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!
Servings: 8 servings
Calories: 138kcal
Ingredients
- 3 cloves garlic minced
- 3/4 cup diced onion
- 3/4 cup diced carrot
- 2 diced celery stalks
- ½ cup vegetable broth
- 1 teaspoon rosemary
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 1 bay leaf
- 1.5 cup dry green or brown lentils
- 6 oz can tomato paste
- 6-7 cups cubed red-skinned potatoes with peelings
- 1/2 cup plant milk (almond, soy, etc)
- 3 tablespoons heaping spoonfuls tofu mayonnaise recipe below
- 1 tablespoon smoked paprika
- 2 tablespoons parsley flakes
Tofu Mayonnaise
- 1 block firm or extra firm silken tofu, shelf-stable type
- 1 tablespoon sugar (pure cane, maple sugar, date, etc)
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar or fresh lemon juice
- 1/4 teaspoon salt
Instructions
- In a large saucepan, sautéthe onion, carrot, celery, and garlic in about 1/2 cup vegetable broth or water for about 5 minutes to get them slightly tender.
- Stir in the tomato paste ,rosemary, garlic powder, salt, bay leaf, lentils, and about 3½ cups of water. Bring to a boil, reduce to medium-high heat, cover, and simmer for 30 minutes.
- Add the diced red potatoes to a stockpot with enough water to cover them 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.
- Make the mayonnaise by blending all of the ingredients in your blender until smooth and creamy. This is more than you will need to make the potato topping. Use it with other recipes on this website, like coleslaw, sandwiches, and wraps.
- 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.
- 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
Tips & Suggestions:
I have included step-by-step photos and directions above to ensure your first attempt will be successful.
Lentils- 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
Vegetables- 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.
Make Ahead- 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.
Reheat- 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.
Updated July 2025
Nutrition
Calories: 138kcal | Carbohydrates: 19.5g | Protein: 10g | Fat: 2.2g | Fiber: 8.7g