This vegan shepherd’s pie is a delicious, hearty stew of mushrooms and lentils covered by mashed potatoes. Perfect for Thanksgiving or anytime!
When Nava Atlas asked me at the beginning of last year to take the photos for Vegan Holiday Kitchen, I thought about it for about a day and then gave her an emphatic “Yes!” She warned me that she would need more photos than I’d taken for her previous book, Vegan Express–about five times as many–but I’d learned so much from that experience that I was happy to get the chance to work with Nava again.
In the spring of 2010, just as it was starting to heat up here in the Deep South, we got to work on Thanksgiving recipes while ingredients like butternut squash were still available. I may have been blogging about spring vegetables like asparagus, but it still seemed like autumn in my house as I prepared and photographed fall favorites from Coconut Butternut Squash Soup to Pumpkin Cheesecake with a Hint of Chocolate:
Nava spent much of 2010 writing the over 200 recipes in her book, pausing when she created a particularly photogenic one to send me the recipe so that I could cook it in my kitchen and take its photo on my dining room table. It was something of an art project for me, as I tried to recreate the feeling of the holiday associated with each recipe. It may have been a steamy Mississippi June outside, but, inside, my dining room table was set with silver candlesticks for Rosh Hashanah as Sweet Potato Tzimmes got its photo-op. It felt like a year-long celebration for my family, who were happy to feast on the food after each photo shoot.
Over the course of that year, I learned a lot about Nava’s style of cooking. She favors ingredients that can be found in almost any supermarket in the U.S.–beans, grains, tofu, and vegetables–and when she gets “fancy,” its through the use of readily-available ingredients like sun-dried tomatoes, olives, and pine nuts. Though there are recipes that call for packaged vegan products like seitan and non-dairy cheese, the emphasis is on seasonal produce.
In the Thanksgiving chapter, for instance, you won’t find recipes for faux turkey but will discover main dishes featuring the “Three Sisters” of Native American mythology–squash, corn, and beans–as well as grain-stuffed winter squash and a pot pie filled with veggies. Many of the recipes are very easy, and even the more complicated ones use time-savers like canned beans and packaged baked tofu, which you can choose to use or opt to make from scratch. Like most vegan cookbooks, Vegan Holiday Kitchen does use oil, though in most cases it can be eliminated, as in the shepherd’s pie below.
The book is divided into five chapters revolving around the most food-centric holidays–Thanksgiving, Christmas and the Holiday Season, Jewish Holidays (Passover, Rosh Hashanah, and Hanukkah), Easter, Independence Day and Summer Entertaining–as well as a sixth chapter on Brunches, Appetizers, and Potluck Dishes. Each chapter includes appetizers, salads, side dishes, and desserts as well as main dishes, and the recipes are beautifully laid-out, one to a page, and are labeled so that people looking for gluten-free, soy-free, or nut-free options can tell at a glance whether a recipe fits their needs.
While the recipes are great, at least as important to me are the chapter introductions, which Nava fills with tips for creating stress-free holiday feasts and a wealth of information about holiday traditions, as well as extras such as an extensive guide to vegan grilling. (In addition to taking the photos, I contributed five recipes that have previously appeared on this blog, including my favorite fat-free cake.)
I’m definitely biased, but I think Vegan Holiday Kitchen is a beautiful book. When it comes to my own photography, I’m my harshest critic, but I’m happy with most of the photos as well as the fabulous job the designer did with the layout and cover. (The photos you see in this post are “rejects,” not the ones actually used in the book.) It would make a wonderful gift for anyone–vegan or not–who is interested in expanding their holiday menu options.
This vegan shepherd’s pie was a big hit with my family, and though it appears in the Christmas chapter of the book, it would be a delicious main dish for Thanksgiving, too. Like all of the recipes in the book, this hearty pie will appeal to omnivores as well as vegans. And it’s safe for those of you on gluten-free diets as long as you use gluten-free breadcrumbs. Happy Holidays!
Be sure to check out all of my Vegan Thanksgiving Recipes!
