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VEGETARIAN SHEPHERDLESS PIE - this hearty and filling dinner has no meat and is packed with fresh veggies, sweet potatoes and green lentils topped with dreamy fluffy mashed potatoes #vegetarian #meatlessmonday #shepherdspie #happilyunprocessed

Vegetarian Shepherdsless Pie


A deep, robust and flavorful Vegetarian pie made with roasted sweet potatoes, deep caramelized onions, mushrooms, carrots, peas and lentils in a tomato based savory gravy topped with mashed potatoes!



  • 12 Tablespoons Olive Oil
  • 1 1/2 Cups Onion, large dice
  • 16 oz. Bella Mushrooms, diced different sizes (1 cup almost minced)
  • 2 Tablespoons Butter
  • 2 Cloves Garlic, minced
  • 1 teaspoon thyme
  • 1 teaspoon cumin
  • 1/4 teaspoon cinnamon
  • 1 Tablespoon Flour
  • 2 Tablespoons Tomato Paste
  • 1/4 Cup Red Wine
  • 1 teaspoon Worcestershire sauce
  • 1 Cup Vegetable Stock
  • 15 oz. Diced Tomatoes, drained (I used Fire Roasted)
  • 1 Cup Frozen Mixed Vegetables
  • Sea Salt and pepper to taste


  • 1 Cup Cooked Lentils
  • 1 Medium Sized Sweet Potato, diced and roasted
  • 23 Cups Mashed Potatoes
  • Parmesan Cheese


  1. Cut up a medium sized sweet potato into a small dice and place in a small bowl.  Drizzle with a little olive oil and salt and pepper.  Place the sweet potato on a baking sheet lined with parchment paper and roast at 450°F until a knife is inserted freely (approx. 10-15 min)
  2. Meanwhile, cook 1/2 cup green lentils according to directions in a small saucepan (this can take 30 minutes).
  3. In a large skillet,  over medium heat add 1-2 Tablespoons of olive oil.  Add the onions when the oil begins to shimmer.  We want these onions to caramelize, this can take upwards of 15-20 minutes.  Make sure the heat is on low and stir often.  Add a teaspoon of oil if the onions start to burn or cook too fast.
  4. Once the onions are a deep brown color, add 2 Tablespoons of butter and the chopped/diced/minced mushrooms and garlic.  Cook, stirring often, until the liquid from the mushrooms has been released and evaporated.
  5. Sprinkle the flour around the pan and stir.  Cook for 1 minute.  Add the tomato paste and give it a good stir to get rid of any canned acidic taste.  Add the red wine, vegetable broth, Worcestershire sauce and spices (including salt and pepper).
  6. Add the sweet potato, 1 cup of cooked lentils, the drained diced tomatoes and 1 cup frozen mixed vegetables.  Stir to combine and taste for seasonings.
  7. Simmer with a partially covered lid for 15 minutes, stirring occasionally.
  8. Add as many mashed potatoes as you like.  Sprinkle with parmesan cheese and run a fork up and down the pan to score the top of the potatoes.  Drizzle very lightly with olive oil.
  9. Place under the broiler on the 2nd shelf of the oven and broil until the mashed potatoes are golden.
  10. Wait 5-10 minutes before serving.