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This Shepherd’s Pie is vegan and whole food plant based. It has a lentil base and is livened up by lots of garlic, onions, spices, balsamic vinegar and much more. The recipe is specially designed for those looking to food prep a week’s worth of lunches of dinners. It makes six servings that are packed in individual containers and that are perfect to freeze and eat throughout the week–or over several weeks!

Vegan, Whole Food Plant Based Shepherd’s Pie

Prep a delicious vegan Shepherd's Pie for each day of the week–in about an hour!

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Prep Time: 30

Cook Time: 30

Course: Main Course

Cuisine: Western

Keyword: food prep, lentil, vegan, whole food plant based

Servings: pies

Equipment

potato masher
large pot

Ingredients

Mashed Potatoes

2 pounds potatoes
½ cup oat milk
salt and pepper to taste
2 tablespoons nutritional yeast If you don't have this, no worries! Just leave it out and give it a try next time.

Filling

8 cloves garlic minced
1 large onion
2 bay leaves optional
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon sage
2 tablespoons corn starch
1 cup frozen peas
1 cup dry lentils
15 ounces mushrooms
2 medium sized carrots
1 tablespoon soy sauce
1/2 tablespoon balsamic vinegar
15 ounce can crushed tomatoes

Instructions

Add 1 cup of rinsed lentils to 3 cups of water and simmer for 15 minutes, until lentils are nice and soft.
While your lentils are cooking, mince your garlic.
Chop your onions.
Chop your mushrooms.
I like to take 1/3rd of my mushrooms and finely chop them. You can do this or leave them all roughly chopped.
Grate one carrot and dice the other one.
Dice potatoes.
Boil potatoes for 15 minutes, until nice and soft. If you haven't taken your lentils off the stove yet, this is a good time to check them.
Chop celery.
Saute onions and garlic for 2 to 3 minutes. Then add celery and saute for another minute or two.
With the heat on low, stir in all remaining ingredients (cooked lentils, tomatoes, mushrooms, carrots, peas, corn starch, balsamic vinegar, soy sauce, salt, pepper, thyme, sage, and rosemary) to the onions, garlic, and celery in the pot. Mix well.
Add about half a cup of water to the mix and let simmer on low heat for about 10 to 12 minutes, until all the flavors have melted together. Stir occasionally.
When your boiling potatoes have become nice and soft, throw them in a large mixing bowl and pour in your oat milk.
Mash your potatoes!
Add nutritional yeast, salt and pepper to taste. Mix well.
Add stuffing to a single serving container and cover with a layer of mashed potatoes. If you plan to reheat in a conventional oven, use a foil container. If you plan to reheat in a microwave, use a microwave-safe glass or plastic container.
Put your containers in the freezer.
Remove from freezer the morning you plan to eat a pie. Reheat and enjoy!