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    Holiday Recipes » Holiday Mains & Sides » Seriously The Best Lentil Shepherd's Pie

    November 8, 2016 218 Comments

    Seriously The Best Lentil Shepherd's Pie

    75.5Kshares
    Jump to Recipe

    There was a moment where I wasn't going to post this recipe. After all, there are a TON of lentil shepherd’s pie recipes floating around. It’s not exactly ground-breaking material.

    But then something happened… I pulled some of my leftover lentil shepherd’s pie from the freezer, warmed it up, and devoured the whole thing.

    Seriously the Best Lentil Shepherd's Pie. Perfect for the holidays or a hearty weekend meal. The garlic mashed potatoes take this from ordinary to extraordinary! Can be made ahead of time and reheated. Vegetarian, vegan, gluten free. #itdoesnttastelikechickenSo maybe there are a lot of lentil shepherd’s pies out there, but none of them are THIS recipe, and THIS recipe is Seriously The Best Lentil Shepherd’s Pie. I needed to publish this recipe, if for no other reason, but so that I can make it again, and again.

    What makes this Lentil Shepherd's Pie the best?

    Why thank you for asking. There are 3 simple and scrumptious reasons.

    1. These lentils are jam packed full of veggie deliciousness: carrots, mushrooms, peas, and are seasoned perfectly with thyme, onions, garlic, and an extra zing of BBQ sauce. Boom! Simple and totally drool-worthy.
    2. Garlic mashed potatoes. Those aren't any plain old regular mashed potatoes, they're packed full of garlic and creamy coconut milk making them light years above any other mash.
    3. This hearty meal is perfect for a holiday, weekend, or just something to last you throughout the week. It can be made in advance and then just warmed in the oven. You can serve it in a fancy casserole dish or go rustic like I like to do, and serve it in a skillet. This pie will satisfy anyone and everyone making it a perfect dish for any occasion!

    I hope you love it as much as I do.

    To make the lentil shepherd's pie:

    Seriously the Best Lentil Shepherd's Pie. Perfect for the holidays or a hearty weekend meal. The garlic mashed potatoes take this from ordinary to extraordinary! Can be made ahead of time and reheated. Vegetarian, vegan, gluten free. #itdoesnttastelikechicken

    Chop up your veggies, and prep for the mash potatoes.

    Seriously the Best Lentil Shepherd's Pie. Perfect for the holidays or a hearty weekend meal. The garlic mashed potatoes take this from ordinary to extraordinary! Can be made ahead of time and reheated. Vegetarian, vegan, gluten free. #itdoesnttastelikechicken

    Heat the oil in a large frying pan or skillet over medium-high heat. Add in the onion, carrots, mushrooms, garlic, and thyme and sauté for 6 to 8 minutes until softened and bits are browned. Remove from pan, and set aside.

    Seriously the Best Lentil Shepherd's Pie. Perfect for the holidays or a hearty weekend meal. The garlic mashed potatoes take this from ordinary to extraordinary! Can be made ahead of time and reheated. Vegetarian, vegan, gluten free. #itdoesnttastelikechicken

    Return the pan to heat, add in the lentils, and vegetable broth. Cover, and simmer for 25 - 30 minutes until the broth is absorbed and the lentils are tender.

    Seriously the Best Lentil Shepherd's Pie. Perfect for the holidays or a hearty weekend meal. The garlic mashed potatoes take this from ordinary to extraordinary! Can be made ahead of time and reheated. Vegetarian, vegan, gluten free. #itdoesnttastelikechicken

    While the lentils cook, prepare the mashed potatoes and try not to eat them all.

    Seriously the Best Lentil Shepherd's Pie. Perfect for the holidays or a hearty weekend meal. The garlic mashed potatoes take this from ordinary to extraordinary! Can be made ahead of time and reheated. Vegetarian, vegan, gluten free. #itdoesnttastelikechicken

    When the lentils are cooked through, add the vegetables back to the pan, and add the peas, BBQ sauce, and soy sauce. Heat through. Scoop the mixture into a casserole dish or large skillet and then spread the mashed potatoes on top.

    Bake for 10 - 15 minutes until the lentil shepherd's pie is hot and bubbling around the edges.

    Seriously the Best Lentil Shepherd's Pie. Perfect for the holidays or a hearty weekend meal. The garlic mashed potatoes take this from ordinary to extraordinary! Can be made ahead of time and reheated. Vegetarian, vegan, gluten free. #itdoesnttastelikechicken

    Print Recipe
    4.91 from 70 votes

    Seriously The Best Lentil Shepherd's Pie

    Perfect for the holidays or a hearty weekend meal. The garlic mashed potatoes take this from ordinary to extraordinary! Can be made ahead of time and reheated. 
    Prep Time10 mins
    Cook Time45 mins
    Total Time55 mins
    Course: Main Course
    Cuisine: American
    Servings: 8
    Calories: 445kcal
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    • 1 tablespoon oil (olive, canola, vegetable)
    • 1 onion , chopped
    • 2 carrots , peeled and chopped
    • 16 oz mushrooms , sliced
    • 4 cloves garlic , minced
    • 2 teaspoons dried thyme leaves
    • 1 ½ cups brown or green lentils (or 38oz canned lentils, see notes)
    • 3 cups vegetable broth (or 1 vegetable bouillon cube, see notes)
    • 1 cup peas , fresh or frozen
    • 2 tablespoons soy sauce
    • ¼ cup BBQ sauce (check to make sure it's vegan)
    • 1 recipe Vegan Garlic Mashed Potatoes
    US Customary - Metric

    Instructions

    • Preheat oven to 425F (220C).
    • Heat the oil in a large frying pan or skillet over medium-high heat. Add in the onion, carrots, mushrooms, garlic, and thyme and sauté for 6 to 8 minutes until softened and bits are browned. Remove from pan, and set aside.
    • Return the pan to heat, add in the lentils, and vegetable broth. Cover, and simmer for 25 - 30 minutes until the broth is absorbed and the lentils are tender. While the lentils cook, prepare the mashed potatoes according to the directions.
    • Add the vegetables back to the pan with the lentils, and add the peas, BBQ sauce, and soy sauce. Heat through. Scoop the mixture into a casserole dish or large skillet and then spread the mashed potatoes on top.
    • Bake for 10 - 15 minutes until the pie is hot and bubbling around the edges.

    Notes

    Quick Prep: For a quicker prep, you can use canned cooked lentils. Just drain and rinse before using and crumble 1 vegetable bouillon cube in with the lentils and stir to combine.
    Oil-free: cut down on oil by doing a water or broth sauté.

    Nutrition

    Serving: 1serving (recipe makes 8) | Calories: 445kcal | Carbohydrates: 77g | Protein: 19g | Fat: 9g | Saturated Fat: 6g | Sodium: 1891mg | Potassium: 1690mg | Fiber: 16g | Sugar: 9g | Vitamin A: 2918IU | Vitamin C: 26mg | Calcium: 84mg | Iron: 7mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

    Bon appetegan!

    Sam.




    Previous Post: « Vegan Hot Buttered Rum
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    Reader Interactions

    Comments

    1. Carolyn says

      March 14, 2021 at 6:13 pm

      Hi Sam. I haven't made this but I'm going to give it five stars anyway - I know it will be great. I love all your recipes.

      Quick question & request: Would you say this recipe is freezable, and at what stage (pre- or post-bake)? And my request is that you more frequently put whether a dish is freezable in your notes? I live alone so a meal for 8 is a lot - but if I'm going to cook, I also want to make the whole thing. I'd love to put half in the freezer and have it again in a few weeks.

