Shepherd’s Pie
Our cozy, protein-packed take on the classic — warm lentils, vegan ground beef, savory veggies, and a creamy-yet-light mashed potato & cauliflower topping.
Prep:
15 min
Cook:
30 min
Chill Time:
Total:
45 min
Ingredients
Servings:
4
FILLING
- 1 tbsp olive oil
- 1 cup diced yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- 4 cloves garlic, minced
- ¾ tsp dried rosemary
- ¾ tsp dried thyme
- 2 tbsp tomato paste
- 1 tbsp soy sauce
- 1 tbsp all-purpose flour
- 2 cups cooked green or brown lentils (canned or homemade)
- 9.9 oz plant-based ground beef (or extra lentils)
- 1 ½ cups vegetable broth
- 1 cup frozen peas
- 1 tsp sea salt, then to taste
- ½ tsp black pepper, then to taste
TOPPING
- 1 ½ lbs Russet or Yukon Gold potatoes, peeled & cubed
- 1 ½ lbs cauliflower florets
- 3-4 tbsp unsweetened soy milk
- 1 tbsp nutritional yeast
- 1 tbsp melted vegan butter (or olive oil)
- Salt to taste
FILLING
- 1 tbsp olive oil
- 1 cup diced yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- 4 cloves garlic, minced
- ¾ tsp dried rosemary
- ¾ tsp dried thyme
- 2 tbsp tomato paste
- 1 tbsp soy sauce
- 1 tbsp all-purpose flour
- 2 cups cooked green or brown lentils (canned or homemade)
- 9.9 oz plant-based ground beef (or extra lentils)
- 1 ½ cups vegetable broth
- 1 cup frozen peas
- 1 tsp sea salt, then to taste
- ½ tsp black pepper, then to taste
TOPPING
- 1 ½ lbs Russet or Yukon Gold potatoes, peeled & cubed
- 1 ½ lbs cauliflower florets
- 3-4 tbsp unsweetened soy milk
- 1 tbsp nutritional yeast
- 1 tbsp melted vegan butter (or olive oil)
- Salt to taste
FILLING
- 15 mL olive oil
- 1 cup diced yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- 4 cloves garlic, minced
- ¾ tsp dried rosemary
- ¾ tsp dried thyme
- 30 g tomato paste
- 15 mL soy sauce
- 1 tbsp all-purpose flour
- 400 g cooked green or brown lentils (canned or homemade)
- 280 g plant-based ground beef (or extra lentils)
- 360 mL vegetable broth
- 1 cup frozen peas
- 1 tsp sea salt, then to taste
- ½ tsp black pepper, then to taste
TOPPING
- 680 g Russet or Yukon Gold potatoes, peeled & cubed
- 680 g cauliflower florets
- 45-60 mL unsweetened soy milk
- 5 g nutritional yeast
- 15 mL melted vegan butter (or olive oil)
- Salt to taste
FILLING
- 15 mL olive oil
- 1 cup diced yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- 4 cloves garlic, minced
- ¾ tsp dried rosemary
- ¾ tsp dried thyme
- 30 g tomato paste
- 15 mL soy sauce
- 1 tbsp all-purpose flour
- 400 g cooked green or brown lentils (canned or homemade)
- 280 g plant-based ground beef (or extra lentils)
- 360 mL vegetable broth
- 1 cup frozen peas
- 1 tsp sea salt, then to taste
- ½ tsp black pepper, then to taste
TOPPING
- 680 g Russet or Yukon Gold potatoes, peeled & cubed
- 680 g cauliflower florets
- 45-60 mL unsweetened soy milk
- 5 g nutritional yeast
- 15 mL melted vegan butter (or olive oil)
- Salt to taste
Instructions
1
Bring a large pot of salted water to a boil. Add potatoes and cauliflower and cook for ~15 minutes until fork-tender.
2
Drain and transfer to a large bowl. With a hand mixer, whip the cooked potatoes and cauliflower with soy milk, nutritional yeast, melted vegan butter, and salt until creamy.
3
Meanwhile, heat oil in a large cast-iron skillet over medium. Sauté onion, carrots, and celery for 5 minutes until softened.
4
Add garlic, rosemary, and thyme, and cook for another minute until fragrant. Add tomato paste, soy sauce, and flour, mixing until combined.
5
Slowly stir in broth, a little at a time, until it’s fully combined and slightly thickened. Stir in lentils, plant-based ground beef, peas, salt, and pepper. Simmer for 2-3 more minutes, stirring occasionally.
6
Smooth the lentil mixture in the cast-iron skillet or transfer it to a baking dish (8x8 or similar). Spread the mash evenly on top with a spoon or spatula.
7
Place in a preheated oven at 400°F (200°C) for 20-25 minutes until the top is lightly golden and edges are bubbling. Cool slightly before serving.
8
9
10
Storage
Fridge: 4-5 days | Freezer: 2 months
Notes
- You can also add ½ cup (60 g) frozen corn to the filling
- Sage also works really well in the filling!