Nava's Hearty Lentil and Mushroom Shepherd’s Pie
Ingredients
- 8 large or 10 medium potatoes
- 2 tablespoons nonhydrogenated margarine* optional, see notes
- 1/2 cup rice milk
- Salt to taste
- 2 tablespoons olive oil* optional, see notes
- 1 large onion finely chopped
- 2 cloves garlic minced
- 6 ounces cremini or baby bella mushrooms
- 2 15-ounce cans Lentils or about 3 1/2 cups cooked lentils with a little of their cooking liquid, lightly drained but not rinsed
- 2 tablespoons dry red wine optional
- 1-2 Tablespoons reduced-sodium soy sauce or Bragg’s liquid aminos*
- 2 teaspoons seasoning blend such as Spike or Mrs. Dash
- 1/2 teaspoon dried thyme
- Freshly ground pepper to taste
- 3 tablespoons cornstarch or arrowroot
- 8-10 Ounces baby spinach or arugula leaves
- 1 cup fresh bread crumbs or panko bread crumbs gluten-free if needed
Instructions
- Peel and dice the potatoes. Place in a large saucepan with enough water to cover. Bring to a simmer, then cover and simmer until tender, about 20 minutes. Drain and transfer to a small mixing bowl.
- Stir the margarine into the potatoes until melted, then add the rice milk and mash until fluffy. Cover and set aside until needed. Preheat the oven to 400 degrees.
- While the potatoes are cooking, heat the oil in a medium skillet. Add the onion and sauté over medium heat until translucent. Add the garlic and mushrooms and continue to sauté until the onion is golden.
- Add the lentils and their liquid and bring to a gentle simmer. Stir in the optional wine, soy sauce, seasoning blend, thyme, and pepper. Cook gently for 5 minutes. Combine the cornstarch with just enough water to dissolve in a small container. Stir into the lentil mixture.
- Add the spinach, a little at a time, cooking just until it’s all wilted down. Remove from the heat; taste to adjust seasonings to your liking.
- Lightly oil a 2-quart (preferably round) casserole dish, or two deep-dish pie plates. Scatter the breadcrumbs evenly over the bottom. Pour in the lentil mixture, then spread the potatoes evenly over the top. If using two pie plates, divide each mixture evenly between them.
- Bake for 30 to 35 minutes, or until the potatoes begin to turn golden and slightly crusty. Let stand for 5 to 10 minutes, then cut into wedges to serve.
Notes
Nutritional info is approximate.
Please pin and share:
Jo
November 18, 2011 at 4:50 amDear Susan,
I made it the other day and it was delish! You can absolutely use your own cooked lentils instead of canned. I used a mix of yellow and orange lentils (ready in 20 mins) + Indian pakora spice mix.
I just had a problem with the breadcrumbs. 1 cup seemed like a lot and some of it did not get baked properly, so the bottom of the pan was covered in “sand”. I actually used a polenta and milled flaxseed mix. Might have worked better if mixed with a tiny bit of broth maybe….not sure. Any suggestions?
Thanks again!
Susan Voisin
November 18, 2011 at 7:27 amI’ve never heard of polenta and flax bread, but I’ll bet that was the problem. I just used regular whole wheat bread crumbs and it came out perfectly.
Jo
November 18, 2011 at 8:52 amThanks. Maybe I’ll try next time. How thick should be the layer on the bottom though? Just a sprinkle or completely covered? I think I might have used too much of the mix.
Susan Voisin
November 18, 2011 at 9:11 amIt should be just a light sprinkle, to keep the filling from sticking to the bottom of the pan.
Suzanne
November 18, 2011 at 9:07 amI’m so excited. My copy is winging it’s way to me from Amazon! From what I’ve seen the book is beautiful, but it’s no surprise to me. The photos you use on your website and gorgeous as well! You’re such a talented cook and photographer! And food photography isn’t easy to do.
