Lentil & Collard Green Shepherd’s Pie

Lentil & Collard Green Shepherd’s Pie

A delicious healthy Winter warmer.

Prep time 15
Cook time 30
Serves 4



Bean Gravy
4 tbsp vegan butter
3 cloves garlic, coarsely chopped
½ cup chopped yellow onion
¼ tsp dried sage
¼ tsp ground black pepper
½ cup Suncoast Gold Macadamia Milk
½ cup vegetable broth
¼ cup soy sauce (or tamari)
1 can cannellini (or other white) beans, rinsed and drained (or 1 ½ cups cooked beans)

Shepherd’s Pie
2 tbsp beef-style vegan broth
¼ cup diced onion
1 cup sliced shiitake mushrooms
¼ cup Suncoast Gold Macadamia Milk
1 tbsp nutritional yeast
1 cup cooked lentils
4 cups loosely packed shredded collard greens
½ tsp dried sage
1 tsp vegan Worcestershire sauce
Extra beef-style vegan broth (or water)
Fresh ground black pepper


Bean Gravy

Heat the butter in a large saucepan over medium-high heat. Once the butter is melted, add the garlic and onion and sauté until translucent, 2 to 3 minutes. Add sage and pepper and stir well. Stir in the macadamia milk, broth and soy sauce. Bring to a boil. Reduce the heat and add the beans, using a slotted spoon. 

Blend the gravy using either an immersion blender in the saucepan or transfer to a blender and pulse for 20 to 30 seconds. (If using a blender, return the gravy back to the saucepan once blended.) 

Stir in the nutritional yeast, cover the saucepan, and cook over medium heat for 5 minutes, stirring occasionally, until slightly thickened. 

Shepherd’s Pie 

Make mashed potatoes (mash them with a splash of macadamia milk!) – you will use 2 cups mashed. And make Creamy Bean Gravy (recipe above) or not, if you plan to use a packaged vegan gravy – you will use 1/2 cup gravy. 

Then heat oven to 350F/175C and spray a 1.5-qt casserole dish with extra virgin olive oil or avocado oil.

Heat broth in a large skillet on medium-high heat. Add onion and saute until translucent (3 – 5 minutes). Add mushrooms and macadamia milk and mix well. Sprinkle in nutritional yeast and stir quickly (it will become thick like a roux). Add lentils, collard greens, sage and Worcestershire sauce. Mix well and add a splash of broth or water to keep from sticking.

Transfer lentil and collard mix to the casserole dish. Then spoon 1/2 cup gravy over the mix. Spread 2 cups mashed potatoes over the gravy layer. Sprinkle with black pepper. 

Transfer casserole dish to the oven and bake for about 30 minutes (until bubbling and golden). 

Remove from oven and place on a wire rack for at least 5 minutes before serving (this helps the pie set).

Created by JL Goes Vegan