Shepherd’s pie is one of those wonderful comfort foods that makes a great one dish meal.  I remember shortly after my oldest son was born someone brought it to us for dinner.  It was so delicious and soothing.  After becoming vegan, I decided to come up with my own shepherd’s pie.  I wanted to have that taste reminiscent of traditional shepherd’s pie without the dairy and meat.  Below is my own concoction and recipe for shepherd’s pie.

Vegan & Gluten Free Shepherd’s pie


1 1/4 cup gravy (My recipe for it:

4-5 cups mashed potatoes (My recipe for it:

1/2 cup dry lentils

3 large carrots

1/2 cup peas

1/2 cup corn

1/2 large onion

1/2 TB minced garlic

1 TB avocado oil

1/2-3/4  tsp mineral sea salt (my favorite: REDMOND Real Sea Salt – Natural Unrefined Organic Gluten Free Fine, 26 ounce pouch (1 Pack))

1/2 tsp paprika

Prepare the mashed potatoes and set aside.  Cook the lentils in a pot with 1 1/2 cups water.  Once it reaches a boil, simmer until the most of the water is absorbed by the lentils.  Strain out excess water and set aside.  Peel and chop carrots, steaming for 10 minutes.  Then steam for an additional 10 minutes with the peas and corn.  Once they are done steaming, set aside.  Saute the onions and garlic with the avocado oil for about 10 to 15 minutes, until soft and translucent. Mix all of the cooked veggies, onions, garlic, oil, and lentils together in a big pot and pour vegan gravy over it.  Mix in salt and paprika.  Stir until well combined.  Lightly grease a 13 by 9 inch casserole dish and fill with the cooked veggies, lentils, and gravy mixture.  Top with mashed potatoes.  Cook for 15 minutes at 400 degrees (Fahrenheit).

Serves 4-6

Note: Don’t like the veggies I chose or don’t have them? The total amount of veggies (including the onion and garlic) is about 2 1/2 cups.  Feel free to substitute with other veggies that you like or have on hand.

Have a lot of people to feed or want to make extra for leftovers? Here’s the double batch recipe to fill a total of two 13 by 9 inch casserole dishes:

2 1/2 cups vegan gravy

8-10 cups mashed potatoes

1 cup lentils (cook with 3 cups of water)

6 large carrots

1 cup peas

1 cup corn

1 large onion

1 TB minced garlic

2 TB avocado oil

1- 1 1/2 tsp sea salt

1 tsp paprika

Any questions I didn’t address in this post?  Are you going to try my vegan and gluten free shepherd’s pie?  Any other comments?  Let me know in the comments section.  I appreciate any feedback.  If you make this, I’d love to see how it turned out for you. If you are active on social media, please tag me in your post on Instagram @herbivore_homemaker or on Twitter @herbivorebekah. Happy cooking!

Written by Rebekah
I'm a vegan homeschooling mom of 4, DIY addict, & natural health advocate.