Kara
November 18, 2011 at 2:01 pmI can’t wait to try this for Thanksgiving!! This is my favorite food blog by far. (Actually, I usually find food blogs annoying, but not this one.)
Kristi Rimkus
November 18, 2011 at 11:26 pmI recently made a vegetarian shepherd’s pie for my daughter. We loved it, and learned that a vegetarian shepherd’s pie is sometimes called a “shepherdess pie.” That’s what I love about cooking. You always learn something new!
Lori Fasciano
November 19, 2011 at 11:33 pmI just made this delicious meal. I halved the recipe and it came out perfect. I used prepared lentils purchased in the refrigerated section from Trader Joes. The potatoes were crusty just the way I like it. I am making this again for Thanksgiving.
Alana
November 20, 2011 at 12:30 amI was scared when you said Bragg’s Amino Acid was not gluten free as I CANNOT have gluten and I’ve been using it for over a year. I checked it already but I ran to check my bottle again and it reads, GLUTEN FREE, a couple of times. Do you mean something else?
Susan Voisin
November 20, 2011 at 12:50 amOops, my mistake! I’ll change the wording of that.
Linda
November 20, 2011 at 3:07 pmLamb is one of the few things I miss being a vegan, so when I saw this recipe I jumped at the chance to make it. I LOVE Shepherds pie! This fit the bill. Made this Friday and could have fed an army! We loved it and glad there will be leftovers.
Gina
November 20, 2011 at 3:08 pmSusan, I made this last night for dinner. My husband and I LOVED it!!! Thanks for sharing such a fabulous, hearty dish! I might make this again for Thanksgiving!
Corinne
November 20, 2011 at 4:49 pmI have already written down the ingredients I need to buy to make this recipe. It looks amazing and I know my dear meat loving husband will also love it. Thanks so much for sharing!
$15 is a bargain, and I’m definitely putting Vegan Holiday Kitchen on my christmas buys!
Corinne
November 23, 2011 at 4:39 pmupdate: I did make this the other night and it was delicious! As suspected my DH did love it 🙂
Angie
November 21, 2011 at 7:41 pmMade it tonight. Excellent! Did not use the Mrs. Dash but used rosemary, thyme, sage, salt, and pepper. Will make again and maybe use sweet potatoes for topping. Thanks Susan! Love your blog!
Roger
November 22, 2011 at 3:28 pmWow! Can’t wait to try this on my British friend!
susan
November 22, 2011 at 3:31 pmI love the recipes. I do appreciate that I can opt out of the soy ingredients. I am allergic to soy and dairy, so don’t want recipes with those. But your recipes I can easily sub them out.
Lori
November 22, 2011 at 6:53 pmHi! I love your website although I’m not vegan(or even vegetarian) but my husband and I are trying to move more in that direction. I have a 4 month old son and am going back to work in January. Do you think I can make this recipe and stick it in the freezer and cook it later? Alternatively, can I prepare the recipe a day or several ahead, then just do the final oven cooking later that week? Thanks(for your answer and for your recipes!).
Susan Voisin
November 22, 2011 at 7:19 pmI think you could do either, but I think it would taste best if you made it a few days ahead and then baked it later. Freezing works, but it does tend to taste a little less fresh. Good luck!
Catherine
November 22, 2011 at 6:54 pmThis dish was FABULOUS!! I served it to non-vegan family members and it was a big hit. I love feeding skeptical omnivores delicious healthy meals!
GetSkinnyGoVegan
November 23, 2011 at 7:46 amGeez…….beautiful photo. Will have to show to hubby who is a BIG fan of shepard’s pie, ya know, it’s a “manly” vegan dish!
Cate
November 23, 2011 at 8:33 amPlease can you tell me what a ‘spice blend’ is. I’ve never heard of that! I’m in the UK so maybe that’s why I have no idea.
Susan Voisin
November 23, 2011 at 9:03 amIt’s just a blend of herbs and spices– each brand is different. You can substitute an equal amount of any seasonings you like. I recommend thyme, sage, rosemary, and savory.
lea
November 23, 2011 at 1:01 pmI made the shepherd’s pie and it was delicious! I had no lentils so I subbed some TVP and kidney beans. The mushroom and spinach combo is perfect. So good that I even had some for breakfast this morning!
