Vegan Lentil Shepherd’s Pie

Enjoy the BEST vegan shepherd’s pie with lentils this fall/winter! It’s hearty, comforting, nutrient-dense, and flavor-packed with a lentil vegetable filling and creamy mashed potato topping! Gluten-free, dairy-free, meat-free, vegan!

What is Shepherd’s Pie vs. Cottage Pie vs. Gardener’s Pie?

Traditionally, these mashed potato-topped ‘pies’ are differentiated by their filling. Shepherd’s pie is traditionally made with ground lamb, cottage pie is made with ground beef, and a gardener’s pie is meat free, made with mixed vegetables.

Having said that, in this vegan shepherds pie recipe, we’re using lentils to replace the ‘meat’ for a vegan lentil pie that could technically be considered a vegan shepherd’s pie, vegan cottage pie, or gardener’s pie. For that reason, we use all three terms below.

Cozy, Comforting Vegan Lentil Shepherd’s Pie

Fall is officially here, bringing all the cravings for cozy, comforting dishes like creamy broccoli soup, red lentil vegetable stew, Brussel sprout curry, and this wholesome, truly satisfying vegan shepherd’s pie with lentils.

This recipe for lentil shepherd’s pie combines a vitamin/mineral, fiber, and protein-rich lentil and mixed vegetable filling with a hearty and delicious, fluffy, ‘buttery’ mashed potato topping. The two are layered and then baked until the mash is browned and the filling bubbly, for a satisfying meal on your table in under an hour.  

Best of all, you can make this lentil shepherd’s pie recipe entirely from easy-to-find, inexpensive vegetables and pantry staples. It’s easy to pull together with simple prep and can be adapted to what you have on hand in dozens of ways for an easy meal you can enjoy -without getting bored- all season.

It’s an ultimate fall/winter comfort food you’ll want to make all season as a simple, delicious, and nutritious family dinner or addition to your Thanksgiving and Christmas table. Then, continue enjoying lentils all fall/winter in a protein-rich Bolognese, hearty vegan stew, or potato lentil turmeric soup.

The Ingredients

The Lentil Mushroom Shepherd’s Pie Filling

• Lentils: We used brown lentils, though green should work fine, too. If you use red lentils, the filling will be far mushier, but that’s possible, too.
• Mirepoix: Create a flavor and nutrient-packed veggie shepherd’s pie with carrot, celery, and onion (white or yellow).
• Garlic: Fresh garlic cloves are best, but powdered garlic works in a pinch.
• Mushrooms: (optional) Add an earthy, ‘meatiness’ to the vegetable shepherd’s pie. I.e., cremini, white, button, chestnut, etc. Shiitake/oyster mushrooms are particularly ‘meaty.’
• Vegetable broth: Use a high-quality rich vegetable stock (regular or reduced sodium) OR vegetable bouillon cubes + water combined.

The Mashed Potato Topping

• Potatoes: It’s best to use Russet potatoes (Starchy) or Yukon Gold potatoes (all-purpose). Avoid waxy potatoes, as they won’t mash smoothly and are likely to become gummy.

You can also make lentil shepherd’s pie with a sweet potato mash topping, a cauliflower mash (for a lighter, lower carb option), or even make a tater tot shepherd’s pie.

• Garlic: We prefer fresh garlic cloves, though powder works in a pinch.
• Plant-based milk: Use any unsweetened dairy-free milk. I.e., soy milk, oat milk, cashew milk, etc. Use dairy-free cream for a richer mashed potato topping.
• Vegan butter: Use high-quality dairy-free butter. We prefer unsalted to control the sodium levels, but salted works in a pinch.
• Sea salt & black pepper: To season the creamy mashed potato.

Lentil Shepherd’s Pie Recipe Variations

• Tomato paste: Add just 1 tbsp for a richer filling.
• Spinach/kale: Add it to the skillet for 2-3 minutes to soften before baking.
• More vegetables: Boost this meatless shepherd’s pie further with…
  • Peas (frozen or fresh)
  • Corn (frozen or fresh)
  • Broccoli/ cauliflower (small florets – steamed/boiled)
  • Zucchini (thickly sliced)
  • Leeks (thinly sliced and sauteed)
  • Green beans (fresh or frozen)
• Herbs & spices: You can experiment to create different flavor profiles.
  • Smoked paprika (for smoky flavor)
  • Ground cumin (for earthy, savory flavor)
  • Chili/cayenne pepper (for spice)
  • Thyme, sage, or Rosemary (fresh or dried – or Italian seasoning)
• Balsamic vinegar: This adds brightness and makes a more complex lentil shepherd’s pie flavor. Alternatively, try red wine vinegar/vegan Worcestershire sauce.
• Dijon mustard: Just a little for a subtle tang and a kick.
• Fresh herbs: Garnish the vegan cottage pie with fresh parsley or green onions.
• Vegan cheese: To sprinkle over the top when baking the vegan lentil shepherd’s pie.

