Shepherd's Pie

Shepherd's Pie

Shepherd’s Pie

Really simple ingredients with so much flavor. This classic is not just for St. Patty’s Day!



1/2 cup Green Lentils

1/2 cup Beluga / Black Lentils

1 medium carrot diced

1/3 cup Pearled Barley

2 cups of Water

1 tsp of dried Thyme

1/2 tsp of Onion Salt

1/2 tsp of Umami Flavor ( I used trader Joe’s brand)

1 tsp of Bragg’s Liquid Aminos (you can use light soy sauce)

1 tsp of powdered Veggie Broth

2 Medium Gold Potatoes

1 Tbsp of Vegan Butter (I used Earth Balance)

1/3 cup Unsweetened Nut Milk ( I used Silk brand)

Onion Salt

Serves 4


1. Cook the Lentils, Barley and Diced Carrot in the 2 cups of Water along with the powdered Veggie Broth, Bragg’s, Onion Salt, Umami Flavoring and Thyme for about 40 minutes on med-low heat or until everything is tender

2. While the Lentils cook, boil the peeled Potatoes until tender

3. Mash the Potatoes with the Vegan Butter, Nut Milk and Salt & Pepper to taste

4. Pour the Lentil Barley mixture into a small baking dish and top with the Mashed Potatoes

5. Sprinkle top of mashed potatoes with a bit more Onion Salt and Bake at 375 uncovered for 30 minutes or until top is golden brown.