This was the shepherd’s pie recipe I developed with Chef Michael Smith in partnership with Canadian Lentils. This shepherd’s pie uses tons of veggies and lentils instead of the usual meat, but it’s just as full of flavour as the ‘normal’ version. I think this would make the perfect dish for the holidays, whether you’re having a big dinner with family and friends or just a casual get-together. The pie can be made in a large baking dish and served family style, or for something a little more personal, you can use small ramekins for individual portions.

You can also make the dish ahead of time and just reheat it in the oven when you want to have it.

So get in the kitchen and redeem yourself from last year’s Tofurkey disaster!

Vegetarian (And Vegan!) Shepherd’s Pie


For the topping:

4 large baking potatoes, peeled and diced

1/2 cup (125 mL) of your favourite nut or seed milk, gently warmed

1/2 cup (125 mL) of olive oil

1/2 teaspoon (2 mL) of naturally-sourced salt

Lots of freshly ground pepper

For the filling:

2 tablespoons (30 mL) of your favourite vegetable or coconut oil

2 to 3 onions, diced

2 to 3 carrots, diced

2 to 3 celery stalks, diced

4 cloves of garlic, minced

1/4 cup (60 mL) of whatever red wine you’re sipping

a 28-ounce can of diced, crushed or pureed tomatoes

a 19-ounce can of lentils

2 cups (500 mL) of fresh or frozen corn

2 cups (500 mL) of fresh or frozen peas

3 or 4 sprigs of your favourite fresh herb (sage, thyme, rosemary, oregano, or tarragon) finely minced or 1 tablespoon (30 mL) dried


  1. Prepare and preheat your oven to 400°F (200°C). Turn on your convection fan in your oven. Lightly oil a large casserole dish.
  2. Start the topping. Toss the potatoes into a pot of water. Bring to a simmer and continue cooking until soft and tender, about 15 minutes. Drain well, leaving the potatoes in the pot. Add the milk, olive oil, salt, and pepper. Mash until smooth.
  3. Meanwhile make the filling. Splash the oil into a large frying pan or skillet over medium-high heat. Add the onions, carrots, celery and garlic and without browning, sauté until soft and aromatic, 5 minutes or so. Splash in the wine and stir briefly. Add the tomatoes and lentils. Bring to the simmer and stirring, reduce until thickened. Add the corn, peas, and your herb of choice. Transfer the works to the casserole dish.
  4. Assemble the Shepherd’s Pie. Top the filling with the mashed potatoes by spreading them into a thick, even layer. Bake until the top is golden brown and the filling is steaming hot and delicious, about 20 minutes

Find the recipe at