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Vegan Shepherd's Pie

Updated: May 30, 2023


- 1 Tbsp extra virgin olive oil

- 2 cups fresh button mushrooms, sliced

- 2 cups yellow onion, chopped

- 1 cup carrots, chopped

- 2 tsp garlic, minced

- 1 1/2 cups mild chunky salsa (homemade is best, but jar type works great)

- 1 cup vegetable stock or broth (and more as needed during simmer)

- 1 can brown lentils, drained

- 1 Tbsp dried Thyme

- 1 Tbsp dried Rosemary

- 1 Tbsp Worcestershire

- 1 Tsp salt

- Fresh ground pepper

- 2 lbs organic Russet potatoes, peeled and cut in halves

- 5 Tbsp vegan butter (avoid butters made with coconut and palm oil)

- Regular, unsweetened plant-based milk (soy, almond or oat) to add while mashing potatoes


  1. Place potatoes in a pot of water and bring to a boil over high heat. Boil potatoes until fork tender.

  2. When potatoes are done, drain pot through a collandar and drop cooked potatoes back into the pot.

  3. Add the vegan butter and begin mashing with potato masher.

  4. Slowly add the almond milk, a little at a time while mashing potatoes. Add milk and mash until potatoes are smooth and reach desired consistency. Cover and set aside.

  5. Preheat oven to 350 degrees F. Heat the oil in a deep skillet, and cook the mushrooms, carrots, onions and garlic about 5 minutes until slightly soft.

  6. Add salsa, lentils, thyme, rosemary, salt and pepper. If mixture seems dry, add 1/4 to 1/2 cup veggie stock for simmering.

  7. Bring mixture to a boil and reduce heat to gentle simmer. Cover and cook for about 20 minutes, or until carrots are tender. Add more veggie stock as needed to keep mixture from getting too dry.

  8. When mixture is finished cooking, transfer it to a small baking dish. (9x13 or smaller)

  9. Spread mashed potatoes evenly over the top of mixture, and place baking dish on cookie sheet to catch spills.

  10. Bake at 350 F for 20 minutes, then switch the oven to broil. Do not move baking dish from middle rack.

  11. Broil to brown the edges of potato topping, 5 minutes or less.

Serve plated with a side of garlic green beans, and enjoy!


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