      Reply
    2. Lisa says

      February 09, 2021 at 6:58 pm

      Ok...I am beginning to get suspicious now. Every single recipe you post is delicious (and this one is no exception). What kind of black magic is this? Sooo yum! This was perfect for a snowy Tuesday night!

      Reply
    3. Tammy says

      December 12, 2020 at 2:27 am

      I've been making vegan Shepherds pie similar for years but with veggie ground round. The lentils cooked in veggie stock were awesome and a game changer. Loved this recipe. Thankyou

      Reply
    4. Kathy Blanchard says

      November 20, 2020 at 11:53 am

      You are definitely in my prayers because delicious recipes for vegans is a wonderful blessing to those who are thinking of becoming vegans and also for those who are vegetarians who may want to become vegans. It is a God-given talent to be able to experiment with flavors and foods and end up with something that is delicious and appetizing! We all appreciate your creativity and joy in proving us with all of these lovely recipes that are so delicious! Thank you and may God continually bless all of your efforts in this direction!!!!

      Reply
    5. Pauly says

      October 18, 2020 at 2:26 pm

      This was an amazing recipe!
      The bbq sauce made it even better.

      Reply
    6. M says

      October 14, 2020 at 11:55 am

      This looks amazing, but my husband will not eat mushrooms. Is there something else I could substitute in this recipe?
      Thanks!

      Reply
      • Amanda W says

        December 18, 2020 at 8:48 pm

        I don't like mushrooms, either, so I doubled up on the carrots! Delicious!

        Reply
    7. Alice says

      October 01, 2020 at 10:26 am

      I can't wait to try this out, I've got a big bag of lentils I've been wanting to use up and I have all the other ingredients coming in my next groceries delivery. I was just wondering as I'm calorie tracking at the moment, does the 445 calories per serving include the mash too or just the filling? 🙂

      Alice x

      Reply
      • Sam Turnbull says

        October 01, 2020 at 11:52 am

        Yes the calories are for 1 serving of the entire prepared dish. Enjoy! 🙂

        Reply
    8. Gwen says

      July 17, 2020 at 10:53 pm

      Well, that was delicious!! I didn’t have peas so I added chopped up green pepper and butternut squash. Used leftover mashed potatoes. It was a big hit

      Reply
    9. Julie Ann Gardner says

      June 29, 2020 at 3:01 pm

      Hi Sam, for over 20 odd years I thought I had the best recipe for a shepherds pie and I shared it with many friends, who also agreed.
      Nope, this is just divine and I have no suggestions how you could perhaps improve it. Why am I making it in summer? Well here in the UK after having wall to wall sunshine for the lockdown period, restrictions are easing and guess what.....rain, wind, cold so comfort food.

      Reply
    10. Vicki Karschner says

      May 21, 2020 at 6:51 pm

      I was so excited to try this and I spent a lot of time making this however...my lentil mixture was so dry that we had to toss it. I made my lentils in the Instantpot so maybe that's where I went wrong. I added all the veggies and ingredients to the lentils and sooo dry. I wonder where I went wrong? Help! I think it would've been rather yummy except for the dryness.

      Reply
    11. b . Gribble says

      May 17, 2020 at 11:51 pm

      I made this recipe with the garlic mashed potatoes and it is amazing. It taste even better the following day . I shared with three people and they absolutely love it . This is definitely a keeper recipe and the best shepherds pie ever

      Reply
    12. Tina says

      April 30, 2020 at 7:35 pm

      Wow Sam!!! This is the first recipe that I try from your blog. OMG vegan friend, this is freaking amazing, I cannot stop eating it. Where have you been all my life! I cannot wait to try more of your recipes as you are a genius. Thank you for making such amazing vegan recipes.

      Reply
      • Sam Turnbull says

        May 06, 2020 at 4:13 pm

        Bahahaha! Amazing!! Thrilled you loved it so much, Tina 🙂

        Reply
    13. shari eisenberg says

      April 23, 2020 at 2:02 pm

      When you say seriously the best shepherds pie, you are not kidding!!! This one is a winner!

      Reply
      • Sam Turnbull says

        May 06, 2020 at 5:46 pm

        Haha! Awesome!!

        Reply
    14. Sheryl says

      April 21, 2020 at 7:32 pm

      This was sooo incredibly delicious. The whole family loved it! Thanks!

      Reply
    15. Audrey says

      March 27, 2020 at 8:26 pm

      Where has this recipe been all my life? ! My fiancé who is also quite picky loved it!!

      Reply
      • Sam Turnbull says

        April 03, 2020 at 12:48 pm

        Haha! Wonderful!

        Reply
    16. Heidi says

      March 26, 2020 at 2:40 pm

      Obsessed!! This dish lives up to it's name - the best shepherds pie i have ever had! It has so much flavor and is even better as leftovers. Would 10/10 recommend this one.

      Reply
      • Sam Turnbull says

        April 03, 2020 at 12:41 pm

        Aww wonderful! So happy you loved it, Heidi 🙂

        Reply
    17. B.A. says

      March 22, 2020 at 11:41 am

      I made this last week for a dinner party & it was a total hit!! Thanks for your newsletter, I’ve been making a lot of the recipes!

      Reply
      • Sam Turnbull says

        March 23, 2020 at 1:13 pm

        Wonderful! So happy you're enjoying, B.A. 🙂

        Reply
    18. Kathy says

      March 06, 2020 at 5:59 pm

      Can I substitute the lentils for something else. I love lentils but my stomach doesn’t handle the well. Thank you

      Reply
    19. Lizzy says

      March 01, 2020 at 7:09 pm

      Hi Sam,
      Question about vegan recipes in general...
      I suck at cooking so i rely heavily on other's recipes so i notice this a lot. Why to most vegan recipes flavour with either the typical 'Thanksgiving' spices of rosemary, thyme and sage... or any combination of the 3 OR they do the curry thing... Now I'm not saying all... but certainly a huge amount. When we go to vegan restaurants, it's the same. I am not a curry fan, and although I do enjoy thanksgiving savoury, i'd really enjoy basic recipes. Any thoughts as to why these two flavours are so popular?

      Reply
      • Sam Turnbull says

        March 09, 2020 at 9:23 am

        Hi Lizzy, I don't consider rosemary, thyme, and sage 'Thanksgiving' spices, they are just wonderful herbs that can be used year round. I have a ton of different recipes with all sorts of different spices used, so feel free to look at my recipe index to find recipes that suit you. Enjoy!

        Reply
    20. Kirsten Puskar says

      February 24, 2020 at 7:55 am

      Hi Sam, I a diabetes educator and dietitian in PA. Research shows and I have found that the best way to give your pancreas a break (reduce diabetes symptoms) is with swapping out animal proteins for plant-based ones.
      I have tried several of your recipes - they are delicious!
      But for my patients, can you also show the Carbs and the Protein amounts in your nutrition section? A healthy diet is so much more than the calories!
      I look for servings that have less than 45g carb and more than 15g protein.
      Thank you Sam!
      Kirsten Puskar

      Reply
      • Sam Turnbull says

        February 26, 2020 at 7:16 pm

        Hi Kristen, the nutrition info is updated for you. All of my newer recipes have the full information but some of the older recipes haven't been updated. Hope that helps!

