Looking for the ultimate comfort food that’s plant-based, delicious, and perfect for any time of year? Look no further than this Vegan Lentil Shepherd’s Pie! Combining tender lentils, hearty veggies, and creamy mashed potatoes, this recipe transforms the traditional shepherd’s pie into a wholesome vegan version the whole family will love.
This dish is loaded with protein-packed lentils and topped with a fluffy mashed potato crust, making it the perfect main dish for dinner. Whether it’s your first time making a plant-based version of this classic or you’re a seasoned pro, this recipe is bound to become a household favorite.
What Makes This Vegan Shepherd’s Pie Special
This isn’t just another vegetarian shepherd’s pie—it’s the best vegan shepherd’s pie you’ll ever try. By replacing ground beef with brown lentils and red lentils, we create a hearty, protein-packed dish that mimics the texture of the traditional version.
Additionally, the vegetable mixture—cooked with tomato paste, vegetable broth, and a splash of red wine—packs in rich, savory flavors. The mashed potato topping, made with Yukon gold potatoes, vegan butter, and non-dairy milk, is irresistibly creamy and golden brown after baking.
Ingredients & Substitutions
Mashed Potato Topping
- Yukon Gold Potatoes: These potatoes are prized for their creamy texture and buttery flavor, making them perfect for a smooth and fluffy mashed potato topping. While Yukon Gold is the preferred choice, russet potatoes offer a lighter, fluffier mash, and red potatoes add a slightly waxy texture with a pop of color. For a unique twist, try mixing Yukon Gold with sweet potatoes for a hint of natural sweetness.
- Vegan Butter and Non-Dairy Milk: These ingredients bring richness and a velvety consistency to the mashed potatoes. Vegan butter mimics the creaminess of traditional butter, while non-dairy milk, such as almond, oat, or soy milk, helps achieve the perfect mash without overpowering flavors. If you’re looking for a lighter option, extra virgin olive oil can replace vegan butter, lending a subtle earthiness to the dish.
- Garlic Powder and Black Pepper: Seasonings like garlic powder and freshly cracked black pepper elevate the flavor of the mashed potatoes without complicating the recipe. For an extra kick, add a pinch of smoked paprika or a drizzle of truffle oil.
Lentil Filling
- Brown Lentils and Red Lentils: Combining these two types of lentils creates a balanced texture for the filling. Brown lentils hold their shape during cooking, offering a firm bite, while red lentils break down and add creaminess to the mixture. For added variety, consider French green lentils or pre-cooked lentils for convenience. If you’re out of lentils, chickpeas or black beans can serve as a substitute.
- Mixed Vegetables: Carrots, green beans, and mushrooms bring both texture and nutrition to the filling. They create a base that’s hearty and flavorful. Adding sweet potatoes, zucchini, or even peas can make the vegetable filling even more vibrant and diverse. Feel free to adjust the mix based on what’s in season or available.
- Tomato Paste and Vegetable Broth: Tomato paste adds a concentrated tomato flavor that enhances the richness of the filling, while vegetable broth brings depth and moisture. For a smokier taste, use mushroom broth or add a splash of liquid smoke.
- Red Wine and Soy Sauce: These ingredients are essential for achieving the umami flavor traditionally found in shepherd’s pie. Red wine adds acidity and richness, while soy sauce deepens the savory notes. For a gluten-free alternative, tamari is a great swap. Balsamic vinegar or vegan Worcestershire sauce can also enhance the complexity of flavors.
- Bay Leaves and Fresh Herbs: Bay leaves add a subtle aromatic layer to the filling. Fresh rosemary and thyme lend an earthy aroma that pairs perfectly with the lentils and vegetables. If fresh herbs aren’t on hand, dried versions work just as well—just use about one-third of the amount called for with fresh herbs.
These versatile ingredients allow you to customize this vegan lentil shepherd’s pie to suit your preferences and dietary needs, ensuring a delicious and hearty dish every time.
Helpful Tools for the Recipe
- Large Pot: For boiling the potatoes and lentils.
- Dutch Oven or Instant Pot: Perfect for cooking the lentil filling quickly and evenly.
- Potato Masher: Achieves the ideal fluffy mashed potato texture.
- Casserole Dish or Large Oven-Safe Skillet: For assembling and baking the shepherd’s pie.
- Baking Sheet: Place the casserole dish on top to catch any spills during baking.
How to Make This Lentil Shepherds Pie Vegan Recipe
Step 1: Cook the Lentils
Rinse the brown lentils and remove any debris. Cook in a large pot of water with bay leaves until al dente, about 8-10 minutes. For a time-saving option, use cooked lentils or canned lentils.
Step 2: Make the Mashed Potato Topping
Peel and cube Yukon gold potatoes (or russet potatoes).
Boil in salted water until fork tender, about 12-15 minutes.
Drain and mash with vegan butter, non-dairy milk, garlic powder, and black pepper.
Adjust seasoning to taste.
Step 3: Prepare the Lentil Filling
Heat olive oil in an ovenproof sauté pan or large skillet over medium-high heat. Sauté onions, carrots, and mushrooms for 2-3 minutes until softened.
Add tomato paste, red wine, and vegetable broth, stirring to combine.
Stir in the cooked lentils, soy sauce, fresh thyme, and rosemary.
Simmer over medium heat until the vegetable mixture thickens into a rich lentil mixture, about 8-10 minutes.
Step 4: Assemble and Bake
Preheat the oven to 400°F.
Spread the lentil filling in an even layer in a casserole dish or large oven-safe skillet.
Top with the mashed potatoes, spreading them evenly and fluffing with a fork for texture.
