Vegan Shepherd's Pie Recipe
Serves six
  • 1 tbsp extra virgin olive oil
  • 2 cups button mushrooms, chopped
  • ½ cup carrots, chopped
  • 3 cloves of garlic, minced
  • 1 small yellow onion, finely chopped
  • 1 tsp fresh thyme, finely diced
  • 1 tbsp chickpea flour
  • 1 cup vegetable broth
  • ½ cup peas
  • 1 ½ cups cooked lentils
  • ½ tsp sea salt
  • ¼ tsp ground black pepper
  • Top with garlic-infused sweet potato mash (Boil seven small, chopped sweet potatoes, drain once soft. Combine with two cloves of minced garlic, ½ cup of almond milk. One tablespoon of olive oil and salt and pepper to taste. Blend until smooth or slightly chunky.)
  1. Preheat oven to 400 degrees.
  2. In a pan over medium-high heat, heat the olive oil.
  3. Add mushrooms, carrots, garlic, onion, celery and thyme. Stir together and allow to cook until onion is translucent and the garlic is fragrant, and veggies and cooked down, about 10 minutes.
  4. Stir and add salt and pepper to taste.
  5. Add chickpea flour and stir to coat vegetables.
  6. Pour in the vegetable broth and simmer for five minutes to thicken slightly.
  7. Remove from heat and add in lentils and peas.
  8. Add in salt and pepper if needed.
  9. Pour into casserole dish and spread with mashed sweet potato over the top.
  10. Bake for 15 minutes then broil on low until sweet potato is golden brown.
  11. Cool slightly then serve.
Recipe by Be Well at