        Reply
    21. Hannah says

      February 22, 2020 at 7:56 am

      I've recently started eating vegetarian the past few months and saw this recipe online, I debated whether I'd make this dish as I couldnt see if being a hit with my other half as he is still a meat eater and I'd end up having to waste alot of the leftovers. I made this 2 days ago and the whole dish has been eaten...my husband grimaced at the sight of the lentils, but one bite in and we were both amazed at just how tasty this dish is. I can eat lentils like they're going out of fashion but to have him on board on this one is amazing! I'm not vegan and so I added a little cheese to the top and grilled but this is hands down one of the best recipes I've come across on my new diet journey. Thanks so much!!

      Reply
      • Sam Turnbull says

        February 22, 2020 at 12:19 pm

        You're most welcome, Hannah!

        Reply
    22. Jacqui says

      February 02, 2020 at 7:21 pm

      I've been looking at this recipe for awhile. Finally, all the stars aligned and...Wow! So good! Another of your recipes to add to my repertoire. Thanks for all the deliciousness you bring to the world!

      Reply
      • Sam Turnbull says

        February 07, 2020 at 1:37 pm

        You're most welcome 🙂

        Reply
    23. Millika says

      January 19, 2020 at 9:24 pm

      Oh Girl!!
      This is what I am talking about! My husband and son (17) loved this! We are so happy to find you and your awesome vegan recipes!
      This pie has so much flavor and we will have leftovers for lunch!
      Keep it up Sam!

      Reply
      • Sam Turnbull says

        January 23, 2020 at 1:19 pm

        That's wonderful!! Glad it was a hit 🙂

        Reply
    24. Justin says

      December 22, 2019 at 8:52 pm

      This is the 3rd vegan shepherds pie recipe that I’ve tried now, and it’s going to be the last one. This was amazing and will be my go-to from this point forward

      Reply
      • Sam Turnbull says

        December 31, 2019 at 11:20 am

        Haha! Yay!!!!!

        Reply
    25. Nicki says

      December 15, 2019 at 5:34 pm

      The snow is coming down and it was the perfect night for this shepherd's pie! We made the filling as written but cut back on the thyme just a bit (personal preference), and just made up a mashed potato recipe as we went along. This was so good! We will definitely keep this one in the winter rotation. Also we had a lot of leftovers because it's so filling. Thumbs up for dinner being done for tomorrow. My husband said you should open a restaurant. I second that! Thanks for the recipe!

      Reply
      • Sam Turnbull says

        December 17, 2019 at 4:06 pm

        Haha, thank you so much, Nicki!

        Reply
    26. Daisy says

      December 13, 2019 at 4:20 pm

      Hello! I'd really like to the vegan lentil Shepard's pie, but is it necessary to make 4lbs of mashed potatoes?

      Reply
      • Sam Turnbull says

        December 17, 2019 at 3:56 pm

        You can reduce the amount if you like but your potato layer will be thinner.

        Reply
    27. Susan S says

      November 28, 2019 at 11:10 am

      Hi!

      I’m about to make this for the first time. If I’m using canned lentils, can I combine them with veggie broth? And if so, how much? And should I heat them together before mixing them with the cooked veggies?

      Thanks so much! (I’m extremely cooking-challenged!)

      Reply
      • Sam Turnbull says

        November 30, 2019 at 10:59 am

        Hi Susan, if you are using canned lentils, skip the broth and just add the lentils and heat through a couple of minutes. You may need to add a little extra seasoning. Enjoy!

        Reply
        • Susan S says

          November 30, 2019 at 2:59 pm

          Thank you so much!!

          I absolutely LOVED this recipe. It was so delicious and I will be sharing it with friends (who will be wondering why I - who usually hates to cook - am sounding like a domestic diva!)

          Reply
          • Sam Turnbull says

            December 06, 2019 at 11:20 am

            Haha! Love it 🙂

            Reply
    28. Merrill says

      November 10, 2019 at 12:08 am

      I've never made mashed potatoes, so this may be an odd question --- I don't want the potatoes to be like a lead blob.... If I am making this a day ahead is it best to make the recipe as you describe and then refrigerate overnight - to reheat the next day, or keep the lentil-veggie mixture and mashed potatoes separate to put together and heat the next day? Thanks.

      Reply
      • Sam Turnbull says

        November 15, 2019 at 6:05 pm

        Either way works great for this recipe! The potatoes will hold up just fine 🙂

        Reply
        • Merrill says

          November 19, 2019 at 8:35 am

          Thank you for responding. And thank you for not teasing me about my never making mashed potatoes before. My friends and family are all teasing me about this...

          Reply
    29. Francine says

      November 09, 2019 at 5:27 pm

      Love this recipe with vegan cheese grated on top. I sent it to my sister in law in US who is also a fan. Thank you x

      Reply
      • Sam Turnbull says

        November 15, 2019 at 6:01 pm

        Awesome!!

        Reply
    30. Panna says

      October 06, 2019 at 8:19 am

      Hi Sam! I made this Shepherd's pie today for lunch and it was awesome! My whole family was enjoying it so much that I don't think there will be any leftovers for tomorrow. Thank you so much for this great recipe! Also I didn't use vegetable broth and didn't put anything in the mashed potatoes just the garlic and it was still the best!! I put it on my insta if you don't mind and I tagged you (@vegansforgenerations)

      Reply
      • Sam Turnbull says

        October 08, 2019 at 10:20 am

        Awesome, Panna! Thrilled you enjoyed so much 🙂 I will keep an eye out for it on Instagram 🙂

        Reply
    31. Marie Roberts says

      September 10, 2019 at 2:07 pm

      Delicious, my hubby and I loved this shepherds pie! i forgot to put the soya sauce in and it was still outstanding! Love it, definitely recommend.

      Reply
      • Marie Roberts says

        September 10, 2019 at 2:10 pm

        Oh, I forgot to ask, definitely spent more than 10 min as per the "suggested prep time". How can I prep all of this in 10 minutes? That would be ideal!! It took me at least 30 minutes.

        Reply
        • Sam Turnbull says

          September 16, 2019 at 12:11 pm

          It's just a lot of chopping so if you don't already, use a large 8 inch chef knife and make sure it's sharp! This will help speed up the chopping 🙂

          Reply
      • Sam Turnbull says

        September 16, 2019 at 12:08 pm

        Yay!!! Thrilled you loved it so much, Marie 🙂

        Reply
    32. Erin says

      July 13, 2019 at 1:37 pm

      You're totally right, Sam, this seriously is the best shepherds pie. The fam agreed, polishing off eight servings between four people. Thanks for another great recipe! One of the guests is a new vegan, so I immediately got him your book, always my go-to for good recipes and for recommended reading.

      Reply
      • Sam Turnbull says

        July 15, 2019 at 10:36 am

        Aww shucks, thank you so much Erin! Thrilled you liked it so much and thank you so much for your support with my cookbook 🙂

        Reply
    33. Heidi says

      April 28, 2019 at 10:47 pm

      I love this recipe. Make it all the time over winter. The Smokey bbq sauce really brings out the earthiness of the lentils. Thanks for sharing it. Once the chopping up is done it’s so easy although I cheat and use a can of organic brown lentils, drained and rinsed. If there are any leftovers it’s the perfect work lunch the next day. Thanks again.

      Reply
      • Sam Turnbull says

        May 01, 2019 at 3:41 pm

        You're most welcome, Heidi! Thrilled you love it so much 🙂

        Reply
    34. Mardy says

      April 28, 2019 at 7:38 pm

      Oh man... where do I begin? Maybe from a comment my F-I-L made, “If this is what eating vegan is like, I could happily be a vegan!” I brought this to an Easter dinner and everyone loved it! Thanks Sam!

