1-Hour Vegan Shepherd’s Pie

I made this following the recipe 100 % and it turned out great! Even my meat eating boyfriend enjoyed it! I was slightly nervous before putting it into the oven that the bottom mixture was quite runny, but it did thicken up. This recipe makes a lot of food so I’ll be eating this all week!

This recipe is so simple but the best, thank you. I used fresh diced carrots instead of frozen and extrs garlic because you can’t have too much! It’s been a massive hit with my family.

I have made this several times and it turns out delicious every time. One crucial step is to make sure you use the vegetable stock when cooking the lentils as it gives a really good flavor along with the other spices called for. I actually find this recipe easy to make and comes together pretty fast. Thank you!

Incredibly time consuming recipe and taste wise rather disappointing definitely won’t be making it ever again.

I made the recipe as is except with about a half cup less stock and I added some mushrooms when I added the frozen veg and it was spectacular! Even the very picky meat eaters went back not only for a second but a third helping! That was a first for me to see that kind of a reaction to a vegan dish. Great recipe!!

Made it today , really delicious, added mushrooms and some ketchup after I added the frozen vegetables and continued the recipe! It was a Very Big hit ! Thank You , always enjoy your recipes 😁

I made this using the instant pot! Turned out great.

I followed the instructions but cooked the filling and potatoes separately in the instant pot for high pressure for 10 minutes. Turned out great. I baked it for a bit longer too.

I love this website for vegan dishes and this might be my favourite recipe! So easy to make and super delicious. It goes down really well with my carnivorous partner too! When I’m lazy/too impatient, I’ve made it with a tin of lentils and a tin of chickpeas instead of the dry lentils – less stock and less cooking time but works really well.

Made this for dinner for my husband and I. It was delicious and he loved it! It’s such a hearty and nutritious meal and I can see it being a great way to use old veggies.

I made this and replaced the lentils with vegan ground “beef” crumbles and only 3 cups of the veggie stock and it was delicious. I made it for my husband. I’m usually not a fan of Shepherd’s Pie but this was really good.

Made this and it was amazing! I blended about half of the lentil mixture with about 4 tbsp of mashed potatos and added it back in before adding the veggies. I also added about 1 cup of water when adding the veggies, since blending the lentils made the mixture a little thicker! I like my shepherds pie a little thicker, which is why I did the blending. Also made a gravy to go on top which was amazing! Thanks for the great recipe!

Made this with potato mash but also gave used sweet potato mash very yummy!

I made this with a few additions; I added a sliced leek just after the onions and garlic and then some mushrooms and fresh carrot, all before the lentils and stock. I also added some spashes of white wine and YUM. Mine took way longer than expected to cook for the lentils to soften and extra water, so I think that next time I will soak the lentils first. This was super yummy and I really enjoyed the wine and mushroom flavours too. My omni flatmates thoroughly enjoyed it and said that it is such a hearty winter meal. Thanks for yet another amazing recipe.

Even though it’s way too hot to be cooking right now we huge batch of this and made a few modifications just for fun. To thicken the lentil-veggie mixture I added a couple spoonfuls of a vegan instant gravy packet and we mixed in some nutritional yeast into the mashed potatoes for extra flavor. Super yummy :D

Second time we have made this. The recipe is simple and very versatile. We can season and add what we want. The base recipe allows us to do that and it has came out great each time.
The recipe itself stands alone as well. No complaints from our family. We have a Vegan, but everyone eats and enjoys this dish. Great job and thank you.

Thank you! This was so delicious!

Hi
I made the recipe as stated but didn’t have mixed frozen vegetables, so cut up carrots & mushrooms & sautéed with onions & garlic. Added onion soup mix as I didn’t add any other salt to the recipe then at the end added some frozen peas. My husband loved it

This was delicious, and really simple although it took me a bit longer than an hour due to peeling potatoes etc. I didn’t have that particular variety of potatoes so I just used what I had to hand, which worked just fine. I also added 4/5 chopped sun-dried tomatoes and a tsp smoked paprika which gave an extra depth/richness.

Delicious! I halved the recipe in order to try it first and it worked beautifully! I used red potatoes with their skins, they got a little crispy in the oven but not browned, still very tasty. I used 3 medium carrots and a cup or so of frozen peas for the added veggies. I didn’t have thyme so I used an Italian seasoning mix. Very tasty, this is going into my rotation.

