Cheeseburger Pie 2

Cheeseburger Pie

I love Shepherd’s Pie so I am always thinking of new ways to make this favorite comfort food. I have another version in my blog that uses hash browns instead of mashed potatoes. This version mimics the flavors in another favorite- (veggie) cheeseburgers!

The base of the pie uses the same “meat” recipe as the Lentil Loaf.

The lentil “meat” is the bottom layer in our pie, we top it with some ketchup, and then we add our vegetable toppings in the form of sauerkraut (instead of lettuce,) onions, mustard, and pickles. I chose to use sauerkraut, which is fermented cabbage, because, unlike lettuce, it holds up when cooked, it tastes great with all the other flavors, and it’s really good for your gut health to eat fermented foods.

We top our pie with cheesy mashed potatoes, so there you have your cheese and some healthy carbs.

I hope you enjoy this Cheeseburger Pie, please comment on this post if you make it!

Cheeseburger Pie

December 7, 2020
: 6-8


  • 1 batch Lentil Loaf meat. See Lentil Loaf recipe.
  • 1/4 cup ketchup
  • 2 Russet potatoes, peeled and diced
  • 1/2 cup unsweetened plant-based yogurt
  • 1/4 cups nutritional yeast
  • 1 cup plant-based milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 14 to 16-ounce container of sauerkraut
  • 1/4 cup onions, chopped
  • 1/4 cup mustard
  • 1/4 cup dill pickle, chopped
  • Step 1 Preheat oven to 350 degrees. Lightly grease a pie pan or small baking dish, or line with parchment paper.
  • Step 2 Prepare the lentil loaf “meat” but do not cook it. Spread the raw lentil mixture in the baking dish. Cover with the ketchup.
  • Step 3 Put the potatoes in a pot of salted water. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
  • Step 4 While potatoes are cooking, combine the sauerkraut, onion, mustard, and pickles in a bowl and mix well.
  • Step 5 Spread the sauerkraut mix on top of the lentil mixture in your baking dish.
  • Step 6 When potatoes are soft when pricked with a fork, pour into a colander to drain.
  • Step 7 Transfer the potatoes to a large mixing bowl. Add the yogurt, nutritional yeast, milk, salt, and pepper.
  • Step 8 Mix with an electric mixer or potato masher until smooth and creamy.
  • Step 9 Spread the potatoes over the sauerkraut mix.
  • Step 10 Bake for 45-50 minutes. Let sit 10-15 minutes before serving.

Share this post

Share on facebook
Share on google
Share on twitter
Share on linkedin
Share on pinterest
Share on print
Share on email