This vegan shepherd's pie recipe, richly flavored with lentils and mushrooms, can only be described as complete comfort food. Perfect for a Thanksgiving or Christmas main dish!
(Photos by Susan Voisin.)
This vegan shepherd's pie is a bit of a project but not at all difficult, and definitely worth the trouble for a special occasion or holiday meal. This is a perfect vegan main dish for Thanksgiving or Christmas dinner!
And if you're here planning your holiday menu, don't forget to check out our new Vegan Thanksgiving and Vegan Christmas cookbooks!
Helpful Tips
Potatoes: Using Yukon Gold potatoes is a good choice as they produce a creamy texture when mashed. However, you can also use Russet potatoes for a fluffier result.
Cornstarch: This is used as a thickener for the lentil and spinach filling. To ensure it is properly incorporated, make sure to dissolve it completely into water before adding it to the skillet.
Breadcrumbs: Toasting the breadcrumbs before adding them to the casserole dish will give an added crunch to the Shepherd's pie.
Letting it Rest: This step is essential as it allows the flavors to meld together and the pie to firm up before serving, making it easier to slice into wedges.
Variations
Deluxe Shepherd's Pie: Add in some sautéed diced carrots and peas to the lentil and mushroom mixture for some added textures and flavors.
Sweet and Savory Twist: Instead of regular potatoes, use sweet potatoes for the mash. The sweetness will pair well with the savory lentil filling. Or check out this Sweet Potato and Edamame Shepherd's Pie.
Gluten-Free Shepherd's Pie: Substitute the bread crumbs with gluten-free alternative if necessary. You can easily make your own by toasting gluten-free bread and grinding it up.
Protein-packed Shepherd's Pie: You may want to add in some cooked and crumbled tempeh or tofu for extra protein.
Vegan Shepherd's Cottage Pie: Switch out the lentils for a vegan mince substitute. This variation will give you a result closer to a traditional Cottage Pie, but still 100% vegan.
Remember, the key to a great Vegan Shepherd's Pie is to balance the flavors of the filling and the creaminess of the mash. Don't be afraid to experiment with different herbs and spices to tailor the taste to your liking.
And while you're here, don't forget to grab a copy of my free vegan cheat sheet. It's packed with all my favorite substitutions to vegan-ize any recipe!
More Vegan Recipes
If you love this vegan shepherd's pie, be sure to check out these other delicious ideas:
Recipe
Lentil and Mushroom Shepherd's Pie
Ingredients
- 8 large or 10 medium potatoes Yukon gold works well
- 2 tablespoons Earth Balance or other vegan butter
- ½ cup unsweetened rice milk or other nondairy milk
- Salt to taste
- 2 tablespoons olive oil
- 1 large onion finely chopped
- 2 cloves garlic minced
- 6 ounces cremini or baby bella mushrooms sliced
- Two 15-ounce cans lentils with their liquid
- 2 tablespoons dry red wine optional
- 1 to 2 tablespoon reduced-sodium soy sauce or Bragg's liquid aminos
- 2 to 3 teaspoons all-purpose seasoning blend such as Frontier or Mrs. Dash
- ½ teaspoon dried thyme
- 3 tablespoons cornstarch or arrowroot
- 8 to 10 ounces baby spinach or arugula leaves
- Freshly ground pepper to taste
- 1 cup fresh bread crumbs
Instructions
- Peel and dice the potatoes. Place in a large saucepan with enough water to cover. Bring to a simmer, then cover and simmer until tender, about 20 minutes. Drain and transfer to a small mixing bowl.
- Stir the vegan butter into the potatoes until melted, then add the rice milk and mash until fluffy. Season with salt, cover, and set aside until needed.
- Preheat the oven to 400º F.
- While the potatoes are cooking, heat the 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.
- Add the lentils and their liquid and bring to a gentle simmer. Stir in the optional wine, soy sauce, seasoning blend, thyme, and pepper. Cook gently for 5 minutes. Combine the cornstarch with just enough water to dissolve in a small container. Stir into the lentil mixture.