Soo good! Pretty simple recipe even if it has a few steps. Can’t really go wrong even just using what you have – I added in some frozen vegan “beef” and used half turnips, half potatoes for the mashed topping since we had some turnips we needed to use! It was a hit with the whole family and I could make it earlier in the day when I had time and just heat it up in the oven that night for dinner.

This was a hit with the family, so much so that I made 2 days worth (lunches and dinners) for us. I added in finely chopped mushrooms for an even heartier, meaty texture. Thanks for the winner!

I’ve made this before, true to recipe, and it was perfect!
Today I used canned lentils, russet potatoes, and sweet potatoes; made one batch with different potatoes divided in two 6×8 pans. My partner who hates casseroles asked for extra servings. The sweet potatoes are ok here, but not as good as any white or yellow potatoes. Cooking from what I had on hand, this was the favorite meal of the week by far! I’m y

I just made this recipe. It was a success with my family of vegan and non vegans.

Thank so much for always coming up with delicious recipes.

Made this last night. I mainly fooled the recipe but I used precooked lentils from Trader Joe’s and added enough broth to have a little gravy. Added paprika, used mashed potato to thicken gravy and cooked it in Individual ramekins Like Denise did I got 5 servings with the mashed potatoes I made and there are 2 servings left that need potatoes. We ate 2 and I froze the rest. SO DELICIOUS! Will write back after I cook the ones i froze. Can’t imagine that it wouldn’t work.

This is my go-to shepherd’s pie recipe. And even my very carnivorous daughter loves it! I do get the lentils going before I even think about the potatoes. The timing works better that way.

This was my first attempt at a vegan Shepard’s pie and I was very happy with it. Next time I might try onion soup mix for a little more flavor.

I was struggling to find a vegan dish I actually love and thankfully I found it! This is a straight forward, delicious recipe. The only thing I did differently was I pulsated the lentils with a hand mixer when they were soft to give it more of a ground beef texture. And I added a package of onion soup mix to the broth for extra flavour, delicious!

This recipe is fantastic. I don’t often leave comments but this is so delicious. I highly recommend it. I love the idea of adding mashed potatoes to thicken up the filling. It really works well. Thank you very much.

Just made this and YUM!

It’s just as good as it says! I made it exactly as the recipe states and turned out fantastic! Great meatless comfort food.

Amazing! My meat eating husband loved it. Great recipe and will definitely make it again.

Made this for me and husband and we both thought it was delicious! He told me to make it again, and he’s a big army dude so you know it’s gotta be good if it fills up a soldier!

This was great! I will say it took more like an hour and a half once you factor in peeling potatoes. I would recommend adding a good amount of salt to the lentils. I used Miyoko’s vegan butter in the mashed potatoes (so! good!) and added sauteed mushrooms to the lentils before baking. I also mixed vegan gravy into the lentils before baking, which I think helped with thickening and definitely added flavor. Will definitely be making this again — vegan comfort food at its finest.

We are not vegan, but I found this recipe and decided to make it as a healthier option. It was truly AMAZING! I followed the recipe with 2 changes, I used 2 cups of lentils and increased the vegetable broth by an additional cup. My family went crazy it was so good. Truly you have to try it, you will not miss the beef.

My husband and I have been Whole Food Plant Based since the beginning of the year. We mostly eat raw vegetables, hummus and vegetable soups, stews and chili. We needed something with the same basic ingredients and this met the criteria. Just finished eating it and we were both delighted and satisfied! I used a little truffle salt in the potatoes and Milkadamia milk. Outside of that followed the recipe to a T! Delicious! Thank you!

Only 3tbsp of vegan butter for 3 pounds of potato??? I thought that would be a bit dry. I heated up unsweetened non dairy milk with with vegan butter and added it in until creamy.

this is so so delicious! i used a can of lentils and simmered them for 30 minutes in / to soak up the veggie stock flavour (2 cups) and added mushrooms in and green beans and the consistency was perfect! i’ll definitely be making this in winter too, thank youuu dana

I’m making this again tomorrow. I topped the last one with a combination of mashed potato and cauliflower. So good. Tomorrow I’m going to ad some mushrooms to the lentils. I also froze individual servings and it was successful. This is such a versatile recipe. Delicious enough for company and a family of cooks. ?.

