vegetarian shepherds pie

Vegetarian Comfort Food: Shepherd’s Pie

I’m currently living in a bizarre head space somewhere between disbelief that the summer is coming to an end, and extreme excitement for fall! Autumn is by far my favourite season- the smells, the weather, the flavours, the fashion, the holidays and tradition…I adore it all!

One of the sure signs I’m ready for fall is my cravings for comfort foods. It’s no secret that we’re shifting towards an increasingly plant-based diet in our home, and I’ve been experimenting in the kitchen to find yummy meat-free meals. We’ve had some major fails along the way…but this week I seriously invented a vegetarian’s comfort food dream!  A shepherd’s pie that tastes so similar to the real deal, we didn’t miss the meat at all.

So, if you’re also interested in testing out some swaps for plant-based options, consider giving this baby a whirl. Even my true blue carnivore momma tried some and said “I think the meat lovers will like this too”!

Lentil and Mushroom Shepherd’s Pie


Base ingredients
3  cups   cooked red lentils
1  pkg     chopped button mushrooms
1/2 cup   chopped yellow onion
1 clove   minced garlic
1/2 cup   frozen organic peas
1/2 cup   frozen organic corn
1/4 cup   Ketchup
2 tbsp     Chilli sauce (I used Willie’s brand)
1 tbsp     Vegan Worcestershire sauce (the regular stuff has anchovies…who knew?)
1 tsp       Soy sauce
1 tsp       Garlic powder
1 tsp       Onion powder
salt and pepper to taste

Topping ingredients
6 large   Potatoes, chopped and boiled
1/4 cup   Sour cream
2 tbsp     Butter
salt and pepper to taste

Preheat oven to 400 F

Cook and drain lentils.

In a saucepan saute mushrooms, onion, and garlic until soft.  Add lentils to pan and continue cooking for 5 mins.  Add remaining ingredients for base and cook on medium low for 10 mins to incorporate flavours.

Peel and boil potatoes until soft.  Remove from heat, drain, and add sour cream, butter, and salt and pepper. Mash.

Add base mixture to evenly cover bottom of a casserole dish.  Then layer the mashed potato mixture on top.

Bake for 40 minutes, remove from oven and cool for 10 minutes.


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