Vegan Lentil Shepherd’s Pie with Fresh Greens


For the Shepherd’s Pie:

  • Lentil Filling:
    • 1 cup dried green or brown lentils
    • 1 tablespoon olive oil
    • 1 onion, finely chopped
    • 2 cloves garlic, minced
    • 2 carrots, diced
    • 2 celery stalks, diced
    • 1 cup mushrooms, diced
    • 1 cup frozen peas
    • 1 cup vegetable broth
    • 1 can (14.5 oz) diced tomatoes
    • 2 tablespoons tomato paste
    • 1 tablespoon soy sauce or tamari
    • 1 teaspoon dried thyme
    • 1 teaspoon dried rosemary
    • Salt and pepper to taste
  • Mashed Potato Topping:
    • 4 large potatoes, peeled and diced
    • 1/4 cup unsweetened almond milk (or other non-dairy milk)
    • 2 tablespoons vegan butter
    • Salt and pepper to taste

For the Mixed Greens Salad:

  • 4 cups mixed salad greens (such as spinach, arugula, and lettuce)
  • 1 cucumber, sliced
  • 1 cup cherry tomatoes, halved
  • 1/4 red onion, thinly sliced
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • Salt and pepper to taste


Prepare the Lentils:

  1. Rinse the lentils under cold water.
  2. In a pot, combine the lentils with 3 cups of water. Bring to a boil, then reduce the heat and simmer for 20-25 minutes until tender. Drain and set aside.

Prepare the Lentil Filling:

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
  3. Add the carrots, celery, and mushrooms. Cook until the vegetables are softened, about 5-7 minutes.
  4. Stir in the cooked lentils, frozen peas, vegetable broth, diced tomatoes, tomato paste, soy sauce, thyme, rosemary, salt, and pepper. Simmer for 10-15 minutes, until the mixture thickens slightly.

Prepare the Mashed Potatoes:

  1. While the filling is simmering, boil the potatoes in a pot of salted water until tender, about 15-20 minutes. Drain and return to the pot.
  2. Add the almond milk and vegan butter to the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.

Assemble and Bake:

  1. Spread the lentil filling evenly in a baking dish.
  2. Spoon the mashed potatoes over the filling, spreading them out evenly. Use a fork to create a pattern on the top if desired.
  3. Bake in the preheated oven for 25-30 minutes, until the top is lightly browned.

Prepare the Salad:

  1. In a large bowl, combine the mixed salad greens, cucumber, cherry tomatoes, and red onion.
  2. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper. Drizzle over the salad and toss to combine.


  1. Serve the Vegan Lentil Shepherd’s Pie hot, alongside the fresh mixed greens salad.

Benefits of this Recipe:

  • Protein-Rich: Lentils provide a great source of plant-based protein and fiber, promoting satiety and digestive health.
  • Nutrient-Dense: Packed with a variety of vegetables, this dish offers a wealth of vitamins and minerals.
  • Heart-Healthy: The use of olive oil and almond milk ensures healthy fats without the cholesterol.
  • Balanced Meal: Combining the hearty shepherd’s pie with a fresh salad makes for a balanced and wholesome meal.

Nutritive Value (Per Serving – Estimated):

  • Calories: 400
  • Protein: 15g
  • Carbohydrates: 65g
  • Dietary Fiber: 15g
  • Sugars: 8g
  • Fat: 10g
  • Saturated Fat: 2g
  • Cholesterol: 0mg
  • Sodium: 600mg
  • Vitamin A: 150% of the Daily Value (DV)
  • Vitamin C: 60% of the DV
  • Calcium: 10% of the DV
  • Iron: 25% of the DV

Enjoy your hearty and nutritious meal of Vegan Lentil Shepherd’s Pie with a fresh Mixed Greens Salad!

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