Vegan Shepherd's Pie

Shepherd's pie is an all round family favourite and a go-to comfort meal! Perfect for cooler nights, this dish is loaded with hearty vegetables and aromatic spices that will make you question why you would ever put meat in the dish in the first place. We highly recommend doubling the recipe so you have at least one other ready-made casserole in the freezer for another day. This is a truly delicious and satiating dish that you will be grateful that you made a second batch!

Serves: 5

Why It's Good For You:

Lentils are super cheap and are also one of the most nutritious legumes. They're high in minerals and help to assimilate protein and iron absorption. The most important tip for lentils is to soak them. The longer they are soaked, the easier they are to digest. We suggest 24-48 hours.

Vegan Shepherd's Pie


(use organic where possible)

  • 2⁄3 cup 130g lentils (dry measure), soaked 12 hours
  • 160g onions
  • 100g celery (or tops and leaves of 4 stalks)
  • 20g garlic cloves
  • 250g mushrooms
  • 2 tbsp olive oil
  • 220g zucchini
  • 100g carrot
  • 150g corn
  • 100g peas
  • 15g nutritional yeast
  • 1 tsp thyme
  • 1 tsp salt
  • 1⁄2 tsp pepper
  • 2 tbsp tamari, coconut aminos, or 2 tsp miso
  • 2 tsp balsamic vinegar or 2 tbsp red wine


  • 650g potatoes &/or sweet potatoes
  • 2 tbsp olive oil
  • 2 tbsp nutritional yeast
  • 1⁄2 tsp salt


  • 1 cup crushed ingredients (macadamias, almonds, sunflower seeds, cornflakes, polenta or corn chips)
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