- Add the spinach, a little at a time, cooking just until it's all wilted down. Remove from the heat; taste to adjust seasonings to your liking.
- Lightly oil a 2-quart (preferably round) casserole dish, or two deep-dish pie plates.
- Scatter the breadcrumbs evenly over the bottom. Pour in the lentil mixture, then spread the potatoes evenly over the top. If using two pie plates, divide each mixture evenly between them.
- Bake for 30 to 35 minutes, or until the potatoes begin to turn golden and slightly crusty. Let stand for 5 to 10 minutes, then cut into wedges to serve.
Nutrition (Estimate per Serving)
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Note: I call for canned lentils here to cut down on the amount of cooking and work, but if you want to cook lentils from scratch, by all means! You'll need 3 to 3 ½ cups cooked lentils (start with 1 ½ cups uncooked to make sure you have enough. Different varieties of lentils cook swell to varying degrees).
- Here are more easy, tasty potato recipes.
- Mushroom lovers, rejoice! Here are more mushroom recipes for you.
- Return to A Colorful Vegan Christmas (Vegetarians Welcome!) for a complete listing of holiday dinner recipes, menus, and desserts.
Carolyn says
This is almost done cooking now. I added some carrots and celery and used Sherry (a good deal more too!) and a tsp. of miso instead of soy sauce. It smells great! This makes a huge amount though. I have enough for two dinners at least if not three. I hope it freezes well. Thanks!
Nava says
This recipe makes a heaping helping, since it's meant as a holiday meal entree. I don't know whether it would freeze well, though—potato dishes often don't. If you try freezing it, let me know how it thaws and reheats!
Holly Powers says
Hi, I would like to make this for my daughter for Christmas since she is vegan but can't find the recipe for your all-purpose seasoning anywhere on the website. Can you please send it to me via email? Thanks, Holly
Nava says
Holly, I'm so sorry for this omission; that's what happens when I quickly copies a recipe from one of my books, this time forthcoming one, with a reference to a page number. All that reference referred to, and which I corrected in the recipe above, is the mention of a couple of my favorite brands, Spike (from natural foods stores) and Mrs. Dash (from the supermarket). I will also contact you via e-mail as you requested.
Kim says
I made this for my family tonight and it is very good! Thank you!
Lisa says
LOVE. I made this the other night without adding red wine and using soy sauce. I also added some more veggies from a frozen variety pack for more color and added Adobo seasoning. It was so delicious and I couldn't stop eating it. I can't wait to make it again!
Nava says
Lisa, so glad you enjoyed it. I like hearing how others tweak these recipes to suit their taste. I'm due to make it again myself and am interested to see what the Adobo seasoning does to it. Thanks for your comment!
Susan says
I have made this 3 times now and I love it. I use far fewer potatoes - just a thin layer for the top. I can eat half of it in one sitting. It is now my comfort food. I make it a bit spicier than called for. I use fresh lentils, skip the oil and the salt and cornstarch, and this time I added baby bok choy instead of the spinach. Each time it is fabulous. Thank you!!!
Nava says
Susan, I'm glad this is a hit in your kitchen. I'm always please that readers take my basic recipes and make them their own. This is a recipe that can be varied so many ways, and I'm glad people are taking it upon themselves to do so!
Jessica says
This is absolutely delicious! My mom and I made it for dinner last night, and it is now my first vegan staple recipe! Vegan comfort food at its best. We do agree that when we make it again, we will increase the amount of filling, or decrease the amount of potato, in order to have a ratio that we prefer. We might try putting peas and carrots in it to make it look more like traditional shepherd's pie, but the flavor is just perfect just the way it is. Thank you for this recipe!
clorenson says
Just did a trial run with this recipe to see if I wanted to bring on Thanksgiving day. I loved it! I brought it to a luncheon with some girlfriends and they gave it a thumbs up. I made the recipe as written except I used soy milk instead of rice milk because it was what I had available. Definitely will be making for Thanksgiving day.
