FREE recipes delivered to your inbox!

Sign Up
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
recipe image Lentil Shepherd's Pie

Lentil Shepherd's Pie

Lentil Shepherd's Pie

Our plant based recipe for Lentil Shepherd's Pie is overflowing with tender lentils and delicious veggies, then topped with creamy mashed sweet potatoes and baked to perfection. We saute onions, garlic and mushrooms then simmer with lentils, peas and carrots until everything is tender and packed with flavor. What we love the most about this Vegan Shepherd's Pie is that it's great for everyday but makes a wonderful and festive plant based holiday main dish.

Our plant based recipe for Lentil Shepherd's Pie is overflowing with tender lentils and delicious veggies, then topped with creamy mashed sweet potatoes and baked to perfection. We saute onions, garlic and mushrooms then simmer with lentils, peas and carrots until everything is tender and packed with flavor. What we love the most about this Vegan Shepherd's Pie is that it's great for everyday but makes a wonderful and festive plant based holiday main dish.

Be the first to rate this

  • Prep time20 min
  • Cooking time50 min
  • PortionsPortions 6

Ingredients

  • 6 tablespoons Country Crock® Plant Butter Sticks with Avocado Oil, divided
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1 pacakge (8 ounces) baby portobello mushrooms, chopped
  • 1 cup lentils, rinsed
  • 4 cups vegetable stock or broth
  • 1 cup Country Crock Plant Cream, divided
  • 1 cup frozen peas and carrots, thawed
  • 1 tablespoon chopped fresh thyme
  • 3 cups mashed sweet potatoes

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

  1. Preheat oven to 400 degrees F. Heat 2 tablespoons Country Crock Plant Butter in deep skillet and cook onion and salt 4 minutes or until softened. Add mushrooms and garlic and cook 6 minutes or until tender.
  2. Stir in lentils and vegetable stock and simmer 20 to 25 minutes or until lentils are tender and most of the liquid is absorbed. Stir in 1/2 cup Country Crock Plant Cream, peas and carrots and thyme and cook 1 minute or until heated through.
  3. Meanwhile, beat mashed sweet potatoes, 1/2 cup Plant Cream and 4 tablespoons Plant Butter with electric mixer until fluffy. Season to taste with salt and pepper.
  4. Pour lentil mixture into 9-inch deep dish pie plate. Gently dollop potatoes over lentil mixture, then smooth with spatula. Place pie plate on rimmed baking sheet and bake 20 minutes or until bubbling.
Be sure to use a deep dish pie plate so you can fit all of the lentils and topping. Bake it on a rimmed baking dish in case it bubbles over. This dish can be made and assembled ahead of time and then held until ready to go in the oven.

How would you rate this recipe ?