About the Recipe
A comforting, plant-forward take on a classic, this vegan shepherd’s pie layers a rich, savory lentil and vegetable filling beneath a blanket of creamy mashed potatoes. Infused with herbs and slow-simmered depth, each bite delivers warmth, nourishment, and satisfaction without the heaviness of traditional versions. Simple, wholesome ingredients come together to create a dish that feels both indulgent and deeply nourishing—perfect for weeknight dinners or sharing around the table.
Ingredients
5 lb bag of Russet Potatoes
Optional vegan sour cream and chives (we recommend Treeline)
1.5 Tbsp olive oil
1 cup chopped onion
4 medium carrots
2 cloves of garlic, minced (or more;))
3 cups cooked green lentils (or 1.5 and 1.5 cup of plant based ground beef (Gardein brand)
1 tsp ground turmeric
1 tsp cumin
2 Tbsp flour
3 oz tomato paste
1 cup vegetable stock
2 tsp worcestershire sauce
1.5 tsp dried rosemary
1.5 tsp dried thyme
1 cup frozen peas
1 cup frozen corn
Preparation
Preheat your oven to 400°F.
Peel and chop the potatoes into evenly sized pieces. Place in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer until fork-tender, about 10–15 minutes. Drain and set aside.
In the same saucepan, return the potatoes and mash until smooth and creamy. I prefer to add chopped garlic to my mashed potatoes alongside 2 tablespoons of the Treeline cheese (I prefer the sour cream and chive flavor or you can use one of their herbed cheeses as well). Add enough milk to give it the consistency you are looking for. You can also use a plant based butter as a substitute for the cheese. Season lightly with salt and pepper. Set aside.
While the potatoes cook, heat a large sauté pan over medium heat. Add the onion and carrots, cooking until softened and fragrant. Stir in the garlic and cook briefly.
Add the cooked lentils and plant based ground beef (if using), seasonings, tomato paste, vegetable stock, and herbs. Stir to combine and let simmer until the mixture thickens and becomes rich and hearty. Fold in the peas and corn (from frozen state) and remove from heat.
Transfer the filling to a baking dish, spreading it evenly.
Spoon the mashed potatoes over the top and gently spread to cover. Use a fork to create texture across the surface for a crisp finish.
Bake for 25–35 minutes, until heated through and lightly golden on top. For extra browning, broil for a few minutes at the end.
Let rest for 10–15 minutes before serving.