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  • Prep-time: / Ready In:
  • Makes one 9x13-inch casserole

With a mouthwatering mushroom and lentil filling and a browned polenta topping, this rustic shepherd’s pie is sure to satisfy. It’s gluten-free as long as you use gluten-free oat flour. 


  • 4 cups vegetable stock
  • 2 cups unsweetened, unflavored plant-based milk
  • 2 cups dry polenta
  • 2 tablespoons nutritional yeast
  • 2 teaspoons sea salt
  • 1 teaspoon baking soda
  • ½ teaspoon freshly ground black pepper
  • 1 lb. mushrooms, thinly sliced (about 7 cups)
  • 1 medium onion, diced (2 cups)
  • 1 red bell pepper, diced (1 cup)
  • 12 cloves garlic, minced 
  • 2 bay leaves
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • 1½ cups vegetable stock
  • ¼ cup oat flour
  • 2 (15-ounce) cans brown lentils, rinsed and drained (3 cups)
  • 1 (16-ounce) bag of frozen mixed vegetables
  • 1 tablespoon white wine vinegar
  • 1 tablespoon fresh parsley (plus more for garnish)
  • Sea salt and freshly ground black pepper, to taste
  • Hot sauce (optional)


  1. For topping, in a large saucepan combine vegetable stock and milk. Bring to boiling over medium-high. In a medium bowl mix polenta, nutritional yeast, salt, baking soda, and black pepper. Slowly add polenta mixture to saucepan, whisking constantly to break up any clumps. Reduce heat; simmer, stirring frequently for 20 minutes or until all liquid is absorbed and polenta is creamy.
  2. For filling, in a separate saucepan combine mushrooms, onion, bell pepper, and garlic. Cook over medium-low, stirring occasionally, until the liquid released by the mushrooms has cooked off, about 10 to 15 minutes. Add bay leaves, oregano, thyme, and 1½ cups vegetable stock. Cook over medium-low 20 minutes. Remove bay leaves. Using an immersion blender, pulse to break mushrooms into smaller pieces.
  3. In a small bowl, whisk together oat flour and ¼ cup of water; add to mushroom mixture. Add lentils, frozen vegetables, vinegar, parsley, and salt and pepper. Mix well. Cook until mixture thickens.
  4. Spread mixture evenly into a 9x13-inch baking dish. Top with a smooth layer of polenta.
  5. Bake at 350°F for 25 to 30 minutes, or until polenta begins to turn golden brown. Garnish with parsley. Serve with hot sauce, if desired.

Comments (7)

(4.5 from 4 votes)
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Linda5 months ago
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This is the second time I’ve made it. I make a few small adjustments to the filling, depending what is available, but the results look the same and are very delicious and enjoyed by all. Certainly a dish I would be confident to serve to all types of eaters (Love the Forks over knives App,)

Sylvia Russell9 months ago
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Can’t wait to try

Karen12 months ago
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Sounds fabulous

Tracy Pearce12 months ago
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I made this last week. I frankly found the filling bland. If I make this again, I am going to add some vegan Worcestershire sauce and some red wine.

Cecilia Stonebraker1 year ago
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Is yellow corn meal the same as polenta?

Laura8 months ago
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This is so good! Will definitely make again.

Leslie1 year ago
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This recipe is delicious. As I was making it, I wasn’t sure if it would turn out. I was afraid it would be pasty and dry. Wow, was I wrong! The polenta crust was crispy on top and creamy in the middle and the filling was hearty and just right. I will add this to my regular recipe list.

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit and follow her on Instagram for more.

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