Vegan Shepherd's Pie
  • 4 cups cooked lentils or 2 cans of lentils, drained and rinsed
  • 1 lb mushrooms, sliced (I used a mix of cremini and white mushrooms)
  • 1 onion, diced
  • 2 cloves garlic, minced
  • ½ cup frozen green peas
  • 1½ cups butternut squash, cubed
  • 2 cups hot water
  • 2 tablespoons vegan 'beef' bouillon powder
  • 1 tablespoon cornstarch
  • Salt & lots of fresh ground black pepper, to taste
  • 8 large potatoes, peeled and cubed
  • 3 tablespoons vegan margarine
  • 3-4 tablespoons plain unsweetened almond milk
  • 1 teaspoon salt
  1. In a large skillet heat oil over medium heat. Saute onion and garlic until they start to soften.
  2. Add mushrooms and saute until softened and starting to brown.
  3. Add butternut squash. Stir to combine. Cover and let cook until almost fully tender.
  4. Add lentils and green peas and warm through.
  5. In a measuring cup or small bowl mix hot water, vegan bouillon powder and cornstarch. Mix into the lentil/mushroom mixture and stir until thickened. If the mixture gets too thick, you can add more broth or water.
  6. Taste and adjust for seasoning.
  7. Meanwhile, boil potatoes in a pot with enough water to cover. Once fork-tender, drain and mash.
  8. Add vegan margarine and almond milk and mash until you reach a nice smooth consistency. If necessary, add more milk to get a smooth creamy mixture.
  9. Add salt, to taste.
  10. Heat oven to 350°F.
  11. Transfer lentil mixture to a casserole dish. Top with mashed potato mixture. Place uncovered in heated oven and bake for 20-25 minutes until completely heated through and topping gets slightly browned.
Recipe by These Things I Love at