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Healthy Veggie Lentil Shepherd's Pie -

Healthy Veggie Lentil Shepherd's Pie

  • Author: Brittany at
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hours 10 minutes
  • Yield: serves 8
  • Category: Dinner
  • Cuisine: Vegan


This healthy vegan Shepherd's pie uses nutrient-rich Little Potatoes (and their skins!) for the mashed topping and a hearty mix of lentils and vegetables for the base. Healthy comfort food at its finest!



Mashed Potato Topping:


  • 1 1/2 tbsp olive oil
  • 1/2 cup carrots, chopped
  • 1/2 cup celery, chopped
  • 1/2 red onion, chopped
  • 3-4 cloves garlic, minced
  • 1/2 cup kale, de-stemmed and finely chopped
  • 2 cup mushrooms, sliced
  • 1/4 tsp thyme
  • 2 tbsp unbleached all purpose flour
  • 1 1/2 - 2 cups veggie broth
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas
  • 1 1/2 cups cooked green lentils (cooking instructions in notes)


  1. In a large pot, cover Creamer potatoes with a generous amount of cold water and bring to a boil. Boil for 15 minutes (or until tender.)
  2. Preheat oven to 375F.
  3. While the potatoes are boiling, heat olive oil in a large skillet over medium-high heat. Add the onion, celery, carrots, garlic, and kale. Sauté for 2 minutes. Add the mushrooms and thyme. Continue sautéing until the vegetables are nearly tender.
  4. Evenly sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute. Gradually and in small amounts, add the veggie broth to the vegetables using a whisk to incorporate the broth. Keep adding more broth until the consistency is a thin gravy. Add the corn, peas, and lentils. Simmer for 5 minutes (add more water if needed.) Pour veggie mixture into a large casserole dish. Spoon or pipe mashed potatoes evenly on top. Cover the casserole dish with a lid or foil and bake for 25 minutes. Remove the lid and broil for 2-5 minute until browned to your liking.


I cooked this recipe in a large deep dish pie plate. Any large casserole dish should be just fine.Cooking Lentils: Approx. 3/4 cup dry green lentils = 1 1/2 cups cooked. Rinse ½ cup dry red lentils (split). Add the lentils and 2 1/2 cups of unsalted water to a medium sized saucepan. Bring to a boil and boil for 20-25 minutes (until lentils are tender.)