Description
A hearty, comforting plant-based version of the classic shepherd’s pie, made with seasoned lentils, vegetables, and a fluffy mashed potato topping. This wholesome dish is rich in flavor, fully vegan, and perfect for cozy family dinners.
Introduction
Shepherd’s pie is traditionally made with meat, but this vegan version proves that comfort food can be just as satisfying without it. Lentils provide the hearty texture, while a blend of vegetables and herbs builds deep, savory flavor. Topped with creamy mashed potatoes and baked until golden, this dish makes a nutritious, filling, and completely dairy-free meal.
Why You’ll Love This Recipe
It is entirely plant-based yet incredibly hearty
Packed with protein and fiber from lentils and vegetables
Comforting, warm, and perfect for everyday dinners or meal prep
Uses simple ingredients you likely already have
Customizable with different veggies and seasonings
Bakes beautifully into a golden, flavorful dish
Ingredients
For the Lentil Filling
1 cup dried green or brown lentils, rinsed and drained
3 cups vegetable broth or water
1 tablespoon olive oil
1 onion, finely chopped
2 carrots, diced
2 cloves garlic, minced
1 cup frozen peas
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 tablespoon tomato paste
Salt and pepper to taste
For the Mashed Potato Topping
4 large russet potatoes, peeled and cubed
1/4 cup unsweetened almond milk or any plant-based milk
2 tablespoons vegan butter or olive oil
Salt and pepper to taste
Step-by-Step Instructions
Step 1: Cook the lentils
Combine the rinsed lentils and vegetable broth (or water) in a medium pot. Bring to a boil, reduce heat, cover, and simmer for 20–25 minutes until tender but not mushy. Drain excess liquid and set aside.
Step 2: Sauté the vegetables
In a large skillet over medium heat, warm the olive oil. Add the onion and carrots and sauté for 5–7 minutes until softened.
Step 3: Add aromatics and peas
Stir in the garlic, frozen peas, dried thyme, and dried rosemary. Cook for 2 minutes to release the flavors.
Step 4: Combine with lentils
Add the cooked lentils and tomato paste. Mix well and season with salt and pepper. Cook for a few more minutes so the flavors blend. Set aside.
Step 5: Prepare the mashed potatoes
Place the cubed potatoes in a pot, cover with water, and boil until tender, about 15 minutes. Drain well.
Step 6: Mash the potatoes
Mash the potatoes with almond milk, vegan butter (or olive oil), salt, and pepper until smooth and creamy.
Step 7: Assemble the pie
Preheat oven to 375°F (190°C). Spread the lentil filling evenly in a baking dish. Spoon the mashed potatoes on top, smoothing or creating texture with a fork.
Step 8: Bake
Bake for 20–25 minutes until the top is lightly golden and the edges are bubbling.
Variations
Add corn, mushrooms, or spinach for extra vegetables
Use sweet potatoes instead of russet potatoes for a sweeter twist
Add smoked paprika for a deeper flavor
Top with vegan cheese before baking for a melty finish
Use red lentils for a softer, creamier filling
Tips for the Best Results
Make sure lentils are cooked until tender but not mushy
Drain potatoes thoroughly to avoid watery mashed potatoes
Season both the filling and the topping generously
Let the pie rest for 10 minutes before serving to help it set
Mash potatoes while hot for the smoothest texture
Storage Tips
Refrigerate leftovers in an airtight container for 3–4 days
Reheat in the oven at 300°F until warmed through
Freeze the fully baked pie (or just the filling) for up to 2 months
Thaw overnight before reheating for best texture
Prepared but unbaked pie can be refrigerated for 24 hours before baking
Serving Suggestions
Serve with a fresh green salad
Pair with roasted vegetables
Add a drizzle of vegan gravy for extra richness
Enjoy with crusty bread for a complete meal
FAQs
Can I use canned lentils?
Yes. Drain and rinse them, then skip the boiling step. Add directly to the sautéed vegetables.
Can I make this gluten-free?
Yes. The recipe is naturally gluten-free as long as your vegetable broth is labeled gluten-free.
Can I use sweet potatoes?
Absolutely. Sweet potatoes make a delicious topping and add natural sweetness.
Why is my topping too soft?
Too much liquid in the potatoes can cause softness. Drain well and add milk gradually.
Nutrition (Per Serving, Based on 6 Servings)
Calories: ~300
Total Fat: 5g
Saturated Fat: 1g
Carbohydrates: 53g
Dietary Fiber: 15g
Sugars: 7g
Protein: 14g
Conclusion
This Vegan Lentil Shepherd’s Pie is a warm, hearty dish that delivers comfort and nutrition in every bite. With its rich lentil filling and creamy potato topping, it is the perfect plant-based meal for weeknights, gatherings, or cozy weekends at home. Easy to prepare, customizable, and satisfying, this recipe is sure to become a favorite in your kitchen.