Hearty Vegan Shepherd’s Pie
This vegan shepherd’s pie made with lentils is a hearty, comforting dish packed with rich flavors and plant-based protein. The savory lentil filling, combined with creamy mashed potatoes, creates a satisfying and nutritious meal that’s perfect for any occasion!
This mouth-watering lentil cottage pie is packed with chunky vegetables, savory sauce, and fluffy vegan mashed potatoes. Whether you serve it for dinner or even for special occasions like Thanksgiving and Christmas, the whole family will love it.
We have many other holiday recipes on this website like our hearty vegan meatloaf and perfect seitan vegan roast.
Reasons you will love this recipe
- Hearty and Comforting – This vegan shepherd’s pie made with lentils offers a rich, savory filling and creamy mashed potatoes, providing the ultimate comfort food experience.
- Protein-Packed and Nutritious – Lentils are a great source of plant-based protein and fiber, making this dish both satisfying and healthy.
- Easily Customizable – You can add your favorite vegetables and seasonings, allowing you to tailor this pie to suit your taste and dietary preferences.
- Perfect for Meal Prep – This shepherd’s pie can be made in advance, refrigerated, or frozen, making it a convenient, make-ahead meal for busy weeknights.
Ingredients you will need
- Lentils- Green and brown lentils are ideal for making vegan cottage pie because they hold their shape well during cooking, providing a hearty and meaty texture similar to ground beef. Their earthy, savory flavor adds depth to the dish, and they absorb seasonings beautifully, making the pie both flavorful and satisfying.
- Potatoes- For making vegan shepherd’s pie, Yukon Gold potatoes and Russet potatoes are the best options. Yukon Gold potatoes have a naturally creamy texture and buttery flavor, which makes them perfect for smooth, rich mashed potatoes. Russet potatoes, on the other hand, are fluffy and starchy, creating a lighter, fluffier topping.
- Veggies- Onions, carrots, and celery are the vegetables I use, but you can use others such as mushrooms and peas.
- Tomato paste- Adds depth, richness, and umami flavor to the lentil filling. It enhances the savory profile of the dish, giving it a more robust taste, while also thickening the mixture and adding a subtle sweetness that balances the other ingredients.
- Seasonings- Rosemary, garlic powder, smoked paprika, and bay leaves add robust warm flavor to this lentil shepherds pie.
How to make vegan shepherd’s pie
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
STEP #1: Begin by washing the veggies and dicing them up. The veggies included in this recipe are garlic, onions, carrots, and celery.
In a large pot, saute the veggies in about 1/2 cup veggie broth (or even water) for about 5 minutes to get them slightly tender.
STEP #2: Stir in the tomato paste, rosemary, garlic powder, salt, bay leaf, lentils, and about 3.5 cups of water.
Bring to a boil, reduce to medium-high heat, cover and simmer for 30 minutes.
STEP #3: While the lentils are cooking, dice up the red potatoes for the mashed potato topping, add them to a stockpot with enough water to cover them up well, and cook until tender, about 20 minutes.
STEP #4: When the lentils are done, remove the bay leaf and throw it away. Pour the lentil tomato mixture into a 9 x 13 baking dish, and set it to the side while you work on the mashed potato topping.
Preheat the oven to 350°F while you prepare the potato topping.
STEP #5: Remove the potatoes from the heat and drain the water. I like to set a colander in my sink and dump the pot to do this.
Place the cooked potato chunks in a large mixing bowl. Add low-fat, oil-free vegan mayo, plant milk, and salt.
STEP #6: Blend together with a hand mixer until smooth.
The secret ingredient is the Low-Fat Eggless Mayo that packs the mashed potato topping full of flavor and creaminess.
STEP #7: Spread the creamy dairy-free mashed potatoes over the lentil mixture in the baking dish. Sprinkle with smoked paprika, parsley flakes, and coarse ground pepper.
STEP #8: Bake at 350°F in the oven for approximately 25 minutes or until nice and bubbly. Keep an eye on it and don’t let it burn, because oven temperatures vary.
Once cooked, allow the lentil shepherd pie to cool for at least 10-15 minutes before serving.
*Originally published December 18, 2014
Frequently Asked Questions
Brown or green lentils are ideal for making vegan shepherd’s pie because they hold their shape well during cooking, providing a hearty and meaty texture.
Classic vegetables like carrots, peas, and onions work well, but you can also add mushrooms, celery, or spinach for extra flavor and nutrition. Feel free to use whatever vegetables you have on hand.
Yes! You can prepare the lentil filling and mashed potato topping ahead of time. Assemble the pie, cover, and store it in the refrigerator for up to 2 days before baking. You can also freeze it for up to 3 months and bake it straight from the freezer.
To reheat, cover the pie with foil and bake in the oven at 350°F (175°C) for about 20-30 minutes, or until heated through. You can also reheat individual portions in the microwave, but the oven will help maintain the texture of the mashed potato topping.
