I grew up on classic comfort food, and this Vegan Shepherd’s Pie is my plant-based take that still hits the same cozy notes: a savory lentil-and-vegetable filling under a pillowy mashed potato crust. It’s hearty enough for a weeknight family dinner, flexible enough for batch-cooking, and simple to adapt to what’s in your pantry.
Why you’ll love this dish
This vegan shepherd’s pie takes the familiar, nostalgic layers of the original and makes them accessible to anyone avoiding animal products. Using brown or green dried lentils gives the filling a meaty texture without the extra cost of meat substitutes. It’s comforting, budget-friendly, freezer-friendly, and crowd-pleasing — perfect for a chilly night, potlucks, or holiday sides.
“I made this for a family dinner and no one missed the meat. The lentils give it backbone and the mushroom-umami keeps it rich.” — home cook review
Reasons to try it:
- Economical: dried lentils and pantry staples stretch a meal for many.
- Hands-on comfort: prepping potatoes and assembling the pie is satisfying.
- Flexible: easily gluten-free, soy-free (use coconut aminos), or nut-free.
- Make-ahead friendly: assemble ahead and bake when needed.
How this recipe comes together
Step-by-step overview
- Sauté aromatics and mushrooms to build a deep, savory base.
- Simmer dried lentils in vegetable broth with herbs until tender.
- Stir in tomato paste, optional red wine, soy sauce/tamari, plus frozen peas and corn. Thicken if needed.
- Boil and mash potatoes with plant milk, vegan butter, and optional nutritional yeast.
- Layer filling in a baking dish, spread mashed potatoes on top, then bake until bubbling and golden.
This short roadmap helps you scan the workflow before you gather ingredients.
Key Ingredients
- 1 cup brown or green dried lentils — provides meaty texture. If using pre-cooked lentils, use ~2½ cups cooked and reduce broth.
- 4 cups low-sodium vegetable broth — cooks the lentils; choose low-sodium to control seasoning.
- 2 tbsp olive oil — for sautéing. Use extra-virgin for flavor.
- 1 large yellow onion, diced — aromatic base. White or red onion works too.
- 2 medium carrots, diced — sweetness and color.
- 2 celery stalks, diced — classic mirepoix component.
- 8 oz mushrooms, sliced (cremini or mixed wild) — adds umami and body.
- 3 garlic cloves, minced — fresh recommended.
- 2 tbsp tomato paste — depth and richness. Double-concentrated works well.
- 1/2 cup dry red wine (optional) — adds complexity; swap extra broth if avoiding alcohol.
- 1 tsp dried thyme — or 1 tbsp fresh, chopped.
- 1/2 tsp dried rosemary — or 1 tsp fresh, chopped.
- 1 bay leaf — remove before serving.
- 1 cup frozen peas — stir in near the end for color and sweetness.
- 1 cup corn kernels (frozen or canned) — texture contrast and sweetness.
- 1 tbsp soy sauce or tamari — umami booster; tamari for gluten-free.
- Salt and black pepper — to taste.
- 4 lbs russet potatoes, peeled and quartered — classic fluffy mash. Use Yukon Gold for creamier mash.
- 1 cup unsweetened plant-based milk — almond, soy, or oat. Neutral-flavored is best.
- 4 tbsp vegan butter — richness for the mash.
- 2 tbsp nutritional yeast (optional) — gives a cheesy, savory lift.
- Salt and white pepper — to taste for mashed potatoes. White pepper keeps the mash visually clean.
Substitutions/notes inline:
- Lentils: red lentils cook faster and become mushier; brown/green keep texture.
- Thickener: if filling is too loose, use 1 tbsp cornstarch slurry (1:1 with water) or 1 tbsp flour to thicken.
- Oil-free option: sauté in a little vegetable broth instead of oil.
Directions to follow
- Preheat oven to 400°F (200°C).
- Rinse lentils and pick out debris.
- Heat 1 tbsp olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 6–8 minutes until softened.
- Add mushrooms and remaining 1 tbsp oil. Sauté 5–6 minutes until browned and liquid mostly evaporates.
- Stir in garlic and tomato paste. Cook 1 minute to develop flavor.
- Pour in red wine (if using). Scrape browned bits and cook 2 minutes to reduce.
- Add lentils, vegetable broth, thyme, rosemary, and bay leaf. Bring to a simmer. Cover and cook 20–25 minutes until lentils are tender but not mushy. Remove bay leaf.
- Stir in peas, corn, and soy sauce/tamari. Taste and season with salt and black pepper. If too loose, simmer uncovered to reduce or add a cornstarch slurry and simmer 1–2 minutes until thickened.
- While filling simmers, place potatoes in a large pot of salted water. Bring to a boil and cook 15–20 minutes until fork-tender.
- Drain potatoes thoroughly. Mash with plant milk, vegan butter, nutritional yeast (if using), salt, and white pepper until smooth but not gluey.
- Spoon the lentil filling into a 9×13-inch baking dish (or similar). Spread mashed potatoes over the top. Smooth or create peaks with a fork for browning.
- Bake 20–25 minutes until the filling bubbles at the edges and the top begins to brown. For extra color, broil 1–3 minutes—watch closely.
- Let stand 10 minutes before serving to set.
Best ways to enjoy it
- Serve warm with a crisp green salad tossed in lemon vinaigrette to cut the richness.
- Pair with roasted brussels sprouts, steamed green beans, or crusty bread for sopping up juices.
- For a cozy meal, drink a medium-bodied red wine (if you used red wine in the filling) or a rich kombucha for a non-alcoholic pairing.
- Plate presentation: scoop into bowls for family-style comfort or slice and serve on a platter for a holiday table.
Storage and reheating tips
- Refrigerate within two hours. Store covered for up to 3–4 days.
