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Lentil Shepherd’s Pie


  • 8 to 10 medium potatoes
  • 2 tablespoons vegan butter
  • 1/2 unsweetened soymilk
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 6 ounces of cremini or baby bella mushrooms
  • 2 15-ounce cans of lentils
  • 2 tablespoons reduced sodium soy sauce
  • 1 tablespoon of Italian seasoning blend
  • 3 tablespoons of cornstarch
  • 8 ounces of baby spinach
  • 1 cup of breadcrumbs
  • Salt and pepper to taste
  • paprika (optional)


Step 1

Peel and dice the potatoes. Place in a large saucepan with enough water to cover the potatoes. Bring to a gentle boil and cover. Continue to cook for 20 minutes. Drain and transfer to a mixing bowl.

Step 2

Stir the butter into the potatoes until melted, add the soymilk and mash until fluffy. Season with salt, cover, and set aside. Preheat oven to 400F.

Step 3

Heat oil in a medium skillet. Add the onion and sauté over medium heat until translucent. Add the garlic and mushrooms and continue to sauté until the onion is golden.

Step 4

Add the lentils and bring to a gentle simmer. Stir in the soy sauce, seasoning blend and pepper. Cook gently for 5 minutes. Combine the cornstarch with just enough water to dissolve in a small bowl. Stir into the lentil mixture.

Step 5

Add the spinach, a little at a time, cooking until it is wilted down. Remove from the heat.

Step 6

Lightly oil a casserole dish. Read the breadcrumbs evenly over the bottom. Pour in the lentil mixture, then spread the potatoes evenly over top. (you may rake top of potatoes with a fork and sprinkle paprika lightly for color)

Step 7

Bake for 30-35 minutes. The potatoes should be golden and slightly crusty. Let stand for 5 to 10 minutes.