Hi Dana!
I made this for the first time as part of my meal prep for the week and it turned out AMAZING! I’m not vegan or vegetarian and I honestly prefer this recipe over the tradition one!
My only modifications were I used a combo of vegetable and mushroom broth (because that’s what I had) and chopped fresh veggies instead of frozen . This recipe is a keeper for sure, thank you!!

Delicious! Simple to make and incredibly satisfying. Thank you

Dana, this recipe was priceless. I mixed white potatoes and sweet potatoes…really good.
I couldn’t find green or brown lentils did red. I also added liquid smoke, Worcester sauce and balsamic vinegar sauce. I’m limited on sodium so no salt. But this was really tasty and filling. Going for 2nd serving. My husband is working on his 3rd!!!
Thank you. Following you on Instagram.
Happy New Year❤

Thank you! Absolutely delicious. I made the recipe exact. I am freezing half of the lentils and will repurpose in the future but will top with mashed sweet potatoes. Much appreciation.

I mad this casserole last night for dinner. I am always a little hesitant when making a vegan main dish since I am usually a meat eater, however, my son arrived from far away and he is a vegan. It took me a little longer than the times posted because I cook on an electric range but this was very easy to make and OMG the flavor was delicious! My husband, our son, and I each had seconds! Best of all, we have leftovers for tomorrow night too!
Thank you for a delicious and easy main dish for the reluctant vegan!

Added mushrooms. Delicious as all your recipes are. Thank you!

I’ve made this several times, it’s so good! I either halve the filling, or freeze half, because it does make alot. I also add at least a pound of sliced & sauted mushrooms, and man does it add alot of flavor and texture. Make it.

A good comfort meal after a cold day outside. Only adjustments I made was adding a splash of coconut aminos and a bay leaf while the lentils were cooking.

A friend asked me to make something for her Christmas party that the vegetarians and vegans could eat. I found this recipe and felt it would be perfect. I water sautéed the onions and garlic. I also used the precooked lentils from Trader Joes. Not knowing how much the package was in comparison to using dried lentils I added a bit of cooked brown rice to the mixture. I only used about 2 cups of the vegetable broth, enough to loosen up the mix. Everyone raved about how awesome it was! I steered a couple people to your website so they could get the recipe for themselves! I will definitely be making this again. The flavors were perfect!
Thanks for a great recipe and website!

I added sautéed mushrooms and mix of a few tablespoons each of tomato paste / balsamic vinegar/ broth to the lentil veggie mix. Without it Tasted to me like it was missing “something,” it helped tremendously. Thank you for the easy weeknight recipe

I made it and it came out quite delicious. My boyfriend who isn’t vegan, loved it! I highly recommend making this for your non-vegan friends & family!

Delicious! I followed the recipe as written except I added an extra 1/2 cup frozen veggies. Used about a teaspoon of corn starch and 2 tablespoons of the mashed potatoes to thicken. Perfection! Served to two non-vegan guests and they (and my mostly plant based husband) all loved it! Five stars!!!

SIMPLY DELICIOUS. Not my first time doing this recipe, and I twist it a bit by adding nibblets between the mashed potatoes and the lentils mixture by make it even Moreno like a shepherds pie. Plus, I’ve frozen this recipe before with great success…! Just saying :). Thank you for such a perfect warm and cozy fall/winter recipe my dear.

Catherine

We had leftover mashed potatoes from the night before and this was a great way to use them up! I absolutely loved this meal, it will definitely be in the rotation going forward and I think it would be a great dish to serve your meat eating friends and family to show how familiar, satisfying, and nutritious vegan cooking can be.

Hi Dana,

Thank you for all of your wonderful recipes. I love making everything!

Jeanie

I made this last night and it was deelish. I modified it slightly. I added 8oz of sliced portobello to the saute mix of onions and garlic. The mushrooms gave a real nice meaty taste and texture. I also substituted pureed cauliflower (about 1 1/2 heads) for the mashed potatoes. I simply steamed the cauliflower, then into the food processor with the vegan butter. After spreading the mix on top I sprinkled some paprika over it and baked.

Really good and thanks for the recipe!

Loved this recipe! I made it last night but added Worcestershire sauce, balsamic vinegar, and extra herbs spices like smoked paprika and dried sage. I also used purple yams instead of golden yams and it looks so colourful and amazing! I’m stoked.

Can’t wait to make this for all the hard-core meat eaters in my family :)

Delicious and so filling! We made this two weeks in a row because we loved it so much the first time we tried it!