- To reheat: cover with foil and bake at 350°F (175°C) for 20–30 minutes, or microwave individual portions on medium power until hot.
- Freeze for up to 3 months in an airtight container or freeze-proof baking dish. Thaw overnight in the fridge before reheating.
- Safety note: cool leftovers in shallow containers to speed chilling and prevent bacterial growth.
Pro chef tips
- Brown the mushrooms well — that caramelization is a big flavor driver.
- Cook lentils just until tender. Overcooked lentils turn mushy and make the filling gluey.
- Reduce liquid rather than over-thickening with starch if you can. A little extra simmer concentrates flavor.
- For a silkier mash, warm the plant milk before adding. Cold milk can overwork potatoes.
- If you want crisp edges, sprinkle a little vegan parmesan or extra vegan butter around the perimeter before baking.
Creative twists
- Sweet potato topping: swap half or all of the potatoes for roasted mashed sweet potato for a sweeter finish.
- Smoky version: add 1–2 tsp smoked paprika or a dash of liquid smoke for depth.
- Curried shepherd’s pie: stir in 1–2 tbsp curry paste or powder and swap peas for green beans.
- Lentil-free option: double the mushrooms and add cooked barley or chopped tempeh for a different texture.
- Cheesier top: sprinkle vegan cheddar or parmesan before broiling.
FAQ
Q: How long does this take from start to finish?
A: Active hands-on time is about 30–40 minutes. Total time including simmering and baking is roughly 75–90 minutes.
Q: Can I make this ahead?
A: Yes. Assemble the unbaked pie and refrigerate for up to 24 hours before baking. Increase bake time by ~10 minutes if baking straight from the fridge.
Q: Can I use canned lentils?
A: Yes. Use about 2½ cups cooked canned lentils. Reduce the vegetable broth used while sautéing and add canned lentils after tomato paste and wine, simmer briefly to meld flavors.
Q: Is this gluten-free?
A: Yes, if you use tamari instead of soy sauce and avoid any broths or condiments with hidden gluten.
Q: How do I thicken a watery filling quickly?
A: Make a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water). Stir into simmering filling and cook 1–2 minutes until thickened. Alternatively, whisk in 1 tbsp flour and cook a few minutes.
Conclusion
If you want another trusted approach to a 1-hour version, check Minimalist Baker’s take on a Vegan Shepherd’s Pie for a streamlined method: Vegan Shepherd’s Pie | Minimalist Baker Recipes. For a slightly different ingredient profile and useful serving ideas, see this tested home-cook version: Vegan Shepherd’s Pie Recipe • Veggie Society.
Enjoy making this cozy, adaptable vegan classic — it’s one of those dishes that tastes even better the next day.
Vegan Shepherd’s Pie
Ingredients
Filling Ingredients
- 1 cup brown or green dried lentils Provides meaty texture.
- 4 cups low-sodium vegetable broth Choose low-sodium to control seasoning.
- 2 tbsp olive oil Use extra-virgin for flavor.
- 1 large yellow onion, diced White or red onion works too.
- 2 medium carrots, diced Adds sweetness and color.
- 2 stalks celery, diced Classic mirepoix component.
- 8 oz mushrooms, sliced (cremini or mixed wild) adds umami and body.
- 3 cloves garlic, minced Fresh recommended.
- 2 tbsp tomato paste Depth and richness.
- 1/2 cup dry red wine (optional) Adds complexity; swap extra broth if avoiding alcohol.
- 1 tsp dried thyme Or 1 tbsp fresh, chopped.
- 1/2 tsp dried rosemary Or 1 tsp fresh, chopped.
- 1 leaf bay leaf Remove before serving.
- 1 cup frozen peas Stir in near the end for color and sweetness.
- 1 cup corn kernels (frozen or canned) adds texture contrast and sweetness.
- 1 tbsp soy sauce or tamari Umami booster; tamari for gluten-free.
Mashed Potato Topping
- 4 lbs russet potatoes, peeled and quartered Classic fluffy mash; Yukon Gold for creamier mash.
- 1 cup unsweetened plant-based milk Almond, soy, or oat; neutral-flavored is best.
- 4 tbsp vegan butter Richness for the mash.
- 2 tbsp nutritional yeast (optional) Gives a cheesy, savory lift.
Instructions
Preparation
- Preheat oven to 400°F (200°C).
- Rinse lentils and pick out debris.
- Heat 1 tbsp olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 6–8 minutes until softened.
- Add mushrooms and remaining 1 tbsp oil. Sauté 5–6 minutes until browned and liquid mostly evaporates.
- Stir in garlic and tomato paste. Cook 1 minute to develop flavor.
- Pour in red wine (if using). Scrape browned bits and cook 2 minutes to reduce.
- Add lentils, vegetable broth, thyme, rosemary, and bay leaf. Bring to a simmer. Cover and cook 20–25 minutes until lentils are tender but not mushy. Remove bay leaf.
- Stir in peas, corn, and soy sauce/tamari. Taste and season with salt and black pepper. If too loose, simmer uncovered to reduce or add a cornstarch slurry and simmer 1–2 minutes until thickened.
- While filling simmers, place potatoes in a large pot of salted water. Bring to a boil and cook 15–20 minutes until fork-tender.
- Drain potatoes thoroughly. Mash with plant milk, vegan butter, nutritional yeast (if using), salt, and white pepper until smooth but not gluey.
Assembly and Baking
- Spoon the lentil filling into a 9x13-inch baking dish (or similar).
- Spread mashed potatoes over the top. Smooth or create peaks with a fork for browning.
- Bake 20–25 minutes until the filling bubbles at the edges and the top begins to brown. For extra color, broil 1–3 minutes—watch closely.
- Let stand 10 minutes before serving to set.
