
  1. Pre-heat oven to 350 degrees F
  2. Place potatoes into a large saucepan and cover with water. Bring to a boil over high. Reduce heat and simmer 15-20 minutes or until tender
  3. Return potatoes to saucepan. Add non-dairy milk, ½ teaspoon salt and ¼ teaspoon ground black pepper to potatoes and mash until smooth. I like a few lumps.
  4. Heat ⅓ cup of vegetable broth in a large heavy pot.
  5. Add the onion and sauté for 3-4 minutes. Add the garlic and cook another minute, stirring frequently.
  6. Add the mushrooms and thyme and sauté for another 8-10 minutes or until the mushrooms are tender. Add more vegetable broth if sticking.
  7. Add the lentils, bulgur, 1¼ cups of vegetable broth, soy sauce, ¼ teaspoon salt and ¼ teaspoon of pepper. Simmer 15 minutes until thickened. Stir in the peas.
  8. Spoon the lentil mixture into a 13 x 9 inch greased baking dish. Top with mashed potato mixture.
  9. Bake at 350 degrees for approximately 20 minutes.
  10. Garnish with fresh chopped chives.
Nutrition Information
Calories: 320 Fiber: 10 grams Protein: 14 grams
Recipe by Ordinary Vegan at