Vegan Shepherd’s Pie

I recently took a poll on Facebook to decide which recipe I should post next — it actually ended up with a tie for “Vegan Shepherd’s Pie” and “Raw Brownie Batter Balls” so I decided to break the tie and choose one myself. I adapted this recipe from “The Good Shepherd’s Pie” recipe in Get it Ripe, just switching out the veggies for whatever I happen to get at the farmers’ market this week. It’s very versatile, so feel free to use your favorite veggies or replace the regular potatoes with sweet potatoes (I’ve been wanting to do that!). This is the perfect dinner for a busy weeknight, when you don’t have too much time to cook. Just get everything assembled into the casserole dish and hang out with the foster cats while it’s cooking.



  • 4 medium-size potatoes, peeled and chopped
  • 1/2 cup nondairy milk
  • 3 tbsp. olive oil
  • 3/4-1 tsp. sea salt (to taste)


  • 1 1/4 cup green lentils
  • 2 1/2 cups water (or vegetable stock)

Vegetable filling:

  • 1 tbsp. olive oil
  • 2 medium onions, diced
  • 3 carrots, chopped
  • 2 stalks of celery, chopped
  • 2 medium beets, chopped
  • 3 garlic cloves, minced
  • 1 1/2 tsp. dried thyme
  • 1 tsp. ground coriander
  • 1 tsp. sea salt
  • black pepper, to taste
  • 3 tbsp. tomato paste


  1. Place potatoes in a large pot of salted water. Bring to a boil, reduce heat, and simmer for 10-15 minutes, until potatoes are soft. Drain and place back in pot. Add milk, oil, and salt and mash until “mashed potatoes” consistency is reached.
  2. Place lentils and water (or stock) in a medium saucepan and bring to a boil. Cover, reduce heat, and simmer until lentils are soft (about 45 minutes). Drain and set aside. (While lentils are cooking, prepare the vegetable filling).
  3. Preheat oven to 350 and lightly oil a 3-qt casserole dish. Heat the oil in a large skillet over medium heat. Add onions and saute for 5-7 minutes, until translucent. Add carrots and broccoli and saute for about 5 more minutes. Add garlic, spices, salt, and pepper for a few minutes longer. Add the tomato paste (with a splash of water if needed) and lentils.
  4. Spread lentil-vegetable mixture evenly in casserole dish. Top with mashed potatoes, smoothing it evenly over the vegetable filling. Add a drizzle of olive oil on the top of the potatoes. Bake for 20 minutes, then turn on the broiler for five more minutes (be careful not to burn it, though). Allow it to cool for a few minutes before eating. Enjoy!

This makes great leftovers. I just put the entire casserole dish (covered with foil) in the fridge and then heat it in the oven for lunch/dinner the next day — yes, I’m lazy like that. 😉


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