      Reply
      • Sam Turnbull says

        May 01, 2019 at 3:39 pm

        Wow! That's so awesome, Mardy! That's exactly my goal of vegan cooking 🙂

        Reply
    35. Laura Rowe says

      April 19, 2019 at 2:25 pm

      Hi Sam,
      My barbershop chorus has potlucks a few times a year. There's another vegan (she's also gluten free) and a couple vegetarians, so I'm always looking for recipes I can take to these dos.
      This one was a hit with more than just the veggie-types for sure! Looked fab in my cast iron pan, and wrapped up in towels that pan kept the food warm during the 35 min drive, thanks for that too 🙂
      I'm going to bring another one to Easter dinner at my bro's where those really tasty garlic mashed will surely tempt even the ones who make jokes about vegan stuff
      Homerun of a recipe again! Merci Madame!

      Reply
      • Sam Turnbull says

        April 22, 2019 at 4:26 pm

        Aww that's wonderful, Laura!! Thrilled everyone enjoyed it so much 🙂

        Reply
    36. Justin Belanger says

      March 24, 2019 at 11:38 pm

      I just made this recipe and it turned out delicious! Thank you for sharing it!

      Reply
      • Sam Turnbull says

        March 26, 2019 at 9:48 am

        Glad you enjoyed!

        Reply
    37. Nal says

      March 05, 2019 at 6:38 pm

      Hi- do you think this would work with your baked tofu from your chilli recipe.? I am obsessed with it. Or am I overdoing it?

      Reply
      • Sam Turnbull says

        March 08, 2019 at 9:52 am

        Haha! So happy you're obsessed with it. I'm sure it would work great although the recipe would need a little tweaking to be perfect. Feel free to experiment! Enjoy!

        Reply
    38. Jeanine says

      January 22, 2019 at 6:19 pm

      my 6year old just gave this 2 thumbs AND 2 toes up! AND asked to have it as her school lunch tomorrow !!!!!! (she NEVER takes leftover for her school lunch - it is a sandwich everyday) so this is a MASSIVE compliment! and she did not dawdle eating it either!

      Reply
      • Sam Turnbull says

        January 25, 2019 at 3:19 pm

        Wow that's amazing!!! So happy it was so well received, Jeanine 🙂

        Reply
    39. Haley says

      January 15, 2019 at 12:05 pm

      Is there a substitute I could use for BBQ sauce? I'm really not a fan of that stuff at all.

      Reply
      • Sam Turnbull says

        January 16, 2019 at 9:46 am

        You could try ketchup. Enjoy!

        Reply
    40. Britney says

      January 09, 2019 at 9:27 pm

      I’m about to have a baby and filling my freezer with some meals. Do you think this would freeze well? And my fam doesn’t do mushrooms, do you have any suggestions for a different veggie to replace them? Thanks !!

      Reply
      • Sam Turnbull says

        January 10, 2019 at 10:51 am

        Hi Britney! From my experience, potatoes don't freeze that well, but apparently mashed potatoes freeze a little better. You can just skip the mushrooms. Enjoy!

        Reply
    41. Kim says

      December 27, 2018 at 8:55 pm

      Chose this recipe as my first vegan dish for a guest coming to my Christmas brunch. When I cooked the lentil filling, I initially thought it was too much thyme. But when I tasted both the vegan mashed potatoes and the lentils together, the flavors really melded together nicely!! I added a little extra bbq sauce for a little more kick. It was a hit among all of my guests!! Thank you for sharing this recipe Sam!!!

      Reply
      • Sam Turnbull says

        January 03, 2019 at 10:40 am

        You're most welcome! I'm so happy you love the recipe so much, Kim 🙂

        Reply
    42. Kathy says

      December 09, 2018 at 3:31 pm

      I made this for lunch at our Temple’s service day. I quadrupled the recipe. Very well received! A big hit!!

      Reply
      • Sam Turnbull says

        December 10, 2018 at 8:58 am

        Amazing! Thrilled you enjoyed it so much 🙂

        Reply
    43. Jenna says

      December 05, 2018 at 10:33 pm

      Hi! I don't see the link to make the mashed potatoes and I can't find it by searching your site. Can you please help me find that recipe? Thank you!

      Reply
      • Sam Turnbull says

        December 07, 2018 at 10:26 am

        Here it is. Just scroll down a little.

        Reply
    44. Laurie says

      December 03, 2018 at 3:09 pm

      Hi! I hope to make this recipe either tonight or tomorrow night. I have canned lentils so if I’m substituting with those instead of dried lentils, how much vegetable broth do I use? I assume not three cups otherwise it’ll be too soupy. I have a vegetable bouillon cube to add for flavour as per your suggestion. Thanks!

      Reply
      • Sam Turnbull says

        December 07, 2018 at 9:52 am

        You can skip the vegetable broth and just add the cube. The raw lentils would soak up all of the broth when cooking. Since yours are cooked, there is no need. Enjoy!

        Reply
        • Laurie says

          December 07, 2018 at 9:59 am

          Thanks, Sam. That’s wxactly what I did. It was very tasty!

          Reply
    45. Cindy says

      November 08, 2018 at 9:29 pm

      Absolutely delicious! I didn't make the mashed potatoes vegan, but this is my new favorite dish. Love the bbq sauce in it. Thanks!

      Reply
      • Sam Turnbull says

        November 09, 2018 at 11:26 am

        So happy you enjoyed it, Cindy!

        Reply
    46. Suzy says

      October 29, 2018 at 7:09 pm

      VERY GOOD!!! Husband jokingly said "don't ever make it again," then practically licked the plate clean! I reduced the recipe to 2 servings and we didn't have quite enough potato for the top. And dishing it out was a little messy, so I'm thinking individual skillets next time! Definitely a winner! Thanks Sam!!

      Reply
      • Sam Turnbull says

        November 02, 2018 at 2:16 pm

        Hahaha! Love it! So happy you loved it, Suzy 🙂

        Reply
    47. Jennifer says

      October 25, 2018 at 3:05 am

      This isn't the best lentil shepard's pie. It's the best shepard's pie, period. I was concerned it would be bland but it had alot of flavor without the heaviness of beef. The only modifications I made was that I added a cup of frozen veggies and I put in an extra couple garlic cloves. This is my new go-to recipe!

      Reply
      • Sam Turnbull says

        October 25, 2018 at 12:32 pm

        Yayyyyyyy!!! Thanks so much, Jennifer. So happy you loved it 🙂

        Reply
    48. Michael Karasek says

      October 17, 2018 at 8:34 pm

      Hi Sam, I'm a bit confused, In the video, you use 10 cloves of garlic. in the recipe, you use 4. Did you not include the 6 you used in the mashed potatoes? Just making sure I saw it right. Thanks.

      Reply
      • Sam Turnbull says

        October 19, 2018 at 6:51 pm

        Hi Michael, the mashed potatoes recipe is on a separate page on my blog and as linked in the recipe. So that's where the extra 6 cloves of garlic are (along with the non-dairy milks and other ingredients for the mashed potatoes). Hope that helps clear it up!

        Reply
    49. Joni says

      October 17, 2018 at 1:28 pm

      Hi Sam,

      Can you recommend a BBQ sauce that you like/use? Btw- I Love your site!!
      Many thanks!
      Joni

      Reply
      • Sam Turnbull says

        October 19, 2018 at 6:48 pm

        Thanks Joni! My go to is the BBQ sauce in my cookbook, but when I am feeling lazy I usually buy Stubb's brand.

