Vegan Lentil Shepherd’s Pie
If you’re craving hearty, wholesome comfort food that warms you from the inside out, this Vegan Lentil Shepherd’s Pie is the perfect answer. With a flavorful lentil and veggie filling crowned by creamy mashed potatoes, this dish transforms a classic into a nourishing plant-based favorite. It’s satisfying, high in protein, and surprisingly simple to make!
Whether you’re meal prepping for the week or preparing a cozy dinner for the family, this shepherd’s pie delivers on both taste and texture. It’s the kind of dish that makes you forget it’s meatless—perfect for both vegans and omnivores alike.
Why You’ll Love This Vegan Lentil Shepherd’s Pie
Packed with Flavor: Rich, savory lentils, garlic, onions, carrots, and herbs create a filling that’s deeply satisfying.
High in Protein & Fiber: Lentils are a powerhouse legume full of protein, iron, and fiber, making this dish both nutritious and filling.
Freezer-Friendly: Great for batch cooking. Make one for now and freeze one for later!
One-Dish Wonder: Ideal for potlucks, holidays, or weeknight dinners when you want comfort food with minimal effort.
How This Recipe Comes Together
The recipe starts with a simple sauté of onions, garlic, carrots, and celery—your classic savory base. To that, we add cooked lentils, a touch of tomato paste, vegetable broth, and a blend of seasonings like thyme and rosemary to give it depth and warmth.
The mashed potato topping is a cloud of comfort—fluffy yet rich. You can use plant-based butter and non-dairy milk (like almond or oat) for that creamy consistency. Once layered, the whole thing bakes until bubbling and golden brown on top.
You can even add frozen peas or corn for extra texture and sweetness. This pie adapts well to what you have on hand, which makes it a go-to recipe for any season.
Serving Suggestions
Serve this vegan shepherd’s pie with a fresh green salad or roasted Brussels sprouts on the side for a full meal. A drizzle of vegan gravy or a sprinkle of fresh herbs on top adds a lovely finishing touch.
Tips for Success
Use Brown or Green Lentils: They hold their shape well and offer the perfect texture for the filling.
Don’t Overboil the Potatoes: To ensure smooth mashed potatoes, keep an eye on the cook time and avoid waterlogging.
Make It Ahead: Assemble the pie in advance and refrigerate until ready to bake.
Perfect for Every Occasion
From weeknight dinners to holiday tables, this Vegan Lentil Shepherd’s Pie fits right in. It’s cozy, hearty, and deeply satisfying—just the kind of meal you’ll turn to again and again.
Even meat-eaters won’t miss the traditional version once they taste how flavorful and filling this vegan twist can be. Whether you’re looking to eat more plant-based meals or just want a great comfort food recipe, this shepherd’s pie is one to keep in rotation.
Vegan Lentil Shepherd’s Pie
Ingredients
For the filling:
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 garlic cloves minced
- 2 carrots diced
- 2 celery stalks diced
- 1 ½ cups cooked green or brown lentils
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- ½ teaspoon rosemary
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- 1 ½ cups vegetable broth
- 1 cup frozen peas optional
For the mashed potato topping:
- 4 large potatoes peeled and chopped
- 3 tablespoons vegan butter
- ¼ cup unsweetened plant-based milk
- Salt and pepper to taste
Instructions
- In a large pan, heat olive oil and sauté onion and garlic for 2–3 minutes until softened.
- Add carrots and celery; cook for another 5 minutes.
- Stir in tomato paste, thyme, rosemary, salt, and pepper.
- Add lentils and vegetable broth; simmer for 10–12 minutes until mixture thickens. Add peas if using.
- Meanwhile, boil potatoes until fork tender. Drain and mash with vegan butter, milk, salt, and pepper until smooth.
- Preheat oven to 375°F (190°C).
- Transfer lentil mixture to a baking dish. Spread mashed potatoes on top evenly.
- Bake for 20–25 minutes or until golden on top. Let cool slightly before serving.
