Vegan Shepherd's Pie


  • 1/2 tbsp vegetable oil
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 2 medium carrots, diced
  • 1 stalk celery, diced (*see recipe notes)
  • Spice mix: 1 tsp onion powder, 1 tsp dried thyme (or 2 tsp fresh), 1/2 tsp dried rosemary (or tarragon), 1/2 tsp sugar (or maple syrup), salt & pepper to taste
  • 2 tbsp tomato paste
  • 2 tbsp soy sauce or coconut aminos
  • 1 tbsp balsamic vinegar
  • 1/4 cup vegetable stock
  • 1/4 cup red wine OR more veggie stock
  • 2 cups cooked lentils (cooked from dry or canned)
  • 1/2 cup peas (frozen or canned)
  • 1/2 cup fresh corn or canned
  • Mashed Potatoes:
  • 2 pounds potatoes
  • 1/4 cup plant-based milk
  • 2 tbsp vegan butter OR vegetable oil (or use plant-based milk if oil-free)
  • nutmeg, salt and black pepper (to taste)
  1. Watch the video (scroll down a bit) to see all instruction steps.
  2. Peel and chop potatoes, transfer them to a pot with salted water and bring to a boil. Cook on medium heat for about 15 minutes or until tender, drain.
  3. Transfer back to the pot, add vegan butter, plant-based milk, nutmeg, black pepper and sea salt to taste and mash with a potato masher (don't use a food processor or blender).
  4. In the meantime, heat oil in a skillet over medium heat, add onion, garlic, carrot, celery, and all spices. Fry for about 3 minutes.
  5. Add tomato paste, soy sauce, balsamic vinegar and stir to combine.
  6. Add cooked lentils, corn, and peas and pour in the red wine and vegetable stock. Bring to a boil and let simmer for about 5-7 minutes or until slightly reduced.
  7. Preheat oven to 390 degrees F (200 degrees C).
for full instructions you can go to :