        Reply
    50. Laura A says

      October 14, 2018 at 6:56 am

      Hi sam, would love to make this but I don’t really have any vegetable broth to hand nor do I have the bits to make it. I’m new to this as well. Would you be able to recommend a store-bought alternative please? Would help with some of your other recipes as well. Thanks!

      Reply
      • Laura A says

        October 14, 2018 at 7:00 am

        Scratch that, just seen the vegetable bouillon cube. I just hope the supermarket has a vegan one

        Reply
      • Sam Turnbull says

        October 19, 2018 at 6:27 pm

        You can buy vegetable broth at any grocery store too. 🙂

        Reply
    51. Rej says

      September 20, 2018 at 6:23 am

      Hi Sam! Perfect recipe!Very good mashed potatoes! In Québec, we add a can of cream corn between the layers of "meat" (or lentils), and potatoes. Its called a "pâté chinois". Its delish !
      Rej

      Reply
      • Sam Turnbull says

        September 21, 2018 at 6:08 pm

        Ohh I'll have to try that! So thrilled you enjoyed the recipe, Rej 🙂

        Reply
    52. Leah says

      September 03, 2018 at 5:42 pm

      I made this over the weekend, and it turned out very dry. What did I do wrong?

      Reply
      • Sam Turnbull says

        September 06, 2018 at 8:36 am

        It's difficult to know without being in the kitchen with you, but it sounds like you might have overcooked the lentils so the moisture was all sucked up. Either way, feel free to add a splash of vegetable broth, water, or BBQ sauce in the future to moisten it up!

        Reply
    53. Erin says

      August 26, 2018 at 2:06 pm

      I’d like to make this and freeze it for a quick weeknight supper. Amy tips? Do you think I should skip the last step or cook per the recipe and just reheat? Thanks!

      Reply
      • Sam Turnbull says

        August 27, 2018 at 11:38 am

        Sounds like a great plan! Enjoy!

        Reply
    54. Tanya says

      August 23, 2018 at 9:52 pm

      My 12 year old daughter is learning to cook and this was a huge hit with the family when she made it!

      Reply
      • Sam Turnbull says

        August 27, 2018 at 11:26 am

        Wow! That's awesome, congrats to the job well done by your daughter 🙂

        Reply
    55. Elena L. Haas says

      August 21, 2018 at 11:39 pm

      This was an instant hit! I have a feeling my husband will be asking for this regularly (that is if I don't suggest it first!)

      Reply
      • Sam Turnbull says

        August 22, 2018 at 9:10 am

        Hahaha! Awesome!

        Reply
        • Petra says

          February 13, 2020 at 5:03 am

          Hi! Thanks for the recipe!
          Do yoi think I cpuld switch lentils to red ones? Ofc, cooking it less time... Thanks!

          Reply
          • Sam Turnbull says

            February 22, 2020 at 11:31 am

            Yes, beware that it make get mushy if you overcook them tho. Enjoy!

            Reply
    56. Kari says

      August 13, 2018 at 9:19 am

      Made this a few times. Once for my husband and I, and last night for my non-vegan parents. They loved it! The only thing I changed is that I used roasted garlic both times for the potatoes, but next time I'm going to try it your way.

      Reply
      • Sam Turnbull says

        August 13, 2018 at 9:21 am

        That's awesome, Kari! So thrilled you loved it so much 😀

        Reply
    57. Melinda says

      June 09, 2018 at 5:12 pm

      Thank you SO much for this recipe! Just made it for the first time ever and it is absolutely amazing!!! Will definitely be making again soon. I followed the recipe exactly except I made a double batch of your garlic mashed potatoes and put extra on top.
      .

      Reply
      • Sam Turnbull says

        June 11, 2018 at 10:25 am

        Yay! Thrilled you enjoyed it so much, Melinda 🙂

        Reply
    58. Natalie says

      April 18, 2018 at 10:09 am

      Your site has become my go-to on a daily basis. I have tried many of your recipes over the last few months, and I have to say that EVERY single one of your recipes have been amazing! I served this last night to my boyfriend and roommate and they couldn't get enough! Thank you for making it so easy (and delicious) to cook vegan!

      Reply
      • Sam Turnbull says

        April 19, 2018 at 10:25 am

        Wow!! That's so awesome, thrilled and honoured that my site has become your go-to!! So happy you are enjoying all the recipes so much 🙂

        Reply
    59. Belinda says

      April 01, 2018 at 5:06 pm

      Hello Sam!

      I have the Shepherd’s Pie in the oven now. What constitutes a serving? 1 1/2 cups??? I am tracking my calories ✌️

      Reply
      • Sam Turnbull says

        April 02, 2018 at 8:44 am

        Hi Belinda!
        I didn't measure out the cups per serving, but there are 8 servings in this recipe, so you could divide the pie into 8 by lightly scoring the potatoes on top. Hope that helps! Enjoy the pie 🙂

        Reply
    60. Sherri says

      March 14, 2018 at 2:15 pm

      This is seriously so delicious. I left out the soy sauce, on purpose and it was yummy without it. I think I would add french green beans and more of the vegetables next time, such as carrots.
      Thank you for sharing this absolutely delicious recipe.
      I wish I could share my photo of this delicious dish.

      Reply
      • Sam Turnbull says

        March 14, 2018 at 5:43 pm

        So happy you loved it, Sherri!! You can always tag me in your photos on Instagram or share them on my Facebook page 🙂

        Reply
    61. Carole says

      March 10, 2018 at 4:26 pm

      Hi, Sam -- Really need your help!

      I've made this recipe 3 times so far, and it's turned out well, even though I've fudged a little on the quantities of some ingredients. This time, for a potluck, I'm going pretty much exactly by the recipe....... BUT 16 oz of chopped mushrooms seems like a lot, by weight. Can you specify if it is ounces by volume or weight that you intend? It doesn't look like a pound of mushrooms in the pics.
      Thanks!

      Reply
      • Sam Turnbull says

        March 11, 2018 at 9:52 am

        Hi Carole, yep, I mean 16oz of mushrooms, it's one of those bigger tubs or two of the little guys. Mushrooms cook down a lot so it's really not as much as it first appears. Enjoy! 🙂

        Reply
    62. Miri says

      February 27, 2018 at 8:17 am

      Hi can i use red lentils too? Thanks!

      Reply
      • Sam Turnbull says

        February 27, 2018 at 10:56 am

        Red lentils are a lot more tender, so I would be a bit worried that they may turn out mushy in this recipe. You can try to replace them but they take only about 10 mintues to cook with the broth, so make sure you take the cooking time way down. Enjoy!

        Reply
    63. Jenn says

      February 25, 2018 at 11:45 am

      Hi!
      Wanted to know what kind of barbecue sauce that you use in you recipe? Thanks!

      Reply
      • Sam Turnbull says

        February 25, 2018 at 2:35 pm

        I usually use my BBQ sauce recipe from my cookbook Fuss-Free Vegan on page 209, but any store-bought one would work just fine. Just check the ingredients to make sure it's vegan as some contain fish or honey. 🙂

        Reply
    64. Camille says

      February 13, 2018 at 4:09 am

      Made this lentil pie this evening & was absolutely delicious! I am vegetarian but my partner eats meat. He was very impressed & we will definitely be making it again. I can’t wait to try some more of your recipes! Thanks for sharing!

      Reply
      • Sam Turnbull says

        February 14, 2018 at 9:02 am

        Wonderful! SO happy you both enjoyed it so much. I hope you enjoy many more recipes 🙂

        Reply
    65. Pat says

      February 11, 2018 at 9:02 pm

      My first lentil pie and it was deliciuos! Thank you for sharing, I will be making this often.