Connie says
I just bought your Vegan Holiday Kitchen book and was thrilled this recipe is in it. I'm going to take it to a Thanksgiving dinner so I can be sure to have something to eat for myself and my son.
I'd like to cook lentils vs. using canned ones. Any idea how many I need to cook to equal 2 cans?
Thanks and I'm looking forward to trying more recipes in your book.
Connie
Nava says
Thanks Jessica and C Lorenson! Hope the rest of your family and guests enjoy it. Have a great holiday ...
Nava says
Hi Connie — I'd say that two cans worth of lentils would be about 3 1/2 cups. Blanking a bit on how much that would be raw, but I think you'd be safe to cook 1 1/2 cups lentils. Make sure to reserve just a bit of the liquid you cooked them in to use in the dish, just enough to make them a bit moist, but not soupy. Enjoy and have a great holiday!
Miri says
This recipe once made my then four-year old ask, "oh Eema (mommy). When is Abba (daddy) going to be a shepherd?" He is now seven and we still don't know why! I'm allergic to soy and the Bragg's. Any suggestions?
Lori says
This dish is in our regular fall/winter dinner rotation. I also use fresh lentils and the amount is different every time. My whole family loves it. Thank you!
Nava says
Hi Miri — being Israeli-born, I got a kick out of Eema and Abba and the question asked! I apparently forgot to make a suggestion on subbing for the Bragg's to make the recipe soy-free. I would say to simply salt to your taste and add a favorite seasoning for extra flavor. These recipes are eminently flexible and can be made to suit your palate. Enjoy the holiday!
Nava says
Thanks, Lori! Enjoy the holiday.
WholeFoodChomper says
This recipe is really quite delicious and a sure winner!
I had to alter it a bit as well. I did not have red wine so I used what I had; hibiscus tea. Also, I halved the Earth Balance and oil, used lentils made from scratch (which means I needed to add water to the recipe to adjust it a bit), I left the skin on the potatoes, used soy milk instead of rice milk, add some fresh sage to the mix, and finally, I added fresh carrots and celery (not all in that order). Very very good!
In the future, I may add tomato paste to the filling as I like my Shepard's Pie tomatoey.
Howard says
Suggestion- Your recipe should call for chopping up the mushrooms .
I used Lacinato Kale and collards instead of spinach.
Very good recipe
Nava says
Thanks for pointing that out, Howard. I fixed it. And I can see how lacinato would be very good in this — hard to go wrong with kale!
Emma says
Hi there,
What's exactly is the All-Purpose Seasoning? Unfortunately we don't have the stores you mentioned in Australia so I'm hoping there's something similar here! So last minute, I'm making this for my part of the family Christmas dinner!
Emma
Nava says
Hi Emma -- all-purpose seasoning is simply any seasoning blend that combines a number of herbs and spices in a non-spicy mix. You can just use whatever favorite individual seasonings you have on hand, to your taste. Hope you and enjoy this dish!
susan fogel says
Thank you so much for this delicious recipe. My family absolutely loved it. I used the extra spicy version of Mrs Dash and less potatoes.
Nava says
You're very welcome, Susan -- glad you and your family enjoyed it, and I always like hearing about the variations readers come up with.
Vibeke says
Hi. I made this recently for a party of ten and we had a lot leftover, but I think we made a double batch? I'm not entirely sure as I was working with another cook. Can you tell me how many servings this recipe makes?
Nava says
Vibeke, you're the first person who noticed that this widely-used recipe didn't have the serving amount listed, so I just added that in. This is meant to serve 8 or more. It does sound as if you made a double batch, since if this was for a party of 10, it would have been gone! Thanks for the eagle eye.
Erin says
I'm wondering whether this reheats well? I am hoping to make this to bring to a "Friendsgiving" potluck party this weekend...
Nava says
Hi Erin, I would say that this dish reheats very well, in the oven. I'm assuming you'll make it only a day or two ahead. Hope you enjoy it!
Lula Petersen says
I was looking for a vegan main dish to serve at Thanksgiving and this is what I plan to make. The comments sound like it will be very good.
