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Ultimate Vegan Shepherd’s Pie
Emily

Vegan Shepherd’s Pie

A hearty, comforting plant-based version of the classic shepherd’s pie made with lentils, vegetables, and a creamy mashed potato topping. Perfect for cozy dinners and family gatherings.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 6 people
Cuisine: Comfort Food, Vegan
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup brown or green lentils, dried
  • 4 cups vegetable broth
  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 8 oz mushrooms, sliced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1/2 cup red wine (optional)
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 bay leaf
  • 1 cup frozen peas
  • 1 cup corn kernels (frozen or canned)
  • 1 tbsp soy sauce or tamari
  • salt and black pepper, to taste
  • 4 lbs russet potatoes, peeled and quartered
  • 1 cup plant-based milk, unsweetened
  • 4 tbsp vegan butter
  • 2 tbsp nutritional yeast (optional)
  • salt and white pepper, to taste

Equipment

  • large pot or Dutch oven
  • Colander
  • cutting board
  • knife
  • wooden spoon
  • potato masher or ricer
  • 9x13-inch baking dish
  • Oven

Method
 

  1. Rinse lentils under cold water until clear. Cook them in vegetable broth for 20-25 minutes until tender but not mushy. Drain excess liquid and set aside.
  2. Sauté onion, carrots, and celery in olive oil for 8-10 minutes until softened. Add mushrooms and garlic, cooking for another 5-7 minutes.
  3. Add tomato paste, thyme, rosemary, and bay leaf. Cook briefly, then deglaze with red wine (if using). Stir in cooked lentils and simmer 15-20 minutes. Add peas, corn, soy sauce, and season to taste. Remove bay leaf.
  4. Boil potatoes until fork-tender (15-20 minutes). Drain and mash until smooth. Stir in plant-based milk, vegan butter, and optional nutritional yeast. Season with salt and white pepper.
  5. Preheat oven to 375°F (190°C). Spread lentil filling in a baking dish, top with mashed potatoes, and bake 20-25 minutes until golden. Rest 5-10 minutes before serving.

Notes

Make it ahead by preparing the filling and mashed potatoes separately, then assemble before baking. For a gluten-free option, use tamari instead of soy sauce. If avoiding alcohol, substitute the red wine with extra broth.