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Plant Based Lentil Shepherd’s Pie

  • Author: Kristin Dovbniak
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 4-6 1x




1 tbsp olive or avocado oil
1 small-to-medium onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
1 cup diced mushrooms
3 cloves garlic, minced
1 tbsp chopped fresh sage
2 tsp fresh thyme
1 tbsp worcestershire sauce (make sure to choose a vegan variety if you want it to be vegan)
2 1/2 cups cooked lentils
1/2 cup frozen peas
sea salt to taste

Cauliflower Mash:

1 whole head cauliflower, chopped
12 tbsp coconut oil
sea salt to taste


Cauliflower Mash:

1. Steam or boil cauliflower until soft (about 10-15 minutes depending on size) and drain well.

2. Add to a food processor or mash in a bowl.

3. Season with sea salt and coconut oil.



1. Preheat oven to 375.

2. Heat oil in a large heavy-bottom sautee pan.

3. Add onion, carrots and celery and cook until turning translucent. Stir in mushrooms and cook until soft.

4. Stir in minced garlic for 10-15 seconds to cook.

5. Add lentils, herbs and worcestershire sauce. Let cook until hot and stir in frozen peas.

6. Spread over the bottom of an 8″ square or round baking dish.

7. When cauliflower mash is cooked, spread over top and bake for 10 minutes.