Ingredients
Servings:
4
FILLING
- 1 tbsp olive oil
- 1 cup diced yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- 4 cloves garlic, minced
- ¾ tsp dried rosemary
- ¾ tsp dried thyme
- 2 tbsp tomato paste
- 1 tbsp soy sauce
- 1 tbsp all-purpose flour
- 2 cups cooked green or brown lentils (canned or homemade)
- 9.9 oz plant-based ground beef (or extra lentils)
- 1 ½ cups vegetable broth
- 1 cup frozen peas
- 1 tsp sea salt, then to taste
- ½ tsp black pepper, then to taste
TOPPING
- 1 ½ lbs Russet or Yukon Gold potatoes, peeled & cubed
- 1 ½ lbs cauliflower florets
- 3-4 tbsp unsweetened soy milk
- 1 tbsp nutritional yeast
- 1 tbsp melted vegan butter (or olive oil)
- Salt to taste
FILLING
- 1 tbsp olive oil
- 1 cup diced yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- 4 cloves garlic, minced
- ¾ tsp dried rosemary
- ¾ tsp dried thyme
- 2 tbsp tomato paste
- 1 tbsp soy sauce
- 1 tbsp all-purpose flour
- 2 cups cooked green or brown lentils (canned or homemade)
- 9.9 oz plant-based ground beef (or extra lentils)
- 1 ½ cups vegetable broth
- 1 cup frozen peas
- 1 tsp sea salt, then to taste
- ½ tsp black pepper, then to taste
TOPPING
- 1 ½ lbs Russet or Yukon Gold potatoes, peeled & cubed
- 1 ½ lbs cauliflower florets
- 3-4 tbsp unsweetened soy milk
- 1 tbsp nutritional yeast
- 1 tbsp melted vegan butter (or olive oil)
- Salt to taste
FILLING
- 15 mL olive oil
- 1 cup diced yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- 4 cloves garlic, minced
- ¾ tsp dried rosemary
- ¾ tsp dried thyme
- 30 g tomato paste
- 15 mL soy sauce
- 1 tbsp all-purpose flour
- 400 g cooked green or brown lentils (canned or homemade)
- 280 g plant-based ground beef (or extra lentils)
- 360 mL vegetable broth
- 1 cup frozen peas
- 1 tsp sea salt, then to taste
- ½ tsp black pepper, then to taste
TOPPING
- 680 g Russet or Yukon Gold potatoes, peeled & cubed
- 680 g cauliflower florets
- 45-60 mL unsweetened soy milk
- 5 g nutritional yeast
- 15 mL melted vegan butter (or olive oil)
- Salt to taste
FILLING
- 15 mL olive oil
- 1 cup diced yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- 4 cloves garlic, minced
- ¾ tsp dried rosemary
- ¾ tsp dried thyme
- 30 g tomato paste
- 15 mL soy sauce
- 1 tbsp all-purpose flour
- 400 g cooked green or brown lentils (canned or homemade)
- 280 g plant-based ground beef (or extra lentils)
- 360 mL vegetable broth
- 1 cup frozen peas
- 1 tsp sea salt, then to taste
- ½ tsp black pepper, then to taste
TOPPING
- 680 g Russet or Yukon Gold potatoes, peeled & cubed
- 680 g cauliflower florets
- 45-60 mL unsweetened soy milk
- 5 g nutritional yeast
- 15 mL melted vegan butter (or olive oil)
- Salt to taste
Instructions
1
Bring a large pot of salted water to a boil. Add potatoes and cauliflower and cook for ~15 minutes until fork-tender.
2
Drain and transfer to a large bowl. With a hand mixer, whip the cooked potatoes and cauliflower with soy milk, nutritional yeast, melted vegan butter, and salt until creamy.
3
Meanwhile, heat oil in a large cast-iron skillet over medium. Sauté onion, carrots, and celery for 5 minutes until softened.
4
Add garlic, rosemary, and thyme, and cook for another minute until fragrant. Add tomato paste, soy sauce, and flour, mixing until combined.
5
Slowly stir in broth, a little at a time, until it’s fully combined and slightly thickened. Stir in lentils, plant-based ground beef, peas, salt, and pepper. Simmer for 2-3 more minutes, stirring occasionally.
6
Smooth the lentil mixture in the cast-iron skillet or transfer it to a baking dish (8x8 or similar). Spread the mash evenly on top with a spoon or spatula.
7
Place in a preheated oven at 400°F (200°C) for 20-25 minutes until the top is lightly golden and edges are bubbling. Cool slightly before serving.
8
9
10
Storage
Fridge: 4-5 days | Freezer: 2 months
Notes
- You can also add ½ cup (60 g) frozen corn to the filling
- Sage also works really well in the filling!
Macros
Calories: 646
Protein: 36 g
Carbs: 84 g
Fat: 21 g
Macros
Calories: 646
Protein: 36 g
Carbs: 84 g
Fat: 21 g
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