Allie’s Vegan Lentil Shepherd Pie

April 28, 2020

This recipe was submitted by Allie Torrance, Regional Harm Reduction Worker (Haldimand Norfolk and Brant) at The AIDS Network as a part of our A Taste at Home campaign.

In providing this recipe, I want to be sure to acknowledge that it is currently a very strange time in the world. I want to ensure that it is acknowledged that for some, this time only increases economic disparities for folks who are already the most marginalized. Within these disparities, food insecurity is often central for many people. I have tried to adapt this recipe in order to account for the fact that many folks do not have access to many ingredients and are struggling to access food for themselves and their families. This is not lost on me. I hope that collectively we can draw attention to this, and to challenge the systems which create a lack of equitable access within our communities and beyond.



Boil a pot of water

Wash and peel approx 6 potatoes

Cook potatoes until they can be easily cut with a fork

Strain potatoes

Add vegan butter (approx.. 2 T)

Add unsweetened soy/nut milk (approx. ½ cup – added a little at a time to ensure potatoes aren’t runny)

MASH until smooth

Add salt/peper/garlic powder to taste

Set aside in covered pot


In a large pan

Add chopped carrots (fresh/canned/frozen) – 1 cup

Add diced onions – ¼ cup

Add Diced celery  – ½ cup

Cook until translucent and soft

Add 1T of flour and whisk to distribute in pan to thicken

Cook for a few minutes before adding additional ingredients


Add 1 can of drained lentils (or 1 ½ cup soaked dried lentils)

Add 1T of tomato paste

Add 1 cup of veggie stock

Add pees and corn (canned/frozen/fresh) (1 cup combined)

Simmer on a low setting until desired thickness is developed

During this time add desired spices


Typically, I will add the following:

1tsp Garlic powder

1T Onion powder

1tsp Oregano

1tsp Thyme

Salt & Pepper to taste


Heat oven to 375


Add veggie lentil mixture to an oven safe dish and cover with a layer of your mashed potatoes. Fluff top of potatoes with a fork to develop a nice brown crust while cooking. Cook until potatoes are browned, approximately 30 minutes.


Add additional pepper and salt if desired.


Let stand for 5 minutes. Then serve!


While we may not be able to come together for an evening of great food and supporting our cause, great food can still bring us together, and so we are sharing with you the favourite recipes of our team, volunteers and community partners! Over the next few weeks we will be adding to this virtual cookbook to help inspire you in your own kitchen, and we hope our A Taste at Home campaign bring you the comfort these recipes bring our contributors. While we may be physically distant, we can still come together in a spirit of sharing and giving.

If you are enjoying our recipes and you are able at this time, please consider making a donation to The AIDS Network. Fundraising is a crucial component in our ability to provide programs and services to our most vulnerable clients. Food security programs are especially necessary in this difficult time, and are wholly supported by fundraising dollars. You can make a donation through our Canada Helps page. To find out more about the campaign and to see other recipes, visit www.aidsnetwork.ca/a-taste-at-home