This is shepherd’s pie, reimagined. A deeply savory lentil filling simmers slowly with roots, herbs, and plenty of love, then gets topped with a cloud of creamy mashed potatoes and baked until golden. We’ve woven Ashwagandha into the mix for an extra layer of earthiness—an Ayurvedic ally traditionally cherished in restorative foods. Made in one Dutch oven, this dish is hearty, nourishing, and perfect for slow evenings, candlelight dinners, or anytime you crave comfort with a little soul.
RECIPE
Prep time: 30 minutes
Bake time: 25 minutes
Cool time: 10 minutes
Yield: 1 pie
Recipe by: Katie Schlegel
Ingredients
For the Lentil Filling:
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1 onion, diced
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3 ribs celery, diced
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3 medium carrots, diced
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1 medium parsnip, diced
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3 cloves garlic, minced
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1 tsp sea salt
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½ tsp black pepper
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1 tsp Italian seasoning
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1 sprig fresh rosemary
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3 sprigs fresh thyme
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2 Tbsp fresh parsley, chopped
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3 Tbsp vegan (or regular) Worcestershire
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2 Tbsp tomato paste
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4 cups vegetable broth
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1 ⅓ cups green lentils, rinsed
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1 Tbsp Ashwagandha
For the Mashed Potato Topping:
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6 lb russet potatoes, peeled and chopped
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½ cup plant-based milk
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⅓ cup vegan butter (cashew-milk based)
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1 tsp sea salt
Instructions
1. Make the Mashed Potatoes: Add the chopped potatoes to a large pot, cover with water, and bring to a boil. Cook until fork-tender, about 15–20 minutes. Drain, then mash with the plant-based milk, vegan butter, and sea salt. Set aside while you prepare the filling.
2. Cook the Lentil Filling (in the Dutch oven):
- Place your shallow Dutch oven over medium heat. Add a splash of oil (optional) and sauté the onion, celery, carrots, and parsnip for 8–10 minutes, or until softened.
- Stir in the garlic, sea salt, black pepper, Italian seasoning, rosemary, thyme, and parsley. Cook 1–2 minutes until fragrant.
- Add the tomato paste and Worcestershire and stir to coat the vegetables.
- Pour in the vegetable broth and add the green lentils.
- Bring to a simmer, cover, and cook for 25–30 minutes, stirring occasionally, until the lentils are tender and the mixture has thickened.
- Remove the rosemary and thyme sprigs.
- Stir in the Ashwagandha.
3. Assemble in the Same Dish: Once the filling is cooked and thick, turn off the heat. Spoon the mashed potatoes over the top and spread evenly to completely cover the lentils.
4. Bake: Preheat the oven to 400°F (200°C). Place the Dutch oven lidless into the oven and bake for 20–25 minutes, or until the top is lightly golden.For extra browning, broil for 2–3 minutes at the end (optional).
5. Serve: Let it rest 10 minutes before scooping. Serve warm and enjoy a hearty, comforting, one-dish vegan shepherd’s pie.