Lu
Kimberly Angel says
I found this recipe from the Fat Free Vegan blog. I am a vegan in progress, and am always looking for recipes my non-vegan husband and I can enjoy together. This recipe is now in the "Hubby Approved" category. Delicious!
Nava says
Hi Kimberly — hooray for the Hubby Seal of Approval. Susan V of Fat Free Vegan Kitchen did the photos for my book, Vegan Holiday Kitchen, which is why it made its way to her site. Glad you both enjoyed it!
Annie says
Hello Nava,
This looks like a terrific recipe, and I am enjoying the modifications made by some of the other cooks. My question is this: is the bread base meant to be used largely for moisture absorption? I have several gluten- or wheat-sensitive family members and am really not fond of using "gluten-free" bread as it is often not vegan (& has some textural challenges). Could I just sprinkle some roasted buckwheat kernels on the bottom of the baking pan as a base instead? By this, I mean uncooked roasted buckwheat, so that it could absorb the liquid & provide that rib-sticking, comforting factor.
Thanks for this.
Annie
Nava says
Annie, it's a good idea to add a gluten-free grain to the bottom of the pan; the bread called for is both for moisture absorption but for giving the casserole a firmer foundation. I'm not sure you should add a grain that hasn't been cooked, though, as it's hard to say if it would cook through during the baking time. If you want to try the buckwheat, maybe use it in firmly cooked rather than just roasted form;cooked quinoa could do the trick as well. I hope it works out; please report back!
Annie says
I've started using buckwheat more often -- as it is a seed rather than a grain -- and have found that it absorbs liquid really readily and gets quite mushy with the amount of liquid that's usually recommended in cooking it. That's why I thought I'd try just having it absorb the liquids in your recipe alone. Maybe I'll play it safe: kind of par-cook the buckwheat (use a LOT less liquid) before using it as a base for the shepherd's pie.
It'll be a Christmas dinner experiment, so I will report back after then. People who are trying to go grain-free might find it useful.
Cheers
Nava says
Sounds good, Annie, and it's a great idea. Maybe if you have time, you can kind of test-drive the recipe before the big event by doing just the bottom half — the buckwheat topped with the lentil-mushroom mixture; bake it covered as directed in the recipe, to see if the buckwheat cooks up sufficiently. In any case, have a happy holiday and if you think of it, come back and let me know how it works out.
Janet says
My brother just went vegan so I've been searching for recipes that don't make him feel like all the vegan stuff is a side-dish. I'm going to add nutritional yeast and tofu cream cheese to the mashed potatoes since that worked well on Tgiving! My dad (NOT a vegan) is from Ireland and can't wait to try this dish. Thanks!
Nava says
Janet, thanks for your comment — I hope you all enjoy this at the holiday table!
Pat says
I, too, can have no soy. I have found Coconut Aminos and they do a pretty good substitute job. Whole Foods and Sprouts carry Coconut Aminos...
Susan says
Hi and thank you for a great recipe! I served it for Christmas and received raves from all. A keeper!
Nava says
Hi Susan - so glad this was well received! Enjoy the rest of the holiday week ...
Nava says
Pat, that's a really good tip — thanks!
Judith Bader says
Great recipe. I used mixed brazing greens and tons of them plus some frozen corn. I cooked my potatoes in homemade veggie broth and then added some of the broth and olive oil for the mashed potatoes. It worked out beautifully. The lentils make great "gravy" and are a wonderful part of the recipe. Thanks.
Nava says
Judith, I love your tweaks, and love hearing about how readers make my recipes their own. Thanks for sharing!
Susanne Loutas says
Nava, thank you for a delicious recipe. I just happened to have all the ingredients in the right amounts for Sunday dinner. My mushrooms were a "chef's variety pack" that really ramped up the flavour.
Having lived in Peu briefly, I picked up the habit of sauteeing my onions and garlic with some aji amarillo paste for some subtle heat. It added an extra dash of oomph without masking any of the great flavour.
