Lentil Shepherd’s Pie

This simple and delicious Lentil Shepherd’s Pie is the ultimate vegan comfort food, packed full of nutritious vegetables, and full of flavor your whole family will love.

Cold Rainy Days.
Bad Mood Days.
Mondays.
Really any days that end in -ay.

Those are the days that deserve epic vegan comfort food that will warm your soul from the inside out. This Lentil Shepherd’s Pie is exactly the recipe you need to bring on the comfort.

Lentil Shepherd’s Pie is a crowd-pleaser that will feed a ton of people – and they will all love it! In fact, I recommend making a second batch to freeze for later cause your crew will be sure to ask for you to make it again soon!

Fun fact! A vegetarian or vegan shepherd’s pie is sometimes called a “shepherdess pie! I suggest serving it alongside Sauteed Kale & Potatoes.

Why You’ll Love This Vegan Shepherd’s Pie

This Vegan Shepherd’s Pie Recipe is everything you’ve ever needed when it comes to comfort food:

• budget-friendly
• feeds the whole family
• makes perfect leftovers
• warms you from the inside out

Ingredients And Substitutions

What I love most about this recipe is the abundance of healthy and nutritious ingredients that come together in a super comforting casserole dish.

Mushrooms, Carrots, and Peas – Fresh vegetables add nutrients to this dish, without making it feel too veggie-heavy.

Lentils – Lentils are the star of this shepherd’s pie recipe, adding in lots of plant-based protein. I love the texture of lentils in this recipe, but truthfully, any type of beans can be used in their place. You’ll want to pre-cook the lentils before adding them to this recipe.

Potatoes – Who doesn’t love potatoes, right? Whether you choose to use a Yukon gold, red, or russet potato, a shepherd’s pie isn’t complete without the mashed potato topping. I like to rough up the top a bit to make sure the tops get nice and golden.

Insider Pro Tips

Vegan Lentil Shepherd’s Pie Variations

I fully believe you should use this recipe as a rough guideline and feel free to adapt it to your own tastebuds and nutritional needs. Here are a few ideas for adapting this specific recipe.

• Instead of a mashed potato topping, use mashed cauliflower for a lower-carb version.
• Use mashed sweet potatoes instead of a traditional mashed potato topping.
• Add in any fresh herbs or seasonings you like.
• Top your mashed potatoes with shredded vegan cheese. I personally like Violife shreds the best.
• Add meatless grounds into your lentil mix for added protein and meaty texture.

Vegan Shepherd’s Pie Short-Cuts.

You can make this recipe from scratch if you have the time, but it’s just as delicious if you take one or more shortcuts!

• Use canned lentils
• Try adding a bag of frozen vegetables instead of spending the time slicing mushrooms and carrots.
• Top your casserole with store-made mashed potatoes instead of making them homemade.

Get That Perfect Golden Color.

• Brush just a little bit of olive oil or vegan butter to the top of your mashed potatoes before baking to get that perfect golden coloring.
• You could also turn on the broiler for the last minute or so of baking to brown the top of the potatoes.

FAQ

Looking for more Vegan Comfort Food Recipes?

• Crockpot Minestrone Soup
• Vegan Scalloped Potatoes
• Vegan Mushroom Stroganoff
• Vegan Mashed Potatoes
• Vegan Bolognese Sauce
• Vegan Pot Roast
• Vegan Chicken Noodle Soup
• Vegan Mac and Cheese
• Beyond Meat Meatloaf
• Cauliflower Sweet Potato Curry

Try my Mom’s Green Bean Casserole Recipe next!

Complete the meal with these Vegan Dessert Recipes

• Caramel Apple Pie
• Fudgy Vegan Brownies
• Vegan Cheesecake
• Vegan Lava Cake
• Vegan Coconut Cream Pie

I can’t wait for you to make this recipe for Lentil Shepherd’s Pie! It’s the ultimate vegan comfort food, and a favorite at my house. I’d love it if you left a comment to tell me how much your family liked it too.

Lentil Shepherd’s Pie

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This Lentil Shepherd's Pie is the ultimate vegan comfort food, packed full of nutritious vegetables and full of flavor your whole crew will love.

Holly Waterfall

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Total Time 55 minutes minutes

Ingredients

• 2 Tablespoons olive oil
• 1 yellow onion diced
• 2 cloves garlic minced
• 2 carrots chopped
• 8 ounces button mushrooms sliced
• 2 Tablespoons tomato paste
• 3 Tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon cracked black pepper
• 1 teaspoon paprika
• 1 Tablespoon fresh thyme chopped
• 2 cups vegetable broth
• 2 Tablespoons soy sauce
• 1 1/2 cups brown lentils cooked
• 1 cup peas fresh or rozen
• chopped fresh parsley for garnish

Mashed Potato Topping

• 3 pounds red potatoes scrubbed clean and quartered
• 1 1/2 cups unsweetened almond milk
• 1/4 cup vegan butter
• 2 teaspoons garlic powder
• 1 teaspoon salt

Instructions

• Preheat oven to 375° and spray a 2-quart baking dish with non-stick spray.
• In a skillet over a medium-high heat, add the olive oil, and allow to heat.
• Once heated, add the onion, garlic, and carrot. Allow to cook and soften, about 3 minutes.
  
• Add the mushrooms and tomato paste and cook for about 2 minutes.
  
• Reduce the heat to medium-low and stir in the flour, salt, black pepper, paprika, and thyme. Cook for 2 minutes, stirring continuously.
  
• Pour in the vegetable broth and soy sauce.
  
• Add the lentils and peas and allow to cook for about 5 minutes, or until sauce has thickened.
  
• Once thickened, pour into the prepared baking dish and spread into an even layer. Make the mashed potatoes by adding the potatoes to a large stock pot.
  
• Cover the potatoes with cold water. Bring to a boil and cook for about 15 minutes or until very soft and fork tender. Drain the potatoes and put back into the stock pot. Place pot back onto the stove with burner turned off. Let potatoes sit and dry out for about 5-7 minutes.
  
• Microwave almond milk for about 30 seconds. Once potatoes are done resting and drying out, add 1/2 of the warm almond milk, vegan butter, garlic powder, and salt.
• Mash potatoes with a potato masher to your desired consistency. If you need to add more milk, do so while mashing, just a splash or two at a time.
  
• Once mashed, spread out an even layer of mashed potatoes over the lentil filling.
  
• Bake for 20-25 minutes, or until potatoes are lightly golden.
  

Notes

• Cook the lentils using your favorite method before adding them to this recipe, or use canned lentils that you’ve drained and rinsed. 
• To make the top of the casserole brown, place it under the broiler for a few minutes before serving. 

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