5 In Holiday Inspiration/ Recipes

St. Patrick’s Day Special: Vegan Shepherd’s Pie

This St. Patrick’s Day we are forgoing the traditional corned beef and cabbage dinner and upgrading a classic Irish staple instead. Since there is nothing better than digging into a bowl of warm stew topped with melt-in-your-mouth mashed potatoes, we decided to give the usual shepherd’s pie a Green Chef twist.

We swapped the protein for lentils which provides the same simmered-all-day long flavor in only about 40 minutes. It’s all topped with Yukon gold mashed potatoes that are baked to a golden brown. We promise, one bite of this dish will have you wanting to celebrate St. Paddy’s day all year long.


  • 2 large Yukon Gold potatoes
  • ¼ cup yellow onions
  • ¼ cup carrots  
  • 2 cloves garlic
  • 1 can green lentils
  • 1 cube mushroom bouillon
  • ½ cup peas
  • 2 tsp parsley
  • 2 tsp thyme
  • 2 tsp chives
  • ½ cup almond milk
  • 1 tsp cornstarch



  • Preheat oven to 450 degrees.
  • Peel Yukon Gold potatoes, if desired. Cut into bite-size pieces. Place in a medium pot. Cover with about 2 inches cold water. Bring to a boil. Cook 12-15 minutes, or until fork tender. Reserve ¼ cup cooking water. Strain potatoes, then return to pot. (See Step 5 to continue.)


  • Place cornstarch in a medium bowl. Add 1 cup warm water. Crumble mushroom bouillon into water. Whisk with a fork to dissolve.
  • Open, strain, and rinse green lentils.
  • De-stem thyme; finely chop leaves.
  • De-stem parsley; roughly chop leaves.
  • Mince chives.


  • Heat about 1 ½ tablespoons cooking oil in a large sauté pan over medium-high heat. Add yellow onions, carrots, and garlic to hot pan; stir. Season with salt and pepper. Cook 3-4 minutes, or until veggies soften, stirring occasionally.


  • Pour broth into pan with aromatics. Wash bowl. Add lentils and peas. Stir to combine. Reduce heat to medium. Simmer 7-10 minutes, or until veggies are tender and sauce thickens, stirring occasionally.
  • Remove from heat. Add most of the thyme and parsley. Salt and pepper to taste. Stir to combine. (See Step 6 to finish.)


  • Add almond milk to pot with potatoes. Mash with a potato masher until smooth. Add about 1 tablespoon of the reserved cooking water. Salt and pepper to taste. Stir to combine.
  • Chef’s Tips: If needed, add more cooking water to reach preferred consistency.


  • Transfer lentil filling to a small baking dish. Smooth top with the back of cooking spoon.
  • Spread mashed potatoes in an even layer over top. Bake 10-15 minutes, or until mashed potatoes are firm and lightly browned.


  • Divide lentil shepherd’s pie between plates. Sprinkle chives and remaining parsley over top. Enjoy!
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Recipe Name
Vegan Lentil Shepherd's Pie
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  • Reply
    Kaylyn Blank
    March 16, 2018 at 1:38 pm

    Vegan Shepherd’s Pie recipe looks great. Can’t wait to try it. Thanks for sharing.
    Happy St. Patrick’s Day!!

  • Reply
    March 16, 2018 at 2:40 pm

    What are the nutritional values?

  • Reply
    Alli Tripp
    March 17, 2018 at 11:10 am

    I’m making this today! Thanks for posting!!

    • Reply
      March 19, 2018 at 7:12 am

      How’d it turn out!?

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