Shepherd’s Pie (Vegan and Gluten Free)

August 23, 2013 § 1 Comment


As we approach the end of summer, comfort food becomes a basic necessity for enjoying the cool, crisp fall days. This recipe was designed just for that.


It takes advantage of the delicious cool weather veggies that start making an appearance in fall, like carrots, parsnips, celery, mushrooms and potatoes.


It’s even endlessly adaptable, so you can make this cozy meal even if you don’t have all the ingredients listed or if you prefer different ones. You could try sweet potatoes instead of regular potatoes, your favorite fall veggies instead of the ones I’ve chosen, you could even leave the lentils out and make a purely veggie filling, like the recipe I adapted this from. You could have a different variation of this recipe every day!


Shepherd’s Pie

adapted from this recipe

makes 4 servings


Mashed Potatoes:

16 small gold potatoes, chopped

2 Tbs almond milk or to taste

salt and pepper to taste


1/2 cup green lentils, sorted and rinsed

1 1/8 cup veggie broth (I made my own from this recipe so it would be tomato-free)

1/8-1/4 cup red wine

1 sprig fresh rosemary

salt and pepper to taste


2 sprigs fresh thyme

1 parsnip

2 carrots

1/2 cup white button mushrooms

2 celery stalks

1 yellow onion

2 cloves garlic, minced

3/4 cup veggie broth

1/4 cup red wine

1 1/2 Tbs olive oil

3 1/2 Tbs gluten free oat flour


1. Put chopped potatoes in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for about 30 minutes, until potatoes are very tender. Drain them, return them to the pot, then add almond milk, salt and pepper and mash.

2. Put lentils, broth, wine, rosemary, salt and pepper in a sauce pan and bring to a boil. Reduce heat and cover, simmering for 30-40 minutes until liquid is mostly absorbed.

3. Dice all your veggies. Heat oil in a large skillet, then add onion and garlic and saute on low for five minutes. Add the rest of the veggies and thyme and saute for about ten minutes. Meanwhile, whisk together the broth, wine and flour. At the end of ten minutes add the liquid to the skillet and continue to cook until slightly thickened. Add the lentils and cook a few minutes longer.

4. Preheat your oven to 425°F. Pour the veggie and lentil mixture into a casserole dish (I used a 9 in round one), then top with the mashed potatoes. Garnish with ground pepper, paprika and thyme leaves. Cook for about 35 minutes until golden.

5. Serve and enjoy!


I am sharing this post with Healthy Vegan Friday, Whole Food Fridays and Wellness Weekend.

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