1-Hour Vegan Shepherd’s Pie

I made this for the family last night. I didn’t have thyme, or time, so I substituted in a tablespoon of vegan Wostershire sauce for extra flavor, and threw in a bayleaf while I was cooking the veggies. And I used tinned lentils to save time.

It was absolutely delicious. Hubby had his serve and half of mine, the kids (teen boys who used to say nothing would ever be as nice as meat) both complained there wasn’t MORE, and I ate way to much filling while preparing it because it was yum!

This will be on the weekly rotation!

Absolutely delicious. It took me more than an hour to make because I had to skin my potatoes and I cooked my lentils before adding them to filling. I would say don’t add any extra salt to recipe as there is quite a lot on the potatoes and vegetable stock. Other than that, I’m so impressed.

I made this today and it was wonderful! I cooked the filling in my instant pot for 11 minutes and it was perfect!

I love this recipe! I’ve made it at least five times. Sometimes I put a little bit more of each ingredient and end up with one pie for dinner and one to freeze. It reheats really nicely too! I like to add celery and carrots with the garlic and onion in the beginning, then instead of adding a bag of frozen veggies in the last step I add a huge pile of sliced mushrooms and some sautéed impossible meat. The flavor is totally unbeatable for vegans (me) and meat-eaters (my husband).

Ok. First. I love this stuff. I’m a meat eater and I worked at an Irish pub for over a decade, and I can attest: this recipe is delicious!! I’ve probably made it 20 times now.

Second, I make a couple changes-
– I saute red peppers with the onions and garlic.
– I add rosemary along with the thyme, and that goes in the onions peppers and garlic BEFORE the lentils and veggie broth.
– I don’t know how you can make a recipe this big with *pinches* of salt and pepper. I put in about 1.5 tsp salt in the lentils as they simmer. I put in a heap of salt while the potatoes are boiling. I add probably 2 tsp salt, 1 tsp pepper,, 4 tbsp butter (literally country crock) and about 1/2 cup almond milk for the mash
– on that note *Russet* potatoes

Now here’s my beef with the recipe (Get it?). One hour is impossible. At least that is my experience. This is a 2 hour recipe, at the least.

Absolutely delicious. But not 1-hour.

Absolutely delicious. I doubled up on the onion & garlic, used tomatoe paste and sprinkled vegan cheese on top – super tasty dish. Loved it. Thank you so much for sharing 👌🏼

Made this a few times and enjoyed, the mash I added rosemary (crushed) and vegan cheese. 👍🏽

This is incredibly delicious, but no surprise there!! Every MB recipe I have tried blows us away. This is the third one we have made this week because everything is so good we just keep coming back for more ideas. We have recently made the switch to a fully plant-based lifestyle, but regardless on your dietary preference this is sure to impress. You do not miss the meat AT ALL. The lentils give such a great texture to the mixture. So good, so easy and approachable. Thank you again!!!

I’m not a practiced cook. The first time I made this I followed the directions and made the potatoes first, but then had to wait for the lentils. This time I got the lentils started and then made the potatoes. That way everything is ready for the oven at the same time.
Thanks!

Very bland. I followed the ratios in the recipe just as instructed. Also my lentil mixture was just a thick orange mush after baking. I even cooked the lentils for about 10 minutes less than suggested because they were already done before the “uncovered ” portion of time was supposed to begin. I hate wasting food, but I can’t seem to dump enough salt, pepper, or garlic on it for it to taste like anything. I don’t want to throw it out, but I’m just not eating it because it’s not appealing.

I made some adjustments to the recipe for more flavor and it turned out really good! I would definitely make it again.

In the potatoes after mashing I added in about half cup of vegan cream cheese.

I mixed in beyond “burger meat” with the onions and cooked only half the lentils (so 3/4 cup) I used 2.5 cups of broth since there were less lentils,

I added worshteshire and some coconut aminos before tossing in the veggies.

I added sweet potatoes, celery and carrots to the veggie blend.

I cooked two regular size round pies and since I had a pie crust laying around, I put one of them I put a pie crust (that’s not traditional but it was good!)

I served it with a Chopped spinach and avocado topping.

I needed to do the final bake for 20 mins to get the potatoes to brown.

I realllly loved this with all the changes I made!

Thanks for sharing!

This was a most disappointing recipe. The quantities were way off. I would never make this again. There was far too many lentils for the amount of vegetables. Way too many potatoes. It was pretty bad. Sorry!

