Vegan Shepherd’s Pie

You won’t believe how delicious a bowl of plant-based goodness can be!

When you think of comfort food, Vegan Shepherd’s Pie is that warm hug in a dish. This tasty recipe is homemade goodness, packed with hearty lentils and topped with creamy mashed potatoes, all in one pan! Trust me, your taste buds are in for a treat.

Why make this recipe

Why will you love this Vegan Shepherd’s Pie? For starters, it’s family-friendly! Everyone will be digging in, begging for seconds. Plus, cleanup is a breeze since everything happens in one pan — who doesn’t love avoiding an Everest of dirty dishes? And let’s not forget how affordable it is to whip up, making it perfect for those on a budget!

Ingredients

You don’t need fancy stuff — just these basics!

• 1 cup Brown or Green Lentils (dried)
• 4 cups Vegetable Broth
• 2 tablespoons Olive Oil
• 1 large Yellow Onion (diced)
• 2 medium Carrots (diced)
• 2 stalks Celery (diced)
• 8 oz Mushrooms (sliced)
• 3 cloves Garlic (minced)
• 2 tablespoons Tomato Paste
• 1/2 cup Red Wine (optional)
• 1 teaspoon Dried Thyme
• 1/2 teaspoon Dried Rosemary
• 1 Bay Leaf
• 1 cup Frozen Peas
• 1 cup Corn Kernels (frozen or canned)
• 1 tablespoon Soy Sauce or Tamari
• Salt and Black Pepper to taste
• 4 lbs Russet Potatoes (peeled and quartered)
• 1 cup Plant-Based Milk (unsweetened)
• 4 tablespoons Vegan Butter
• 2 tablespoons Nutritional Yeast (optional)
• Salt and White Pepper to taste

Directions

Creating this comforting Vegan Shepherd’s Pie is a rewarding process. Follow these step-by-step instructions to bring this flavorful dish to life:

1. Prepare the Lentils: Rinse the lentils and add them to a pot with 4 cups of vegetable broth. Bring to a boil, then reduce to a simmer and cook until tender, about 20–25 minutes.
2. Sauté the Vegetables: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add diced onion, carrots, and celery. Sauté for about 5 minutes until softened.
3. Add Mushrooms and Garlic: Stir in the mushrooms and minced garlic. Cook for another 5 minutes until everything is tender and fragrant.
4. Mix the Filling: Add the cooked lentils, tomato paste, red wine (if using), thyme, rosemary, bay leaf, peas, corn, and soy sauce. Season with salt and black pepper. Stir well and let simmer for 10 minutes.
5. Mash the Potatoes: While the filling simmers, boil the peeled potatoes in salted water until fork-tender, about 15-20 minutes. Drain, then mash with plant-based milk, vegan butter, nutritional yeast (if using), and salt and white pepper to taste.
6. Assemble: Preheat your oven to 400°F (200°C). In a baking dish, spread the lentil mixture evenly. Top with the mashed potatoes, smoothing it out to create a nice layer.
7. Bake: Bake for about 25 minutes or until the top is slightly golden and crispy.
8. Serve Up: Remove from the oven and let it cool for a few minutes before digging in. Don’t forget to take out that bay leaf!

How to make Vegan Shepherd’s Pie (Overview)

Making this dish is easier than you’d think! Start by cooking those lentils until tender. Sauté your favorite veggies in olive oil, then mix in the hearty lentil mixture. Meanwhile, boil and mash your potatoes with some creamy goodness, then spread it over the filling. Bake until golden, and voilà! Pro tip: Don’t skip toasting the garlic — it makes all the difference!

How to serve Vegan Shepherd’s Pie

This hearty meal shines on its own but goes well with a fresh side salad for some color or crunchy breadsticks for a delightful bite. Picture a fluffy, golden top contrasting with rich, colorful filling bubbling below. It not only warms your belly but fills your kitchen with an inviting aroma that will have everyone flocking to the table!

How to store Vegan Shepherd’s Pie

Leftovers? No problem! This Vegan Shepherd’s Pie keeps well for about 3–4 days in the fridge. Just pop it in an airtight container. If you want to save it for later, it can hang out in the freezer for up to 3 months. Reheating is easy: just throw it in the oven or microwave, and you’re good to go!