This recipe is a keeper in my home!
Nava says
Thanks so much for your feedback, Susanne, and I'm glad you enjoyed this!
Nik R. says
So I found myself in possession of way too many dried lentils and wanted to do something with it, and the only thing I could think of was shepherd's pie. I googled and found this recipe. Since I didn't own any tomato paste, tomatoes or tomato sauce, your recipe was perfect.
I made it last Friday for a friend and me. I improvised the seasoning (don't have all purpose seasoning) and added smoked paprika, cayenne pepper and salt instead. I didn't add cornstarch since my mix was already very dry (no added liquid from the dried and cooked lentils was probably the reason for that).
I also made it non-vegan and added cheese on top of the mashed potatoes (to which I added nutmeg b/c that's how I like my mashed potatoes).
It tasted AMAZING. Like really, I haven't had such a deliciously complex tasting meal in a while. So thank you for that. I will definitely be making this again!!
Nava says
Thanks for your comment, Nik! Just goes to show how flexible these recipes are, and that it's great when the cook adds their own personal touches. Glad you enjoyed it.
Elly says
Nava,
This shepherd's pie looks delicious! This Thanksgiving I am cooking for vegetarians that are also gluten and dairy free so this looks perfect except that two of my eaters will not eat mushrooms. I am sure the mushrooms add tons of flavor to this dish. Can you recommend a substitute that would still be delicious? Thanks!
Nava says
Hi Elly — thanks! This is a very popular Thanksgiving/Xmas dish among my readers. The mushrooms do add a lot of flavor, but if your eaters don't enjoy them, no worries. I'd add a couple of diced celery stalks or carrots when when cooking the onion to add a bit of extra flavor and texture in place of them. I think that would work well! I hope you enjoy it. And do note, there are bread crumbs at the bottom, to soak up some of the juices that form as this bakes, so you can either use GF bread to make the crumbs, or use a cooked grain like quinoa.
raina says
Just a tip--using bagged lentils is much more economical and fresher and besides that, they cook quickly and add a nice broth.
Shanna says
I'm making this tonight! It has all our fav ingredients.... I like the variation above by Nik... I think my hubby will love the spicy flavour 🙂 Tnx!! I'm always looking for lentil dishes and this one looks like a keeper!! Can't wait to try 🙂
Noa says
Hi Nava - I'm going to make this for Thanksgiving! It sounds delicious. Can it be made the day before and reheated? Or, perhaps prepared the day before and then baked the next day? Just seeing what I can get done Wednesday. Thanks!
Nava says
Hi Noa — yes, either of those options would work well for this dish. I hope you and your guests enjoy it!
Ruth says
Hi Nava - long-time fan of yours! What's the conversion for using dried lentils? Does it matter what kind? Have you tried it with red or yellow, or are standard green the best for this dish (presentation-wise)?
I hope you don't mind, I've been promoting your site lately.. everyone should know about your awesome well-tested super-tasty easy recipes!! Thank you so much for offering so many on your website. I've destroyed my copies of Vegetarian Celebrations and have a hard time finding copies in local bookstores.. but loving that all your new stuff is vegan! You're amazing & my family hopes you have a lovely holiday season. Peace.
Nava says
Hi Ruth — of course, I don't mind your promoting VegKitchen! That's what I'm here for, and it's greatly appreciated. The conversion to cooked lentils is 3 to 3 1/2 cups cooked — I'm not 100% sure how much that would be raw, but to be safe, start with at least 1 1/2 cups. You can always save or freeze the rest. I think the standard green/brown lentils would be best, as red or yellow quickly cook to mush.
Vegetarian Celebrations morphed into Vegan Holiday Kitchen in 2011. It has mostly new recipes, a few of the old favorites, and is beautifully designed and photographed. Thank you so much for sticking with me for so long, and for your kind thoughts. I wish you and yours a wonderful holiday season as well!
Elizabeth says
I just made this and tasted it. It is DE-LICIOUS! Mine did not come out as pretty as the picture, but I don't care because it tastes so good. I will definitely make this again for a crowd.
