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 Shepherd’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 400°F.
  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 sauté 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