Vegan Lentil Shepard’s Pie


Serves 6 - 8


Heat a tablespoon of olive oil in a large saucepan, cook carrots, onion and celery until soft.

Add mushrooms, herbs and mustard. Cook until mushrooms start to let out moisture and herbs are fragrant (about 2-3 minutes).

Add lentils and barley to pan along with vegetable stock and bay leaves.

Bring to a low boil and simmer for 30-40 minutes stirring regularly until cooked, you may need to add more liquid throughout cooking.

Meanwhile, boil potatoes for 15-20 minutes until fork tender.

While the potatoes cook, boil 1 cup of water, then combine with cashews and soak for 30 minutes.

Add cashews, soaking water, salt and Nutritional Yeast to blender. Blend until smooth, 1- 3 minutes.

Drain potatoes and return to pan along with cashew cream and beat with mixer or potato masher until smooth.

Pour filling into large oven dish and top with mashed potato mixture. Bake for 30 minutes in 350 degree oven.


2 lbs potatoes, peeled and chipped 1/4 cup cashews
1 cup water
1/2 tsp salt
1 tablespoon Nutritional Yeast

1 medium onion, small diced
2 carrots, peeled and diced
2 celery stalks, diced
8 oz mushrooms, diced
1 tsp rosemary (dried)
1 tablespoon dijon mustard
2 garlic cloves, minced
2 tsp salt (decrease is using faux beef stock containing salt) 2 bay leaves
3/4 cup lentils
3/4 cup barley
4-6 cups vegetable or faux beef stock
1 cup frozen peas