Lentil Shepherd's Pie

Categories / Main Dish / Holiday Recipes
Lentil Shepherd's Pie

Shepherd's pie is a family favorite that can be your go-to for holiday leftovers. This recipe is a really fun, re-designed modern version that’s vegan and gluten free!


Serves 4 Easy


  1. Preheat oven to 350°F.
  2. Pour one can of Amy’s Organic Lentil Vegetable Soup into a saucepan and add the sprouted lentils. Warm the soup over medium heat for 8-10 minutes to reduce the liquid.
  3. In a small pan, mash the potatoes then add almond milk and vegan butter. Salt and pepper to taste.
  4. In a small saucepan, sauté the leeks and Brussels sprouts in olive oil over medium heat until slightly crispy. Add salt and pepper to taste.
  5. Layer the soup mixture on the bottom of a medium-size baking dish.
  6. Layer the potatoes over the soup mixture.
  7. Top with the sautéed leeks and Brussels sprouts.
  8. Put the baking dish in the oven for 5-7 minutes then serve immediately.

Pro tip

If you want to make the mashed potatoes creamier, replace the vegan butter with regular butter and half and half.