Also, yesterday I received my copy of Vegan Holiday Kitchen and had just a moment to flip through. The pictures look amazing – way to go Susan! I really like the layout of the cookbook, simple, elegant and highly readable. Can’t wait to try some of the recipes. Happy Thanksgiving! (I will be bringing your homestyle green beans and pototoes to my family celebration, I think they will be a big hit. Nice to have some potatoes without milk, cream, or butter!)
Pat Meadows
November 25, 2011 at 9:24 amWe made it for dinner yesterday (Thanksgiving). It was excellent – a great vegan holiday or company entree, very hearty and warming.
Pat
Maureen
November 26, 2011 at 1:25 pmThis was the first recipe I’ve encounterd by Nava Atlas that fell flat—I have two of her cookbooks and look forward to the new one, but this was not a typical tasty Nava recipe. Usually I can count on anything in her cookbooks being pleasing to my vegan and non-vegan family members alike.
Carol
November 26, 2011 at 3:19 pmThis looks incredible! I always loved shepherds pie… and it will be even better with mushrooms and lentils! I will definitely be making this one soon!
Beth Gough
November 27, 2011 at 8:58 amI made this twice already. I used collards instead of spinach because that is what I got from my organic veggie co-op last week. This “pie” is sooo yummy. I halved the recipe but my hubby and I ate it all in one sitting! I was sad there were no leftovers for lunch. I also made your green bean caserole for thanksgiving and it was a big hit!
betty
November 28, 2011 at 8:29 pmwow- this looks awesome thank you so much for sharing i am evernoting it right now 🙂
moonwatcher
December 1, 2011 at 11:34 amDear Susan and Nava,
Just wanted to let you know how much I LOVE this shepherd’s pie! It was the main course for our veg Thanksgiving, along with some wild rice stuffing in delicata, green beans, and cranberry sauce. Our first course was Susan’s Ethiopian Spiced Pumpkin Bisque–served in little sugar pumpkins! And quinoa cornbread from straightupfood blog. All very yummy.
Anyway, I loved this so much I made a half sized version of it last night with leftover ingredients. And it was stellar again. For those who are curious, I did not use the oil or margarine, and, as Susan says, it is equally rich and wonderful with it. My sister, who is not veg or fat free, was with us for dinner, and she loved it. My subs were that we used unsweetened soy milk in the mashed potatoes, since I didn’t have rice milk, Food for Life Millet bread for fresh gluten free breadcrumbs, and either low sodium tamari or coconut aminos for the soy sauce. We used a misture of baby arugula and baby spinach. I cooked my own lentils since I had so many already, and then used the cooking broth accordingly. I also did not use any added salt, just a sprinkle of nooch in the mashed potatoes, along with a small bit of chopped fresh rosemary, from a plant that is miraculously still alive in my kitchen after I took it in to escape the frost (so far anyway).
Anyway, thank you to both of you for sharing this recipe with us. I will make it again and again, and know that others who don’t eat this way all the time will enjoy it. I hope both of you had a wonderful and festive holiday celebration.
xo
moonwatcher
moonwatcher
December 1, 2011 at 11:36 amOops, meant to say it is equally wonderful and delicious WITHOUT the oil and margarine. Oh, typos. . .
xo
moonwatcher
Michele
December 1, 2011 at 1:17 pmThis recipe looks great–and I’m not even vegan!
When I ran this through my WW eTools, using the nutrition values given on your website, I get 8 points a serving for the full-fat version, and 7 points per serving for the reduced-fat version. Those values are slightly different than what you list, and I thought I would point that out. A point or two can make the difference between ice cream (vegan or not) that evening, or just fruit!
