Vegetarian Sheppard’s Pie (with Vegan option)

Vegetarian Sheppard's Pie

Vegetarian Sheppard’s Pie

Sheppard’s Pie is a classic English dish that is well loved in our house. I wanted to try making a vegetarian version and decided that a mix of lentils, mushroom and other veggies might work. I had no idea how it was going to turn out, but wow, is it ever good. This dish can also easily be made vegan and a little Sriracha sauce gives the dish some nice heat.

Vegetarian Sheppard’s Pie (with Vegan option)
Prep time

Cook time

Total time


Recipe type: Main
Serves: 6+

For the “meat”
  • 8 cups of a mix of fresh mushrooms, chopped
  • 1 cup butternut squash, cubed
  • 1 cup frozen peas
  • 1 cup carrot, shredded
  • 4 cups cooked green lentil
  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 1 cube of vegetable broth
  • 3 tablespoons Worcestershire sauce (for vegan use a vegan Worcestershire sauce)
  • 2 tablespoons Kirkland extra virgin olive oil
  • Kirkland sea salt and fresh ground Kirkland Tellicherry pepper
  • ¼ teaspoon dry thyme
  • ½ teaspoon dry parsley
  • 1 tablespoon corn starch
For the potato topping

  1. Pre-heat oven to 350F
  2. In a deep sauce pan over medium heat, warm the olive oil and then add the onion and garlic. Fry for 3 minutes.
  3. Add the mushrooms and fry for 6 minutes, then add the squash and cook until soft.
  4. Add carrot, peas, lentils and season with the Worcestershire sauce, parsley, thyme, broth cube and salt and pepper.
  5. Mix the corn starch with ¼ cup of cold water and then pour into the pan and stir until mixed in.
  6. When ready transfer the pie mixture into a big oven proof baking dish and cover with layer of mashed potatoes.
  7. Bake for about 35-40 minutes
  8. Serve with a little Sriracha sauce.

Vegetarian Sheppard's Pie - frying the "meat"

Vegetarian Sheppard’s Pie – frying the “meat”

Vegetarian Sheppard's Pie - topping the pie with mashed potatoes

Vegetarian Sheppard’s Pie – topping the pie with mashed potatoes

Vegetarian Sheppard's Pie

Vegetarian Sheppard’s Pie