Shepherds Pie

When I was a kid in Cleveland, a wonderful Yugoslavian neighbor named Mina used to make our family a shepherds pie several times a year. That pie would hit the top of our Lazy Susan dinner table and we six Esselstyn’s would devour it before the table stopped spinning.

This is almost as good as the original. Savory crumbles, green vegetables, and mashed potatoes make it a hearty, satisfying meal.

  • Prep Time 20 minutes
  • Cook Time 35 minutes
  • Total Time 55 minutes
  • Serves 6-8

Shepherds Pie

Preheat oven to 400 degrees.


3 Yukon Gold potatoes, cut into quarters

½ cup unsweetened soymilk

Cracked pepper to taste

16 ounces fresh or frozen green beans

2 onions, diced

8 ounces mushrooms, sliced

2 cloves garlic, minced

2 tablespoons fresh rosemary, chopped

2 cups cooked lentils (any color)

½ teaspoon ground black pepper

1 tablespoon Bragg Liquid Aminos

6 ounce can tomato paste

1 tablespoon vegetarian Worcestershire sauce



Steam potatoes for 15 minutes, until soft.

Drain and mash in a bowl with soymilk, rosemary and pepper.  Set aside.

Steam green beans for 7 minutes, or until bright green and still firm.

Sauté onions on medium heat in a large skillet for 5 minutes, until translucent

Add mushrooms, garlic, and rosemary to the onions. Cook for 5 minutes, until the mushrooms begin to release their juices.

Add lentils,  black pepper, and Bragg’s.

Stir in tomato paste and Worcestershire sauce, adding a small amount of water as necessary to combine ingredients.

Place the vegetable meat crumble mixture in a 10-inch cast-iron skillet or casserole dish.

Spread green beans atop mixture.

Spread the mashed potatoes over the top.

Cover with aluminum foil and bake for 30 minutes.

Remove foil and bake another 5 minutes, or until potatoes begin to brown lightly.


Use frozen peas in place of green beans.

  • Jane k
    Posted at 14:45h, 30 October

    What meat crumbles????

    • Natasha
      Posted at 16:42h, 05 November

      I believe “meat crumbles” refers to the lentil mixture in the recipe.

      • Karen Mittu
        Posted at 07:47h, 06 November

        I agree with Natasha

    • Sorry Grammy
      Posted at 22:03h, 05 November

      I think the original recipe called for some kind of veggie meat crumbles – which aren’t very healthy – and in this recipe they have been replace by the seasoned lentils. They forgot to take them out in the instructions.

    • キティキャット
      Posted at 01:13h, 08 November

      You can also get dehydrated TVP, there is no fat in those and I would think not bad to use.

  • gearge
    Posted at 14:15h, 31 December

    sounds like clean up is a lot u r using allthe pots an pans stovetop and oven theres only one of me what can u do with whats left

    • Beanne Barber
      Posted at 10:21h, 28 May

      Nah, like most of recipes here, it takes a few times to get the groove of it and then cooking these meals get easier. I promise! It’s super rewarding and delicious!

  • magz
    Posted at 18:33h, 09 January

    This we didn’t like at all… definetly not. No taste? Maybe it is the full can of tomato paste… We don’t really know what was wrong with the receipe but won’t make it again 🙁

    • Beanne Barber
      Posted at 10:18h, 28 May

      Hmm…..i LOVED it ….after my second time switching some things. Try it again but add peas instead of whole green beans and corn to the mix. I also mixed veggie broth and nutritional yeast to the potatoes before layering it on top. Good luck 🙂 Bea Barber

    • KT in MT
      Posted at 18:37h, 12 June

      Spice it up! Throw in a 1/2 cup of salsa, sprinkle more of your favorite spices!

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