Vegan Shepherd’s Pie with Lentils

Vegan Shepherd’s Pie with Lentils is a hearty, comforting twist on the traditional British classic. This plant-based version replaces meat with protein-rich lentils while keeping all the flavors and textures that make shepherd’s pie so beloved. A savory lentil and vegetable filling is topped with creamy, golden mashed potatoes, then baked until bubbly and lightly browned.

Perfect for cozy dinners, family meals, or special occasions, this vegan shepherd’s pie is filling, wholesome, and packed with nutrients. Its rich flavors and satisfying textures prove that plant-based comfort food can be just as delicious as the original.

Why I Love This Recipe

I love this recipe because it’s warm, satisfying, and packed with flavor. The combination of lentils, vegetables, and herbs makes a savory filling that is hearty and comforting, while the creamy mashed potato topping adds the perfect finishing touch. It’s one of those meals that warms the soul and is perfect for cooler evenings.

Why This Is a Must-Try Dish

• Comforting and satisfying plant-based alternative
• High in protein and fiber from lentils
• Family-friendly and vegan
• Perfect for make-ahead meals or meal prep
• Delicious, wholesome, and filling

Recipe Overview

• Course: Main Course
• Cuisine: British / Plant-Based
• Preparation Time: 25 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour 10 minutes
• Servings: 6
• Calories (approx.): 380 kcal per serving

Ingredients

For the Lentil Filling

• 1 cup dried green or brown lentils, rinsed and drained
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 cup peas (fresh or frozen)
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp soy sauce or tamari
• Salt and pepper to taste

For the Mashed Potato Topping

• 3 large potatoes, peeled and cubed
• ¼ cup plant-based milk (soy, oat, almond)
• 2 tbsp vegan butter or olive oil
• Salt and pepper to taste

Cooking Directions (Quick Method)

1. Cook lentils until tender.
2. Sauté vegetables and combine with lentils and seasonings.
3. Boil and mash potatoes.
4. Assemble lentil filling and mashed potatoes in a baking dish.
5. Bake until golden and bubbling.

Step-by-Step Preparation Method

1. Cook Lentils: In a medium pot, combine lentils and vegetable broth. Bring to a boil, then simmer for 20–25 minutes until lentils are tender. Drain any excess liquid.
2. Prepare Mashed Potatoes: Boil peeled and cubed potatoes in salted water until tender (about 15 minutes). Drain and mash with plant-based milk, vegan butter, salt, and pepper until smooth.
3. Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add onion, garlic, carrots, and celery. Cook 5–7 minutes until softened.
4. Combine Filling: Add cooked lentils, peas, tomato paste, thyme, rosemary, soy sauce, salt, and pepper. Stir well and cook 2–3 minutes until heated through.
5. Assemble: Preheat oven to 375°F (190°C). Spread lentil-vegetable mixture evenly in a baking dish. Spoon mashed potatoes over the top and smooth with a spatula.
6. Bake: Bake for 20–25 minutes until the top is lightly golden and the filling is bubbling.
7. Serve: Allow to cool slightly before serving.

How to Serve

Serve warm as a main dish. Pair with a fresh green salad, steamed vegetables, or crusty bread for a complete meal. It’s perfect for family dinners or Sunday comfort food.

Recipe Tips

• Use firm lentils that hold their shape for best texture
• Drain lentils well to avoid watery filling
• Smooth mashed potatoes spread easily if slightly warmed
• Garnish with fresh parsley for color and flavor

Variations

1. Sweet Potato Topping

Replace regular potatoes with sweet potatoes for a slightly sweet, vibrant topping.

2. Mushroom Lentil Shepherd’s Pie

Add 1 cup chopped mushrooms to the lentil filling for extra umami.

3. Cheesy Vegan Topping

Sprinkle vegan cheese over mashed potatoes before baking for extra richness.

4. Gluten-Free Option

Ensure soy sauce or tamari used is gluten-free. All other ingredients are naturally gluten-free.

5. Spicy Shepherd’s Pie

Add ½ tsp smoked paprika or a dash of chili flakes to the filling for a subtle kick.

Freezing and Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze assembled (unbaked) or baked pie for up to 3 months. Wrap tightly in foil and place in freezer-safe container.
• Reheating: Reheat baked pie in oven at 350°F (175°C) until heated through, about 20 minutes.

Special Equipment Needed

• Medium pot for lentils
• Large skillet or sauté pan
• Potato masher or fork
• Baking dish
• Spatula

Conclusion

Vegan Shepherd’s Pie with Lentils is a wholesome, satisfying dish that brings all the comfort of traditional shepherd’s pie without any animal products. Rich, hearty, and packed with flavor, this recipe is perfect for family dinners, special occasions, or meal prep. With a savory lentil-vegetable filling and creamy mashed potato topping, it proves that plant-based comfort food can be just as hearty and delicious as the original.

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Vegan Shepherd’s Pie with Lentils

Author: Anna Williams Courses: Dinner

Difficulty: Beginner Prep Time 25 mins Cook Time 45 mins Total Time 1 hr 10 mins

Servings: 6 Calories: 380 kcal

Description

Vegan Shepherd’s Pie with Lentils is a hearty, comforting twist on the traditional British classic. This plant-based version replaces meat with protein-rich lentils while keeping all the flavors and textures that make shepherd’s pie so beloved. A savory lentil and vegetable filling is topped with creamy, golden mashed potatoes, then baked until bubbly and lightly browned.

Ingredients

Scale

1/2x 1x 2x 3x

For the Lentil Filling

• 1 cup dried green or brown lentils, rinsed and drained
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 cup peas (fresh or frozen)
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp soy sauce or tamari
• Salt and pepper to taste

For the Mashed Potato Topping

• 3 large potatoes, peeled and cubed
• ¼ cup plant-based milk (soy, oat, almond)
• 2 tbsp vegan butter or olive oil
• Salt and pepper to taste

Instructions

1. Cook Lentils: In a medium pot, combine lentils and vegetable broth. Bring to a boil, then simmer for 20–25 minutes until lentils are tender. Drain any excess liquid.
2. Prepare Mashed Potatoes: Boil peeled and cubed potatoes in salted water until tender (about 15 minutes). Drain and mash with plant-based milk, vegan butter, salt, and pepper until smooth.
3. Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add onion, garlic, carrots, and celery. Cook 5–7 minutes until softened.
4. Combine Filling: Add cooked lentils, peas, tomato paste, thyme, rosemary, soy sauce, salt, and pepper. Stir well and cook 2–3 minutes until heated through.
5. Assemble: Preheat oven to 375°F (190°C). Spread lentil-vegetable mixture evenly in a baking dish. Spoon mashed potatoes over the top and smooth with a spatula.
6. Bake: Bake for 20–25 minutes until the top is lightly golden and the filling is bubbling.
7. Serve: Allow to cool slightly before serving.

Keywords: Vegan Shepherd’s Pie with Lentils