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Vegan Shepherd's Pie with Garlic Pepper Crispy Onions

Yield: 6 servings | Prep Time: 15 minutes | Cook Time: 50 minutes


  • 2 tablespoons extra virgin olive oil

  • 1 medium yellow onion, finely chopped

  • 1 large carrot, peeled and diced

  • 2 celery stalks, diced

  • 2 garlic cloves, grated

  • 2 teaspoons dried or fresh thyme leaves

  • 2 cups, store bought cooked brown lentils

  • 1 tablespoon cornstarch

  • 3 tablespoons soy sauce

  • 2 teaspoons worcestershire sauce

  • 1, 14oz. can crushed tomatoes

  • 1 cup vegetable stock

  • ½ teaspoon ground black pepper

  • 2 teaspoons kosher salt

  • 1 cup frozen peas, thawed

  • 1, 24 oz. container, store bought mashed potatoes, warmed

  • ¼ cup grated parmesan cheese

  • Fresh Gourmet® Crispy Onions


Preheat oven to 400 degrees F.

Heat a heavy bottom pot over medium heat. Add the oil followed by the onions, carrot and celery and stir occasionally until translucent, about 6 minutes. Add the garlic, thyme, lentils, cornstarch, soy sauce, worcestershire sauce, crushed tomatoes, vegetable stock and salt and pepper and stir until well combined. Allow the mixture to simmer for about 8-10 minutes until thickened slightly. Stir in thawed frozen peas.

Transfer the mixture into a 4 quart oven safe casserole dish.

Gently spoon the warm container of mashed potatoes over the lentil mixture using a fork or spoon. Sprinkle with grated parmesan cheese and bake for 30 minutes. Increase the heat to broil for 5 minutes until golden brown and serve with Fresh Gourmet® Crispy Onions.


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