Vegan Shepherds PieShepherd’s Pie is one of my favorite hearty meals for the cold months!  It takes awhile to make, but it’s so warm and filling, it’s worth every minute!  My recipe is packed with lentils and veggies and has a dark rich broth with mushrooms and red wine 🙂  I’m a fan of wine broth with anything and this is no exception!  This would make the perfect main dish for Thanksgiving!

Mushroom Lentil Shepherd’s Pie

Serves 8


2 carrots, sliced and quartered

1 onion, diced

6 oz. mushrooms, sliced (whatever your favorite is, portobello, crimini, porcini etc)

1 tbsp flour

1 cup peas (fresh is always best, but use frozen if they aren’t available)

2 cups chopped kale (or chard, or spinach)

1 cup cooked lentils (any color will do)

1 1/2 cup red wine

2 cups vegetable broth

1 tbsp. soy sauce or tamari

2 tbsp. tomato paste

4 cloves garlic

1/2 tsp. dried oregano

salt & pepper to taste

Mashed Potatoes:

1 lb. red potatoes

4 tbsp. Earth Balance

1/4 cup plain soy milk (you can use any alternative milk you like, but I like the texture and taste of soy the best for this)

salt and pepper to taste

Mashed Potatoes recipe here.

In a large pot, sauté the carrots, and onions in a few tablespoons of olive oil.  After 3 minutes add in the mushrooms and continue to sauté until the mushrooms are soft (about 5 minutes).  Sprinkle in the flour and mix well so a roux (paste) has formed.  While stirring constantly, add in the wine and broth and mix until the flour has dissolved.  Bring to a simmer and add the kale, peas, lentils, soy sauce, tomato paste, garlic, and oregano.  Stir and continue to cook lightly simmering about 7-10 minutes or until the mixture reduces to a thick stew-like consistency.  Pour into a 9 x 9 baking dish and top with mashed potatoes.  Bake for 30-35 minutes, or until the potatoes get a little golden, at 400 degrees.