January 24, 2023

Lentil & Mushroom Shepherds Pie (gluten free, dairy free & vegan)

This vegetarian shepherds pie is a great meat free alternative to a regular shepherds pie, combining tasty lentils, mushrooms and leeks in a rich tomato sauce topped with mashed potato and baked in the oven for a lovely crisp topping. Its perfect served with vegetables and is a great meal prep option to store in the fridge to reheat when needed. If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media!

Frequently Asked Questions

Which lentils do you use?

Quite a lot of lentils (especially dried) have a may contain gluten warning due to cross contamination so I use a tin of Green Lentils in Water which are safe for Coeliacs.

Which gluten free soy sauce do you use?

I use the Kikkoman Gluten Free Tamari Soy Sauce.

Which gluten free Worcestershire sauce do you use?

I use the Chippa Gluten Free Worcestershire Sauce.

Can this be stored in the fridge and reheated?

Yes. This is a great dish to store in the fridge in an airtight container for up to 4 days and reheat prior to eating.

Can this be stored in the freezer and defrosted?

Yes. This can be stored in the freezer in an airtight container for up to 1 month. Fully defrost and reheat before eating.

Print Recipe
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Lentil and mushroom shepherds pie

Prep Time30 mins
Cook Time40 mins
Servings: 6 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 onion (diced)
  • 3 cloves garlic (crushed)
  • 1 carrot (finely chopped)
  • 200 g mushrooms (sliced)
  • 2 leeks (sliced)
  • 1 tin green lentils (See FAQs)
  • 1 tin chopped tomatoes
  • 1 vegetable stock cube (mixed with 200ml boiling water)
  • 1 tablespoon gluten free Worcestershire sauce
  • 1 tablespoon gluten free soy sauce
  • 1 teaspoon red wine vinegar
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • Salt and black pepper
  • 6-8 large potatoes (peeled and chopped)
  • Knob of dairy free butter
  • 25ml dairy free milk

Instructions

  • Add your olive oil to a large frying pan on a medium to high heat. Add your onions, garlic and carrot and fry for around 5 minutes until they start to soften.
  • Next add your mushrooms and leeks and mix well. Fry for another 5 minutes until they start to soften.
  • Add your lentils followed by chopped tomatoes, vegetable stock, Worcestershire sauce, soy sauce, red wine vinegar, thyme, sage, salt and black pepper. Mix well and leave to simmer for around half an hour on a low to medium heat, mixing regularly.
  • Meanwhile add your peeled and chopped potatoes to a large saucepan. Add water and bring to a boil on the hob. Boil until the potatoes are soft.
  • Once the potatoes are soft drain, add butter and dairy free milk and mash (I actually use an electric whisk to mash my potatoes as it works really well!).
  • Pre heat your oven to 180C. To a large oven proof dish add the lentil and mushroom mixture followed by the mash potato. Use a fork to score lines across the top and place in the oven for around 40 minutes until cooked through. Serve warm and enjoy.

I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice

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