This Lentil Shepherd's Pie is the ultimate vegan comfort food, packed full of nutritious vegetables, but full of flavor your whole crew 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.
It's a crowd pleaser that will feed a ton of people and that everyone will love. 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!
Ingredient Spotlight
What I love most about this recipe is the abundance of healthy nutritious ingredients that come together in a super comforting casserole dish.
Mushrooms, Carrots, and Peas - Fresh vegetables add in nutrients for this dish, without it feeling like a veggie-heavy dish.
Lentils - Lentils are the star of this shepherd's pie recipe, adding in lots of plant-based protein.
Potatoes - Who doesn't love potatoes, right? Whether you choose to use a yukon, 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.
Step-by-Step Instructions for Lentil Shepherd's Pie
Here you'll find step by step instructions with pictures for how to make the lentil shepherds pie recipe. Note that the full ingredient amounts and additional notes can be found at the bottom of the post in the printable recipe card.
Step 1 - In a skillet over a medium-high heat, add the olive oil, and allow to heat.
Step 2 - Once heated, add the onion, garlic, and carrot. Allow to cook and soften, about 3 minutes.
Step 3 - Add the mushrooms and tomato paste and cook for about 2 minutes.
Step 4 - Reduce the heat to medium-low and stir in the flour, salt, black pepper, paprika, and thyme. Cook for 2 minutes, stirring continuously.
Step 5 - Pour in the vegetable broth and soy sauce.
Step 6 - Add the lentils and peas and allow to cook for about 5 minutes, or until sauce has thickened.
Step 7 - 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.
Step 8 - 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.
Step 9 - Microwave almond milk for about 30 seconds. Once potatoes are done resting and drying out, add ½ of the warm almond milk, vegan butter, garlic powder, and salt.
Step 10 - 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.
Step 11 - Once mashed, spread out an even layer of mashed potatoes over the lentil filling.
Step 12 - Bake for 20-25 minutes, or until potatoes are lightly golden.
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
Cindy's Insider Pro Tips
Vegan Lentil Shepherd's Pie Adaptations.
I fully believe you should use a 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 you like.
- Top your mashed potatoes with any shredded vegan cheese you like. I personally like Violife shreds the best.
- Add meatless grounds into your lentil mix for an added protein.
Vegan shepherd's pie short-cuts.
If you're like the average adult, these days, there's barely enough time to get everything done. Adding in making a healthy dinner may seem like too much, but with these time-saving tips, you can shorten the time you need to spend in the kitchen and move onto the rest of your day:
- Use canned lentils
- Add in a bag of frozen vegetables instead of spending the time slicing mushrooms and carrots.
- Use 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.
Lentil Shepherd's Pie FAQs
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 going a bit against the grain, we're pretty much just breaking all the rules.
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.
You can make this dish 2 ways. You can either make everything in an oven-safe skillet, top it with potatoes, and place the whole thing right 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 will keep 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 1:00 - 1:20 minutes or until piping hot in the center.
This dish is already so veggie packed, but you really can't go wrong with any steamed vegetable along-side this dish. Steamed broccoli, cut green beans, roasted asparagus, or brussels sprouts would all work.
Looking for more Vegan Comfort Food Recipes?
Crockpot Minestrone Soup
Vegan Scalloped Potatoes
Vegan Mushroom Stroganoff
Vegan Mashed Potatoes
Vegan Bolognese Sauce
Vegan Alfredo
Vegan Pot Roast
Vegetarian Pot Pie
Vegan Chicken Noodle Soup
Vegan Mac and Cheese
Complete the meal with these Vegan Dessert Recipes
Caramel Apple Pie
Fudgy Vegan Brownies
Vegan Cheesecake
Vegan Lava Cake
Now that you know how to easy it is to make this vegetable shepherd's pie recipe, please give it a star rating below and comment letting me know how it turned out for you.
Lentil Shepherd's Pie
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
- ½ teaspoon cracked black pepper
- 1 teaspoon paprika
- 1 Tablespoon fresh thyme chopped
- 2 cups vegetable broth
- 2 Tablespoons soy sauce
- 1 ½ cups brown lentils
- 1 cup peas fresh or rozen
- chopped fresh parsley for garnish
Mashed Potato Topping
- 3 pounds red potatoes scrubbed clean and quartered
- 1 ½ cups unsweetened almond milk
- ÂĽ 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 ½ 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.
Pam says
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!!
Cindy says
Hi Pam, that is GREAT news, so glad you loved it. Thanks for sharing what you did!
🙂 The HFHL Team
Donna Barletta says
Did I miss the baking temperature somewhere? I just guessed. 🙂 The dish was delicious. Very flavorful. I will definitely make it again.
Holly Waterfall says
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!