Nava says
Thanks, Elizabeth! So glad you enjoyed it.
Debbie says
This has become one of our favorite dishes. It really got me to explore lentils as a protein substitute. We reversed the meatless Monday to meaty Monday and so I need great ideas that appeal to my husband...not a fan of Tofu.
Thanks
Nava says
Hi Debbie — I'm glad you and your husband enjoy this. If he's a "meat and potatoes" kind of guy, he might like our Seitan "Meat and Potatoes" Stew: http://www.vegkitchen.com/recipes/seitan-meat-and-potatoes-stew/ A lot of the dishes in the Southwestern Supper category are hearty as well as easy and a lot of fun: http://www.vegkitchen.com/category/recipes/everyday-meals/southwestern-supper/
Kelly Kline says
Very yummy! I doubled the recipe and my family loved it. Next time, I'm going to add carrots and maybe some green beans.
Michelle says
I made this last year, for Thanksgiving. I'm craving it again. Thank you!
Liz says
Hi. I'm going to cook dry lentils for the recipe and it says for the canned ones to add them with their liquid (and ingredient list at top says drain lightly) and I'm wondering how much of the cooked lentil water I should add to the recipe to make it about the same. Thank you! I'm making this to take to my daughter-in-law after she gets home from surgery.
Nava says
Hi Liz, I just clarified the recipe; what I meant to say was to drain the canned lentils but not to rinse them. For cooked-from-scratch lentils, then, you don't really need any of the cooking water. If any remains once they're done, drain them and just make sure they don't dry out before you need to use them. How nice of you to make this for your daughter-in-law! It's not a very summery dish, but it is hearty and hopefully will assist in her speedy recovery.
Carolyn Donovan says
Wow, this was so, so good!
Followed the recipe exactly. My only comment is that I probably don't know what a "medium" potato is, because I ended up with a third too much.
We both really, really enjoyed it last night--it was the first really chilly evening here in Boston and I wanted something warming and autumnal. Boyfriend couldn't stop talking about how good it was. We both had two servings!
It does take a while, but it's not complicated.
Nava says
Hi Carolyn — so glad that you and your BF enjoyed this! I suppose it would be good, on my part, to define a "medium" potato, specifying the total weight. I'll add that in next time I make this recipe. It also depends on the size of your baking dish, how much of the filling you can fit in.
Lynda Birch says
Once you taste the results you don't regret any extra effort that you might have put in to make this. I have served this a number of times to both vegetarians and meat-lovers and everybody loves it. I'm so happy the weather is cooler so that this dish can return to our menu rotation.
Nava says
Thank you so much for this kind comment, Lynda!So glad that you and yours enjoy this.
Louise says
I made this for tennis yesterday and everyone loved it. I could not find canned lentils so I used french lentils which I boiled to the specs above (1 1/2 cups dried lentils).
Debbie says
Can't wait to try this. My daughter who is 16 years old wants to be totally vegan. Plan on making this for her holiday dinner. She is not a fan of mushrooms so I plan on substituting green and yellow zucchini. Maybe use vegetable broth for flavor and taco seasoning mix. Could even use a pico de gallo mixture in this. Not too much though.
Valerie Bush says
Hi, looking for a Christmas meal, newly vegan teen in the house! Can this be frozen? Also, I ideally wanted to use my slow cooker on Christmas Day, any savory vegan celebration recipes that spring to mind?
Nava says
Valerie, I would be concerned about freezing it because both potatoes and lentils get mushy and watery when frozen and thawed. "Three Sisters" Stew might be a great one for your slow cooker. Not sure exactly how to convert it, but perhaps you could figure it out. And here's a contributed recipe, a slow-cooker tagine, that might be nice: http://www.vegkitchen.com/recipes/tagine-of-squash-and-chickpeas-with-mushrooms/ Good luck to you and your newly minted vegan, and happy holiday season!