Made this last night, I used fresh carrots and celery, staggered putting them in the filler to avoid over-cooking them. Also in the filler I used about 1/2tbps paprika, shredded the garlic (4 cloves) instead of diced, and added 2tbps corn starch about 30 minutes into simmering. Added garlic to the mashed potatoes and used cashew/almond milk blend in addition to the vegan butter, then a light brush of olive oil before baking. Thank you so much for this recipe, it was delicious, rich and filling, and my family thoroughly enjoyed it. Will definitely be trying more from this page.

YUM. Made this tonight and it tasted just like my mom’s beef shepherd’s pie growing up. Thought I’d left that cozy flavor behind forever when I stopped eating meat but this was instant nostalgia! I assembled this 1 day in advance and stored in the fridge, baked just before dinner. We’re not big potato fans, so I used mashed cauliflower. One head of cauliflower was enough for half this recipe. Will be making this over and over!

So good I’ve made it twice already!! I enjoy dipping it with bbq sauce. Highly recommend!

I will definitely be making this recipe again (enthusiastically approved by boyfriend!). I love the homeyness and simplicity. I lightened it up by making a batch of your potato and cauliflower mash for the topping. I also found the lentil mix wanting additional flavor and seasoning so I added 1 TB of vegan Worcestershire sauce, around 2 TB of tamari, and about a tsp. of Beyond Bullion vegetable stock seasoning.

Both my husband and I loved it! Easy to make and simply delicious! Note: If you use canned lentils, like I did, you will have to reduce the amount of vegetable broth to just enough to cook the mixed vegetables. (I found it to be very liquidy otherwise, but I drained the excess liquid and used it when I made a batch of veggie soup. It didn’t go to waste!)

Wonderful recipe.. made a few adjustments
-seasoned the lentils with salt,pepper,paprika,tomato paste and cumin and let it steam a bit BEFORE adding broth..
-added chunks of squash to other veggies/lentils.. let it cook until soft then mash some with spoon to ticken added a dash of A1 and some sazon seasoning!
-added cauliflower to potatoes and mashed it together..DELISH!! Thank you!

This is my go-to recipe for Vegan Shepherd’s Pie! My family loves it! Very easy and versatile for every taste. I like to use a little mint with thyme and rosemary. I also like fresh chives and some sour cream in the whipped potatoes. Yum-Yum!

Thank you so much for this recipe. This Shepard’s Pie just won my work’s holiday pie contest. It’s a specialty food and beverage shop so there were a lot of discerning palettes to please. I added about 1tbsp of tamari to the lentils as a substitute for Worcester sauce (saw in another recipe) to make it extra savory.

Making it again! So good

I made this for my family and my carnivore kids ate it up!!!! They could not get enough and didn’t miss the meat!!! Total game changer!!! Need more Casserole recipes like this!

Starting making this and then realized that I didn’t have enough lentils (only had 3/4 cup)! So I added 1/2 cup quinoa and 1/2 can garbanzo beans to make up for it. Still turned out delicious!! Can’t wait to make this as a plant based option at my family’s Thanksgiving!

This was soooooo delicious. I made it exactly the way the recipe said to and it had so much flavor for so few ingredients. Definitely will be making again.

Recently went vegan and am so thankful to find a yummy version of my favorite dish!!! Thank you so so so much for sharing! Definitely adding to my recipe box!

I made this last year because I was the only vegetarian at my husband’s holiday gathering and wanted something to share with them. It was great but I tweaked it by added rosemary, cooking wine, diced mushrooms, tomato paste, vegan worcestershire sauce, and topped it with a mushroom gravy made from mushrooms, “butter”, coconut milk, salt, and poultry seasoning. The lentils I got sucked up a LOT of seasoning so I’d constantly have to add more salt, thyme, and rosemary as I was cooking so I have no idea how much I used. This clearly is not a healthy meal with all the salt and butter but I don’t eat this way usually. My husband’s family LOVED it they were going in for seconds and thirds. I’m making it again this year at their request.

Like some others here, I also added red wine! I decided to add nutritional yeast to the potatoes, too… I regret nothing.

I love your recipes!

Thank you :)

This was incredible! Loved that it had simple ingredients, but tasted delicious.

Made this last night, it was AMAZING!!
My husband is a meat eater and absolutely loved it. I added chopped celery and mushrooms to the lentil mix. Can’t wait for leftovers (although there’s not much left!). Thanks for the great recipe!

