veggie loaded sheherd's pie


Veggie Loaded Shepherd’s Pie

This Veggie Loaded Shepherd’s Pie is a heartwarming dish that’s easy to prepare for you and your family. Make a big batch to use for mid-week lunches, or freeze it into portions for healthy ready-to-go dinners when you don’t have time to cook. This is a versatile meal the whole family can enjoy.

Recipe created for Ozganics by @rawbeccabites_


Servings: 4-6 | Dairy free  | Gluten free


veggie loaded sheherd's pie


  • 1/2 onion, diced
  • 3 garlic cloves diced
  • 2 cups mushrooms sliced
  • 2 carrots diced
  • 1 tin of lentils drained
  • 1 cup vegetable broth
  • 1 can chopped tomatoes
  • 1 tbsp tomato paste
  • 1 tbsp Spiral Foods Tamari Soy
  • 1 tbsp balsamic vinegar
  • 1 tbsp avocado oil
  • 1 tbsp Gevity Rx Natural Bone Broth Body Glue
  • 3 tbsp cornstarch
  • Pepper to taste
  • 4 medium potatoes cut into quarters
  • 1/4 cup non-dairy milk
  • 1 tbsp olive oil
  • 2 tbsp nutritional yeast
  • 1 tbsp Spiral Foods Organic Tamari Furikake
  • 1 tsp salt
  • 1 tsp rosemary
  • 1 tsp thyme


  1. Preheat oven to 180 degrees and line a baking dish with baking paper.
  2. In a large saucepan, add the avocado oil, onion and garlic.
  3. Cook for a few minutes or until onion is translucent.
  4. Add mushrooms and carrot and stir.
  5. Add the remaining ingredients to the saucepan and bring to a boil. Simmer until reduced.
  6. In a separate pot, boil the potatoes and salt until the potatoes are soft and fall apart when poked with a fork.
  7. Drain and mash potatoes, adding vegan butter/oil, non-dairy milk and nutritional yeast until smooth.
  8. Spoon the lentil mixture into the base of the dish and top with mashed potato.
  9. Smooth out with the back of a fork.
  10. Transfer to the oven for 20 minutes.
  11. Remove from oven and serve with steamed greens.


veggie loaded sheherd's pie


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