Its easy to make and healthy too! 

Vegetarian Shepherd’s Pie

Vegetarian shepherd’s pie is a mixture of vegetables baked in homemade healthy gravy and layered with smooth and creamy Yukon potatoes which makes it a perfect dish for parties.
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Course: Breakfast
Cuisine: American
Servings: 6
Calories: 220kcal


  • 2 1/2 lb Yukon potatoes
  • 4 tablespoons vegan butter
  • 1/2 cup sour cream
  • 1/2 cup vegan heavy cream
  • 1 teaspoon salt more to taste
  • 1/2 teaspoon pepper
  • 2 teaspoons yellow curry powder more to taste


  • 2 1/2 cups cooked lentils
  • 2 tablespoons olive oil
  • 1 large onion diced
  • 4 cloves garlic chopped
  • 2 cups carrot diced
  • 2 cups diced celery
  • 2 teaspoons garam masala more to taste
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons dried fenugreek leaves
  • 1 cup vegetable broth
  • 1 cup frozen peas


  • 2 tablespoon olive oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 3 tablespoons flour
  • 1 ¼ cups warm veggie broth
  • optional garnish: scallions chives, or cilantro


  • Preheat oven to 350F. Cut potatoes in one-inch slices and place in a large pot. Cover with one-inch salted water. Bring to a boil, lower heat, cover and simmer until very tender about 20-25 minutes. Set lentils to cook in salted water, about 20-25 minutes. Simmer until tender.
  • In a large skillet, heat the oil over medium high heat and saute the onion 2-3 minutes, lower heat to med, add garlic, saute 2 minutes, add carrots, celery, cook 5-7 minutes. Add salt, cumin, coriander, fenugreek leaves and garam masala.
  • Add broth. Bring to a simmer, cover and simmer on med low, until carrots are cooked through about 7-8 minutes.
  • Meanwhile Over medium heat, in a little pot, simmer the whole seeds cumin seeds and fennel seeds in oil until fragrant and golden. Add flour, whisking, stirring and toasting the flour one minute. Gradually whisk in the warm veggie broth. Cook until slightly thickened. Add this gravy to the filling, along with the peas and drained lentils. Mix to combine.
  • Drain the potatoes, saving some hot potato water return to the same pot and mash with the 3-4 tablespoons butter and sour cream. Season with salt, pepper and curry powder. Mash and whip until relatively smooth and light and fluffy. Taste and adjust salt.
  • Place 8 big dollops over the lentils stew and fill in the spaces with smaller spoon full, carefully spreading out, maybe making a pattern with the back of the spoon, like frosting a cake.
  • Place in the oven until golden and bubbling, about 20-25 minutes. Feel free to brown the top under a broiler. Garnish with scallions, chives or cilantro.


Lifestyle Medical MD
In our programs, we encourage a whole-food, plant-based lifestyle. We encourage a diet that
not only helps with weight loss but decreases the risk of disease. The emphasis is on a
balanced diet that includes a variety of nutrient-rich, minimally processed vegetables, fruits,
whole grains, beans and legumes, and nuts and seeds.


Serving: 26g | Sodium: 7mg | Fiber: 1g | Calories: 220kcal | Saturated Fat: 3.7g | Fat: 7.5g | Protein: 10.1g | Carbohydrates: 28.1g
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