I make this for Thanksgiving every year (and multiple times throughout the cold months) and it is such a delicious, hearty, ultimate comfort meal. I make a mushroom gravy on the side just to really make it thanksgiving-y and it hits all those spots for me. Definitely one to come back to over and over!

I made this last night for dinner. I agree with another commenter that there was way to much lentils. I would probably do half the amount if I make this again. To cut down on the cooking time, I used my Instant pots to cook the potatoes and the lentils.

This turned out great. A quick view of the comments show that no one else had this issue, so maybe it was just me: 1.5 cups of uncooked lentils was WAY TOO MUCH. I used the suggested sized baking dish, and had a lot of leftover filling. I saved it for a while and tried to creatively use it in other dishes, but eventually threw the rest out.

I made this for Thanksgiving and it was a hit among the vegetarians and meat-eaters! It is a very user friendly recipe and makes for a satisfying comfort food. The only thing I added to this recipe was two tablespoons of balsamic vinegar when adding the vegetable stock. Definitely will be making again!

Delicious! Used to be one of my favorite meals before I changed my diet and stopped eating meat and dairy. Thrilled to have found this gem! My husband wanted to eat the whole tray the first time I made it ?

What a yummy dinner. I added about 1/4 c red wine, 2-3 tablespoons of miyokos butter, baby Bella mushrooms and about 1/2 tablespoon of fresh rosemary from my garden. Oh and pushed the garlic up to 8 cloves. So good! Thank you for all your recipes!

Yum!

This has been a staple recipe of mine for years now. It’s always a hit at potlucks! The only thing I change is to add chopped crimini mushrooms to the lentil mixture. A wonderful recipe, thank you!

So yummy. I swapped corn for peas and used canned lentils. I should have let that all simmer for 5 mins before assembling as carrots a bit hard. But i ate too much anyway as it was so good.

Came out great!

Two things:

1. I used “whole green moong beans” that we had from the Indian store. They are whole and high in fiber. Very chewy and nutty. They worked great in this recipe. I mention this in case you want a specific type of lentil to buy.

2. I wouldn’t preheat the oven until the lentils are nearly done. Otherwise, the hot oven will be sitting empty for nearly 40 minutes. (I would actually recommend pressure cooking them if possible as it will only take 15 minutes that way.)

My partner and I subbed the frozen veggies out for fresh carrot, green beans and corn. We added the carrot and beans with the stock and lentils towards the start, and just added the corn in the last 10 minutes of cooking the lentils. We loved this recipe and will definitely be cooking it again! It’s very easy and extremely comforting…

A housemate glibly commented that a shepherd’s pie is made from lamb and a cottage pie is made from from beef, so what should we call this variation? I said I suppose we’ll just call this one a gardener’s pie.

Yum! Used red lentils, ginger and sweet potatoes instead and was delish. Thanks for great recipe.

I’ve made this several times. Never ever disappoints. Meat eaters are always shocked at just how delicious (though mine is typically vegetarian). I use 1.5 tsp ish thyme & occasionally add cheese on top of the potatoes when I bake it. Oh…I use butter when making the potatoes. Family favorite!

Absolutely delicious!! We followed the recipe exactly and it turned out perfectly. Really really tasty and was so easy to make.

THIS WAS INCREDIBLE! My husband is a meat lover considering going vegan, for health reasons, so I’ve been trying to find go-to recipes. This is now one of them! Thank you so much. We mixed in a few splashes of soy sauce with the lentils before adding the mash and it was so delicious!
If you’re craving vegan comfort food, this won’t disappoint!

I made this with the gardein “ground beef” instead of lentils because I don’t like lentils ?. It came out perfect! Actually, it doesn’t taste vegan. Very easy recipe thank you!

Was good, got the Omni seal of approval from my dad! I subbed some diced tomato for the vege stock.

Made this with sweet potato mash, and added in frozen spinach and canned tomatoes. I left out the thyme too and used way more garlic. Doubled the recipie and it tooker than described, but cheap, yummy, filling and easy! Highly recommend.

Loved this recipe. I used blue potatoes as that’s all I had – using almond milk and nutalex to make creamy.
I used Lentils, Chickpeas, Cauliflower, Peas, Carrots and Onions for the base adding vegetable stock, red wine, vegemite, chilli, garlic and pepper. Absolutely amazing! Loved it! Reheated in oven!

