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French Lentil Shepherd’s Pie
French Lentil Shepherd’s Pie

Bottom Layer Ingredients:

1 cup French or green lentils                                        

5 cups low-sodium vegetable broth or water                

2 carrots, diced                                                             

1 yellow onion, diced                                                   

10 crimini mushrooms, diced                                       

1 cup broccoli, diced                                                    

1 cup frozen green peas, thawed                                  

1 tablespoon poultry seasoning                                    

1 teaspoon dried rosemary

1 teaspoon dried thyme

1 teaspoon garlic granules

½ teaspoon black pepper

Top Layer Ingredients:

10 medium Yukon gold potatoes

½ cup water

½ cup unsweetened, non-dairy milk

2 tablespoons cashews, ground (optional)

2 tablespoons nutritional yeast (optional)

1 tablespoon salt-free seasoning

1. In a large pot with the lid on, bring 1 to 2 inches of water to a boil. While the water heats, chop the potatoes. Add a steam basket to the pot and fill it with potatoes. Steam potatoes for about 20 minutes. They should be soft and will split nicely using a fork. Turn off heat and set aside.

2. In another pan, heat the lentils and water over medium-high heat. Once it reaches a boil, reduce heat to a simmer. Let lentils cook until they are tender, about 30 minutes.

3. Preheat the oven to 350°F. Note, it is fully cooked before it goes in the oven so baking the pie is an optional step. Baking reduces some of the moisture so that when the pieces are cut and served, they hold together better.

4. While the starches are cooking, heat the carrots, onions, and mushrooms in a large sauté pan over medium heat. Keep the pan covered and stir frequently. If the veggies start to stick to the pan, add a little water. Once the onions are translucent, add the broccoli and green peas, and turn off the heat.

5. After the lentils have been cooking for about 20 minutes, stir in the herbs, garlic, black pepper, and veggies. The mixture will thicken as it continues to cook. Add the vegetable broth or water as needed, until the lentils are tender. Keep the mixture moist, so it doesn’t become too dry in the oven.

6. Pour lentil-veggie mix into a 9×13 inch casserole pan.

7. Transfer the potatoes to a large bowl. Add water, non-dairy milk, and black pepper. Mash potatoes until they are creamy. Layer mashed potatoes over lentils. Sprinkle the cashews, nutritional yeast and salt-free seasoning over potato layer.

8. Bake for 15 minutes. Then let the casserole sit for 5 minutes before serving.

Makes: twelve 3×3-inch pieces


Katie Mae is a plant-based nutritionist and culinary instructor at, supporting people in living brighter, fuller lives through whole plant foods. Katie Mae holds a Masters of Science in nutrition from Bastyr University and a Bachelor’s in human biology from Michigan State University. Since 2010 Katie Mae has been teaching weekly cooking classes at TrueNorth Health Center and working for Dr. McDougall’s Health and Medical Center. From 2010 to 2014, she was also the Nutrition Educator at Sonoma State University, and in 2012 she was trained as a post-partum doula. She says, “Let’s eat like our future matters. A plant-based diet is the single best thing we can do for ourselves, our children and the planet.” Through her online cooking trainings, live workshops, and e-cookbooks, Katie Mae teaches how to simply prepare plant-based meals that are bursting with flavor. She’s emphasizes herbs, spices, and other flavors from around the world to excite the taste buds rather than refined sugar, oil, salt, and processed foods. You can find out more about Katie Mae, her cooking courses, and her recipes at and

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