f you’re craving a cozy, hearty dish that’s as comforting as it is nourishing, this Plant-Based Shepherd’s Pie is your new go-to. Packed with fiber-rich lentils, umami-loaded mushrooms, sweet carrots, and corn, all tucked under a fluffy mash of potatoes or sweet potatoes—this dish is not only satisfying, it’s seriously good for you, too.
Whether you’re meal-prepping for the week, looking to lighten things up for weight loss, or just want a simple dinner that reheats like a dream, this one’s a keeper.
🥕 Ingredients That Do More Than Taste Great
Let’s break down the stars of this dish, because every single ingredient brings both flavor and health benefits to the table.
1. Lentils (Brown or Green)
Lentils are a plant-based protein powerhouse. High in fiber, iron, and complex carbs, they help keep you full for longer, stabilize blood sugar, and support digestion. Brown or green lentils hold their shape well, making them perfect for the “meaty” base of our pie.
2. Mushrooms
Earthy and savory, mushrooms add that meaty, umami flavor that’s key in any shepherd’s pie. They’re low in calories but rich in B vitamins, selenium, and antioxidants that support immune health.
3. Onions & Garlic
These two are foundational aromatics that add depth to your dish. Onions are packed with antioxidants and prebiotics that support gut health, while garlic has antimicrobial and heart-healthy benefits.
4. Carrots & Corn (Creamed or Niblet)
Carrots bring natural sweetness and beta carotene, which your body converts to vitamin A for skin and eye health. Corn adds texture and a pop of sweetness, along with fiber and B vitamins. Creamed corn gives a smoother, slightly richer feel, while niblet corn keeps things chunkier—pick your vibe!
5. Mashed Potatoes & Sweet Potatoes
You can go all classic with creamy mashed potatoes, or blend in sweet potatoes for a little extra fiber, vitamins A and C, and a touch of sweetness. Both options whip up light and fluffy and brown beautifully in the oven.
6. Herbs & Umami Boosters
- Thyme & Summer Savory: These herbs add a warm, earthy depth that elevates the whole dish. Summer savory has a slightly peppery note that complements the lentils perfectly.
- Tamari or Soy Sauce: Just a splash amps up the savory notes and adds a boost of umami without needing meat.
🌱 Great for Weight Loss & Meal Prep
This plant-based shepherd’s pie is high in fiber, low in fat, and naturally low in calories—making it fantastic for weight management. The complex carbs from lentils and potatoes keep you full, while the absence of heavy cream or animal fat keeps things light.
It also freezes beautifully. You can portion it out for easy weekday lunches or freeze a full tray for a ready-to-go dinner. Trust us, your future self will thank you.
❤️ Leftovers Worth Fighting For
Some meals are good fresh—but this one? Phenomenal the next day. The flavors deepen as it rests, and it reheats like a dream in the oven or microwave. Whether you’re packing lunch, feeding a crowd, or just enjoying a solo night in, this shepherd’s pie only gets better with time.
🥧 Ready to Make It?
If you’re looking to eat more plant-based, explore comforting classics in a healthier way, or just cook something that feeds your body and soul, this Lentil & Mushroom Shepherd’s Pie is your new favorite. It’s simple, satisfying, and a perfect example of how good-for-you food can still be comfort food.
WFPB Shepards Pie
Equipment
Ingredients
- 3 lbs yukon gold potatoes or sweet potatoes
- ½ cup almond milk
- 1 tsp salt
- 1 can creamed corn
- 3 large carrots, sliced
- 2 tsp garlic
- 2 tsp thyme
- 2 tsp summer savory
- 3 cups lentils, cooked
- 8 oz cremini mushrooms, washed and sliced
- 1 onion, diced
- 2 garlic cloves, minced
- 1 cup vegetable broth
- 2 tbsp corn starch
- ¼ cup water
Instructions
- Peel and chop potatoes and add to pot with water. Simmer for 20 minutes until tender. If you are using sweet potatoes, I highly recommend roasting them in the oven at 400 0 F until tender 45 minutes.
- If using dry lentils, sort and rinse add 1 cup of dried lentils into a pot with 3 cups of water and cook until tender, about 30 mins. You can also cook in Instant pot.
- Preheat the over to 400 degrees F.4. While potatoes are cooking heat oil or water in a medium skillet or pan. Add the onions and cook until nearly translucent. Add the garlic and mushrooms and continue to sauté until the onion is golden. At the same time peel and chop the carrots. Add them to sauce pan with water and bring to boil and cook until tender, drain and set aside.
- Add the cooked lentils, vegetable broth, bring to a boil. Add soy sauce, thyme, savory, and salt and pepper. Cook for 5 minutes. Combine the cornstarch with 3-4 tbsp of water to dissolve and make a slurry. Stir into the lentil mixture.
- Drain and mash with plant-based milk until cream and smooth. If using sweet potatoes, cool, peel and mash well.
- To assembly the dish, start by layering the lentil and mushroom layer. Top with the cream corn or corn niblets. Then layer the cooked carrots and finally top with mash potatoes or sweet potatoes. Bake in over for 25-30 minutes and enjoy.
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