Veggie Shepherd’s Pie

Veggie Shepherd’s pie is a true comfort food. It is a hearty meal with loads of veggies and lentils in a rich gravy and then topped with mashed potatoes. What could be better?

It takes a bit of time to chop the veggies but think of it as a knife skills session. If you just don’t have the time, you can purchase pre-chopped veggies in the produce section.

I like to batch cook lentils, and freeze them for quick additions to meals, but you can also use canned lentils in this recipe.

You could definitely add a different mix of vegetables if you prefer or swap out if you don’t have something on hand. It looks like a lot, but it comes together pretty quick once your vegetables are prepped.

Give it a try, I hope you enjoy it!

Veggie Shepherd's Pie

A hearty dish loaded with veggies and lentils in a creamy gravy topped with mashed potatoes. It is sure to hit the spot.
Prep Time30 minutes
Cook Time1 hour
Course: Main Course
Keyword: lentils, potatoes, veggies
Servings: 6
Author: Chef Kim


  • 1 dutch oven ceramic coated makes for a one pot meal.
  • 1 casserole dish


  • 3 large potatoes can substitute sweet potatoes
  • 1 Tbsp olive oil
  • 1 onion diced
  • 4 carrots diced
  • 2 celery ribs sliced
  • 1 cup sliced mushrooms,
  • 3 garlic cloves minced
  • 1 Tbsp ground coriander
  • 1/2 bunch fresh thyme
  • 2 sprigs fresh rosemary
  • 1 ½ cups vegetable stock
  • 2 cup cauliflower florets
  • 2 cups Swiss chard or baby kale
  • 12 sundried tomato halves, chopped
  • 2 tbsp balsamic vinegar or tomato vinegar
  • 2 cups cooked lentils
  • 2 tbsp corn starch or arrowroot


Prepare the potatoes

  • Peel and quarter the potatoes and place in a medium pot. Cover with water and bring to a boil, lower heat and simmer for 15 minutes, or until potatoes are fork tender. Strain and mash with a little olive oil and garlic powder. Set aside.
  • If using sweet potatoes, peel and quarter and place in a steam basket and steam for 10 minutes until tender. Mash with a little olive oil and garlic powder. Set aside.

Prepare the Vegetables:

  • In a Dutch oven over medium high heat, add the oil, onion, carrots and celery, and mushrooms, stir to soften and wait for the mushrooms to release their water. Then add the garlic and cook for one more minute.
  • Add the coriander and herbs, stir until fragrant. Then add the stock, greens, cauliflower, tomatoes, vinegar and lentils, stir well and bring to a simmer. Cook for 15 minutes.
  • Combine cornstarch and 1/4 cup water to make a slurry and add to the pot to thicken the gravy. Cook for 2-3 minutes.
  • Remove from the heat. If you're using a ceramic Dutch oven, scoop the potatoes over the top or transfer the mixture to a casserole dish and spread the potatoes over the top and bake at 350° for 15 minutes.


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