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Vegan Shepherd's Pie

This vegan, gluten-free shepherd’s pie is the ultimate comfort food. Made with protein and fiber-rich lentils instead of ground beef, this can be served as a side dish at Thanksgiving, or as a filling meal on its own.

Cook Time: About 1 ½ hours


  • 1 medium onion (diced)

  • 1 1/2 cups uncooked brown lentils (rinsed and drained)

  • 4 cups vegetable stock

  • 2 tsp fresh thyme (or sub 1 tsp dried thyme per 2 tsp fresh)

  • 1 tsp tomato paste

  • Fresh or frozen veggies: either use 1 grated carrot, ½ cup of peas, and ½ cup of fresh green beans OR 1 10-ounce bag frozen mixed veggies: peas, carrots, green beans, and corn


  • 1 whole head of garlic (roasted)

  • 3 pounds yukon gold potatoes (washed and partially peeled)

  • 3-4 Tbsp vegan butter

  • Salt and pepper (to taste)


First, roast your garlic for the mashed potatoes.

  • Heat your oven to 400 degrees.

  • Peel most of the outer layers off of your head of garlic. Leave the garlic intact with all of the cloves still connected.

  • Slice off the top of the head of garlic, about ¼ inch.

  • Drizzle with olive oil.

  • Then, wrap in foil and bake for about 1 hour. Check at 40 minutes, and every ten minutes after that.

  • Garlic is done when the center cloves are soft and can easily be pierced with a fork.

  • For a more caramelized flavor, roast for a bit longer. Check every ten minutes.

  • Heat the oven to 425 degrees after you remove the garlic.

Then, when your garlic is almost finished, make your mashed potatoes.

  • Slice any large potatoes in halves or quarters.

  • Place in a large pot and fill with water until they’re just covered.

  • Add a generous amount of salt.

  • Bring to a boil on medium high.

  • Cover and cook for 20-30 minutes, or until they can be easily cut through with a fork.

  • Drain and transfer potatoes to a large mixing bowl.

  • Mash until smooth.

  • Add vegan butter, and season with salt and pepper to taste.

  • Once garlic is finished, squeeze into the potatoes and mix in thoroughly.

  • If you haven’t already, preheat the oven to 425 degrees F and lightly grease a 9×13 pan.

While your potatoes are cooking, start your filling.

  • In a large saucepan over medium heat, sauté onions in 1 Tbsp olive oil for about five minutes or until lightly caramelized.

  • Add a pinch of salt and pepper.

  • Then add in your lentils, veggie stock, tomato paste, and thyme and stir.

  • Bring to a boil.

  • Reduce heat and simmer for 35-40 minutes, until lentils are tender.

  • If you’re using fresh carrots, green beans, and peas - add these in the last 15 minutes of cooking. Stir in and cover.

  • If you’re using frozen veggies, add these in the last ten minutes of cooking. Stir in and cover.

  • OPTIONAL: If you’d like to thicken the mixture, scoop out 1/2 of the mixture and add in 2 Tbsp cornstarch or arrowroot powder and whisk. Return to pan and whisk to thicken.

  • Taste and adjust seasonings as needed.

  • Then transfer to your greased 9x13 pan and top with mashed potatoes. Carefully smooth down with a fork and season with a pinch of sea salt and pepper.

  • Place on a baking sheet in case of overflow and bake for 10-15 minutes or until the mashed potatoes are lightly browned.

  • Let cool for a few minutes before serving. It will thicken more as it sits. Garnish with a sprig of thyme. Serve & enjoy!

  • Let cool completely before covering, and store in the fridge for up to a few days. Reheats nicely in the microwave.

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