Tastes delicious, cheap and liked by my omnivores family :) Takes two hours to make, though ;)

My non bean loving 15 year olds daughter went back for seconds! Yeah! Finally a dish the whole family will eat! I made adjustments per other reviewers ( soy sauce, liquid smoke and bay leaf) /
Thanks so much for your recipe!

I make this recipe at least once a month! So savory and filling!

I don’t think I’ve commented or rated this recipe yet but it’s one of my go to’s on a fall/cold day. I use whatever vegetables are in season or whatever I have on hand. It’s always delicious! Thank you for sharing this.

This was so delicious and super easy to make! I did use the tomato paste, which added some flavour. I also added some vegan cheese on top!
Thanks again for always inspiring my vegan cooking !! ♥️✨🌱

This was so amazing! I fed it to my non-vegan family and they loved it. I added a tiny bit of soy sauce and Worcester sauce for flavor. Will definitely be serving this again :)

Fabulous! Made this last night for Pi Day and the whole family loved it!! I read the other comments so did adjust flavorings in lentil/veggies. I added coconut aminos, vegan worcestershire, garlic powder and paprika. I also only used fresh vegetables – orange pepper, celery, broccoli, zucchini, yellow squash and cherry tomatoes. The only frozen veggie on hand was butternut squash and I added that as well. One more change, I only had a few white potatoes so did half white/half sweet potatoes on top.

This recipe is great! I used some quinoa because I didn’t have enough lentils, and I added frozen spinach to my veggie mix.

I think the only thing that would improve the recipe is something that would make the lentil mixture (bottom layer) more full in flavor—it tasted like it’s lacking fat . . . Any ideas?

Hiii!!!
I want to say thank you for the inspiration!!! This was easy to make, I have all the ingredients and didn’t have to go out to buy anything. Not sure if it took an hour or less. But worth every bit of effort as this is my first time trying this recipe. It smells good, looks good … I’m sure it will taste good as well.

This is not a one hour shepherd’s pie. But, I believe it is because the recipe is written out of order. The easy fix is to first start the lentils. Then, boil the potatoes. I followed the recipe twice and ended up serving dinner about an hour later than expected each time when the solution dawned on me. Hope this helps others save time and serve a delicious vegan meal—on time!

This recipe looked delish, I normally like your recipes and try to create. Today I used this recipe as a let’s say rough guideline as I’m on very restricted AIP and as vegan with not enough time I was able to make something similar. First I pressure cooked lentils and also sweet potato separately 6 min and 10 min. I pured my diy veg broth ( that was quite red due to beet peelings I had in my stock bag. Turned the brown lentils into a deeper warmer brownish colour. Then I used red onion, celery and carrots . I can’t use the corn or peas. I had very little tyme haha I added some dried margoram. Once I combined I added some arrowroot as thickener. I stiured my sweet potato mash into some grapeseed oil and garlic ( somehow I have no olive oil in house) and spooned on top of lentil mix. The funny part of this story was I had prepared leeks to use in cottage pie ( for today is St David’s Day ( welsh holiday) and I totally got distracted / excited when reading your recipe that I finished it all and thought what the heck no leeks, oops well I suppose I will use them in soup. Sweet potato leek soup yummy!! Anyway I do enjoy your website, thanks for all the inspiration and fun minimalist hacks. I didn’t think to take pic and I’m not on twitter or instagram anyway, I’m actively avoiding another social media addiction.

This is a lovely comforting dinner. I don’t need to add anything else for flavour, I have also put some in freezer in individual containers and it turns out well. This is easy to make, all you need is steam up some veg and make some gravy. Thank you 😊

Ok .this is fantastic. I did add mustard and covered half with mashed sweet potato and the other half with regular mashed potatoes.

I made this recipe twice and it is excellent. Two non gluten-free vegans said the same! Woop Woop! I added plant based ‘ground meat’ once and reduced the sodium elsewhere in recipe due to sodium content in the ‘meat’. Thank you minimalistbaker for a great recipe!

I love the idea of using lentils for Sheppard’s pie! So much more interesting than they typical vegetarian riff on the Sheppard’s pie with slimy , over cooked, underseasoned mushrooms (emphasis on the mush after being sauteed and then baked!). I did not flavor my version as described but instead boosted the fresh garlic significantly, and added one diced jalapeno, then added 3Tsp of garam masala and about an inch of grated turmeric in advance of the tomato paste and lentils, after sauteing the onions, jalapeno and garlic. I added fresh carrots about half way through cooking the lentils and then stirred in a bag of frozen peas before topping with the mashed potatoes and sticking it in the oven. It was glorious! I found that the potatoes benefitted from substantially more salt and pepper along with some garlic powder and additional fat. I used butter but coconut oil or olive oil would be very pleasant too! The result was an amalgum of dal and Sheppard’s pie that everyone rejoiced in! Perfect vegetarian comfort food for a winter night.

