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    Home » Recipes » Dinner

    Published: Jan 3, 2020 · Modified: Jun 21, 2022 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 153 Comments

    Lentil Shepherd's Pie

    GO TO RECIPE GO TO VIDEO PRINT RECIPE
    4.96 from 153 votes
    The ultimate Vegan Lentil Shepherd's Pie featuring rich, flavourful, saucy lentils topped with fluffy, creamy mashed potatoes & baked until deliciously golden brown & crispy. Easy, healthy, comforting and filling!

    The ultimate Vegan Lentil Shepherd's Pie featuring rich, flavourful, saucy lentils topped with fluffy, creamy mashed potatoes & baked until deliciously golden brown & crispy. Easy, healthy, comforting and filling!

    Lentil Shepherd's Pie in a terracotta dish with a wooden spoon digging in

    Can we all agree that Shepherd's Pie is the ultimate comfort food? And that doesn't have to change when there is no meat involved. Honestly, it's not needed here. This meatless Lentil Shepherd's Pie is just as good.

    Don't let the lentils put you off. They've got a bad rep but just like meat, they take on all the flavours around them. I promise these lentils are the super yummy kind!

    Recipe video

    Jump to:
    • Recipe video
    • How to make Lentil Shepherd's Pie
    • Vegetarian Shepherd's Pie Success Tips
    • How to serve Lentil Shepherd's Pie
    • What are the best potatoes for mashed potato?
    • Ways you can adapt this recipe
    • How to store leftovers
    • How to freeze
    • Hungry for more?
    • 📖 Recipe
    • Comments

    We're talking sautéed onions, garlic, herbs and tender lentils in a tasty gravy with real "meaty" depth of flavour, all topped with creamy mashed potato which becomes golden and crispy perfection in the oven.

    This Vegan Lentil Shepherd's Pie is rich with lots of flavour, humble, and every bit as luscious and comforting as you would expect a Shepherd's Pie to be. As an added bonus it's really budget friendly and PACKED with protein too.

    vegan shepherd's pie in a bowl, sprinkled with chopped parsley

    Reasons this Vegan Lentil Shepherd's Pie is everything:

    • It's the ultimate comfort food
    • Very budget friendly and healthy
    • Super tasty
    • Protein packed
    • Kid friendly!
    • It freezes and reheats perfectly
    • Great as it is but can also be poshed up to make it a bit more special for holidays or date night. Just add some red wine and fresh herbs (see recipe notes).
    • This is a meal that's all about comfort, so get comfortable, close the curtains, cozy up on the sofa (a borderline compulsory step for meals like this) and binge watch your favourite show while enjoying it!

    How to make Lentil Shepherd's Pie

    (For detailed measurements and instructions, see the printable recipe card).

    Basically we are going to take those humble little lentils and elevate them to "super lentil" status by adding them to a pan of saucy gravy-like goodness.  Then top it all off with fluffy mashed potato.

    Here is your very low key Vegan Shepherd's Pie making process:

    Step 1: Peel and chop the potatoes, cover with water and cook 'til tender.

    peeled and cut potatoes in a pan of water

    Step 2: Check you have some cooked lentils ready. If not cook some quickly now while the potatoes are boiling. They don't take long at all.

    Reason why I mention this? .... Because I forget every-time and end up having to cook them at the last minute!

    Step 3: Sauté the onions, garlic and carrots until golden. Very important for flavour!

    diced onions, garlic and carrot cooking in a pan

    Step 4: Add the herbs, lentils and arrowroot and give it all a stir

    lentils, arrowroot, herbs, carrots, onions and garlic in a pan

    Step 5: Then add the tomatoes and Tamari or soy sauce.

    lentils, carrots, onions, garlic and crushed tomatoes cooking down in a pan

    Step 6: Then the stock and stir over the heat until just starting to bubble. Then turn off the heat and season to taste.

    Lentil Shepherd's Pie filling cooking in a pan

    Step 7: Mash the potatoes.

    mashed potatoes in a bowl

    Step 8: Transfer the lentil mixture to an oven proof dish, top with the fluffy mash, then rough up with a fork ... Very important for getting crispy golden bits which I believe are essential for a good vegan Shepherd's Pie!

    Mashed potato on Lentil Shepherd's Pie filling in a terracotta dish

    Step 9: Bake, then finish up by broiling (or putting under the grill for the UK people!)  for maximum golden crispiness, then take a minute to admire it's beautiful bubbling edges.

