Vegan Shepherd’s Pie with Lentils and TVP

A cozy vegan shepherd’s pie made with lentils, textured vegetable protein crumbles, and mixed vegetables, all baked under a layer of creamy mashed potatoes until golden—an easy plant-based comfort food classic that’s budget-friendly and freezer-friendly.

Ingredients

4 Medium Potatoes

1 Tablespoon Vegan Butter + ¼ cup Soy Milk

1 cup Frozen or Fresh Mixed Veggies

1 cup Cooked Lentils

1 cup Textured Vegetable Protein Crumbles (soaked and ground if large)

1 Onion, diced

2 Tablespoons Tomato Paste (or 1/4 cup Natural Ketchup)

1 cup Veggie Broth

1 Tablespoon Cornstarch

1 tsp each Oregano and Thyme

1/4 tsp Paprika

1/4 tsp Sage

1/4 tsp Garlic Powder

Salt and Black Pepper, to taste

When I’m craving comfort food, nothing hits the spot quite like shepherd’s pie. This vegan version is made with lentils and soy crumbles, giving it a hearty, meaty texture that pairs perfectly with the veggie filling. Topped with creamy mashed potatoes and baked until golden, it’s the kind of dish that brings everyone to the table. It’s also budget-friendly, makes great leftovers, and freezes beautifully—so you can make one now and save another for later.

Instructions

Boil potatoes, mash with butter season and set aside.

Sauté onion and veggies, until tender.

Add the ground soy, season and saute' for 1-2 minutes. Add the tomato paste (or ketchup), cook for 1-2 minutes to remove the raw flavor.

Add the lentils. Mix the cornstarch in a cup with the broth then add to the pot.

Stir in broth and simmer until thick.

Layer filling in casserole dish at the bottom then top with mashed potatoes.

Bake for 35-45 min at 375°F until the top is browned.

Shepherd’s Pie → $6.50 total → $1.08/serving