Shepherd’s Pie

My husband is coming home tonight from a week working away and I wanted a nice warm comforting dinner for him.  He  has been so supportive of my vegan diet and never complains about the lack of meat at home so I am always looking for ways to veganized his favourite foods.  Today I tackled shepherd’s pie and it turned out great!


  • 4 yellow potatoes
  • 2 tbsp vegan butter
  • 1/2 tsp salt
  • 1/4 cup unsweetened almond milk
  • 1 tbsp grapeseed oil
  • 2 small yellow onions, chopped
  • 2 stalks of celery, chopped
  • 1 carrot, chopped
  • 4 cups mushrooms, chopped
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp ground sage
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 cup cooked green lentils
  • 1 cup vegetable stock 
  • 1 tbsp cornstarch + 1 tbsp cold water
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn


  • Peel potatoes and boil until tender
  • Add butter and milk to potatoes and mash until smooth.  Set aside.
  • Sauté onion, celery and carrot over medium heat for 3-5 minutes.
  • Add mushrooms and continue cooking until vegetables are soft and cooked through.
  • Add lentils, garlic and spices and cook 3-4 minutes.
  • Add vegetable stock and bring to a boil.
  • Disolve cornstarch in water and add to pan.
  • Stir and simmer until mixture thickens.
  • Later peas and corn on top of vegetable mixture.
  • Spread potatoes on top and bake at 350 for 30 minutes.
  • Turn oven to broil and cook an additional 5-7 minutes until top begins to brown. 
  • Allow pie to rest for 15 minutes before serving.
  • Enjoy!!

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