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Vegetarian Shepherd’s Pie

You won’t miss the meat in this vegetarian shepherd’s pie! It is still packed with protein and completely plant-based. Even better… you probably have most of these ingredients at home. Comforting, delicious, and great leftover the next day. This dish is perfect for a Meatless Monday or just a comforting meal your family will love!


  • Filling:

    • 1/2 tbsp vegetable oil
    • 1 onion, diced
    • 2 cloves of garlic, minced
    • 2 medium carrots, diced
    • 1 stalk celery, diced (or use a TBS of celery salt)
    • Spice mix: 1 tsp onion powder, 1 tsp dried thyme (or 2 tsp fresh), 1/2 tsp dried rosemary (or tarragon), salt & pepper to taste.
    • 2 tbsp tomato paste or ketchup
    • 2 tbsp soy sauce or coconut aminos
    • 1 tbsp balsamic vinegar 
    • 1/4 cup vegetable stock
    • 1/4 cup red wine OR more veggie stock
    • cup cooked lentils (cooked from dry or canned)
    • 1 cup cooked quinoa
    • 1/2 cup peas (frozen or canned)
    • 1/2 cup corn fresh, frozen or canned (or bag of mixed frozen vegetables)

    Mashed Potatoes:

    • 2 pounds of potatoes ~4 russet potatoes
    • 1/4 cup milk of choice
    • 2 tbsp butter 
    •  salt and black pepper (to taste)


  • Peel and chop potatoes, transfer them to a pot with salted water and bring to a boil. Cook on medium heat for about 15 minutes or until tender, drain.
  • Transfer back to the pot, add butter,  milk, black pepper and sea salt to taste and mash with a potato masher.
  • While potatoes are cooking, heat oil in a skillet over medium heat, add onion, garlic, carrot, celery, and all spices. Sauté for about 3 minutes.
  • Add tomato paste, soy sauce, balsamic vinegar and stir to combine.
  • Add cooked lentils and quinoa, corn, and peas  (or mixed veggies) and pour in the red wine and vegetable stock. Bring to a boil and let simmer for about 5-7 minutes or until slightly reduced. Salt & Pepper to taste. 
  • Preheat oven to 390 degrees F.
  • Spoon the lentil mixture into a baking dish (I used a square 9″ baker). Spoon the mashed potatoes over the lentil and quinoa mixture.
  • Bake for about 15 minutes, then broil for a few minutes to get it golden brown on top. Enjoy!