    A golden Lentil Shepherd's Pie in a terracotta dish

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    Vegetarian Shepherd's Pie Success Tips

    1. You must use green or brown lentils. Red lentils will not work in this recipe.
    2. Sauté the onions, garlic and carrots until really golden. This is very important for maximum flavour.
    3. Don't skip the Tamari or soy sauce. It is really essential for meaty depth of flavour in this recipe.
    4. Be generous with seasoning. It is so important for enhancing flavour. (Notice the flavour theme going on here .... every single little ingredient/step works to add another layer and that's how it ends up tasting so good and is why you should not skip any of them).
    5. Don't skip letting the potatoes steam themselves dry. Watery potatoes are no-ones friend and will cause them to weep into the filling underneath and not taste as good either.
    6. If you have a stand mixer, throw the boiled potatoes, plant milk and vegan butter in there and beat it together with the paddle attachment rather than using a potato masher. It creates the best mashed potato with zero effort.
    7. Cooling the filling makes the whole spreading of the potato much easier, but to be honest with you, I never wait because I'm too inpatient. Just follow my next tip if you are the same.
    8. Spoon smallish dollops of mashed potato all over, then spread it with a fork. Don't just splodge a whole pan-full of mashed potato in the middle of the filling or you will create a lentil gravy type tsunami!
    9. It's totally optional, but if you aren't WFPB, I highly recommend brushing the top of the mashed potato with oil for maximum golden, crispiness and, you guessed it, another layer of flavour/texture.
    10. Um .... Have a piece of heavily (vegan) buttered bread ready to mop up your plate on finishing ... That's my ultimate comfort food Lentil Shepherd's Pie success tip ;O)

    How to serve Lentil Shepherd's Pie

    My favourite way to eat my Lentil Shepherd's Pie is with steamed vegetables or roasted red cabbage on one side and a glass of red wine on the other ;O) It's particularly good with green veggies like Brussels sprouts, cabbage, kale, broccoli and peas and with regards wine, a nice fruity Merlot.

    Some people serve their shepherd's pie with salad but as much as I like salad, I personally don't think it works as well as vegetables with this dish.

    Don't shoot me down in flames for admitting this, but it is also pretty awesome when served with canned baked beans. The comfort food experience increases ten fold and is a combo that is definitely going to be appreciated by kids!

    close up up Lentil Shepherd's Pie in a bowl

    What are the best potatoes for mashed potato?

    I can think of zero situations that are not improved by a dreamy pile of fluffy vegan mashed potatoes, but you cannot achieve peak mash excellence without the right potato for the job.

    What are the best potatoes for mashing into buttery, rich fluffy mountains?

    My potatoes of choice for roasting, mashing, stews, almost everything really, are Yukon Gold potatoes. They aren't grainy, watery or mushy and they have a buttery flavour which is always a good thing. They make excellent mashed potatoes.

    I tend to avoid russets because they are a bit tasteless once boiled and mashed.

    If you are in the UK Desiree and Maris Pipers are best.

    Ways you can adapt this recipe

    • Posh it up with red wine instead of the stock, and fresh herbs like a good few sprigs each of thyme and rosemary instead of dried herbs. Then brush the mashed potato top with an obscene amount of melted vegan butter. Yep .. Instantly transformed to date night or holiday meal standards!
    • Use meatless ground round instead of the lentils. Honestly not needed though, unless you have some that needs using up. The lentils are absolutely great in this recipe.
    • Add some chopped mushrooms at the same time as you add the lentils.  If I had a husband who liked them they would be in this for sure!
    • Sprinkle the top of the pie with shredded vegan cheese before you put it in the oven. Over the top mashed potato deliciousness!
    • Try using mashed root vegetables instead of potato for a nice change. There is a recipe in my cookbook if you have it.

    How to store leftovers

    Store leftover Shepherd's Pie covered or in a sealed container in the fridge for 3 to 4 days and reheat in the oven or in a microwave. Leftover can also be frozen.

    How to freeze

    You can either freeze this recipe directly after assembling and before baking, or freeze it after it has been baked. In both instances, allow to cool completely then wrap very well.

    Defrost in the fridge overnight and then bake as per the recipe instructions, 400 °F (200°C) for 30 minutes. If it was cooked prior to freezing and starts colouring too much, simply tent with foil,  in the last 10 minutes.

    Hungry for more?

    If you are liking the tasty lentil vibe, then you will probably also enjoy my Vegan Meatloaf, my Creamy Red Lentil Dahl and my Keema Lentils.

    If you tried this recipe, let me know how you liked it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!

