Lentil Shepherd's Pie


  • 6 large russet potatoes
  • 1/4c fat (butter/sour cream/oil/etc)
  • 1 large onion, diced
  • 2 cloves garlic, chopped
  • 2 whole cloves garlic
  • 3 carrots, chopped
  • 2 celery sticks, chopped
  • about 4c chopped seasonal veggies (chopped green beans, kale, cauliflower, quartered brussel sprouts)
  • thyme, rosemary, salt and pepper to taste
  • about 20 mushrooms, quartered
  • 1c frozen peas
  • 1t Worcestershire Sauce (vegan)
  • 1.5c dried green lentils
  • about 3/4c vegetable broth
  • 1 can (optional: fire roasted) tomatoes (my kids prefer the tomatoes to be blended first)
  • 1 field roast sausage, diced (optional)
  • 1/4c shredded cheese (optional)


  1. Preheat oven to 400 and grease your pan.
  2. Roughly chop and boil russet potatoes with two whole cloves of garlic until soft.
  3. In a large frying pan, sauté onions and 2 cloves chopped garlic in fat until translucent. Add lentils, broth, Worcestershire, and canned tomatoes. Bring to a boil and then simmer until lentils are softer (roughly 20 minutes).
  4. Add remaining veggies, mix well, and continue to simmer for another 10 minutes or until cauliflower is tender. If there is lots of liquid, simmer with the lid off.
  5. Meanwhile, mash potatoes and whole garlic cloves with 1/4c fat, and add salt and pepper to taste.
  6. Transfer lentils/veggies to the pan for baking. Top with mashed potatoes. Top with cheese if you’d like. Roast for 20-30 minutes or until potatoes are golden.