Vegan shepherd’s pie is some serious comfort food.

I had never heard of this hearty dish growing up, so when I discovered it later in life as an adult, I instantly appreciated its wholesome veggies and creamy mashed potato layering.

As you may know, traditional shepherd’s pie contains ground beef, so I had to swap that out for a protein-packed alternative to accommodate our vegetarian bodybuilding tribe.

Lentils are a plant-based protein powerhouse, and pack a nice nutritional punch.

They are affordable, easy to cook, and high in protein, iron, and fiber. They will also cook up nicely while your potatoes are boiling, making the whole process seamless. This well-rounded dish definitely makes for a great post-workout meal to help replenish and recover.

This recipe serves 8, and takes a little over an hour from start to finish.

Carbs: 50 | Fat: 16 | Protein: 12.5 | Calories: 385

vegan-shepards-pie-lentilsIngredients

Filling

  • 2 sticks of celery
  • Coconut oil (to use in pans)
  • 1 cup cremini or baby bella mushrooms
  • 2 carrots
  • 100 ml organic vegetable stock
  • 2 tbsp balsamic vinegar
  • 1 cup lentils
  • 1 cup chickpeas
  • 2 tsp fresh thyme

Mashed Potatoes

  • 2 large potatoes
  • 3 large sweet potatoes
  • Flaky sea salt
  • Freshly ground black pepper
  • 40 g vegan butter

Directions

  1. Peel and chop the potatoes into small squares. Put them into a large pan of water (add salt) over a medium heat. Bring to a boil, then simmer for 12-15 minutes until tender, then add the sweet potatoes after 5 minutes. Drain and leave them to steam dry. Return to the pan with the vegan butter and a pinch of salt and pepper. Mash until smooth, then set aside.
  2. Cut the carrots, and finely slice the celery, then put it all in a medium pan over a medium heat. Add the thyme leaves and cook for 10 minutes.
  3. Chop the mushrooms, and add to the pan along with the vinegar. Cook for 10 minutes; turn up the heat so it can boil a little. Stir in the stock, lentils, and chickpeas (include the juice), and cook for another 5-10 minutes to thicken. Season to taste, then transfer to a large baking dish.
  4. Spread the mashed potatoes over the top. Put it in the hot oven (350 degrees) for 10 minutes, then place under the grill for another 2 minutes to golden the top. Serve with your favorite organic greens.