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The trick was creating a recipe that actually tasted good... We finally came up with this lentil shepherd's pie and love the texture, taste, and how easy it is to make!
Lentils are an awesome addition to a meal. They are cheap, packed with nutrition and they are tiny so you can add them to all sorts of dishes in smaller amounts, hiding them on picky eaters.
Lentils contain antioxidant properties. In a nutshell, antioxidant properties = good!
We all have these free-radical compounds in our bodies. They have a purpose but are bad if they get to high. They cause stuff like inflammation. Inflammation = not good.
We need antioxidants from our food to help balance and neutralize the free-radicals. Plant-based foods are perfect for that!
- To give the lentil shepherd's pie more crunch toss in some chopped walnuts.
- We are going to try adding mushrooms next time. If you try it, leave us a comment and let us know how it turns out for you!
More vegan gluten-free recipes
We would love to know if you give this Lentil Shepard's Pie a try. Leave a comment, rate it, and don’t forget to follow us @coupleofseeds on Instagram.
We recommend a Chianti because the savory notes of the wine compliment the richness of the vegan shepherd's pie.
- Refrigerate: This dish lasts well approximately 3 days in the fridge.
- Freeze: This recipe freezes great which is fantastic and why we recommend that you make 2-3 of these at a time and freeze a couple for another day when you are short on time.
- Reheat: Tastes the best when reheated in the oven until thoroughly hot throughout. You can also use a microwave as well.
Lentil Shepherd's Pie
- 3 pounds potatoes mashed (approximately 6 medium/large potatoes)
- ¼ cup water use the water that the potatoes were boiled in.
- salt and pepper
- 2 teaspoons mixed dried herbs
- 1 medium onion diced
- 1 can lentils cooked
- 1 ½ cup vegetable stock
- 1 tablespoon tamari
- 3 large carrots
- 3 large celery stalks
- pinch salt and pepper to taste
- 2 garlic cloves minced
- 1 cup peas frozen
- Hopefully, I don't have to tell you how to boil potatoes... Just in case, bring water (enough to cover potatoes entirely) and a pinch of salt to a boil. Add potatoes.
- Once the potatoes are soft (poke with a fork to find out), strain them and save ¼ of the water.
- Add salt and pepper if desired and mash or whip.
- Preheat oven to 350°
- Add onions, carrots, celery, and garlic to a medium saute pan.
- Saute for about 5 minutes over medium heat and until tender-crisp.
- Add mixed herbs, salt/pepper, and tamari.
- Mix and saute for 30 seconds.
- Add the lentils and stir.
- Add vegetable stock and bring up to a low boil.
- If you want to thicken your gravy. Add 1 tablespoon of cornstarch to 3 tablespoons of water to create a slurry and add it to your pan.
- Simmer for 10-15 minutes.
- Add peas into the mixture, stir and let cook for 2 minutes.
- Add lentil mixture to a casserole dish and spread evenly.
- Next, add the mashed potatoes, again gently spreading evenly over top of your lentil layer.
- Bake uncovered for 30 minutes or until hot throughout. You want the potato layer to brown.