Veggie Lovers Shepherd’s Pie
Get ready to feel the love when you make our plant-based version of a classic, cozy, warm and protein-packed, Veggie Lovers Shepherd’s Pie. It’s like a hug in each bite filled with savory seasoned vegetables and lentils topped with fluffy mashed potatoes; it’s delicious, nutritious and hearty comfort food at it’s very best!
Traditionally, shepherd’s pie refers to a casserole made of chopped lamb with a crust of mashed potatoes. But our recipe calls for only stealthy protein-packed vegetables and absolutely no meat or, tummy troublesome, dairy required.
Sometimes when I set out to create a veggie-filled and gluten-free take on a classic dish, the stars seem to align. Stars aligning is how I best describe the feeling I get when natural flavors come together and taste so good that I spontaneously break into a happy dance! That’s right, I dance.
The intoxicating aroma of sautéed onions, mushrooms, and lentils smothered in gravy, nestled beneath a blanket of mashed potatoes will wake up all of your feel-good senses. Plus, Veggie Lovers Shepherd’s Pie uses only ingredients that are one-hundred percent good for you! Deliciously comforting and tasty Veggie Lovers Shepherd’s Pie has never been so simple to prepare or as good for you as it is in this recipe. You’ll feel a warm hug from the inside out after you take your very first bite.
As well as being incredibly tasty, easy to make and nutrient-rich, our veggie pie is also seasoned well and so satisfying that you’ll never even miss the meat! In fact, you can count on Veggie Lovers Shepherd’s Pie to please the heartiest carnivores gathered around your table. From its delicious lentil filling all the way to the fluffy mashed potato topping, even the harshest veggie doubter may just ask for a second helping; Veggie Lovers Shepherd’s Pie is THAT tasty!
The powerhouse little lentils provide plenty of protein making this dish incredibly nutritious, hearty and satisfying. Who can resist a meal that fills a tummy so nicely?
And then the herbiness of thyme and sage add an intoxicating note of aromatic freshness. Who can resist a homemade dish that smells so good?
And the earthy mushrooms create, for lack of better words, an occasional meaty-like bite of chewiness. Meanwhile, those same mushrooms help create the creamy sauce or gravy of this pie; it’s the sauce that makes all of the flavors get along.
Last but by no means least, we come to the potatoes on top. Ah, potatoes! It’s no surprise that the stick to your rib potatoes in this pie tastes warm, smooth, creamy and overflowing with comforting goodness.
So, go ahead, sautee those veggies. Smash up a batch of Protein-Packed Mashed Potatoes. And whip up the fabulous quickie sauce and get ready to dance!
Happy eating! It’s an honor to share delicious plant-based recipes with you.
Veggie Lovers Shepherd’s Pie
- 20Prep:
- 30Cook Time:
- Yield: 6 to 8 Servings
We call this recipe Veggie Lovers Shepherd’s Pie because it’s made entirely of plant-based ingredients. Lentils, fresh herbs, mushrooms and mashed potatoes combine to create a symphony of comfort food goodness in every single bite! If you love to entertain you’ll appreciate that this welcoming dish can be made ahead and heated just before serving. Now, that’s what I call a dream-come-true, feel-good, recipe!
Ingredients
1 tbsp coconut oil, other preferred oil, broth or water for oil-free
one medium onion, chopped
four medium carrots, sliced
8 oz fresh mushrooms, sliced, any variety
3 to 4 cloves garlic, minced
2 tsp fresh thyme or 1 tsp dried thyme
2 tsp fresh sage, chopped or 1 tsp dried sage
- 4 cups vegetable broth
2 cups dried lentils, any variety picked over and rinsed
1 cup peas, fresh or frozen
2 tbsp tamari sauce
- 4 tbsp BBQ sauce
1/2 batch of my recipe for Protein-Packed Mashed Potatoes
sea salt & freshly ground black pepper, to taste
Instructions
Preheat oven to 375º Farenheight.
In an oven-ready pan, such as this fabulous skillet, over medium-high heat, melt the coconut oil. Add the onion, carrots, mushrooms, garlic, sage, and thyme (if using dried herbs) stirring while sautéing for 6 minutes or so until softened and tasty bits begin to turn brown. Remove the vegetables from the pan they’ve cooked in and set aside. If you are using fresh herbs, add those beauties to the veggie mixture now.
Now, return the same cooking pan to the heat and add the rinsed and drained lentils and vegetable broth. Cover and simmer for 15 minutes until much of the liquid is absorbed, and the lentils are reasonably tender. As the lentils cook, prepare a batch of the Protein Packed Mashed Potatoes. Any mashed potatoes you usually make or happen to have leftover in the fridge will work in this recipe.
Next, add the cooked vegetables that you set aside back to the pan with the lentils, and add the peas, BBQ sauce, and tamari sauce. Give it a taste to adjust seasonings to suit your taste. Scoop the mixture into a casserole dish or large cast iron or other ovenproof skillet and then spread the mashed potatoes on top.