Bake for 30 minutes until the top is golden brown.
For extra crispiness, broil on high for 2-3 minutes.
Tips & Tricks
- Make It Ahead: Prepare the lentil mixture and mashed potato topping up to a day in advance and store in an airtight container. Assemble and bake when ready.
- Add Variety: Incorporate sweet potatoes or mashed potato-cauliflower for a twist on the topping.
- Texture Tip: Use a potato masher or hand mixer for ultra-fluffy mashed potatoes.
- Extra Flavor: Add a splash of balsamic vinegar to the lentil mixture for tangy sweetness.
Why You’ll Love This Lentil Shepherds Pie Vegan Recipe
This vegan lentil shepherd’s pie is the ultimate comfort food, perfect for any time of year. It’s a hearty dish that combines tender lentils, flavorful vegetables, and creamy mashed potatoes into a satisfying meal the whole family will enjoy. Whether you’re making it for the first time or the next time, it’s a dish that always impresses with its rich flavors and wholesome ingredients.
You’ll love how customizable this recipe is—from using your favorite mixed vegetables to experimenting with different herbs and seasonings. Plus, it’s a plant-based version of the classic traditional shepherd’s pie, offering all the comforting flavors without the meat.
Packed with protein-packed lentils and nutrient-dense veggies, this casserole dish is not only delicious but also incredibly nourishing. The creamy mashed potato topping provides the perfect contrast to the savory lentil filling, making every bite indulgent and satisfying.
Best of all, it’s easy to make and great for meal prep. You can store leftovers in an airtight container and enjoy them throughout the week—this dish reheats beautifully, making it a great recipe to have on hand. Whether you’re a fan of vegan recipes or simply looking for a new hearty dinner idea, this vegan shepherd’s pie is guaranteed to be a hit!
FAQs
Yes! Cool it to room temperature, then store leftovers in an airtight container. Freeze for up to three months.
Reheat in the oven at 350°F for 20-25 minutes. For smaller portions, use a microwave.
Absolutely! Cook the lentil filling in the Instant Pot on the sauté setting, then assemble and bake as instructed.
Use tamari instead of soy sauce, and double-check that all other ingredients like vegetable stock are gluten-free.
Yes! Green beans, peas, and mushrooms are excellent additions. Customize with whatever hearty veggies you prefer.
Lentil Shepherds Pie Vegan
Ingredients
Mashed Potatoes
- 3 lbs yukon gold potatoes
- 2-3 tbsp plain unsweetened plant milk
- 2-3 tbsp vegan butter
Lentil Filling
- 1 cup dry brown lentils or use 2 ½ cups cooked or canned lentils
- 2 large carrots, diced
- 5 large button mushrooms, finely diced
- 1 large yellow onion, finely diced
- 3 cloves minced garlic
- 1 cup crushed tomatoes
Sauces and Seasonings for Filling
- 2 tbsp dark soy sauce
- 1 tbsp dijon mustard
- 1 cup veg broth sub beefless or mushroom broth
- 1 sprig of both fresh rosemary & thyme or sub 1 tsp of dry
- 2 tbsp cornstarch mixed with 2 tbsp cold water
- salt & pepper to taste
Instructions
Cook Lentils
- Start by rinsing the dry lentils and removing any debris. Add the lentils to a pot of boiling water, and reduce to a rapid simmer for 17-20 mins or until cooked through.
- Pre-heat the oven to 400°.
Mashed Potatoes
- Meanwhile, peel the potatoes and cut them into cubes. Add them to a large pot and cover with cold water and a dash of salt.
- Bring to a boil then reduce to a simmer and cook the potatoes until fork tender. Around 12-15 mins.
- Drain the water from the mashed potatoes, and add in plant milk, vegan butter, salt and pepper to taste. Start with a little plant milk and add more if needed. Mash the potatoes until they are your preferred consistency.
Lentil Filling
- While the potatoes are cooking, In a pan on medium heat, add olive oil, onions, carrots and mushrooms and cook for about 4 minutes.
- Add in the rosemary and thyme and cook for another minute.
- Now add in the lentils, crushed tomatoes, soy sauce, dijon, and veg broth. Bring to a rapid simmer.
- Add in the cornstarch slurry, and keep simmering until the sauce has thickened to a gravy like consistency. Season with salt and pepper to taste.
Assembly & Baking
- Cover a large baking dish with parchment paper. I used a cast iron skillet. A 9×13 inch baking dish would work as well.
- Add the lentil filling as the base and spread it evenly.
- Top with the mashed potatoes and fluff them up with a fork. Drizzle with a little olive oil if desired.
- Bake at 400 for 30 mins. Broil the top on high for 1-2 mins if desired. Serve and enjoy!
Notes
Nutrition
Conclusion: Lentil Shepherds Pie Vegan Recipe
This Vegan Lentil Shepherd’s Pie is a true plant-based version of the traditional shepherd’s pie. With a hearty lentil filling, creamy mashed potato topping, and savory flavor, it’s the ultimate comfort food for any time of year. Whether you’re making it for the first time or adding it to your go-to vegan recipes, this dish is a must-try.
Loved this recipe! Been eating a lot of lentils lately and
Thank you! So happy you loved the lentil sheperds pie ☺️
This lentil pie was fantastic super tasty 😋
I’m so happy you loved this recipe! Thank you so much 🙂
Goal of 2025 is to eat more lentils and your lentil recipes have been so great! Please keep them coming!
that’s such an amazing goal for 2025!! Lentils are one of the best longevity foods and this inspires me to keep making more lentil recipes! THank you so much for your review 🙂 Happy new year!