This was so good! I added some chili and garlic powder. I’ll definitely be making this again!

I’ve made this recipe on several occassions, always a family favorite. I add soy milk to my mashed potatoes so they are a little creamier. Going to try and make a large tray of this deliciousness for a party this wknd so our non-vegan friends can give it a try. I’m sure it will turn out perfect.

I’ve made this several times. Satisfying even for my meatatarian husband!

Fantastic recipe. Wonderful flavors and textures. Aromatic . We added some dry red wine to the lentil mixture , just balanced out the taste. Will def make again and again for vegan and non vegans…,
Thank you for the recipe.

Made this today for dinner and wow my hubby and I enjoyed it thoroughly! It was sooo delicious and so easy to make!

Just stupid good, as always. I made a half batch for my husband and to try and it turned out awesome! We just leftovers on day 2 and to no surprise, the flavor was better than yesterday and it reheated in perfect little squares. I will definitely be making a full batch to bring to a family potluck one day soon and I’m sure you’ll gain a few more followers afterwards. ;-)

I added a few Tbsp coconut aminos, and 2 tsp. Trader Joe’s Unami seasoning, with a few Tbsp tomato sauce to lentil mixture…. also added 1/4 cup nutritional yeast to potatoes…. epic ?

I made this for dinner and it was awesome!!!! I did however substitute the fresh lentils for ones in the can. I added fresh cilantro to help with the seasoning. The recipe still came out great! Thanks!!!

Hihi! This is an amazing recipe like all the other recipes of yours! And the reason why I really love your recipes is that they’re super flexible, ingredients can be easily switched!

So for this one I didn’t have lentils and enough potatoes. I only had two purple potatoes but I had cauliflower! :)

So I made a puree from a whole cauliflower and those two purple potatoes. I didn’t have lentils but I had black beans and that’s what I used instead. Girl, this turned out to be piece of art! Thanks so much!!
I’m not a fan of cooking but I LOVE cooking your recipes bc they’re so easy and AMAZINGLY tasty!
Xoxo
-Didi

I just made this but I used TVP instead of lentils, it’s delicious. I haven’t had shepherds pie in years & this is the first vegan version I’ve had. Thank you ?

This was amazing!!!! Will be added to my rotation often. I skipped the oil and used a little of the veggie broth for cooking the onion & garlic. I also used a mix of green green beans, corn and peas since I had them in the freezer. I kept in the oven just over 30min but I think my oven struggles but I have not checked it with a thermometer, I also like a good crusted top so it helped with that too. Thank you for this amazing recipe!

I just made this and it’s so good. I put a bay leaf in with potatoes boiling. Whipped with my hand blender potatoes with 250ml BelSoy, 1/4 nutritional yeast and some becel. Sprinkled some smoked paprika on the top.

For the filling, I followed exactly except just threw in 5 sprigs of thyme while lentils simmering (instead of 2 teaspoons). I used better than bouillon veg broth.

This is a winner and will be making again for sure ???

I made this for my partner who is vegan. I ‘m no chef but I have to say this was easy and it smelt fantastic (I live on cereal as I’m fussy so anything past opening a cereal box is a task unless it involves baking cakes!) I

I’m in the UK and couldn’t find an accurate conversion from ‘cups ‘ into grams so I just guessed and ended up doing 150g of red lentils and 150g or green lentils, along with mixed beans, sweetcorn, green beans, carrots and I also put in a little soya mince and the rest as per recipe.

I did have to add more water as it bubbled away quickly although this could be due to the fact I had to guess the stock amount as with the lentils so I will add a bit more from the start next time.

My partner loved it! Even my fussy 5 year old child said ‘I like the smell’ although he wouldn’t try it.

I’ll definitely be making this again. Thank you ?

This is such a fantastic recipe, by far the most delicious and I had ever tried and I will never look back!

From time to time I’ll add my spin on the ‘Mash Topping’ by combining 3 parsnips into it. But all in all a perfect hearty dinner – and yes I have another on the go now.
Can not wait to eat it!!

Thank you for this recipe, it is also my partners favourite meal that I make too. (Winks)

This was excellent and easy to make! Will for sure try to make it again sometime soon. Thank you

Unfortunately I’m allergic to Lentils. However, I made the dish regardless because it looked soooo delicious. It was a very emotional experience because as I was cooking, I was imagining how delicious how would taste, and how I will never be able to without my face becoming a bright red Goodyear blimp. After making it, I sat down at the table and smelled the aromas as I imagined eating it. It tasted Delicious! (In my imagination). I would of given it 5 stars but I didnt actually eat it. You have got to try this recipe! Even if your allergic like me. It will taste great in your imagination!

