This Lentil Shepherd's Pie comfort food is sure to please even the pickiest of eaters, plant-based or not! You can make this dish easier with store-bought items, such as canned or boxed lentils which I've found at Trader Joe's.

Make this gravy recipe, leaving out the mushroom since they're in this plant-based shepherd's pie recipe, to serve alongside. Your guests will be loving and sharing plant-based food before you know it.

Traditional Shepherd's Pie is made with ground beef or lamb. But, with this version, you'll get the benefit of eating legumes with potassium, calcium, zinc, niacin, and vitamin K. Also, a particular dietary fiber, lean protein, folate, and iron.

And, we know that the longest-lived communities have beans as part of their daily diets!

Try a few more hearty, plant-based dinner recipes:

The Creamy mashed potatoes are made with the skins on from red potatoes and infused with roasted garlic. I like to steam the halved red potatoes to help preserve the nutrients, but you can also boil them until tender.

Prepping Vegan Lentil Shepherd's Pie

Lentil Prep

Start by rinsing the lentils under cool water. Add vegetable broth or water, bay leaf, and rinsed lentils to a saucepan. Once it has come to a rapid simmer, reduce heat and cook uncovered for about 20-30 minutes, adding water as needed to keep the lentils covered.

Once they are nice and soft, drain and add salt if you'd like.

Potato Prep

In a preheated oven, place a half head of garlic wrapped in foil on a rack. You'll roast for about 30 minutes, or until the garlic is tender. Save the other half of the garlic head for another recipe, such as a spread on toast or in an oil-free salad dressing! The roasted garlic flavor is amazing in the potatoes for this veggie shepherds pie.

While the garlic is roasting, and the lentils are simmering on the stove, place your halved potatoes in a steamer or pot of water. Cook until fork-tender, about 10-15 minutes.

Once they're done, drain and add back to the pot. The residual heat from the pan will also dry the potatoes further. Squeeze in the roasted garlic from their skin into the potatoes along with the non-dairy milk. I prefer to use a hand potato masher, but you can use a hand-held mixer if preferred.

Feel free to add more non-dairy milk if the potatoes seem a bit dry.

Main Prep for the best plant-based shepherd's pie

While the lentils, potatoes, and roasted garlic are all finishing up cooking, it's time to start the prep for your lentil-mushroom mix.

In a large pan, add veggie broth (or water) and wine with the onions, garlic, and carrots. Saute this for a few minutes before adding in the mushrooms. Add the seasoning and cook until the mushrooms are tender, the onions are translucent, and garlic is fragrant.

Continue by adding tomato paste and sauteing a few minutes to bring out its flavor. You'll want it to darken and thicken up a bit. De-glaze this mix by adding in the Worcestershire sauce and remaining wine, or veggie broth.

Finishing touches

Now, to add everything together and start building your lentil shepherd's pie recipe.

Add the lentils, carrots, and peas to the onion-mushroom mix. In a small bowl, combine the flour with a little bit of veggie broth or water to make a "slurry". This recipe makes a wonderful gravy which I like to thicken a bit with flour.

Once you have, carefully pour this lentil mix into a baking dish. Follow by layering the mashed potatoes.

Bake for 25 minutes and IT'S DONE!

This Mushroom Lentil Pie is for all to enjoy

That's right. Even those eater's who aren't plant-based can enjoy this hearty, flavor-packed dinner. You won't miss the meat. It's great comfort food and is sure to keep you full. I enjoy having a light salad on the side, such as my Arugula, Apple, Beet Salad.