Tips to make Vegan Shepherd’s Pie

• Swap and Play: You can easily switch up lentils for chickpeas if that’s what you have on hand.
• Add Some Spice: Toss in a few red pepper flakes or your favorite hot sauce if you crave a kick.
• Texture Matters: For an extra creamy potato topping, consider using a potato ricer for the fluffiest mash!
• Make-Ahead Magic: Prepare the filling a day ahead for an easy bake-off when you’re ready to eat.

Variation

Craving a unique twist? Try adding smoked paprika or curry powder to the lentil mix for a subtle smoky flavor. If you stumble upon seasonal veggies, toss in some squash or spinach to really elevate the dish.

FAQs

Can I use canned lentils instead of dried?
Absolutely! Just make sure to adjust the cooking times to avoid mushiness.

How can I make it gluten-free?
Substituting tamari for soy sauce is an easy fix to keep it gluten-free!

Can I freeze leftovers?
Yes, this dish freezes beautifully! Just make sure it’s in an airtight container.

📌 Pin this recipe for your next cozy dinner night!

Vegan Shepherd's Pie

A comforting and hearty Vegan Shepherd's Pie, packed with lentils and topped with creamy mashed potatoes, perfect for family dinner and easy cleanup.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Comfort Food, Dinner, Main Course

Cuisine American, Vegan

Servings 6 servings

Calories 450 kcal

Ingredients

  

For the Lentil Filling

• 1 cup Brown or Green Lentils (dried)
• 4 cups Vegetable Broth
• 2 tablespoons Olive Oil
• 1 large Yellow Onion (diced)
• 2 medium Carrots (diced)
• 2 stalks Celery (diced)
• 8 oz Mushrooms (sliced)
• 3 cloves Garlic (minced)
• 2 tablespoons Tomato Paste
• 1/2 cup Red Wine (optional) Use for added flavor or omit if preferred.
• 1 teaspoon Dried Thyme
• 1/2 teaspoon Dried Rosemary
• 1 Bay Leaf
• 1 cup Frozen Peas
• 1 cup Corn Kernels (frozen or canned)
• 1 tablespoon Soy Sauce or Tamari Use tamari for gluten-free option.
• to taste Salt and Black Pepper

For the Mashed Potatoes

• 4 lbs Russet Potatoes (peeled and quartered)
• 1 cup Plant-Based Milk (unsweetened)
• 4 tablespoons Vegan Butter
• 2 tablespoons Nutritional Yeast (optional) Add for flavor; omit if not desired.
• to taste Salt and White Pepper

Instructions

 

Preparation

• Rinse the lentils and add them to a pot with 4 cups of vegetable broth. Bring to a boil, then reduce to a simmer and cook until tender, about 20–25 minutes.
• In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add diced onion, carrots, and celery. Sauté for about 5 minutes until softened.
• Stir in the mushrooms and minced garlic. Cook for another 5 minutes until everything is tender and fragrant.
• Add the cooked lentils, tomato paste, red wine (if using), thyme, rosemary, bay leaf, peas, corn, and soy sauce. Season with salt and black pepper. Stir well and let simmer for 10 minutes.

Mashed Potatoes

• While the filling simmers, boil the peeled potatoes in salted water until fork-tender, about 15-20 minutes. Drain, then mash with plant-based milk, vegan butter, nutritional yeast (if using), and salt and white pepper to taste.

Assembly and Baking

• Preheat your oven to 400°F (200°C). In a baking dish, spread the lentil mixture evenly. Top with the mashed potatoes, smoothing it out to create a nice layer.
• Bake for about 25 minutes or until the top is slightly golden and crispy.
• Remove from the oven and let it cool for a few minutes before digging in. Don’t forget to take out that bay leaf!

Notes

This pie is great on its own, or serve it with a fresh side salad or crunchy breadsticks for added texture. Leftovers can be stored for 3-4 days in the fridge and up to 3 months in the freezer.

Keyword comfort food, Hearty, Lentils, Plant-Based, Vegan Shepherd's Pie