    📖 Recipe

    Lentil Shepherd’s Pie

    Author: Melanie McDonald
    4.96 from 153 votes
    The ultimate Vegan Lentil Shepherd's Pie featuring rich, flavourful, saucy lentils topped with fluffy, creamy mashed potatoes & baked until deliciously golden brown & crispy. Easy, healthy, comforting and filling!
     
    Print Recipe Pin Recipe SaveSaved!
    PREP TIME: 15 minutes
    COOK TIME: 40 minutes
    TOTAL TIME: 55 minutes
    Servings: 6 servings

    Ingredients
      

    For the mashed potato

    • 1000g / about 6 large potatoes , I love Yukon Gold for this
    • ½ teaspoon salt
    • ⅓ cup / 80 mls non-dairy milk , unsweetened
    • vegan butter ,OPTIONAL. Add as much or little as you like. I usually add a couple of tablespoons. If you omit the butter, add an extra drop of milk to compensate.

    For the Shepherd's Pie filling

    • 2 teaspoons olive oil (optional - use water to sauté to make the recipe oil-free)
    • 1 medium onion , chopped finely
    • 4 cloves garlic , chopped finely
    • 1 large carrot , peeled & diced
    • 2½ teaspoons dried herbs (thyme, rosemary or marjoram all work well, or a combination of them. Mixed Herbs or Italian Mixed Herbs are also fine)
    • 2½ cups / 190 g cooked green or brown lentils , (NOT red lentils)
    • 2 tablespoons arrowroot or cornstarch , (cornflour in the UK)
    • 3 tablespoons tamari or soy sauce , or coconut aminos or liquid aminos
    • 1 cup / 240 mls canned crushed tomatoes or passata (if you only have whole or diced tomatoes just blend them up until smooth)
    • 1 cup / 240 mls mushroom or vegetable stock
    • 1 teaspoon freshly ground black pepper , or to taste
    • 1½ teaspoons salt , or to taste
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    INSTRUCTIONS
     

    • Preheat oven to 400° f (200 °C)
    • Peel the potatoes (or leave the peels on and wash if you prefer), then chop each potato into about 6 pieces. Put the chopped potatoes in a large pan and cover with hot water from a kettle. Add the salt, cover and bring to the boil. Simmer for about 15 minutes until the potatoes are very tender (check with a fork or knife). Drain then return to the pan and leave them alone with the lid off for a few minutes to allow them to steam dry.
    • Add the milk and optional butter to the pan and mash very well until creamy. Set aside.
    • While the potatoes are cooking, warm another pan over a medium heat. Add the oil (or use a little water instead to keep it oil-free) and sauté the onions, garlic and carrot until the onions are starting to go golden brown.
    • Add the dried herbs, lentils and arrowroot or cornstarch. Stir well to distribute the arrowroot through the lentil mixture then add the tamari or soy sauce, followed by the tomatoes and stir well.
    • Add the stock and stir again. As soon as it is just starting to bubble, turn off the heat, season with salt and pepper and spoon the lentil mixture into an ovenproof dish.
    • Spoon the mashed potatoes over the top of the lentil mixture, then using a fork spread it out evenly. A few little gaps around the edges are fine. Rough the potato up with the fork (the rough bits create more crispy bits). At this point you can brush it with a little oil or vegan butter for even more crispiness, or just leave it as it is.
    • Place the dish on a baking tray (to protect the bottom of your oven in case of any leaks), and bake in the oven for 30 minutes. Then pop it under the broiler/grill for a few minutes to make it extra crispy before serving.

    NOTES

    Replace the stock with red wine and the dried herbs for a few sprigs of fresh thyme and rosemary, for a "poshed" up version. Great for date night or holiday meals! 

    NUTRITION

    Serving: 1servingCalories: 316kcalCarbohydrates: 63gProtein: 15gFat: 2gSaturated Fat: 1gSodium: 1546mgPotassium: 1870mgFiber: 14gSugar: 5gVitamin A: 2245IUVitamin C: 50mgCalcium: 171mgIron: 14mg

    Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.

    Tried this recipe?Rate it & leave your feedback in the comments section below, or tag @avirtualvegan on Instagram and hashtag it #avirtualvegan

    This recipe was originally published on April 1st 2016, but the post was updated and new photos and a video were added on January 3rd 2020. The recipe remains the same. 

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    Reader Interactions

    Comments

    1. Angela Pankiw says

      August 06, 2022 at 7:55 pm

      5 stars
      I made this tonight and it was wonderful!.I followed the recipe exactly and it turned out so good.Right away l put it on my rotation dinner list Thank you so much for sharing this delicious meal.

      Reply
    2. Bob says

      July 06, 2022 at 8:14 am

      I'm not sure why people keep calling boring casseroles Shepherd's Pie. If it doesn't have lamb in it, it's NOT Shepherd's Pie.

