We’ve been on a roll lately with hearty home cooked vegan recipes! This time of year is perfect for experimenting with rich flavors, and classic comfort dishes, all from the warmth of your home.

Shepherd’s Pie is one of those demanding and tedious recipes that I used to avoid making in the past. Although delicious, I always felt a bit restricted with the ingredients that I could use. Something that I haven’t touched on too much yet in regards to the plant-based diet, is the aspect of versatility. There are so many ways to mimic the taste and texture of meat, so you discover that most dishes can be remade at least a couple of different ways. This is awesome, as it really gets you out of a food funk if you tend to have a limited supply of go-to recipes.

When I originally wrote this Shepherd’s Pie recipe, I used a soy meat base. Since then, I’ve been limiting my consumption of processed foods, so I gave the recipe a try last week using 100% whole food ingredients instead. Both options are delicious! The soy meat is great if this recipe is an impulsive dinner choice, as is much faster to cook up. On the other hand, the lentils and split peas are great for a weekend prep, especially because you can cook them early in the week, and store the mixture in the fridge for days before you assemble your pie.

Whichever option suits you and your family best, give this recipe a try. The overall flavor is on par in both recipes, so you’ll be welcoming nostalgia to the dinner table with open arms.

Prep Time: 15 minutes

Cook Time: 45 minutes (bake time included)

Makes: 6-8 servings


390G Package of Frozen Vegan Ground Meat


1 Cup of Uncooked Brown Lentils & 1 Cup of Uncooked Split Peas

10 Medium Yellow Flesh Potatoes

1 Red Bell Pepper

1 Medium White Onion

4 Portobello Mushrooms

1 Cup of Frozen Sweet Peas

1 Cup of Frozen Sweet Corn

1 1/2 Cups of Vegetable Broth

3 Tablespoons of Brown Rice Flour

1 Package of Shepherd’s Pie Spices

3 Tablespoons of Vegan Butter

1/2 Cup of Original Non-Sweetened Almond Milk

1 Teaspoon of Sea Salt

1 Teaspoon of Ground Black Pepper

1. If you are making the Lentil and Split pea recipe, rinse 1 cup of each under cold water, and place into a pot. Pour 6 cups of water on top, and then simmer for 30 minutes, or until tender. Once cooked, place into a large bowl to cool before adding to the veggie mixture.

2. Preheat oven to 450 degrees F. Wash and peel all of the potatoes. Slice them into small chunks, and place them into a large cooking pot.

3. Fill the pot with water, enough to emerge the potatoes completely, and pour in 1 teaspoon of sea salt. Turn the burner onto high heat, and once boiling, turn down to medium for the remainder of cook time. The potatoes will need to boil for about 15 minutes until fork tender.

4. Grab a large frying pan, and pour in the whole package of vegan meat. Turn the burner onto high heat to begin thawing.

5. On a cutting board, slice the onion, red pepper, and portobello mushrooms into small pieces, and add them to the frying pan. Cook everything together for about 5-7 minutes, until the vegetables are tender. If you’re making the lentil and split pea version, add the mixture now and incorporate with the veggies.

6. Next, add both the sweet corn, and sweet peas to the pan, followed by the vegetable broth, rice flour, and spice mixture.

7. Mix everything together well, and allow to thicken over medium heat for about 5-7 minutes. Once desired thickness has been reached, remove from heat and allow to cool.

8. When the potatoes are tender, drain the water into the sink. Add the pepper, butter, and almond milk. Use a masher to incorporate everything together.

9. In a large casserole dish, begin to spread the meat and vegetable mixture along the bottom. Ensure that it is an even layer all around.

10.  Next, place dollops of mashed potatoes on top, and then use a spatula to spread them evenly over the bottom mixture.

11. Place the casserole dish in the oven, uncovered, and bake for 30 minutes.

Plate, Serve, & Enjoy!


Published by Tasha Blake