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Shepherd’s pie is the comfiest dish there is! Enjoy this meatless version, which is loaded with lentils, mushrooms, and healthy vegetables. With six servings of vegetables, this meal, which is high in protein and fiber, is incredibly healthful.


  • Prep Time : 15 minutes
  • Cook Time : 35 minutes
  • Total Minutes : 50 minutes
  • Servings: 2- 3 Servings 
  • CALORIES: Approximately 525 to 530 kcal


  • 2 medium potatoes
  • 1 carrot
  • 1 onion
  • 100g mushrooms
  • 2 garlic cloves
  • 10 sprays sunflower oil
  • 1 can lentils, drained
  • 1 pinch salt
  • 1 pinch black pepper
  • 3 tbsp gravy granules
  • 85g peas, frozen
  • 150g green beans
  • 20g low fat non dairy spread
  • 30ml almond milk


  1. Peel the potatoes, then chop them into small pieces and add them to a big saucepan. Cook until softened by covering with salted water, bringing to a boil, then turning down the heat.
  2. Dice the mushrooms, carrots, onions, and garlic. Onion and carrots are added to a sizable nonstick pan that has been oil-sprayed. Cook the onion in the oil for a few minutes until it begins to soften. Cook the garlic for one more minute after adding it.
  3. Add salt and pepper, stir, and simmer the lentils and chopped mushrooms for a few minutes. In the meantime, preheat the grill to medium-high heat and boil the kettle while preparing enough gravy to cover the veggies in the pan (the gravy should be very thick).
  4. When the mixture of lentils is boiling, pour the gravy over it. Add the peas and whisk to combine everything. Reduce the heat to a boil and cook for 5 to 10 minutes, or until the sauce really starts to thicken.Green beans should be steamed after bringing a pan of water to a boil.
  5. Put the lentil mixture in a dish that can go in the oven. With non-dairy spread, almond milk, a dash of salt, and the lentil mixture on top, mash the potatoes. Put the dish under the grill until the top of the mash is crispy and golden.

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