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.

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