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Vegan Shepherd's Pie
Ingredients
- 3 cloves garlic minced
- 1 large onion diced (approximately 3/4 cup)
- 1 large carrot diced (about 3/4 cup)
- 2 celery stalks diced
- ½ cup veggie broth
- 1 teaspoon rosemary
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 1 bay leaf
- 1-1/2 cup green or brown lentils dry/uncooked
- 6 oz can tomato paste
- 8 medium red-skinned potatoes chopped with skin left on
- 1/2 cup non-dairy milk such as almond or soy
- 1 tablespoon Low-fat eggless mayo
- 1 tablespoon smoked paprika
- 2 tablespoons parsley flakes
Instructions
- You’ll need to begin by washing the veggies and dicing them up. The veggies included in this recipe are garlic, onions, carrots, and celery.
- In a large saucepan, saute the veggies in about 1/2 cup veggie broth (or even water) for about 5 minutes to get them slightly tender.
- Stir in the tomato paste, rosemary, garlic powder, salt, bay leaf, lentils, and about 3.5 cups of water. Bring to a boil, reduce to medium-high heat, cover and simmer for 30 minutes.
- While the lentils are cooking, dice up the red potatoes, add them to a stockpot with enough water to cover them up well, and cook until tender, about 20-minutes.
- When the lentils are done, remove the bay leaf and throw it away. Pour the lentil tomato mixture into a 9 x 13 baking dish, and set it to the side while you work on the mashed potato topping.
- Preheat the oven to 350°F while you prepare the potato topping.
- Remove the potatoes from the heat and drain the water off. I like to set a colander in my sink and dump the pot to do this.
- Place the cooked potato chunks in a large mixing bowl. Add low-fat, oil-free vegan mayo, plant milk, and salt. Blend together with a hand mixer until smooth. The secret ingredient is the Low-Fat Eggless Mayo that packs the mashed potato topping full of flavor and creaminess.
- Spread the mashed potatoes over the lentil mixture in the baking dish. Sprinkle with smoked paprika, parsley flakes, and coarse ground pepper.
- Bake at 350°F in oven for approximately 25-minutes or until nice and bubbly. Keep an eye on it and don’t let it burn, because oven temperatures vary.
- Once cooked, allow the lentil shepherd pie to cool for at least 10-15 minutes before serving.
Video
Notes
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
Your shepard’s pie is excellent. The mashed potatoes are creamy and rich. The lentils are meaty and flavorful. This is also going in my recipe box! I love it. Awesomeness.
Side note: I’m on a vegan cooking binge this weekend. I made your applesauce muffins, braised kale, massaged kale, and hot fudge cake. They are all so good. Thank you for all your hard work over the years. I truly appreciate you.
WOW! That’s awesome! I’m so glad that you liked it. The mashed potatoes are a favorite around here, and I make them and top with gravy often. I love that you are making so many of my recipes. Thank you for the wonderful feedback. ♥
I can’t stand the taste of rosemary. Any suggestions for a replacement to give it flavor?
Michelle- Try using basil or oregano in its place. It will still be delicious.
I made this for dinner last night and it was excellent. I’m always looking for a flavorful comfort meal to serve my very supportive husband that eats whatever I cook at home. He went back for seconds and commented on how good it was. Thank you Terri!
Hi Ruth- Thanks SO MUCH for the wonderful feedback! I love that your husband went back for seconds. That definitely says a lot! 😀
My lentil mix was way too watery. Are we supposed to drain them? I followed the directions and covered my lentils by three inches, too. Help!!!! Can I save my Shepherd’s pie??? It smells awesome by the way!
Are the lentils cooked to tenderness? I suggest removing the lid and continuing to cook until the liquid has cooked out. I hope it turns out well for you.
This pie was great! Made it for a main dish for Thanksgiving. I took it to the family gathering and even the people that usually only eat turkey and gravy enjoyed it. My brother in law who hates vegetables even took some to save for leftovers! I did add some chopped fresh green beans, mushrooms, and chopped garnet yams to the vegetables, in order to make it into a one dish thanksgiving creation. Thanks so much for creating this recipe it was really fun for me to make something as a plant based eater that the rest of the meat eating family enjoyed.
Oh that sounds fabulous! I love the additions of fresh green beans, mushrooms, and yams. It surely must have been a beautiful table display. Thank you so much for letting me know how much you enjoyed the recipes. I love reading comments like this. Happy Holidays!
Absolutely delicious and easy to prepare. Makes good amount too!!
LOVE hearing this!
What can I substitute for the mayo?
Thanks
You could leave it out completely or substitute almond milk (or other plant milk). Happy cooking!
Thanks!
Fantastic dish!! very tasty. I fast tracked by using two tins of pre cooked lentils. Certainly a great family meal, the kids loved it.
That’s awesome to hear! I am so glad your family enjoyed it. Thank you for letting us know!
This looks fabulous, Terri! It’s going in the recipe box for sure.
Yay for ‘the recipe box’! 🙂 Thanks, girlie! And, Merry Christmas to your crew!