Shephard’s Pie

This is one of those recipes that I have to make in the Fall & Winter when I want a quick & comforting meal. I make it 2 different ways, depending on my mood. Here’s both versions listed on the main ingredient. For the “meat” part of the dish I either use lentils or a packaged g-free vegan smart ground, like “Gardein’s Beefless ground meat”. It’s delicious & I use it in many dishes! I like to use lentils a lot when I want to be a little healthier, but just takes a little bit more time.
Vegan Shephard's Pie tonight! Yum!

2 cups lentils cooked with 2 vegetable bouillon cubes & water

or 2nd option: 2 packages of Gardein’s Beefless Ground Meat, cooked in olive oil & diced onions

Potatoes, peeled, cut into chunks to make:

mashed potatoes, with Earth Balance butter, tofu sour cream & some almond or soy milk, s & p (I also like to throw in some chives & garlic salt [2 tsps each] for a little extra flavor)

2 cans cream corn


  1. Preheat oven to 375°F.
  2. Make your mashed potatoes by boiling for approximately 10 minutes & when they are soft with fork test & fall apart easily, take out of boiling water, drain, smash, then whip with a hand mixer & the almond or soy milk, butter, tofu sour cream, s & p, along with chives & garlic salt.
  3. While potatoes are boiling, make the lentils (2 cups lentils to 4 cups water & 2 vegetable bouillon cubes til tender-about 15 minutes).
  4. OR: saute the onions in olive oil until soft & clear & slightly browned , then add smart ground & saute together until cooked through & melded together.
  5. Grease a 13″ x  9″ pan with Earth Balance butter & pour in the lentils or smart ground, then layer with uncooked cans of cream corn, then top with the whipped potatoes.
  6. Dot potatoes with butter & s & p.
  7. Bake in a 375°F oven for 20 minutes & the top is golden.

This is seriously so delicious! Hope you like it!!

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