Hi, Wonderful recipe. Have enjoyed it several times. An editorial comment – In the directions for cooking the lentils, Step 5, there is no mention to cover the saucepan as the lentisl cook for 35-40 minutes. Right after, it says to remove the lid.

This turned out great! I added a couple of sweet potatoes with the regular potatoes for the mashed topping, and used some vegan Worcestershire sauce and smoked paprika in the lentil mixture. Also sprinkled some nutritional yeast on top for serving. This recipe is going in the regular rotation! Thank you!

We made this last night and Really like the flavors and textures.

We did make a change as to when we pre-heated the oven – we preheated the oven during the last ten minutes of the filling being cooked.

We are planning on making this again, but will choose brown lentils rather than green, I think the color will look better.

Thank you for All the great recipes!

Made this for a vegetarian option at Christmas dinner and it was a huge hit. Even the non-vegetarians loved it and went back for seconds! Great recipe and appreciate that it was a lot of simple and easy to find ingredients.

This shepards pie was outstanding! I tried it out because I’m trying to get a feel for cooking with lentils and it did not disappoint.

The only modifications I made was using a mix of frozen corn and fresh veggies (basically using what was on hand) and topping the mash with a sprinkle of parmesan cheese.

The seasoning was spot on and it was a big hit around the dinner table. I will definitely be making it again.

I really enjoyed this recipe! It’s very tasty and had all of the meat-eaters in my house peaking into the kitchen to see what smelled so delish! As for substitutions, instead of using frozen veg, I used fresh veg that I had available (onion, garlic, celery, and carrot). I only had 2 cups of vegetable stock, so I used 2 cups of water and a vegetable bouillon cube. Lastly, I added about two tbsp of unsweetened almond milk (eyeballed, not measured) to the potatoes to make them a big creamier.

I made this on christmas. Everyone loved it. Thanks!

I had some leftover small red potatoes and green lentils—a vegan shepherds pie sounded perfect. Your recipes are 2/2 this holiday week! My spouse usually likes ground turkey in shepherds pie. However, they ate half of this one! First they tried ketchup on top, which they said was okay. Then they tried A1 sauce, which they said went perfectly with the shepherds pie. Thank you so much!

Thank you for the recipe! I only had 1 cup of broth on hand so I had to use water but I punched up the spices and it turned out delish! I added extra garlic, 3 bay leaves, more thyme and 1 tbs oregano. I also had some green beans that needed to be used so I put them in after the onions were translucent but before adding the lentils. I also made garlic mashed potatoes for the top by roasting a head of garlic in the oven at 400 degrees (chop off top of head, drizzle in oil and loosely wrap in foil) and like another reviewer, I also added nutritional yeast to the potatoes. Yum yum! I probably would not have altered anything if I had the requisite broth.

I did not have an issue with excess liquid because I did have the pot uncovered after I added the frozen veggies so that excess liquid would evaporate. I also added 2 tbs of the potatoes too as recommended in the recipe.

Thank you! I always enjoy your recipes!

I stayed pretty close to the original recipe but I found the bottom layer too soupy. Personally I’d adjust the vegetable broth to lentil ratio if I made it again.

So delicious. Per some other comments, i added some more flavor: I used a large onion, twice the amount of garlic, and a table spoon of Italian spice. I also added a package of sautéed mushrooms to the veggies/lentils right before it went in the oven. I LOVE IT. Perfect for a cold Winter night. Will make again, thanks for sharing.

So so yummy. My husbands favorite used to be shepherds pie – we tried one vegan recipe that he HATED. So happy to have a recipe on hand he went back for seconds for.

I’ve made this recipe several times just as it calls for and it always turns out great. There’s just two of us so we have it one night and I freeze the remaining servings for later on. Thaw in fridge and reheat in microwave, just as good as fresh!

i made it with a ton of extra spices added and it was still super bland.. the lentil texture is super dry and the mashed potatoes are dry so it definitely needs some sort of gravy or maybe if it was made with mushrooms instead of lentils? or if there were more veggies and less lentils?

also, im pretty sure your missing milk in the recipe for the mashed potatoes.. i added like 3/4 cup of almond milk and it was still pretty dry.