      Reply
      • Sam Turnbull says

        February 12, 2018 at 9:10 am

        Wonderful! So happy to hear that, Pat 🙂

        Reply
    66. Kristi says

      February 11, 2018 at 6:17 pm

      Hi Sam! Can you tell me if the coconut flavor comes through in the garlic mashed potatoes? One of my kids HATES the flavor of coconut. Sometimes the taste isn't there, so if he doesn't know I used it, he can't tell. But other times, he notices and then it's all over. LOL

      Reply
      • Sam Turnbull says

        February 12, 2018 at 9:08 am

        I don't notice it, it's just creamy bliss. But I am not sure how subtle your kid can taste 🙂

        Reply
      • Carol Moss says

        December 16, 2018 at 1:34 pm

        You can use cashew milk instead of coconut milk. I did that and it was fine.

        Reply
    67. Tina says

      February 08, 2018 at 10:18 pm

      I’m new to your website and I’m loving it what I see. Great content! Currently waiting for this to come out of the oven. I can already tell it’s going to taste delicious based on what I’m smelling. I’m trying to reduce our household’s protein intake via meats, your recipes are making me question why I didn’t make the change sooner!

      Reply
      • Sam Turnbull says

        February 09, 2018 at 8:35 am

        Hahaha love it! So happy you are enjoying my site. I hope you love the shepherd's pie! The most common thing I hear from vegans is that they wish they went vegan sooner, so I am not surprised you are feeling the same way about reducing animal products. Welcome to my blog, Tina!

        Reply
    68. Karen Lee Edwards says

      January 20, 2018 at 6:30 pm

      So very, very good! This is definitely one of our winter go to recipes! Thanks Sam! You genius, you! ❤️

      Reply
      • Sam Turnbull says

        January 24, 2018 at 11:59 am

        Aww shucks, you're welcome 🙂

        Reply
    69. Caroline says

      January 17, 2018 at 4:43 pm

      Seriously ... I can't believe how good this is. On reading the ingredients, I thought it would be "ho-hum" -- but I flipped, and so did my carnivore husband.

      Reply
      • Sam Turnbull says

        January 18, 2018 at 9:41 am

        Haha! Perfect! Delighted you and your husband enjoyed it so much, Caroline 😉

        Reply
    70. Sarah says

      January 02, 2018 at 2:29 pm

      My husband's new year's resolution was to eat vegan at least 4 days per week, and more if possible. We tried your lasagna and LOVED it. The "ricotta" is amazing! Unfortunately, he hates mushrooms (and it's not a matter of him getting used to them, he tries them frequently and just doesn't enjoy them). Is there anything we can sub for mushrooms in this recipe? I was thinking I could do cauliflower, because we have some extra in the fridge. Maybe a splash of red wine to make the taste richer? Thanks!

      Reply
      • Sam Turnbull says

        January 02, 2018 at 5:56 pm

        Hi Sarah! What a great goal. No problem at all, some people just don't love mushrooms and that's a-ok. You can choose to leave the mushrooms out of this recipe or replace them with another veggie of choice. I think cauliflower would be fine. Enjoy!

        Reply
    71. Julie says

      December 19, 2017 at 11:50 am

      I'm making this for guests and the wife is allergic to soy. What could I sub for the soy sauce? Should I just a bit of salt to taste? I thought about vegan Worcestershire Sauce but it also has soy. The recipe looks delicious and I can't wait to try it!

      Reply
      • Sam Turnbull says

        December 20, 2017 at 11:57 am

        Yes, salt will work. Enjoy!

        Reply
    72. Stefani says

      October 30, 2017 at 2:04 pm

      Absolutely loved this! Your blog has kept us happily vegan fed for months now. No one believes how easy it is for us to be vegan. If they only knew! Thank you!

      Reply
      • Sam Turnbull says

        October 31, 2017 at 9:18 am

        Yay!! Thrilled you love it so much, Stefani! And even more thrilled you are finding it so easy to be vegan. 😀

        Reply
    73. lina says

      October 22, 2017 at 9:56 pm

      Hi
      I made this today and it was delicious. Thank you for sharing it! It was very easy to make and flavourful. Hubby and I really enjoyed it.

      Lina

      Reply
      • Sam Turnbull says

        October 24, 2017 at 10:07 am

        Woohoo! Thrilled you loved it so much, Lina 🙂

        Reply
    74. Justine says

      September 20, 2017 at 3:22 am

      I just made this tonight for my first ever fully vegan meal. It is super delicious and I will be adding this to my staple recipes. I felt like the time to cook it may have took a little longer than I had expected but I also like to cook my carrots to the point they're soft. The vegan mashed potatoes were awesome as well. I look forward to making more recipes.

      Reply
      • Sam Turnbull says

        September 20, 2017 at 12:31 pm

        Yay! So happy you enjoyed it so much, Justine 🙂

        Reply
    75. Meredith Hooke says

      September 15, 2017 at 10:19 pm

      Absolutely yummy! Thank you so much! I'm going to check out your other recipes now. 🙂

      Reply
      • Sam Turnbull says

        September 16, 2017 at 10:11 am

        So happy you enjoyed it, Meredith! 🙂

        Reply
    76. Tanya says

      September 11, 2017 at 11:46 am

      I made this for dinner last night and it's delicious! I plan to make this many more times. Thank you <3

      Reply
      • Sam Turnbull says

        September 12, 2017 at 9:52 am

        You're most welcome, Tanya! So happy you enjoyed it 🙂

        Reply
    77. Lynndel Flack says

      July 26, 2017 at 11:54 pm

      Hi
      Do you think substituting cauliflower or sweet potatoes for the white potatoes would be good? I'm allergic to white potatoes and I've been craving a vegan shepherds pie!! This one looks great!!

      Thank you
      Lynndel

      Reply
      • Sam Turnbull says

        July 27, 2017 at 10:01 am

        Hi Lynndel, Thanks so much! Yes, I would try a garlic cauliflower mash. Sweet potato would work well too, but might add too many flavours as the lentil mix is already flavour packed. I hope you enjoy it!

        Reply
    78. Chloe says

      July 17, 2017 at 12:58 am

      Second time making this dish within the month! I found this recipe while searching for some red meat alternative meals for my carnivorous family and honestly it's so lovely I think I prefer it to the original. Love your page, thank youuuu!

      Reply
      • Sam Turnbull says

        July 17, 2017 at 9:25 am

        Yay! Thanks so much, Chloe. Thrilled you and your husband love it 🙂

        Reply
    79. Dominique Salas says

      June 02, 2017 at 9:53 pm

      I'm not sure what is meant by "adding the vegetables back to the pan." I'm confused; when was there an additional pan added to the instructions?

      Reply
      • Dominique Salas says

        June 02, 2017 at 9:57 pm

        Oh! Nevermind. This is all getting done in one pan and I hadn't caught on

        Reply
        • Sam Turnbull says

          June 03, 2017 at 10:01 am

          Haha! No problem, glad you got it 🙂

          Reply
    80. Lauren says

      May 08, 2017 at 5:55 pm

      I made this for dinner tonight and it was a hit with the whole family! I'm always looking for recipes that aren't too complicated for easy weekday meals. This was fantastic!!!!

      Reply
      • Sam Turnbull says

        May 09, 2017 at 7:40 am

        Woohoo! So happy you and your family enjoyed it so much, Lauren! Thanks for the lovely comment 🙂

        Reply
    81. Amy says

      February 27, 2017 at 12:26 pm

      Today is day one of my 30 day vegan challenge, and this recipe stood up to my unadjusted palate! I made it last night and had it today for lunch; it reheats perfectly. I really think it's the mashed potatoes (I followed the recipe for those as well) that make it so good! I'm so glad I tried this recipe first, it's given me hope that I will not only survive the 30 days but will enjoy it!