Veggie V! @Veggie V's Vegan Adventure
December 4, 2011 at 10:03 pmI made this tonight 🙂 Well, kind of. I definitely used the idea behind this dish for my own. I added carrots and celery to the veggie mix, and I topped the dish with roasted butternut squash. I also skipped the wine (don’t do alcohol) and the thickener, but it was still great! Very hearty for not a lot of calories. Yum!
Veggie V! @Veggie V's Vegan Adventure
December 4, 2011 at 10:09 pmOh, and I just baked it in the cassarole dish I sauted the veggies in, so no bread crumbs on the bottom. I also upped the serving size so I only got 4, but they’re still under 300 cals each, and boy, are they filling!
Lorraine Gahagan
December 6, 2011 at 8:29 amGreat recipe ! Wonderful photography, the photography enhances the recipes. I love to see how the food should look after it’s complete and is often the reason I choose to make something. This recipe is also lovely with sweet potato mash on top. Thank you for a very interesting blog My husband has prostate cancer and all research points to a vegetarian diet helping to combat the disease.
Hope
December 11, 2011 at 1:44 amthis was great. I used a mixture of portobello and field mushrooms and forgot about the breadcrumbs (oops) and it was excellent anyway!
Dalma
December 14, 2011 at 6:24 pmThis shepherd’s pie is fantastically wonderful!
I threw in some carrots, celery, peas, and a bit of jalapeno for a bit of extra veggie-ness, and it was soooo good.
Even my very picky, carnivorous brother, who rarely tries anything made by me, had a serving of it.
Thanks for another awesome recipe, Susan!
Carole
December 15, 2011 at 11:41 amAfter trying this recipe, I’d say the lentils and mushrooms need more spice and it wouldn’t hurt to give the potatoes more flavor.
Wendy Peffercorn
December 15, 2011 at 3:08 pmI am really looking forward to making this this weekend. Some of my guests don’t eat onions. I think that applies to anything onion-y, shallots, etc. Is there anything else I can replace the onions with, or just leave them out altogether? Do you think it will still be good? Thanks!
srk
December 22, 2011 at 1:09 pmCan this recipe be made in advance and kept in the frig?
Susan Voisin
December 22, 2011 at 8:42 pmYes, though I think the potatoes are better when made fresh, but that’s a personal preference.
Shreyas
December 27, 2011 at 8:09 amthis came out pretty good, but one thing the lentil mixture tasted a bit like mold. I redid the recipe combining the meat loaf recipe as the base and the top from this recipe
Marisa
December 30, 2011 at 9:40 amMy boyfriend got me this cookbook for Christmas! A few pages already have food splattered all over them 🙂 Funny I checked your blog on the day I plan to make the shepherd’s pie for dinner tonight!
cch22
December 30, 2011 at 6:29 pmThis came out wonderful!!! Yum!!! Thank you!!
Urszula Humienik
January 7, 2012 at 6:46 amThis has got to be one of the best recipes for a vegan comfort food. We made it for Christmas dinner and it was really great. One of my friends who came over (and isn’t vegan) said our dinners always inspire her to eat better. Isn’t that what vegan cooking should be all about?
Susan Voisin
January 7, 2012 at 9:04 amYes! 🙂
susan
January 11, 2012 at 8:59 pmHello, Am I missing the oven temp? 350? Thanks! Susan
Susan Voisin
January 11, 2012 at 9:08 pmIt’s 400F (see end of step 2).
bonnie
January 23, 2012 at 10:41 amI bought the new Nava Atlas cookbook as soon as it came out but just got around to making this last night. It was delicious! I followed the recipe closely and left out the optional wine. Great leftovers for the week and perfect food for the weather we’re having in NYC! Thanks for sharing this, Susan. Your photos in the book are beautiful, by the way.
Trish
February 2, 2012 at 4:08 pmI made this last night and it was fantastic! I left out oil and butter. I roasted a whole head of garlic and added it to the potatoes and mashed them with veggie broth. I also increased the amount of mushrooms and used only one can of lentils. I think the wine is a must – it rounded out the flavours nicely. Great recipe, thank you!