Vegan Shepherd’s Pie

Last Updated on April 13, 2022

This Vegan Shepherd’s Pie is not only plant-based, but also gluten free!

A healthy new take on this popular hearty comfort food!

Traditional shepherd’s pie, sometimes called a cottage pie, is an English ground meat pie with a crust or a topping of mashed potatoes. The latter being the more popular version.

The main purpose of this dish was to use up left over meat and potatoes.

There are a lot of different variations of this dish, but the defining ingredients are ground meat and onions cooked in a gravy or sauce.

But in this recipe, instead of ground meat, you will find lentils, carrots, green beans, corn, onion, and of course, creamy mashed potatoes.

If you like to add a meat alternative in place of, or in addition to the lentils; be sure to saute it with the onion and carrots.

Which ever way you decide to make your Vegan Shepherd’s Pie, it will for sure become your own family’s favorite comfort food!

Vegan Shepherd’s Pie

Ingredients

Mashed Potato

3 lb. Potatoes – I used red potatoes

2 Tbsp Vegan Margarine – plus extra to grease baking dish

2 Tbsp Potato water

Salt and Pepper to taste

Filling

2 Tbsp Olive Oil

1 Cup Chopped Onion or 1 Tbsp Onion Powder

2 tsp Minced Garlic

4 Medium chopped Carrots

1 Cup Cooked Lentils, I used a 15 oz. can of precooked Lentils

1/2 tsp Turmeric

1/4 tsp Rosemary

2 Tbsp Gluten Free Flour

1/2 Cup unsweetened plain Almond Milk – Or other milk alternative

1 Can of Mushrooms, I used Button Mushrooms

1 tsp Liquid Aminos

1 Tbsp Tomato Paste

1 1/2 Cup Vegetable Broth

1 Can (15oz.) Sweet Corn

1 Can (15oz.) Green Beans

Ground Meat alternative (optional) – I did not use this in this recipe

Instructions

Preheat oven to 400°F.

Grease a 2.5 Qt. baking dish, with vegan margarine.

Clean and peel the potatoes, cut into chucks.

Place into a medium saucepan with water, cook the potatoes until they are soft.

Once the potatoes are done, drain, but make sure to save a 1/4 cup of the potato water.

Add the potatoes back to the same saucepan and add the margarine and potato water.

Mash the potatoes until they are smooth.

Season your potatoes with salt and pepper to taste.

Clean and chop the carrots and onions.

Add to a medium saucepan with olive oil and cook for about 4 minutes or until the carrots and onions start to soften.

If you would like to add a meat alternative to your dish, now is the time to saute this with your carrots and onions. Follow package directions to cook.

After about 4 minutes, add cooked lentils, turmeric, tomato paste, aminos, rosemary, flour, mushrooms, garlic, plant milk, and vegetable broth, stir to combine.

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Bring to a boil, reduce heat to low and simmer for 12 to 15 minutes, until sauce has thickened.

Remove from heat, add corn and green beans, stir to combine.

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Spread filling into the greased baking dish.

Top and spread evenly with the mashed potatoes.

Place into oven for 30 to 40 minutes. The potatoes will just begin to brown.

Remove from the oven and let the pie rest for about 15 minutes before serving.

Serve with your favorite vegetables on the side.

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