Why is the crust not on this, the best bit of sheppie pie is missing a 45 min baked potato crust in this recipe

Just made this and it turned out amazing, above expectations! Both kids loved it (very rare lol) and they look forward to eating it again tomorrow. Your recipes have really been a huge help in our journey of eating more plant based foods. Can’t thank you enough!

This is in the oven now! It smells SOOO good!! I made the lentils, but half. The other half I used vegan crumbles. I hope it works, but I’m sure it’ll taste great because of how it smells! Thank you so much!

This was amazing!!! The only change I made was to add 1tbs of Worcestershire sauce for a little extra flavor (even though it’s still delish without!). Thank you!!

What a disappointment. The lentil mixture lacked cohesion. It tasted like lentils with pepper and thyme. It needed something else to tie the flavors together. The potatoes also needed at least 1/2 cup almond milk. They were so dry without it. I’ll be looking for another recipe.

Thanks. We tend to eat Shepard’s pie with meat, but I tried it this way and loved it. I added some tomato puree and Lea & Perrin’s sauce which, sadly, unveganed the dish, I noticed ;) still, lovely way to eat lentils and definitely will try this again.

Super yummy! I used the dried thyme and it worked great. I’m new to the vegan cooking and was so happy this turned out delicious!!

This is the 3rd time I made this. We are not plant based but have spells where we try to eat a lot more plant based than normal. I would like to be totally plant based, but old habits are hard to break. In any case, the 2nd time I had made this we had friends over unexpectedly. I told them I made a vegan shepherd’s pie and offered for them to join us. They are not vegan at all. They said it was pretty good, and my girlfriend suggested adding a can of creamed corn as it was a little dry. I did that tonight and I really like it with the creamed corn. I just added a 15 oz can on top of the lentil vegetable mix and then topped it with potatoes. This recipe is a keeper. Thank you.

Sadly, I found this devoid of flavour. I’m headed over to epicurious for their vegetarian (which I will make vegan) one with roasted fall veggies and lentils. I always like to test before I serve to guests and I’m glad I did. Sorry–don’t mean to be downer.

This is one of my (meat-eating) husband’s favorite recipes. I’ve made it a bunch of different ways but my favorite time savers are to use pre-cooked lentils and pre-chopped mirepoix instead of the frozen veggies/onion. It reheats great and also is delicious with a little hot sauce. Thanks for all the awesome recipes Dana!

Thanks so much for this recipe, it’s my favourite new thing to make; especially with the sweet potato topping! ^__^

I made this for my omnivore family’s Xmas party this evening. It was hugely popular, and I got a ton of positive feedback. Even from my step-dad, who has gone to places like Bibibop and simply ordered a bowl of steak because he doesn’t want all of that “rabbit food”

The modifications I made were very minor. I used half Yukon gold potatoes and half red-skinned potatoes because that’s what I had on hand.
I also did half green lentils and half black lentils, again because that’s what I had.
While sautéing onion and garlic I also added a few sliced mushrooms, just for the fun of it.
I doubled the amount of frozen vegetables, using one 10oz bag of “California blend” and one 10oz bag of root vegetable blend.
I used a very very small amount of Thyme. Historically my kids don’t love the flavor, but I do. I wanted it there, but I was hoping they wouldn’t notice.

The recipe was incredibly easy to follow. The prep was especially easy with the use of frozen veggies.

This turned out to be a delicious and relatively easy to put together! I would definitely make it again. The only downfall was the time it took, due to the lentils. Next time I will start the lentils while I peel and boil the potatoes, because otherwise this will take nowhere near an hour. I ended up adding more vegetable broth so the lentils wouldn’t stick and burn and so that they would cook all the way through. I added organic tomato paste to my lentils, onion and garlic powder to my potatoes and talk about perfection!

I never leave reviews, but minimalist baker always has my favorite recipes. This one was so easy and incredibly delicious. Making this for Christmas dinner!

Another winner Dana! Thanks for your help in making our dinners easy, healthy and delicious.

Love this recipe! Made it on a recommendation form a coworker and it did not disappoint! We will definitely be making this again.