Not your mom’s Shepard Pie

I loveeee any dish with gravy and potatoes. This dish is the ultimate comfort food. I used gluten free flour to make my gravy but you can use regular flour if you can do that. I try to be as naturally gluten free as I can but this flour is AMAZING for any of your baking needs. I didn’t add the black lentils to this picture but black lentils are the trick to a nice meaty but vegan Shepard Pie. Read below for instructions and ingredients!


4 carrots

3-4 garlic cloves

1/4 teaspoon sage

2 cups of peas

1/2 cup cooked black lentils

1 case button mushrooms

1/2 teaspoon pepper

1 teaspoon salt

1/2 purple onion

2 tablespoons of gf flour

1 cup veggie broth

1 tablespoon of safflower oil (or whatever oil you prefer. Safflower oil has a high heat temperature)


If you want the mash potatoes on top go back to my last post to get the recipe!

  1. Start by chopping half your onion and adding your oil to your pan and turn it to medium heat. Then pre-heat your oven to 350 F.
  2. Chop your carrots and mushrooms and add to the pan along with your cooked onions.
  3. Add your peas, your cooked lentils, your seasonings and let those simmer. Add your chopped garlic at the end. It makes for a much better flavor and then you get the added benefits. Let everything cook for another 5 minutes or so.
  4. Pour your cup of broth to the heated pan. Then add your flour. Mix well. Let the broth come to a boil and this should allow for the gravy to begin. Stir for a few minutes for it to thicken. If it has not thickened after 5-10 minutes, you can add more flour. Only add a tablespoon at a time.
  5. Add the mix to a cooking pan. Around 8X8. Honestly whatever fits best, add the mashed potatoes on top and cook for 25 minutes.
  6. Enjoy!

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