Bake for about 10 - 15 minutes or until the pie is hot and bubbling around the edges.
This comforting dish tastes excellent with a slice of toasted, crusty, bread. Additionally, a simply dressed salad of greens tossed with oil and vinegar rounds out this comforting meal.
A super savory dish to serve during cold weather when we crave something warm. And this also makes a hearty weekend meal you can happily munch on for lunch throughout the week providing there are any leftovers.
Notes
- To fancy this recipe up a bit bake and serve in individual oven-safe ramekins.
- Sometimes there are occasions when we need to get dinner on the table a little quicker. To reduce the cooking time by about ten minutes or so, use two (15 oz) cans of lentils, rinsed and drained, in place of the dried lentils.
Tamari Sauce is a gluten-free variety of soy sauce. Coconut Liquid Aminos is another gluten-free flavor enhancer that works well in place of Tamari.
My favorite BBQ sauce that I use in this recipe and many others is a sweet and spicy blend made by Annie's.- Finally, allow me to give a well-deserved shout out to Ethos Vegan Kitchen in Winter Park, Florida for their excellent Sheep's Pie entree that inspired me to come up with this new version of the classic dish. Ethos is a fantastic restaurant, and I highly recommend visiting the next time you're in Orlando.
Nutrition
% DV
- Total Fat 5.1 g 8 %
- Saturated Fat 3.1 g 15 %
- Cholesterol 0 mg ---
- Sodium 754.2 g 31 %
- Carbohydrates 72.1 g 24 %
- Fiber 13.2 g 53 %
- Sugar 8.7 g ---
- Protein 20.8 g 42 %
- Vitamin A 110 %
- Vitamin C 32 %
- Iron 43 %
- Calcium 11 %
Veggie Lovers Shepherd’s Pie
BY VEEG.CO
Ingredients
1 tbsp coconut oil, other preferred oil, broth or water for oil-free
one medium onion, chopped
four medium carrots, sliced
8 oz fresh mushrooms, sliced, any variety
3 to 4 cloves garlic, minced
2 tsp fresh thyme or 1 tsp dried thyme
2 tsp fresh sage, chopped or 1 tsp dried sage
- 4 cups vegetable broth
2 cups dried lentils, any variety picked over and rinsed
1 cup peas, fresh or frozen
2 tbsp tamari sauce
- 4 tbsp BBQ sauce
1/2 batch of my recipe for Protein-Packed Mashed Potatoes
sea salt & freshly ground black pepper, to taste
Instructions
Preheat oven to 375º Farenheight.
In an oven-ready pan, such as this fabulous skillet, over medium-high heat, melt the coconut oil. Add the onion, carrots, mushrooms, garlic, sage, and thyme (if using dried herbs) stirring while sautéing for 6 minutes or so until softened and tasty bits begin to turn brown. Remove the vegetables from the pan they’ve cooked in and set aside. If you are using fresh herbs, add those beauties to the veggie mixture now.
Now, return the same cooking pan to the heat and add the rinsed and drained lentils and vegetable broth. Cover and simmer for 15 minutes until much of the liquid is absorbed, and the lentils are reasonably tender. As the lentils cook, prepare a batch of the Protein Packed Mashed Potatoes. Any mashed potatoes you usually make or happen to have leftover in the fridge will work in this recipe.
Next, add the cooked vegetables that you set aside back to the pan with the lentils, and add the peas, BBQ sauce, and tamari sauce. Give it a taste to adjust seasonings to suit your taste. Scoop the mixture into a casserole dish or large cast iron or other ovenproof skillet and then spread the mashed potatoes on top.
Bake for about 10 - 15 minutes or until the pie is hot and bubbling around the edges.
This comforting dish tastes excellent with a slice of toasted, crusty, bread. Additionally, a simply dressed salad of greens tossed with oil and vinegar rounds out this comforting meal.
A super savory dish to serve during cold weather when we crave something warm. And this also makes a hearty weekend meal you can happily munch on for lunch throughout the week providing there are any leftovers.
Notes
- To fancy this recipe up a bit bake and serve in individual oven-safe ramekins.
- Sometimes there are occasions when we need to get dinner on the table a little quicker. To reduce the cooking time by about ten minutes or so, use two (15 oz) cans of lentils, rinsed and drained, in place of the dried lentils.
Tamari Sauce is a gluten-free variety of soy sauce. Coconut Liquid Aminos is another gluten-free flavor enhancer that works well in place of Tamari.
My favorite BBQ sauce that I use in this recipe and many others is a sweet and spicy blend made by Annie's.- Finally, allow me to give a well-deserved shout out to Ethos Vegan Kitchen in Winter Park, Florida for their excellent Sheep's Pie entree that inspired me to come up with this new version of the classic dish. Ethos is a fantastic restaurant, and I highly recommend visiting the next time you're in Orlando.
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