Vegan Shepherd’s Pie


December 15, 2015

A non-meat Shepherd’s pie made from lentils, onion, and mixed vegetables. You can use fresh, canned, frozen, or leftover vegetables for this recipe. For a lower calories option, you can substitute mashed potatoes with mashed cauliflower.

  • Prep: 15 mins
  • Cook: 45 mins
  • Yields: 4 Servings


1 lb. of cooked potatoes, mashed

2 tbsp. of olive oil

1 medium onion, chopped

3 cloves of garlic, minced

1 cup of cooked lentils

1 cup of vegetable stock

1 tsp. of dried thyme

3 tbsp. of fresh parsley, chopped

2 cups of frozen mixed vegetables

Salt and pepper to taste


1Preheat oven to 425F.

2Coat a large skillet with olive oil.

3Sauté onion, garlic, lentils, thyme, parsley, and frozen vegetables over medium heat for 1-2 minutes.

4Deglaze the skillet with vegetable stock. Stir well.

5Season vegetable mixture with salt and pepper to taste.

6Divide the vegetable mixture evenly into 4 small ramekins, or heatproof cups.

7Top the mixture with an even coat of 1-2 tablespoons of mashed potatoes.

8Bake at 425F for 15 minutes or until the mashed potatoes on top is lightly golden.

*Consult with your dietitian to make sure this recipe fits in your diet plan and stage.

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