Tried to make this and could not get the base thick enough. Added cornstarch and potatoes and still too watery. Wonder if I had put less than 4 cups of broth if that would have made a difference.
Usually love cooking your dishes. Disappointed with the outcome of this one.

I only had red lentils, I thought they would work but they just went all mushy :( Still tasted fine but the lentils were basically non-existent – maybe I also cooked them too long?

I will definitely make sure I have the correct lentils next time I make this, it was yummy otherwise, especially with gravy!

Thanks for sharing!

Works well. Sprinkling some gravy granules in at the end is an easy way to thicken the sauce and add flavour.

We used sweet potatoes instead for the topping with some vegan cheese melted in. Worked well!

First time I made this I followed the recipe exactly, it was good but not great, so when I made it again I added more garlic, also added more veggies, I also baked it more (about 15 mins). Loved the recipe with the modifications. My mom loved it as well!

Amazing I have made this many times and love it, I just made it tonight and I added a bunch of nutritional yeast in the potatoes to give it that b12 and cheese flavour and It turned out really well!

Made this pretty close to recipe and it was awesome! I chose to make in small ramekins with the potatoes piped on top – everyone loved it!!

This recipe was absolutely delicious and I love how it’s packed with veggies and protein from the lentils.

I did make a few changes, though.

I added in extra thyme, plus parsley, a bit of basil and a bit of cumin to the lentils while they were cooking. I also added a bunch of coconut aminos.

I added sharp cheddar cheese and some heavy cream to the potatoes (I’m not vegan so this wasn’t an issue).

Minimalist Baker is my most go-to site for recipes. Love your recipes!

Very bland. There is no umami… for the left overs I added a steak sauce to the lentils part & a ton of Vageta seasoning to the potatoes. It was still just OK.

My advice- add way more herbs, salt, and spices. Maybe even some acid for a bit of a zing.

I added 1tbsp of vegan Worcestershire and 1/2tsp of liquid smoke to the lentils right before putting in the frozen vegetables and it added so much depth!

Super easy and delicious! I made it as written and it was very tasty. The only thing I added was some skyr (Icelandic yogurt) in the mashed potatoes and it was perfect! Served with some mushroom gravy on top, this was a hearty, cozy Thanksgiving meal! Thank you!

This was absolutely delicious. So hearty and filling. I followed the recipe nearly as is, except with the addition of about 2 tbsp tomato paste, a good splash of soy sauce, and a generous shaking of Trader Joe’s Umami Seasoning. My boyfriend (who is not vegan and still a bit skeptical of plant-based cooking) loved it also!

Thank you for this recipe!!!! I love making this! And when I don’t have lentils, I just use quinoa! Always delicious! Thank you so much

This is so homey and delicious. Perfect for drizzly, sleety, or blustery gray days. I do feel like you missed an oppurtunity to re-name it gardener’s pie, instead of shepherd’s pie, since no lamb (sheep) is involved.

This shepherd’s pie is a favourite in my house, even with the omni kids! It’s so simple yet so flavoursome. I like to make it ahead of time and then just pop it in the oven when needed. Perfect filling comfort food for cold weather. Thank you!

I made this recipe for dinner tonight because the cool air is making ready for warm, comforting meals and the cozy clothes to match :-)
It is overall yummy, simple to throw together (pretty hands off after the veggie prep) and filling!
I added about 1 tbsp of cornstarch and 2 tbsp of nutritional yeast (plus lots more to my bowlfuls…) I found it needed more salt and pepper than called for, but that could just be my preference.

I would recommend for those chilly fall days ahead!

So delicious I wanted to eat it for breakfast the next day! Thanks again for another fantastic recipe :)

I made this last year for my meat-loving in-laws’ Christmas dinner, and it was a hit. My mother in law’s husband said it was his favorite dish of the night! They asked for the recipe. Thank you!! 😋

A great recipe with lots of flavor and that lasts for multiple meals. We are refining the mashed potato part to get something that is creamier and richer, but everything else was perfect.

I am so glad I made this recipe. It was simple and tastes fantastic. Subbed sweet potatoes for the potato and still perfect. Thank you 😊

This meal was delicious, easy to make and a hit with my toddler who is notorious for not eating vegies! Only modification I made was that I added some middle Eastern spices to the mix.. thank you for the recipe!

Delicious! But give yourself more time than the recipe describes. Will take at least 1.5 hrs total if it’s your first time :)

I love this recipe for my favorite dish. This time I made this with a few substitutes, like adding chopped nuts, celery and basil for texture and flavor. It is always delicious even my non-vegan family loves to get seconds. Thanks for sharing!

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.