How to Make Vegan Shepherd’s Pie with Lentils

• 1) First, sort through (to remove debris) and rinse the lentils. Then, finely dice the onion, carrot, celery, and mushrooms. Peel the garlic, then mince two of the cloves. Also, peel (optional – we didn’t) and chop the potatoes into 1 ½-2-inch pieces.

• 2) Then, add the potatoes and garlic to a large saucepan, submerge them in water, and bring it to a boil over high heat.

• 3) Once boiling, reduce the heat to a simmer, add a lid, and cook for 20-25 minutes, or until the potatoes are fork tender (but not mushy).
• 4) Meanwhile, heat the oil in a large, lidded skillet over medium heat. Once hot, sauté the carrots, celery, onion, minced garlic, and mushrooms for 5-7 minutes, stirring occasionally.

For even more flavor depth, sauté the veggies until they lightly brown. Also, deglaze the pan well when adding the broth, scraping up any brown bits.

• 5) Add the lentils and vegetable broth and bring to a boil. Then reduce to a simmer, cover with a lid, and cook for 20-30 minutes, until the lentils are tender and the liquid has been absorbed. Then, preheat the oven to 400F/200C.

• 6) When the potatoes are tender, thoroughly drain the water, then use a potato masher to mash the potatoes and garlic with the plant-based milk, vegan butter, and salt & pepper (added to taste). Then, set it aside until it’s needed.

• 7) When the lentil mixture is tender, transfer it to an oven-safe casserole dish and top with the mashed potatoes, using a spatula to spread evenly.

For extra crispy bits, run a fork over the potato topping to make lots of ridges to brown while baking.

• 8) Transfer the vegan lentil shepherd’s pie to the oven to bake for 10-15 minutes until the mashed potatoes are golden and the filling beneath is bubbling.

Optionally broil for 1-2 minutes at the end for a darker, crispier top.

Top Recipe Tips and Notes

• To save time: You could use pre-prepared vegetables from the grocery store like a mixed mirepoix (onion, carrot, and celery), sliced mushrooms, etc.
• Chop the veggies evenly: This goes for the potatoes and the filling veg. Even-sized pieces will cook evenly.
• For the crispiest top: Run a fork along the mashed potato to create lots of little ridges to become brown and crispy in the oven.
• To avoid mess: Occasionally, the filling can bubble up and over the edge of your baking dish. For the easiest clean-up, bake it over a baking tray.

What to Serve with Vegan Shepherd’s Pie?

Combining protein-rich lentils, several nutritious veggies, and a hearty mashed potato topping, this vegetarian shepherd’s pie with lentils is a fairly balanced meal. However, you could enjoy a portion with:

• Buttered bread (crusty or dinner rolls) or garlic bread
• A simple leafy green side salad
• Vegetable sides – roasted broccoli, green beans, asparagus, corn on the cob, cabbage, etc.
• Sautéed spinach
• Gravy

Can You Freeze Shepherd’s Pie?

Allow the lentil shepherd’s pie to cool, and store any leftovers in the dish covered with plastic wrap (or in an airtight container) for 4-5 days. Alternatively, freeze it in Ziplock/Stasher bags or freezer-safe containers for up to 3 months. Leave it to thaw in the refrigerator overnight before reheating.

You can also freeze the unbaked vegan shepherd’s pie for up to 3 months, then either thaw and bake or bake from frozen, adding time.

How to Reheat Shepherd’s Pie?

For large amounts, pop it back in the oven at 350F/180C for 20-30 minutes – or until heated through. Smaller portions can be microwaved for 2-3 minutes until heated through.

More Vegan Comfort Food Recipes

• Easy Sweet Potato Lasagna
• Root Vegetable Lentil Stew
• One-Pot Tofu Yellow Curry
• Vegan Chickpea Stew
• Lentil and Carrot Soup
• Healthy Vegan Cauliflower Casserole

Photos by Alfonso Revilla