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Vegan Lentil Shepherd's Pie

This Vegan Lentil Shepherd’s Pie is the perfect plant-based comfort food, packed with savory lentils, hearty vegetables, and topped with creamy mashed potatoes. A satisfying meal ideal for weeknight dinners or holiday gatherings.
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Prep Time 20 minutes
Cook Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: Vegan
Calories: 280
Ingredients Method Notes

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

Method
 

  1. In a large pan, heat olive oil and sauté onion and garlic for 2–3 minutes until softened.
  2. Add carrots and celery; cook for another 5 minutes.
  3. Stir in tomato paste, thyme, rosemary, salt, and pepper.
  4. Add lentils and vegetable broth; simmer for 10–12 minutes until mixture thickens. Add peas if using.
  5. Meanwhile, boil potatoes until fork tender. Drain and mash with vegan butter, milk, salt, and pepper until smooth.
  6. Preheat oven to 375°F (190°C).
  7. Transfer lentil mixture to a baking dish. Spread mashed potatoes on top evenly.
  8. Bake for 20–25 minutes or until golden on top. Let cool slightly before serving.

Notes

You can prep this a day ahead and bake when ready to serve. Add a sprinkle of nutritional yeast or vegan cheese on top for extra flavor.