Delicious Lentil Shepherd’s Pie perfect for this time of the year! It’s incredibly easy to make and trust me this will be a massive hit with family and friends. This Lentil Shepherd’s pie really gives you that comforting feel you want from a simple healthy dinner during the colder months.

Lentil Shepherd’s Pie [Vegan]

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Cooking Time



  • Olive oil
  • Large red onion, finely diced
  • 4 garlic cloves crushed
  • 7 oz mushrooms sliced
  • 1 large carrot finely chopped
  • 5 oz tomatoes finely chopped
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 2x 14.1 oz g tins of chopped tomatoes
  • 2x 14.1 oz g tins of green lentils
  • 1 cup frozen peas
  • 1 teaspoon veg stock powder
  • 1 tablespoon tamari
  • 2 lbs potatoes


  1. Pre-heat your oven to 400°F.
  2. Firstly prep you vegetables as per the instructions above.
  3. Place a large pot on a medium heat adding the olive oil, garlic, onion, veg and herbs and fry together for a couple minutes until it softens.
  4. Then add the tinned tomatoes, lentils, peas, tamari and veg stock powder and mix.
  5. Cook on a medium/high heat for 15 minutes until it starts to thicken making sure to stir every 5 minutes.
  6. Meanwhile boil the potatoes. Once boiled simply mash with olive oil or vegan butter and a pinch of salt & pepper.
  7. Add the mix into a deep dish and top with the mashed potato.
  8. Place in the oven for 30 minutes.


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