Vegan Lentil Shepherd's Pie    IMG_5363



  • 2 14 oz. cans lentils (2 400g tins lentils)
  • 1 14 oz. can tomatoes crushed or chopped (1 400g tin tomatoes crushed or chopped)
  • 5-6 medium potatoes for mashing
  • 1 carrot diced
  • 1 onion diced
  • 1/2 cup grated sweet potato
  • 6 sliced button mushrooms
  • 1 stick celery diced
  • 1/2 cup frozen peas
  • 3 cloves garlic finely chopped
  • 3 Bay leaves
  • 2 sprigs fresh thyme
  • 1 Tbsp. vegan gravy powder
  • 1/2 Tbsp. vegan Worcestershire sauce (1 dessert spoon)
  • 1/2 Tbsp tamari or soy sauce (1 dessert spoon)
  • 1 Tbsp. ketchup (tomato sauce in Australia)
  • 1/4 cup almond milk
  • 1 Tbsp. vegan butter (or vegan margarine)
  • 1 Tsp. sweet paprika
  • Extra virgin olive oil
  • Sea salt and ground black pepper to taste


Fry onion until transparent in a large pan.  Then, add the rest of the vegetables. If you have a lid, pop it on, and let the vegetables soften gently for around 5-10 minutes.

Then, add the crushed tomatoes, lentils and all of the other ingredients. Simmer gently for around twenty minutes. The longer you simmer, the better the flavors develop. (When cooked, remove your bay leaves and thyme sprigs.)

While your lentil mixture cooks, peel 5-6 medium potatoes. Cover them with water add salt to taste and simmer and soft. Mash with almond milk and vegan margarine. Mix in sweet paprika. Add salt and pepper to taste.

Place the cooked lentil mixture into a casserole or pie dish and top with the mashed potato. I like to drizzle extra virgin olive oil over the mashed potato. This will give it a nice crunchy top.

Place in 400 degree Fahrenheit (200 degree Celsius) oven, around 20 minutes, until top is crunchy and filling is hot.


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