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Vegan Shepherd’s Pie

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 Time: 15 mins
Cook Time: 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


Preheat oven to 425F. Coat a large skillet with olive oil. Sauté onion, garlic, lentils, thyme, parsley, and frozen vegetables over medium heat for 1-2 minutes. De-glaze the skillet with vegetable stock. Stir well. Season vegetable mixture with salt and pepper to taste. Divide the vegetable mixture evenly into 4 small ramekins, or heatproof cups. Top the mixture with an even coat of 1-2 tablespoons of mashed potatoes. Bake at 425F for 15 minutes or until the mashed potatoes on top is lightly golden.
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*Consult with your dietitian to make sure this recipe fits in your diet plan and stage.