Vegan Lentil Shepherd’s Pie

Shepherd’s Pie vs. Cottage Pie vs. Gardener’s Pie

These mashed potato-topped pies are named for their filling. Traditionally, shepherd’s pie is made with ground lamb, cottage pie with ground beef, and gardener’s pie with mixed vegetables.

This version uses lentils in place of the meat, so you could call it a vegan shepherd’s pie, a vegan cottage pie, or a gardener’s pie. Whatever you call it, it’s delicious!

Vegan Lentil Shepherd’s Pie Ingredients

You’ll find the full amounts in the recipe card below.

• Brown lentils: I use brown lentils, but green lentils work too. Red lentils make a softer, mushier filling. New to lentils? Here’s my guide to cooking lentils.
• Carrot, celery, and onion: This classic trio (mirepoix) gives the filling lots of flavor.
• Garlic: Minced garlic for the filling, plus whole cloves that simmer with the potatoes and mash right in.
• Mushrooms: Optional, but they add an earthy, meaty texture. Button, cremini, or shiitake all work.
• Vegetable broth: Use a rich vegetable broth or bouillon and water. Low-sodium broth works if you prefer.
• Potatoes: Russet or Yukon Gold potatoes make the fluffiest mash. Waxy potatoes can turn gummy.
• Plant-based milk: Any unsweetened, unflavored milk works, like soy, oat, or cashew milk.
• Vegan butter: I like unsalted so I can control the salt.

PRO TIP: Switch up the topping with my vegan mashed sweet potatoes or a lighter cauliflower mash, or make a tater tot shepherd’s pie.

How to Make Vegan Shepherd’s Pie with Lentils

PRO TIP: For more flavor, let the vegetables brown a little before adding the broth, and scrape up the browned bits from the bottom of the pan.

Toni’s Recipe Tips

• Multitask: Start the potatoes first, then make the filling while they cook. Both are ready at about the same time.
• Save time: Use a pre-chopped mirepoix mix (onion, carrot, and celery) and sliced mushrooms from the grocery store.
• Chop evenly: Even-sized pieces cook at the same rate, for both the potatoes and the filling.
• Thicken a watery filling: Simmer it uncovered for a few more minutes until the liquid cooks off before you assemble the pie.
• For the crispiest top: Run a fork along the mashed potatoes to make lots of little ridges that brown in the oven.
• Avoid a mess: Set the dish on a baking sheet in case the filling bubbles over.
• Feeding a crowd: Double the recipe and bake it in a 9×13-inch dish.
• Let it rest: Five minutes out of the oven helps the filling set, so it scoops more neatly.

Lentil Shepherd’s Pie Recipe Variations

• Richer filling: Stir in 1 Tablespoon of tomato paste, a splash of tamari or soy sauce (use tamari to keep it gluten-free), or vegan Worcestershire sauce.
• More vegetables: Add peas, corn, green beans, small broccoli or cauliflower florets, zucchini, or sautéed leeks.
• Greens: Stir spinach or kale into the filling for 2 to 3 minutes before baking.
• Herbs and spices: Try thyme, sage, or rosemary (or Italian seasoning), smoked paprika, cumin, or a pinch of cayenne.
• A little tang: Add a splash of balsamic vinegar or red wine vinegar, or a spoonful of Dijon mustard.
• Meatier texture: Stir in a handful of finely chopped walnuts.
• Cheesy top: Sprinkle shredded vegan cheese over the potatoes before baking.
• Fresh garnish: Top with chopped parsley or green onions.

Serving Suggestions

This lentil shepherd’s pie is a meal on its own, but it’s lovely with:

• Bread: Crusty bread, vegan dinner rolls, or garlic bread.
• Something green: A simple side salad, roasted broccoli, green beans, or sautéed spinach.
• Gravy: A drizzle of easy vegan gravy over the top.

Serving it for the holidays? It’s a hearty main next to your favorite sides, from stuffing to cranberry sauce.

Make Ahead and Storage

• Make ahead: Make the filling and the mashed potatoes up to a day ahead and keep them covered in the fridge, or assemble the whole pie. Bake it straight from the fridge, adding a few extra minutes until it is hot in the center.
• Fridge: Once cooled, cover the dish or move leftovers to an airtight container and refrigerate for 4 to 5 days.
• Freezer: Freeze it baked or unbaked in freezer-safe containers for up to 3 months. Thaw it in the fridge overnight before reheating, or bake it from frozen, adding extra time.
• Reheat: Warm the whole dish in the oven at 350 degrees F (175 degrees C) for 20 to 30 minutes, until heated through. Microwave single portions for 2 to 3 minutes.

Vegan Lentil Shepherd’s Pie FAQs