Shepherd’s Pie has always been one of my favorite comfort foods. It’s one of those dishes that I used to always go back for seconds. I just couldn’t help it. And even now that I have pretty much succeeded at eliminating this bad habit, Sheperd’s Pie would still be one of the dishes that I have a really hard time resisting. It’s like I can always hear it calling me… even after my tummy is full…

This vegetarian version is no exception. It’s just as good as the real thing… if not better|

(serves 4-6)

  • 1 onion, chopped
  • 150g button mushrooms, quartered
  • 2 cloves garlic, crushed
  • 1½ cup Du Puy Lentils
  • ¾ tsp salt
  • ½ tsp pepper
  • ¼ tsp cayenne pepper
  • 1½ tbsp dried oregano
  • 2 tbsp fresh parsley, finely chopped
  • 1 large can (16oz) diced tomato
  • 2-3 cups water
  • 2 bay leaves
  • 3 cups frozen corn
  • 6 large potatoes, peeled and diced
  • ½ cup low fat sourcream
  • ½ cup soy milk
  • Salt and pepper to taste


  1. Preheat oven to 375F
  2. Cook the onion, mushrooms, garlic, salt, pepper and cayenne in a skillet over medium high heat until fragrant and golden brown, about 3-5 minutes. Add lentils, stir to coat.
  3. Add canned tomatoes, bay leaves, oregano, parsley and 2 cups water. Simmer for approximately 45 minutes, adding more water as necessary, until lentils are tender and liquid is absorbed but mixture is still moist.
  4. Meanwhile, cook potatoes in salted boiling water until they are really tender. Drain and return to pot. Add sour cream and milk, salt and pepper to taste. Mash with a potato masher until desired consistency is achieved.
  5. Cook frozen corn according to package instructions.
  6. Transfer lentils to a baking dish, top with corn and mashed potatoes.
  7. Cook in the oven for about 20-30 minutes, until it starts to bubble and the top turns golden brown.