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Lentil Shepherd’s Pie

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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.

a white casserole dish filled with lentil shepherd's pie. A spatula is holding up a corner pie to show the layer of lentils and veggies under a thick layer of mashed potatoes. Photo Credit: Cindy Gordon of HappyFoodHealthyLife.com

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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
Several small bowls arranged on a white counter. Each is holding one ingredient for making vegan lentil shepherd's pie. There is a large bowl of diced potatoes at the top, a bowl of lentils in the center, and bowls of vegetables and seasonings around. Photo Credit: Cindy Gordon of HappyFoodHealthyLife.com

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.

two round white plates, each holding a square piece of lentil shepherds pie. A small plate holding diced herbs is between the plates, and a fork is next to the plate in the front. Photo Credit: Cindy Gordon of HappyFoodHealthyLife.com

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.
a rectangular white casserole dish of baked lentil shepherd's pie topped with mashed potatoes and fresh herbs. One square has been removed from the front right side, showing the vegan filling underneath the potatoes. Photo Credit: Cindy Gordon of HappyFoodHealthyLife.com

FAQ

Yes, there is a difference. Shepherd’s pie traditionally contains lamb and cottage pie contains beef. While we’re not using either of these products and replacing the meat with lentils, we’re still going to call this a shepherd’s pie! You can call your vegan potato and lentil casserole a cottage pie if you like too!

I personally love using Yukon gold potatoes for my mashed potatoes. They yield a much creamier mash, plus you don’t have to peel them because of how thin the peels are. I also really like red potatoes as a second option.Answer

You can make this dish in 2 ways. You can make everything in an oven-safe skillet, top it with potatoes, and place the whole thing in the oven. OR you can make the vegetable and lentil mixture, place that in a casserole dish, top with mashed potatoes, and then bake per the instructions below.

Leftovers can be kept for about 3-5 days in the fridge, covered with foil or plastic wrap.

Yes! This is a perfect make-ahead dish. Assemble the dish. Allow to come to room temperature. Cover tightly with plastic wrap and aluminum foil, and it will last for up to a month.
To bake from frozen, cook for 60 to 90 minutes or until piping hot in the center.

This dish is already so veggie-packed, but you really can’t go wrong serving your favorite vegetable alongside this dish. Steamed broccoli, cut green beans, roasted asparagus, or air fryer Brussels sprouts would all work.

Looking for more Vegan Comfort Food Recipes?

Try my Mom’s Green Bean Casserole Recipe next!

Complete the meal with these Vegan Dessert Recipes

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

a large square piece of vegan shepherds pie made with lentils and vegetables, topped with mashed potatoes, on a round white plate.
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
Cook Time 25 minutes
Total Time 55 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

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.
    a black skillet of sauteed onion and carrot, stirred with a wooden spoon .
  • Add the mushrooms and tomato paste and cook for about 2 minutes.
    mushrooms and tomato paste added to sauteed vegetables in a black skillet with a wooden spoon stirring.
  • 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.
    a black skillet holding sauteed vegetables, mushrooms, and broth. A wooden spoon is stirring.
  • Add the lentils and peas and allow to cook for about 5 minutes, or until sauce has thickened.
    The filling for lentil shepherd's pie in a skillet, stirred with a wooden spoon.
  • 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.
    a white rectangular casserole dish filled with lentil and vegetable shepherds pie filling.
  • 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.
    diced boiled redskin potatoes with the skins still on, in a strainer over a pot.
  • 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.
    a saucepan holding mashed potatoes. A metal potato masher is in the pan.
  • Once mashed, spread out an even layer of mashed potatoes over the lentil filling.
    un baked vegan shepherds pie. The potatoes are spread over the casserole, and textured with a fork.
  • Bake for 20-25 minutes, or until potatoes are lightly golden.
    baked vegan lentil shepherds pie in a white rectangular dish. One piece has been removed from the top left corner.

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. 
A serving of lentil shepherd's pie being scooped out.
ingredients needed for vegetarian shepherd's pie in separate bowls.
Lentil Shepherd's Pie Scooped
Piece of Vegetable Shepherd's Pie Recipe on a plate.
vegan shepherd's pie recipe in baking dish with a serving missing.
baked dish of lentil shepherd's pie.
single serving of shepherd's pie vegetarian on a white plate.

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4.88 from 8 votes (5 ratings without comment)

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Recipe Rating




10 Comments

  1. 5 stars
    I just made the Lentil Shepherd’s Pie from this recipe, and it was incredible! The lentils provide such a hearty and satisfying base, and the flavors meld together perfectly. It’s comforting, nutritious, and a fantastic plant-based take on the classic Shepherd’s Pie. This dish was a hit with my whole family, and I love how it packs so much nutrition in such a delicious way. It’s definitely going to be a regular in our meal rotation!

    1. Thank you for your wonderful feedback, Bonnie! We’re so pleased to hear that the Lentil Shepherd’s Pie was a hit with your family. It’s great that you found the lentils to be a hearty and satisfying base and that the flavors came together just right for you. We’re thrilled that this plant-based take on a classic dish fits so well into your family meals and nutrition goals. Knowing that it will become a regular in your meal rotation is exactly the kind of success we aim for with our recipes. Your experience and insights are greatly appreciated!

      Warm regards,
      The HFHL Team

    1. Hi Cheryl, thank you for coming back to leave a comment, I am so glad to hear your entire family loved the lentil shepherd’s pie! Yay!

  2. My lentils aren’t cooked in the time allotted for the casserole, I guess I’ll cover and keep cooking. I didn’t see where it said to cook the lentils first:(

    1. Hi Naomi! Shoot, I am sorry you didn’t see that in Step 7. I would add a little broth to the pie, cover it and bake a little longer, that will hopefully give it some moisture/heat to get those lentils cooked! I think you can remedy it! 🙂 Let me know!

  3. 4 stars
    I made this in my iron pan and simply put the mashed potatoes on top. No need for more pans to clean up .I then put the iron pan straight into the oven. I also added some red wine to add flavour. It was delicious!!

    1. Hi Pam, that is GREAT news, so glad you loved it. Thanks for sharing what you did!
      🙂 The HFHL Team

  4. Did I miss the baking temperature somewhere? I just guessed. 🙂 The dish was delicious. Very flavorful. I will definitely make it again.

    1. I’m so glad you made and loved this one! That made my day.
      So sorry the baking temperature was left off – that was my mistake and should be baked at 375°F. I’m glad you took a guess at 350° and that it worked out!