There’s nothing not to like about this lentil Shepherd’s Pie: it’s easy to make, you can freeze it, it’s a good source of plant-based protein and it’s a fan favourite for meat and plant eaters alike!

The nice thing about a dish like this, is you don’t have to make multiple side dishes. I make this pie and serve a large salad with it, and ta-da! A satisfying, balanced, plant-based meal!

Ingredients:

Mashed Potatoes:

4 white potatoes, scrubbed and peeled

2 sweet potatoes, scrubbed and peeled (If you don’t like sweet potatoes, just add 1-2 extra regular potatoes)

1 ½ Tbsp non-diary butter or margarine

¼ cup non-sweetened non-dairy beverage of choice (I used soy)

Filling:

2 Tbsp olive oil

1 stalk celery, diced

1 carrot, large, peeled, diced

1 cooking onion, diced

1 can brown lentils, rinsed

optional: 1 package TVP (textured vegetable protein) (I used Original Yves ground round)

3 cups diced tomatoes, canned

1 clove garlic, minced

2/3 cup mushroom or veggie broth

1 Tbsp dried oregano

½ tsp dried thyme

½ cup frozen peas

non-diary cheese of choice, shredded, for garnish

Directions:

1.     Prepare your mashed white and sweet potatoes. Cut potatoes into quarters, add to pot of cold water (I would do the different varieties in different pots) bring to a boil, and boil until done. Mash to desired texture, add non-dairy milk, and season to taste with butter, salt and pepper. Combine the mashed white and sweet potatoes together. Set aside.

2.     Set oven to 350F

3.     In a large pan, heat olive oil. Sweat onion until soft, add garlic.

4.     Add carrots and celery and cook approximately 5 minutes. Feel free to add other vegetables of choice.

Note: if using frozen veggies, add towards the end of cooking

5.     Add tomatoes, broth, and dried herbs. Bring to a simmer.

6.     Add TVP and lentils.

7.     Simmer until thick and carrots and celery are cooked, 20-25 minutes. Taste as you go, and season to your taste.

8.     Add peas (or other frozen veggies of choice), and cook for another 5 minutes.

9.     Add mixture to baking dish. Top the mixture with your mashed potato mixture. Sprinkle with non-diary cheeze of choice.

10.  Place baking dish on a cookie sheet/baking tray to catch any overflow.

11.  Bake approximately 20 minutes. Everything is already cooked, but you want the cheeze to melt, and everything to be nice and hot.

12.  Let sit for 5-10 minutes before serving. You can garnish with sliced green onions. Serve with a salad for some extra veggies and greens!

---

If you make this dish, be sure to take a picture and share it on your social media and tag me! I’d love to see your creations.

 

Follow me on IG @harvesttablenutrition for more plant-based recipes, cooking tips, tricks & info!

 

And if you’re in search of more seasonal, plant-based, fall recipes, I’ve got just the thing for you. Download my Fall Recipe Book which includes a 7-day meal plan with easy & tasty plant-based recipes.

It’s totally free and you can grab your copy right here