Vegan Lentil Shepherds Pie
Prep time
Cook time
Total time
Hazel & Cacao:
Recipe type: Savoury
Cuisine: American
Serves: 8
  • 1 medium brown onion (diced)
  • 2 stalk celery finely chopped
  • 1½ cups dry brown lentils
  • 4 cups vegetable stock (I make my own using dry stock)
  • 1 tsp dried thyme
  • 1½ cups frozen mixed vegetable (I used carrot, corn and peas)
  • salt and pepper to taste
  • 1 kg of potatoes of choice
  • 1 TBSP vegan butter (optional)
  • salt and pepper to taste
  • ⅓ cup unsweetened soy milk ( more or less depending on desired consistency)
  • chopped parsley as garnish
  1. Add diced onion to a large saucepan and fry in a little oil until translucent. Add lentils and stock and cook until lentils are mostly soft. Add frozen veggies and cook until all the water is absorbed and the vegetables are soft. Mix through thyme and season with extra salt and pepper to taste.
  2. Press lentil mixture down evenly into the base of dish of choice. I used a large round casserole dish but a rectangular baking dish is also fine.
  3. Peel and chop potatoes into medium-sized cubes and place in a saucepan. Cover potatoes with water, season with salt and pepper to taste. Boil until potatoes are soft and easily pierced with a fork. Drain excess water and mash potatoes with a potato masher. Add vegan butter if using and mix through. Mix in soy milk until potatoes are creamy. Make potatoes to the consistency you like.
  4. Spoon mashed potatoes over the lentil mixture and cover evenly.
  5. Place dish to bake in the oven at 200 C for about 30-40 minutes or until the potatoes start to form a brownish crust on top.
  6. Remove from oven and garnish with chopped parsley. Serve hot.
Recipe by Hazel & Cacao at