Vegan Shepherd’s Pot Pie

This is a delicious recipe for a savory meal!  Truth be told, I was nervous about cooking with lentils for my kids because I just assumed I would get the whole, “What is that?  I don’t like it!” before they even tried it.  I couldn’t have been more wrong.  They took one look and said, “Is this a grain or a bean?”  What happened next brought a tear to my eye…they gobbled it right up saying it was their favorite plant-based meal.

Lentils are a great source of plant-based protein, high in fiber and also pack a punch with iron.  The best part is how tasty they are!  The night I first tried this dish it was a cool and rainy day.  It was the perfect comfort food.  This recipe comes together rather easily and would satisfy your taste buds anytime you are craving something savory and loaded with the power of plants.

Mashed potatoes

3-5 pounds of potatoes

salt and pepper to taste


1 medium yellow onion

3-4 cloves garlic, minced

1 1/2 cups green lentils (uncooked), rinsed and drained

4 cups vegetable stock

1 10oz bag of frozen mixed veggies (peas, carrots, green beans, corn)

  1. Boil your potatoes 20-30 minutes.  Then mash or whip them – your preference.
  2. Meanwhile, saute the garlic and onion in a pot with a splash of water or vegetable broth for 5 minutes.  Add the lentils and stock and cook on medium-low heat until the lentils are tender.  About 35-40 minutes.
  3. 10 minutes before the lentils are done cooking, add in your bag of frozen mixed vegetables.
  4. Pour the veggie/lentil mixture into a 9×13 baking dish then layer the mashed potatoes on top.
  5. Bake at 425 for 10-15 minutes or until the potatoes are a light golden brown.
  6. Let it cool slightly before serving.  It will thicken a bit as it cools.

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