Simple Vegan Shepherd’s Pie

This is my simple recipe for shepherd’s pie. For me, it is true “comfort food”. Enjoy!



  • 3 lbs Potatoes
  • 3 T Organic Coconut Oil (Melted)
  • 1 1/2 C Cashew Milk (unsweetened, unflavored)
  • 1/2 t minced Garlic
  • 2 T Fresh Parsley
  • 2 C Green or Brown Lentils (Uncooked)
  • 2 T Olive Oil
  • 1/2 Yellow Onion, chopped
  • 1 C Cremini Mushrooms, chopped
  • 1 stalk of Celery, chopped
  • 2 Medium size Carrots, peeled and chopped
  • 1 T Balsamic Vinegar
  • 2 t Dried Thyme
  • 2 t Fresh Rosemary
  • 1 t Paprika
  • 1/4 C Red Wine


  1. Preheat your oven to 350 degrees.
  2. Start by making the mashed potato layer that goes on top of the shepherd’s pie. Peel and chop the potatoes. Place them in a pot on the stove and cover with water. Bring to a boil. Once it is at a boil, turn down the heat to low and simmer until the potatoes are soft and fully cooked.
  3. Drain the water from the pot, leaving only the potatoes. Keep the heat on low. Add the melted coconut oil to the potatoes. Start mashing the potatoes with a potato masher. Slowly add in the cashew milk. Mash until smooth. Mix in the minced garlic, parsley, and salt and pepper to taste. Continue to stir the potatoes to fully mix in the seasoning. Once the mashed potatoes are finished, set aside.
  4. Start making the lentil layer. Place the lentils in a large pot and cover with about 5-6 C of water. Bring to a boil and then simmer. Cook on low for about 25 minutes until lentils are thoroughly cooked.
  5. In a large skillet, add the olive oil and turn the heat on medium-high. Once the olive oil is heated, add the onions and saute. When the onions are carmelized, add the carrots, celery, and mushrooms and cook for 10 minutes until soft and slightly browned.
  6. Season the veggies with the balsamic vinegar, thyme, rosemary, paprika, and dash of salt and pepper.
  7. Add the cooked lentils to the veggies. Add the red wine to the skillet and let it cook off for a few minutes.
  8. Pour the entire lentil veggie mixture in a 8×12 casserole dish. Press down with a spatula so that the mixture is compressed and covers the bottom of the dish evenly. Add the mashed potato as the top layer. Make sure that it is completely even and flat.
  9. Cover the casserole dish with aluminum foil and bake in the oven for 45 minutes. Take it out of the oven and let it cool for 10 minutes before eating.


Benefits of this recipe:

-Lentils can help lower cholesterol, high in protein, good for digestive health, and beneficial for heart health

-Carrots are high in vitamins which are great for your eye sight, skin, and hair

-Mushrooms are a great source of protein, fiber, antioxidants, and high in B vitamins

The information on the benefits of the ingredients was researched from



Published by


Hi, I'm Alex of Eat Well Mademoiselle! Follow my blog for some delicious plant-based original recipes and health & wellness tips.

2 thoughts on “Simple Vegan Shepherd’s Pie”

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s