vegetable lentil shepherd's pie

Serves 6

printer friendly recipe

  • 3 large Potatoes
  • 8 tablespoons vegan butter substitute 
  • 1 chopped yellow onion
  • 3 large carrots, chopped
  • 2 large celery stalks, chopped 
  • 1 1/2 cups seasonal vegetables (ex. quartered Brussels Sprouts, cabbage, green beans, or butternut squash for fall/winter)
  • leaves from 3 stalks fresh thyme
  • leaves from 1 large stalk rosemary, chopped 

  • 1 large clove garlic, minced
  • 1/2 pound sliced Baby Bella mushrooms
  • 1 cup frozen peas
  • Salt and pepper to taste 
  • 1 teaspoon Worcestershire Sauce
  • 15 ounces cooked black lentils (about 1.5 cups, I used canned from Whole Foods)
  • 1/2 cup vegetable broth 

Peel and quarter potatoes, boil in salted water until tender, about 20 minutes.

While the potatoes are cooking, melt 4 tablespoons "butter" in a large pot. Sauté onion, carrots, celery, any other hard vegetables, and herbs until almost tender, about 8 minutes over medium heat. Add garlic, mushrooms and peas and saute until all vegetables are tender, about 2 minutes longer. Season to taste with salt and pepper. 

Add Worcestershire sauce and half a cup of vegetable broth and cook, uncovered, over low heat for 2 minutes. Stir in the lentils. 

Mash potatoes in bowl with remainder of butter, season to taste. Transfer vegetable mixture to individual ramekins, oven-safe bowls, or a medium sized casserole dish. Spread mashed potatoes on top. 

Cook in 425 degree oven until bubbling and brown, about 20 minutes. Broil for a minute to get brown on top. Garnish with fresh herbs. 

Adapted from Christine's Shepherd's Pie on The Chew