Lauren says
I absolutely love this recipe! I made it last year for Thanksgiving and it was a big hit. I was thinking about making this recipe for a potluck Thanksgiving my work is having. Do you think I could make it the night before? Or does it need to be eaten the same day? Thanks a bunch!
Nava says
Lauren, I'm so glad you love this! You can definitely make it the night before; let it cool and refrigerate. Hopefully there will be an oven or microwave at your workplace where you can heat it; barring that you can heat it at home, cover with a lid or foil, then put the casserole in a sturdy box to transport.
Mordechai says
Nava - Just tried this recipe two weeks ago. It was incredibly amazing and very simple to make. I made with dried lentils and it turned out perfect. I plan on making this and bringing to the family for thanksgiving. I am certain even the meat eaters in my family will love this. Thanks so much for sharing this amazing recipe.
Linda van der Merwe says
I had the same question......I would want to make this the day before Thanksgiving.... and just reheat in the oven on the day, what temperature and for how long and would the mushrooms, lentils and potatoes still be delicious?
Nava says
Linda, you can definitely make this the day before. Err on the side of under-baking it a bit, maybe stop at 25 to 30 minutes. Then reheat it just before you'd like to serve it. You can do it at any oven temperature from 350 to 400 degrees F., depending on what else you have in the oven. You can cover it with foil and bake for 10 to 15 minutes covered (depending on temp), then uncover and bake until it begins to get crusty, just a few minutes longer. Enjoy!
Hatsie says
This was so good, I took it to a potluck of non-vegan people and they all loved it. That's the ultimate test! Also we, my family, love it too.
I didn't have any spinach, but kale worked great instead. Also the first time I made it I used half sweet potatoes- that was also good.
Pauline says
Is your lentil and mushroom shepherds put suitable for vegans.?
Nava says
Definitely, Pauline —it's completely vegan, and in fact is a VegKitchen reader favorite for the holidays around the web, both for Thanksgiving and Christmas.
Nikhil says
Hi, I also tried this recipe. Here is a photo of it. http://csvv.co/1J9aZRu
Wasn\'t nice through. 😛
Dana Lasswell says
This was wonderful!!! Rarely do I follow a recipe this closely, but I made very few of my customary "tweaks" and my husband and I loved it! I added fresh chopped rosemary, smoked paprika, some cream sherry with the wine, and a sprinkle of Daiya mozzarella, but that was about it. We are the only plant based eaters in the family, so this was a lovely dish for us to bring for our Christmas dinner. It was beautiful in one of my handmade pottery pie pans and went fabulously with the massaged kale salad! Thank you so much and Happy, Merry Everything!
Nava says
So glad you enjoyed this, Dana! I love your tweaks. I've never tried this with the Daiya but I can imagine it would be even more luscious. Thanks for your input!
Marietta Baltz says
Hi,
Confused. One place in The Lentil and Mushroom Shepherd's Pie recipe, it says to keep the lentil liquid and in the other place it says drain the liquid. With 3 T of cornstarch there would have to be more than just a few tablespoons of liquid (wine and soy sauce. Hope to serve this for a book club. Thanks.
Nava says
Hi Marietta, wow, with all the people who have made this, you're the only one who caught this error. The liquid from the canned lentils should indeed be included, that's why there's 3 tablespoons of arrowroot or cornstarch. If cooking the lentils from scratch, about 1 1/4 cups broth or water should be added. Thanks for your eagle eye!
Sharon says
Just made this for the first time, delicious! I substituted panko breadcrumbs and peas instead of spinach and I whipped the potatoes with a blender so they were really light and airy. Also added some celery cut on the diagonal and seitan. Loved this recipe and will make this many more times to come, delicious, comforting and full of protein!
Adam says
I was reading an article suggesting mixing lentils and barley together in order to get your daily value of amino acids. Apparently on their own you don't get the amino acids you need, but combined form a "complete protein". Just food for thought, LOL!
Nava says
Adam, the entire notion of "complete protein" has been discredited — these days it has been accepted that if one eats a good variety of plant-based foods throughout the day, the aminos find one another, and there's no need to stress about protein combining. Hope that helps!