      Any competent cook would know this.

      Reply
      • Melanie McDonald says

        July 06, 2022 at 10:25 am

        Oh Bob. Life must be very sad if all you have to do is find recipes you don't want to make and leave silly comments. I went ahead and had my tech person remove your 1 star rating as you clearly haven't made the recipe.

        Reply
      • Tricia says

        August 05, 2022 at 3:22 pm

        Put a lid on it Bob

        Reply
    3. Maraika says

      June 13, 2022 at 6:51 pm

      5 stars
      It was delicious. I added some soaked TVP for bulk. I also found that 190gram of cooked lentils was only 1 cupful. I did use Puy Lentils as that is what I had cooked in freezer. I wonder if they are much lighter than Brown Lentils? Having leftovers tonight. Thank you for tasty recipe.

      Reply
      • Melanie McDonald says

        June 13, 2022 at 8:03 pm

        So pleased you enjoyed it! Puy lentils are much firmer and don't absorb as much water so that probably accounts for the weight difference.

        Reply
    4. Jade says

      June 01, 2022 at 12:00 pm

      5 stars
      My husband and I agree that this is the best Shepard's pie we have ever tasted! We really don't miss the meat at all. Superb.

      Reply
    5. Carolyn says

      May 29, 2022 at 11:48 am

      5 stars
      Absolutely delicious and loved by several of my vegan family members!!! Thanks for sharing!! Yum!!!

      Reply
      • Melanie McDonald says

        May 29, 2022 at 2:02 pm

        I'm so pleased you all enjoyed it Carolyn!

        Reply
    6. Kaila says

      May 27, 2022 at 9:30 pm

      re: https://avirtualvegan.com/lentil-shepherds-pie/
      Nice recipe but awful page layout and TOO MANY , TOO MANY annoying commercials (which NOBODY REALLY WOULD READ) - on smartphone this page simply unreadable and useless!!! Crazy.

      To print the recipe I had to copy it in few steps , then spend 20 minutes editing out the junk commercials placeholders etc

      Reply
      • Melanie McDonald says

        May 29, 2022 at 2:01 pm

        Having to navigate past some ads for a FREE, very well tested recipe that took days of work, which is hosted on a website that I pay to keep online and maintain isn't much to ask. Without the ads there would be no website and no recipes.
        And also, why not just hit the print button? There's one at the top of every single post and also another in the recipe card of each recipe. It literally takes 2 seconds.

        Reply
    7. Marea says

      May 18, 2022 at 7:52 pm

      Thank you for this recipe - can’t wait to make it. Just wondering what size baking dish to use?

      Reply
      • Melanie McDonald says

        May 18, 2022 at 8:43 pm

        My dish (in the photos) is about 9 inches in diameter (round) and about 3 or 4 inches deep. Anything around that size or a bit bigger will do. Once the filling and topping are cooked and ready to go, you'll be able to eyeball it and see what you've got that would work size-wise. It can literally go in anything. A small'ish Dutch oven, large skillet, ceramic dish, Pyrex dish, large pie plate etc. Hope you enjoy it!

        Reply
    8. Lidia Rosas says

      May 07, 2022 at 12:57 pm

      5 stars
      I tried this and was delicious. This recipe isn't famous in Mexico so the first one I try is the vegan one and I love it. Lentils and mashed potatoes make a great combination and I didn't know until now!

      Reply
    9. Shaina Teter says

      February 22, 2022 at 1:23 pm

      I made this tonight, it was awesome! It definitely made more food than I need – do you think a portion of the shepherd's pie filling could be frozen?

      Reply
      • Melanie McDonald says

        February 22, 2022 at 3:15 pm

        Yes it will freeze well for up to 3 months. So pleased you enjoyed it!

        Reply
    10. Lynn L says

      January 26, 2022 at 1:33 pm

      5 stars
      I just made it...it's so flavourful. I will never go back to ground beef.

      Reply
    11. Jennifer M says

      January 10, 2022 at 5:37 pm

      5 stars
      An excellent recipe!
      I’m new to using lentils as a meat substitute and was pleasantly pleased with the flavours. I will add more cornstarch next time just to thicken it up a bit. Thanks for sharing such a delicious recipe!

      Reply
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    Melanie McDonald

    I'm Melanie McDonald (but you can call me Mel), best-selling cookbook author and creator of A Virtual Vegan. I share well-tested, flavour-packed vegan recipes with clear, step-by-step instructions. My goal is to give you the confidence to cook amazing vegan food from scratch.

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