Go Back

Vegan Lentil Shepherd’s Pie

This Vegan Lentil Shepherd's Pie is the perfect plant-based twist on a classic comfort dish.
Packed with protein-rich lentils, hearty vegetables, and topped with creamy mashed potatoes, it’s a satisfying meal for any occasion.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Baking Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American
Servings 6 Servings
Calories 350 kcal

Ingredients
  

For the Lentil Filling:

  • 1 cup dried green or brown lentils or 2 cups canned, drained, and rinsed
  • 1 large onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 1 cup frozen peas
  • 2 tbsp tomato paste
  • 2 tbsp soy sauce or tamari for gluten-free
  • 1 ½ cups vegetable broth
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 tbsp olive oil for sautéing

For the Mashed Potato Topping:

  • 4 large Russet potatoes peeled and chopped
  • ¼ cup plant-based butter
  • ½ cup unsweetened plant-based milk almond, oat, or soy
  • Salt and pepper to taste
  • 1 pinch of nutmeg optional

Instructions
 

Prepare the Lentils (Skip if using canned lentils):

  • Rinse the dried lentils under cold water.
  • In a pot, add the lentils and 3 cups of water. Bring to a boil, then reduce to a simmer and cook for 20-25 minutes until tender. Drain and set aside.

Make the Lentil Filling:

  • In a large pan, heat olive oil over medium heat.
  • Add the diced onions, carrots, and celery. Sauté for 5-7 minutes, until softened.
  • Add the garlic and cook for another minute until fragrant.
  • Stir in the cooked lentils (or canned), tomato paste, soy sauce, thyme, rosemary, bay leaf, and vegetable broth.
  • Let the mixture simmer for 15 minutes, until it thickens. Add salt and pepper to taste.
  • Remove the bay leaf and stir in the frozen peas.

Prepare the Mashed Potatoes:

  • While the lentil filling is simmering, boil the chopped potatoes in salted water for 15-20 minutes until fork-tender.
  • Drain the potatoes and return them to the pot. Add plant-based butter and milk, then mash until smooth. Season with salt, pepper, and a pinch of nutmeg if desired.

Assemble the Shepherd's Pie:

  • Preheat your oven to 400°F (200°C).
  • Spread the lentil filling evenly in the bottom of a large baking dish.
  • Spoon the mashed potatoes on top, using a spatula to smooth them out. You can create decorative ridges with a fork if you like.
  • Optionally, brush the top with a bit of olive oil or vegan butter for extra browning.

Bake:

  • Place the assembled pie in the oven and bake for 20-25 minutes, until the top is golden and slightly crispy.

Serve:

  • Let the Vegan Lentil Shepherd’s Pie cool for 5 minutes before serving. Enjoy this dish with a side salad or roasted vegetables for a complete meal!
Keyword Vegan Lentil Shepherd’s Pie