Rachael says
Great recipe! I used half the amount of milk, and cashew cream for other half. I also used food processor for filling (I added a handful of walnuts) while adding a small amount of nutritional yeast/ olive oil/ brags liquid.
Katie says
We made this tonight and everyone loved it. We halved the recipe and it still filled 2 pie plates! We'll be making it on Thanksgiving as an entree for the vegetarians in the family. Thanks for a great recipe!
Kim says
I was wondering if this could be all put together now and then frozen. I'd like to bring for Thanksgiving at my inlaws but I'll be traveling and will need to make ahead and have time now!
Sorry if someone already asked - I didn't see.
Nava says
Hi Kim, the problem is that potatoes get watery when they're frozen. You could make the filling, ahead, though, and make the potato topping the day before or when you get to your destination.
Beth Hall says
I want to make this recipe for Christmas. Does it really come out of the pan in a wedge or does it need to be scooped out with a spoon?
Nava says
Beth, you can do either. If you let it sit for a few minutes after out of the oven, it's easier to cut into wedges. But either way, it tastes great!
Claire says
Thank you for sharing this delicious recipe Nava!
I've made this meal several times for different non-vegan guests and everytime it's a great success!
Nava says
Thank you, Claire! I'm glad you and your guests enjoy this.
Michell says
Just made this and it's delicious. Definitely add the wine, it gives it good flavor and aroma. I used adobó as my all purpose seasoning and it tastes great. I cooked my own lentils from scratch though, 1 cup of dried lentils in 3 cups of water, it only takes 20 mins. That measurement worked out well for this recipe. I did use potato flakes which helped with prep time and the rice milk was a perfect combination. I would not have thought to use rice milk but that was a good idea.
katherine johnston says
I made this tonight for dinner . It was a huge hit . so so so yummy
Nava says
So glad you enjoyed this, Katherine!
BILL says
Hi. First cooked this recipe for our company Christmas party. Which was a big step because I had only been there for one week. Today is St. Patrick's day and I was asked to make the recipe again for our potluck. Yea! I cannot find canned lentils. I substitute Amy's lentil soup. It works well.
I tried to give it 5 stars but they were not cooperating
Barbara Lindsey says
This looks brilliant, will be trying for dinner tonight. Thank you for a lovely recipe.
Josh says
I tried this recipe and followed all the steps and added all the ingredients as per but mine came out very mushy and didn't hold it's shape at all. still a very nice flavor but I'd like it better if it was a bit more firm. any suggestions as to how I could firm it up?
Thanks 🙂
Gabbi says
It was awesome! One thing, I cooked my own lentils instead of canned, and they absorbed all the water, so I wasn't sure how much liquid would equal the amount that would have been in the canned ones. But I had some veggie broth handy and just added a little until it seemed ok. The cornstarch thickened it to the perfect consistency. It was a bit of a project, especially peeling and cutting all those potatoes haha, but totally worth it! Delicious supper 🙂
Nava says
Gabbi, I'm glad you enjoyed this. You're right that it's a bit of a project, which is why I consider it a holiday dish! Here's an easier version of shepherd's pie: http://www.vegkitchen.com/vegan-food-hacks/shortcut-vegan-shepherds-pie/
Laura Lee Brennan says
What is the oven temp for this recipe?
Nava says
Hi Laura — as you'll see in the instructions, it's 400º F.Enjoy!
XD Rims says
This is a good recipe indeed. The presentation looks good and should tastes nice.
Nichole says
A great recipe!
I made a variant without oil, butter, or wine, and for the potato topping, I instead used cooked turnips (1/4 of the potatoes recipe weight) and cooked cauliflower (3/4 of the potatoes recipe weight) and about 28 grams of fine ground sunflower seeds. After blending the turnip, cauliflower, sunflower seeds and the non-dairy milk together, I whisked in about 1/2 tsp psyllium husk as a thickener.
The rest I cooked as you suggested, but kept the water content low so it didn't need a thickener.
Happy holidays,
Nichole