Food, Lunch & Dinner, Recipe

Recipe: Shepherd’s Pie (Vegan, Whole Food Plant-Based)

This hearty homemade shepherd’s pie is our favourite holiday recipe! Serve alongside roasted or steamed vegetables for a delicious festive meal.

Shepherd's Pie (Vegan, Whole Food Plant-Based)

  • Difficulty: moderate
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  1. Cook lentils or yellow split peas according to package instructions (or drain and rinse canned).
  2. Steam or boil vegetables (or use canned).
  3. Cook onion over medium-high heat until caramelized, adding splashes of water as needed to prevent sticking.
  4. Make Vegan Gravy –
  5. Make Spinach Mashed Potatoes (
  6. While potatoes are cooking, mix the cooked lentils, vegetables, onions, and gravy in a large bowl.
  7. Spread lentil, veggie, gravy mixture in large baking dish. (We use an 8 x 11″ dish.)
  8. Layer mashed potatoes on top and gently smooth the top with a spatula or fork.
  9. Bake at 350F for 30-40 minutes or until browned on top. (Broil a few minutes for extra browning if desired.)
  10. Allow to cool slightly and serve with your favourite vegetables.

Note: This recipe is very versatile and can be adjusted with simple modifications to suit your tastes.

© 2020 Plant Fit Meg

3 thoughts on “Recipe: Shepherd’s Pie (Vegan, Whole Food Plant-Based)”

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