The Kind Shepherd’s Pie

In Montreal, we’ve had days and days of consecutive rain, and even though it’s June and we should be outdoors basking in the sun, we’ve been chilly and wet and I for one have been craving warming, comfort foods.  I made this vegan shepherd’s pie the other night, and my little family loved it, so I also made it to bring along to a family dinner last night.  I love this dish as it makes for perfect leftovers, freezes well, and is just simply delicious.

The Kind Shepherdโ€™s Pie

Serving Size: 8-10


  • 1 cup green lentils, rinsed
  • 1 cup organic TSP (textured soy protein)
  • 1 tablespoon paprika
  • 1 good quality vegetable bouillon cube
  • 1 tablespoon olive oil
  • 4 carrots, washed, peeled and diced
  • 1 large onion, peeled and diced
  • 2 zucchinis, washed and diced
  • 6 medium sized potatoes; washed, peeled and cut in quarters
  • 1/4 cup regular unsweetened almond milk
  • 2 tablespoons Earth Balance, or other vegan butter spread
  • 1 teaspoon dried thyme
  • 1 small can of creamed corn
  • salt and pepper to taste


  1. Preheat oven to 400ยฐF.
  2. In a small saucepan, bring the lentils and 2 cups of water to a quick boil, reduce heat, cover and let simmer for 20-30 minutes.
  3. Pour the TSP into a bowl. Sprinkle paprika over top and add the vegetable cube. Cover with boiling water. Stir to combine, and set aside.
  4. In a large saucepan, heat olive oil over medium heat. Add carrots and onions and sautรฉ for approximately 10 minutes or until carrots are slightly tender. Add zucchini and cook for another 10 minutes, or until both zucchini and carrots are tender. Set aside.
  5. In a large saucepan, bring salted water to a boil. Add potatoes and boil until tender, approximately 10-15 minutes. Drain the water, then add the almond milk and vegan butter to the potatoes. Mash until smooth. Add salt and pepper to taste.
  6. Now that your lentils are cooked, add the lentils to the zucchini, carrot, onion mixture. Add the seasoned TSP into the mixture. Add the thyme. Stir.
  7. Lightly grease an 8 x 11 baking pan, which is about 3 inches deep. Spread the vegetable mixture on the bottom. Top with a layer of creamed corn. Finish off with a layer of mashed potatoes. Sprinkle paprika over top.
  8. Place in the preheated oven for 25 minutes.
  9. Remove from heat and allow to cool for approximately 10 minutes before serving.

IMG_6723 IMG_6727 IMG_6729 IMG_6730 IMG_6735 Vegan Shepard's Pie


  1. What kind of TVP do you use? I have never used it before… do you know how it is made as well?

  2. Hi there! TVP and TSP are essentially the same thing, and I have a habit of always calling it TVP but actually I used organic TSP. TSP stands for textured soy protein. One main difference between TVP and TSP is that TVP can use the byproduct Hexane in the process of extracting the oil from the soybean. It is important to buy this product organic, and to buy TSP. I always use this brand, Bob’s Red Mill (see link below).

    Thanks for bringing it up, I am actually going to edit the recipe to show exactly which TSP I used!

    • Thanks so much for the clarification! I see a lot of vegetarian/vegan recipes use it and I am very “iffy” about it. I hope to give this recipe a try!

      • Any time! Yeah, would love to know what you think of it! Thanks for stopping by ๐Ÿ™‚

      • At 3 of my local grocery stores I could not find Organic TVP or TSP, so I went with a Bob’s Red Mill TVP that is unfortunately not organic.

      • Oh, too bad! I know what you mean, I sent a friend on a wild goose chase to several markets before I ended up just picking it up for her because she couldn’t find it anywhere. Let me know how you like cooking with it!

  3. I’m loving that dusting of paprika over the top! ๐Ÿ™‚

  4. Hi peacefulteen, I hope you read this! I wrote to Bob’s Red Mill to get a definite answer on our inquiry. As I imagined, they confirmed as below:

    Hi Sophia,
    Thank you for contacting Bob’s Red Mill.
    Our Textured Soy Protein (TSP) is made by a water-based process where soy flour is cooked, extruded using a water process and then dried. Our Textured Vegetable Protein (TVP) is made by a chemical-based process using hexane. The hexane is removed prior to texturing the TVP.
    If you have any more questions, feel free to contact us again.
    Have a great day!

    Jean Baker
    Customer Service Representative
    Bob’s Red Mill Natural Foods

  5. Hey Sophia! Sorry to hear that you’re having so much rain. I hate gloomy weather – it gets me down. Comfort food always helps, however; and your Shepherd’s Pie looks delish! I hope the sun comes out in your neck of the woods soon. Celeste ๐Ÿ™‚

    • Hey Celeste! Tell me about it! I’m hoping the first official day of summer later this week will bring more SUN!
      Have a great day ๐Ÿ™‚

  6. Cindy says:

    At what point do you put the thyme in? It is listed in the ingredients but not mentioned in the directions. Does it go into the veggie mixture? Or the mashed potatoes? Thank you.

    • Sophia | Love and Lentils says:

      Hello Cindy! Thanks so much for pointing this out. I updated the recipe so it’s a lot clearer. The thyme goes in with the veggie mixture. ๐Ÿ™‚

      • Karis says:

        Now the Thyme is listed in the directions, but not in the ingredients. How much do you use? Thanks!

      • Sophia | Love and Lentils says:

        That’s strange! It was there, but I just added it again. It’s 1 teaspoon. ๐Ÿ™‚ Enjoy!

  7. FranklinP says:

    I’ve never used TSP but utilize organic tempeh in a variety of recipes. Could I substitute crumbled tempeh for the TSP or is TSP integral to the final consistency?

    • Sophia | Love and Lentils says:

      You can definitely use crumbled tempeh instead. Enjoy! ๐Ÿ™‚


  1. […] thought back to the traditional recipes I recreated to be meat-free, such as my Good Shepperd’s Pie  and realized lentils are a delicious, healthy substitute that work really well.   These […]

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