Name: Vegan Shepherd's Pie
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 2 pounds russet potatoes, peeled and cut into 1-inch chunks; 1/2 cup unsweetened non-dairy milk, such as almond or soy milk; 1/4 cup vegan butter, softened; 1 tsp salt, divided; 1/2 tsp black pepper, divided; 2 tbsp extra-light olive oil; 1 large yellow onion, finely chopped; 2 medium carrots, diced into 1/4-inch pieces; 2 stalks celery, diced into 1/4-inch pieces; 3 cloves garlic, minced; 1 cup brown lentils, rinsed and drained; 2 cups vegetable broth; 2 tbsp tomato paste; 1 tsp dried thyme; 1 tsp dried rosemary

This vegan shepherds pie is the ultimate plant-based comfort food, featuring a savory lentil filling topped with creamy mashed potatoes. It’s a wholesome, dairy-free dinner ready in about an hour and perfect for cozy family meals or holiday gatherings like a plant-based vegan Thanksgiving feast.

I first fell for shepherd’s pie during my travels through the British countryside, and creating a vegan version felt like capturing that same soul-warming essence. The rich aroma of thyme and rosemary simmering with lentils always reminds me of autumn evenings by the fire. I love serving this hearty casserole alongside simple roasted vegetables or a crisp green salad for a complete, satisfying meal that even meat-eaters adore. It has become my go-to dish for potlucks and a comforting staple that pairs beautifully with my roasted fingerling potatoes for a truly special dinner.

Why You’ll Love This Vegan Shepherd’s Pie

Hearty & Satisfying: The savory lentil filling provides rich, meaty texture without any animal products.
Comfort Food Classic: Enjoy all the cozy flavors of traditional shepherd’s pie in this plant-based version.
Simple Ingredients: Made with accessible pantry staples like lentils, potatoes, and common vegetables.
Crowd-Pleasing Meal: Perfect for family dinners and a hit at potlucks with both vegans and omnivores.

What You’ll Need for Perfect Vegan Shepherds Pie

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

For the Potato Topping

Russet potatoes: Use starchy potatoes for the fluffiest, creamiest mashed topping.
Unsweetened non-dairy milk: Almond or soy milk adds creaminess without dairy.
Vegan butter: Choose a high-quality brand for the best flavor and texture.

For the Lentil Filling

Brown lentils: These hold their shape well and provide a meaty texture.
Mirepoix vegetables: Onion, carrots, and celery create the classic flavor base.
Vegetable broth: Use a robust broth for deeper savory notes in the filling.
Tomato paste: Adds richness and helps thicken the lentil mixture beautifully.

Vegan Shepherd’s Pie

Make this hearty vegan shepherd’s pie with lentils and creamy mashed potatoes. A delicious dairy-free comfort food dinner ready in 80 minutes.

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Prep Time 20

Cook Time 1

Total Time 1 20

Course Dinner

Cuisine American

Servings 6 servings

Calories 320 kcal

Equipment

mixing bowl
knife
cutting board
measuring spoons
measuring cups
oven
baking dish
large pot
large skillet
potato masher
spatula

Ingredients

Mashed Potato Topping

2 pounds russet potatoes, peeled and cut into 1-inch chunks
1/2 cup unsweetened non-dairy milk, such as almond or soy milk
1/4 cup vegan butter, softened
1 tsp salt, divided
1/2 tsp black pepper, divided

Lentil Filling

2 tbsp extra-light olive oil
1 large yellow onion, finely chopped
2 medium carrots, diced into 1/4-inch pieces
2 stalks celery, diced into 1/4-inch pieces
3 cloves garlic, minced
1 cup brown lentils, rinsed and drained
2 cups vegetable broth
2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary

Instructions

Preheat your oven to 400°F and lightly grease a 9×13-inch baking dish with extra-light olive oil or cooking spray.
Place the peeled and cut potatoes in a large pot, cover with water, and bring to a boil over high heat. Cook for 15 to 20 minutes until the potatoes are fork-tender, then drain and return them to the pot.
Add the non-dairy milk, vegan butter, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper to the potatoes. Mash with a potato masher or fork until smooth and creamy, then set aside.
In a large skillet, heat the extra-light olive oil over medium heat. Add the chopped onion, carrots, and celery, and cook for 8 to 10 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute until fragrant. Add the rinsed lentils, vegetable broth, tomato paste, dried thyme, dried rosemary, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a simmer.
Reduce the heat to low, cover the skillet, and simmer for 25 to 30 minutes until the lentils are tender and most of the liquid is absorbed. If the mixture is too wet, uncover and cook for a few more minutes to thicken it.
Spread the lentil mixture evenly in the prepared baking dish. Top with the mashed potatoes, using a spatula to spread them into an even layer that covers the filling completely.
Bake for 20 to 25 minutes until the potato topping is golden brown and the edges are bubbly. Let the pie cool for 10 minutes before serving to allow it to set.

Notes

If the lentil mixture is too wet, uncover and cook for a few more minutes to thicken it.

Keyword vegan shepherds pie

Creative Vegan Shepherds Pie Variations

Mushroom Lover’s Version: Add sautéed cremini mushrooms to the lentil filling for an earthy, umami richness.
Spicy Twist: Include a teaspoon of smoked paprika or a pinch of red pepper flakes for warmth.
Cheesy Topping: Stir a quarter cup of nutritional yeast into the mashed potatoes for a cheesy flavor.

My Pro Tips for Perfect Vegan Shepherds Pie

Lentil Texture: Cook lentils until tender but not mushy, so they hold their shape in the filling.
Seasoning Layers: Season both the potatoes and the filling separately for balanced flavor throughout.
Thickening the Filling: If the lentil mixture seems too wet, simmer uncovered until properly thickened.
Golden Brown Topping: Bake until the potatoes develop golden spots for the perfect comforting finish, similar to achieving the ideal crust on twice baked potatoes.

How to Store and Reheat Your Shepherds Pie

Store: Cool completely, then cover tightly or transfer to an airtight container. Refrigerate for up to 4 days.
Freeze: Wrap individual portions tightly in plastic wrap and foil, or use freezer-safe containers. Freeze for up to 3 months.
Reheat: Bake covered at 350°F for 20-25 minutes until heated through. Add 10-15 minutes if frozen.
Make-Ahead Tip: Assemble the pie a day ahead, cover, and refrigerate. Add 5-10 minutes to baking time when cooking from cold.

Frequently Asked Questions

Can I use a different type of lentil in vegan shepherds pie?

Brown or green lentils work best because they hold their shape during cooking. I don’t recommend red lentils as they become too soft and mushy for the filling texture we want in shepherd’s pie.

How do I make vegan shepherds pie gluten-free?

This recipe is naturally gluten-free as written. Just ensure your vegetable broth and tomato paste are certified gluten-free brands, as some may contain hidden gluten ingredients.

Can I make vegan shepherds pie ahead of time?

Absolutely. Assemble the pie completely, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time since it will be cold.

What can I use instead of potatoes for the topping?

For a lower-carb option, try mashed cauliflower or sweet potatoes. Both make delicious alternatives that pair well with the savory lentil filling, much like the creamy base in creamy potato soup.

More Comforting Vegan Dinner Recipes

Why This Vegan Shepherds Pie Will Become a Favorite

With its creamy potato topping and savory lentil filling, this vegan shepherds pie delivers all the comfort of the classic dish in a wholesome plant-based version. It’s surprisingly easy to make from scratch and always satisfies a crowd. I hope this recipe brings as much warmth to your table as it has to mine.

Vegan Shepherd’s Pie Recipe