      Reply
      • Sam Turnbull says

        March 04, 2017 at 10:19 am

        Woohoo! Can't get a much better review than that! Thrilled you enjoyed the recipe so much, and even more thrilled that you are doing a 30 day vegan challenge! Let me know if you ever have any questions or need any support 😀

        Reply
    82. Carina says

      February 27, 2017 at 7:02 am

      We had this for dinner tonight, while I also made a loevely veg pasta sauce and your tofu for the sauce. this recipe is amazing and my SO said "you wouldnt even know" after he finished licking his plate, referring to the lack of meat. we've only gone vegetarian and vegan a couple of weeks ago and recipes like this make it very easy not to miss anything! thanks a lot!! i do have a general question though, is there anything that I need to be aware of when switching to vegan from 0 to 100 over night? i've been reading up a lot but trying to figure out if I feed us the right things and are not ending up missing anything, do you have any tips 🙂 Thank you x

      Reply
      • Sam Turnbull says

        March 04, 2017 at 10:16 am

        So very happy you and your SO are loving my recipes! I too went from carnivore to vegan overnight! Woot! You can read my story here if you like. At first, you might make a lot of trips to the bathroom because of the increased fiber, but this is good for you and is cleaning out your body. Your system will settle in about a month, but it sounds like you guys are already well on your way! Other than that, just make sure to eat lots of whole foods (and not too much processed food) and start taking a vitamin B12 supplement. I wrote up a post about FAQ's of veganism here, and I address all of the health questions, including explaining B12. Hope that helps! Let me know if you have any more questions 😀

        Reply
    83. Carina says

      February 26, 2017 at 6:44 pm

      Hi Sam just stumbled over your blog and this looks delicious! You mentioned in the led up to the recipe that it freezes well, is this for the whole pie including the mash or just the lentils? Thanks a ton for this lovely looking recipe!

      Reply
      • Sam Turnbull says

        March 04, 2017 at 9:57 am

        Yes, you can freeze the whole thing. Just thaw, then reheat in the oven. Enjoy!

        Reply
        • Sandra says

          March 06, 2017 at 12:34 pm

          This was absolutely delicious, but I found that the potatoes changed texture after freezing. Could the variety of potato be the problem? I can never find Yukon Gold (I live in Ottawa), so I subbed Russet. Any suggestions?

          Reply
          • Sam Turnbull says

            March 07, 2017 at 9:45 am

            Yeah, frozen potatoes do change a bit in texture. Russets are a bit grainier so I imagine the freezer might make them even grainier. Try a waxier potato next time, that might work better. Hope that helps!

            Reply
    84. Rox says

      January 29, 2017 at 7:18 pm

      Ok. Second recipe of yours I've made and both have been the best vegan recipe for both I have ever come across. I'm new to you but I am very happy to have found you! I think I read you have a book coming out soon? I hope I read right.. any way, the pie. Wow. Growing up VERY English and pretty much living off shepherds pie, I have missed it greatly. This, I love. Best vegan shepherds pie I have found, in fact, one of my meatier friends says it's better than the fleshier version (please dont tell grandma)... thank you, next up.. chili

      Reply
      • Sam Turnbull says

        January 30, 2017 at 10:22 am

        Oh wow!!! I'm so flattered! Thank you, Rox. 😀 Yes! I have a cookbook that will be coming out in October of this year. So excited about it! So thrilled you loved the pie, I hope you love the chili as well 🙂

        Reply
    85. Monique says

      January 15, 2017 at 10:34 pm

      Made this and LOVED IT. Those mashed potatoes are my new go-to. For sure.
      Why didn't I think of BBQ sauce sooner? So simple yet gives it such a huge hit of flavor!
      I used canned lentils and you know what? I completely forgot the bouillon cube and it was still delicious.

      Reply
      • Sam Turnbull says

        January 16, 2017 at 10:03 am

        Woohoo! So happy you enjoyed it, Monique! Love that the potatoes are your new go-to 😀

        Reply
    86. Bernadette says

      January 07, 2017 at 7:48 pm

      Made this last night. So, so good! Not missing meat at all!

      Preparing the vegetables made me eager to taste it!

      Reply
      • Sam Turnbull says

        January 08, 2017 at 9:01 am

        Yay! So happy you loved it, and that this is hitting the spot for you. I am always tasting my food as I cook.. I just can't help myself. Haha

        Reply
    87. Myli says

      January 06, 2017 at 12:39 pm

      I very rarely comment on recipes, I usually just enjoy and move on... BUT this was sooo good I had to come back and say so! I also used your recipe for the mashed potatoes (if you didn't say so already, you may want to tell people to cook more than the recipe calls for because I could not stop eating while preparing the lentils and veggies!) yum!! I used a copy cat recipe for my fav bbq sauce, OMG... My only suggestion is that if a person really likes bbq sauce, up that to 1/2 to 3/4 of a cup! Soooo good! Thank you!

      Reply
      • Sam Turnbull says

        January 08, 2017 at 8:50 am

        Aww yay!!! So thrilled you loved it so my Myli! Really flattered that you felt compelled to lave a comment 🙂 That's a good call on the BBQ sauce. I tend to serve mine with a bit of extra on the side for dipping. I hope you enjoy many more of my recipes 🙂

        Reply
    88. Janine says

      January 05, 2017 at 8:17 pm

      Oh My Gosh! Seriously the best dish ever. And I'm Italian and have never made Shepard's Pie. This was delicious and my whole family loved it. I'm so excited I have a recipe that is plant based and can be made as a casserole that I can make for my non-plant family and friends. I put a post on my instagram page about my love of this dish. Thank you so much!

      Reply
      • Sam Turnbull says

        January 06, 2017 at 8:53 am

        Yay!! So happy you loved it, Janine! Thank you for the lovely comment 😀

        Reply
        • Janine says

          January 06, 2017 at 11:38 am

          Not sure I tagged you correctly on my Instagram post. @bonappetegan?

          Reply
          • Sam Turnbull says

            January 06, 2017 at 12:13 pm

            I'm @itdoesnttastelikechicken on instagram 🙂

            Reply
    89. Adriane says

      December 13, 2016 at 3:46 pm

      I just recently came across this blog. I don't even remember what I was looking for. I signed up for your emails and was intrigued by this lentil recipe. O.M.G! this is A.M.A.Z.I.N.G!

      For BBQ sauce, I used sugar free salsa and for soy sauce, I used liquid aminos. I also did half cauliflower, half potatoes to make mashed potatoes.

      I can't wait to try more of your recipes!

      Reply
      • Sam Turnbull says

        December 14, 2016 at 9:58 am

        Welcome Adriane! So very happy you loved the lentil shepherd's pie so much! I told you it was seriously the best 😉 hahaha. I hope you enjoy many more recipes, I look forward to seeing you around 🙂

        Reply
      • dana says

        January 03, 2017 at 12:40 pm

        Great idea using cauliflower. After I saw the 75 carbs, I just did the "diabetic sigh of disgust".

