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Vegan Prime Rib Shepherd's Pie

Posted by Milford Kitchen on Jun 21st 2023


1 TBSP olive oil

1 small onion, diced

1 leek, white and light green parts only, cleaned and chopped

2 medium carrots, diced or shredded

2 garlic cloves, minced

1 1/2 TBSP Milford Spice Company’s Prime Rib

2 ½ cups vegetable broth

1 cup dried brown lentils

1 TBSP vegan Worcestershire sauce

1 tsp red wine vinegar

½ cup frozen peas, thawed

Salt and pepper to taste

For the Potatoes:

1 ½ pounds russet potatoes, peeled and cut into 1 to 2 inch chunks

½ cup unsweetened almond milk

3 garlic cloves, minced

2 TBSP vegan butter

Salt and pepper to taste


Coat the bottom of a medium saucepan with olive oil and place over medium heat.

When the oil is hot, add the onion, leek, carrots, and garlic. Stir until onions are softened, about 5 minutes.

Stir in Milford Spice Company's Prime Rib Rub

Continue simmering for about 2 minutes, stirring occasionally.

Stir in vegetable broth and lentils, then turn up the heat and bring the liquid back to a simmer.

Lower the heat and allow the mixture to simmer, uncovered, until the lentils are tender but not mushy, about 25-30 minutes. Stir the pot occasionally.

Remove the pot from heat.

Stir in the Worcestershire sauce, vinegar, liquid smoke and peas. Season with salt and pepper to taste.

While the lentils simmer, place potatoes into a large pot and cover them with cold water.

Place the pot over high heat and bring the water to a boil. Lower the heat and boil the potatoes until fork tender, about 20 minutes.

Remove the pot from heat and drain the potatoes into a colander.

Return the potatoes to the pot and mash them with a potato masher. Stir in the almond milk, garlic and vegan butter. You can add more milk if needed to reach your desired consistency. Season with salt and pepper to taste.

Preheat the oven to 400 degrees. Transfer the lentil mixture to a small casserole dish or deep dish 9-inch pie plate. Gently press down into a uniform layer with a spoon or spatula. Top the lentil mixture with mashed potatoes, smoothing them out all the way to the edges to create a seal.

Bake the pie until brown spots form on top, about 30 minutes.

Remove it from the oven and let it sit for about 10 minutes. Enjoy!