Vegan Shepherd’s Pie

Ok this is the last recipe from the list of food I made for the party! I don’t think I know anyone who doesn’t like shepherd’s pie, and this one is really great. I usually use brown lentils with the recipe so it ends up looking like the shepherd’s pie everyone is used to . . . this is definitely a crowd pleaser and so easy to make!


Ingredients – For The Filling

-1 medium onion, diced

-2 cloves garlic, minced

-1.5 C lentils, uncooked

-4 Cups vegetable broth

-1 teaspoon thyme

-10 oz bag frozen mixed vegetables; peas, carrots, green beans, corn (one of these days I will use all fresh vegetables)


Ingredients – For The Mashed Potatoes

-3 lbs potatoes, washed

-3 – 4 Tablespoons vegan butter — they are all good but I go for the ‘soy free’ version so I don’t overdue it with my soy intake! —

Almond/coconut/soy/rice milk, desired amount — I usually use a couple splashes! —

-Salt and pepper


-Peel the potatoes and cut into pieces. Place in a large pot, cover with water, and boil. Cook until soft, and then drain


-Using a masher, mash the potatoes until smooth. Add vegan butter, almond milk, salt and pepper and then whip with a fork. Set aside

-Preheat oven to 425. Lightly grease your baking dish

-In large saucepan over medium heat saute onions and garlic in oil of your choice (I usually use coconut) for about 5 minutes

-Add salt and pepper, lentils, broth, thyme, and stir. Bring to a boil, then reduce to simmer. Continue cooking until lentils are tender (35 – 40 minutes)


-In the last 10 minutes, add you veggies, stir, and cover

-Transfer to baking dish and top with mashed potatoes. Season with salt and pepper

IMG_5072 IMG_5076

-Bake 10 – 15 minutes or until mashed potatoes are lightly browned on top

-Let cool briefly before serving, the longer it sits the more it will thicken


^If you didn’t Snapchat it, did it really happen? 😉



The best part of the party (besides all the babies running around) was this sweet little puppy, Clove! I was loving on her all day ❤ 





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