        Reply
        • Sam Turnbull says

          January 03, 2017 at 12:53 pm

          Haha, I guess not everyone is as big as a carb lover as I am. Happy there is an great easy alternative for you dana 🙂

          Reply
          • dana says

            January 03, 2017 at 1:42 pm

            I'm a carb lover too. But diabetics aren't allowed the luxury of full flavored anything. There's a lot of "low carb" alternatives that I call "faux food". *sigh*

            Reply
            • Sam Turnbull says

              January 04, 2017 at 9:03 am

              Ah, I see. I'm sure you know about Dr. Neal Barnard's book Reversing Diabetes, his focus is on a plant-based diet, woot! Haha. I have no idea what he says about carbs tho! But just thought you might be interested if you hadn't heard of it. 🙂

          • dana says

            January 04, 2017 at 11:14 am

            Dr. Barnard is my guru and he would vote thumb's up on your pie, and a double thumb's up for the cauliflower/mashed potato combo. You rock!

            Reply
            • Sam Turnbull says

              January 05, 2017 at 4:22 pm

              Haha yay!! That's awesome to hear dana 🙂

            • dana says

              January 05, 2017 at 5:33 pm

              I MADE IT!!! It was fantastic! I also made cauliflower "mashed potatoes" and finally told my husband "It's delicious cauliflower, but don't try and pretend it's potatoes." So....it was your pie, but without a topping. The next day, I mixed macaroni into it with spaghetti sauce and called it "Meatless Hamburger Helper". LOL THANK YOU!

            • Sam Turnbull says

              January 06, 2017 at 8:52 am

              Amazing! So happy you loved it dana 🙂

    90. Amanda says

      December 12, 2016 at 6:54 pm

      I've heard lentil shepherd's pie referred to as Gardener's Pie, which I find quite lovely 🙂

      Reply
      • Sam Turnbull says

        December 13, 2016 at 12:28 pm

        Awww that is nice 🙂

        Reply
    91. Tiffany says

      December 12, 2016 at 6:30 pm

      Your awesome Sam! Thank you so much for this recipe. This shepards pie was incredible! I haven't had shepards pie in so many years and was on the hunt for a good recipe. Definitely one of my top favorite vegan meals ever! I also made some homemade sweet vegan BBQ sauce and spread it on top of my shepards pie. So delicious! Keep up the good work my friend!

      Reply
      • Sam Turnbull says

        December 13, 2016 at 12:28 pm

        You are most welcome Tiffany! So happy you loved the recipe so much. Your BBQ sauce sounds like heaven! I am a big fan of eating this with lots of BBQ sauce as well 🙂

        Reply
    92. srivani says

      November 25, 2016 at 8:04 am

      Great recipe Sam! Made this last night - made TONS! I took the cue from your pics and just baked it in the Cast Iron pan... super simple. Love the flavours, and the addition of BBQ sauce... thumbs up on that, because, well, any excuse to use BBQ sauce. For the person who inquired about vegan BBQ sauce, we also use the PC brand (specifically the Smoking' Stampede sauce); but it is so easy to make too.

      Reply
      • Sam Turnbull says

        November 25, 2016 at 9:25 am

        Yay! So happy you enjoyed it! I know, I love excuses to use BBQ sauce too! Haha. 🙂

        Reply
    93. Linda says

      November 23, 2016 at 9:08 pm

      Made this recipe tonight and I'm really happy that I only used 1 teaspoon of thyme as it seriously overpowered
      every other flavour. Fortunately my carni husband said he would have it again with a big reduction in thyme, I'm
      thinking maybe 1/4 teaspoon to start. Anyone else think the thyme was too much?

      Reply
      • Sam Turnbull says

        November 24, 2016 at 10:32 am

        Oh I'm sorry to hear that. Was your thyme ground perhaps? I used dried thyme leaves which would be much less intense than ground.

        Reply
        • Linda says

          November 25, 2016 at 1:49 am

          Yes! Thanks Sam That totally explains it. It was the only thyme available and I never even
          thought about leaves. My husband asked me to make it again for the next time he comes
          home from camp.

          Reply
          • Sam Turnbull says

            November 25, 2016 at 9:24 am

            Ok perfect! Glad we figured out the problem. I updated the recipe so it is clearer. Sorry about that Linda! I hope you enjoy it more next time you make it 🙂

            Reply
    94. Judy B says

      November 20, 2016 at 7:04 pm

      This recipe is amazing! My family--and my kids' friends--all devoured it. I've already shared the recipe with friends. Your recipes never fail me. Thank you!!

      Reply
      • Sam Turnbull says

        November 21, 2016 at 8:41 am

        I'm so very happy to hear that my recipes never let you down! Thanks for sharing and leaving this lovely comment Judy 🙂

        Reply
    95. samantha neukomm says

      November 20, 2016 at 4:32 pm

      My first lentil shepherds pie and it was fantastic! Thank you

      Reply
      • Sam Turnbull says

        November 21, 2016 at 8:43 am

        Yay!! Thrilled to hear that 🙂

        Reply
    96. Alison says

      November 12, 2016 at 6:59 am

      You mention adding BBQ sauce, since going vegan I haven't been able to find any I like. What brand do you use?

      Reply
      • Sam Turnbull says

        November 12, 2016 at 8:57 am

        I actually often make my own since I find it tastes so much better! I have a recipe for BBQ sauce included in this recipe. Otherwise, the brand I currently have in my fridge is Presidents Choice which is a Candian brand. Nothing particularly exciting about it, however. Hope that helps!

        Reply
    97. mOm says

      November 09, 2016 at 10:26 am

      I want to make it because my cupboard is bursting with lentils. But I only have one cup of green lentils and the rest are red lentils. Can this still work? Or are red lentils too tender?

      Reply
      • Sam Turnbull says

        November 09, 2016 at 10:31 am

        Red lentils will cook a lot faster than green lentils (in only about 10 minutes). You could try to cook the green lentils for the first 15 to 20 minutes and toss in the red lentils for the last 10. It might be kind of an experiment, but it could work!
        Or if you wanted to use all red lentils just cook them for only about 10 minutes. They could work ok, but they might get a bit mushy. Hope that helps!

        Reply
        • mOm says

          November 09, 2016 at 10:34 am

          You know what, I'm gonna buy more green lentils. But I also need a recipe for yellow split peas. Have tons of them as well.

          Reply
          • Sam Turnbull says

            November 09, 2016 at 12:22 pm

            If you want to use up your red lentils you could try my Sweet Korean Lentils (blog favourite), or Lentil Tacos. 🙂

            Reply
    98. Sofia says

      November 08, 2016 at 10:17 pm

      LOOOOOVE this! I just made and it's amaaaaaaazing!! Your recipes have never let me down and this one is no exception!

      Reply
      • Sam Turnbull says

        November 09, 2016 at 8:34 am

        Yay!! Love that you made it so quickly Sofia 🙂 and ever more thrilled my recipes never let you down!

        Reply
    99. Bobby says

      November 08, 2016 at 4:34 pm

      That is one good recipe, thanks for posting, just made it and it,s delicish!

      Reply
      • Sam Turnbull says

        November 08, 2016 at 5:29 pm

        Haha! Wow! That was fast. Thrilled you love it as well Bobby 😀

        Reply
    100. Bethery says

      November 08, 2016 at 1:09 pm

      Seriously! Cuz you're one serious person. :^D

      Reply
      • Sam Turnbull says

        November 08, 2016 at 1:44 pm

        For serious. 😉

        Reply
    101. Laura says

      November 08, 2016 at 12:21 pm

      Mmmm yummy! I'm definitely saving this in my recipes - looks like the perfect comfort food! x

      Reply
      • Sam Turnbull says

        November 08, 2016 at 1:43 pm

        Yay! I hope you love it 🙂

        Reply

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