Rich, flavourful, saucy lentils topped with fluffy, creamy mashed potatoes & baked until deliciously golden brown & crispy. The ultimate vegan lentil shepherds pie!
Cozy, soup, stew and pie season is nearly over. As the sunshine appears more and more regularly, and summer approaches, I will be mostly changing comforting meals like this Lentil Shepherds Pie up for lighter, fresher offerings like my Tomato Chickpea Salad with Cilantro & Lime and my Loaded Taco Fries.
I have been taking advantage of the slight nip in the air and eating my fill of hearty, comfort food before it’s too late. Once summer arrives it becomes unbearable to have the oven on for too long, so dishes like this will take a backseat here on the blog. I won’t promise they will disappear totally though as I am one of those people who can quite happily eat meals like this all year round!
THIS LENTIL SHEPHERDS PIE IS ABSOLUTELY PROTEIN PACKED!
I like to serve this Lentil Shepherds Pie with lots of steamed vegetables. I love cruciferous type vegetables with it the best. We usually end up with a selection of kale, cabbage, Brussels sprouts and cauliflower. The combination of these veggies and the Shepherd’s Pie is just delicious and so nutritious. It is a meal that is absolutely brimming with vitamins, minerals and protein.
COMFORTING, DELICIOUS & FULL OF FLAVOUR
This Lentil Shepherds Pie is something that I cook very regularly. It is easy, comforting, delicious and full of flavour.
I am the only vegan in the house but when I serve this to my family it always goes down incredibly well. What is there not to love about tender, saucy, flavourful lentils topped with light and fluffy mashed potato?
FLUFFY MASH ♡
Oh how I adore mashed potato. I could eat it by the bowlful and it is especially good with a glug of non-dairy milk and a large knob of my Easy Vegan Butter stirred through it.
BE SURE TO TRY MY EASY VEGAN BUTTER
My Easy Vegan Butter recipe has taken on a life of it’s own over the past week or so. It has been so incredibly popular. Your feedback has been amazing and I have been inundated with pictures of hot buttery toast! If you haven’t tried it yet you can see how easy it is to make in this video:
Now I want to see your pictures of creamy mashed potatoes atop saucy lentils! You can share them via Instagram. Use the #avirtualvegan so I don’t miss them.
Oh and if you somehow end up with leftovers (we haven’t as yet!), you can keep them in the fridge for a few days. They reheat very well.
Enjoy your Shepherds Pie!
Lentil Shepherd’s Pie
Ingredients
- 1 medium onion , chopped finely
- 3 cloves garlic , chopped finely
- 1 large carrot , 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)
- 190g | 2½ cups cooked lentils , (green or brown)
- 2 tablespoons arrowroot , or cornstarch
- 3 tablespoons tamari (you can sub this for soy sauce, coconut aminos or liquid aminos )
- 240mls | 1 cup canned crushed tomatoes or passata (if you only have whole or diced tomatoes just blend them up until smooth first)
- 240mls | 1 cup mushroom broth , or vegetable broth
- Salt & pepper to taste ( I used 1 teaspoon of pepper and 1.5 teaspoons of salt)
- 1000g | 6 cups diced raw potato , I love Yukon Gold potatoes
- 80mls | 1/3 cup non-dairy milk , unsweetened
- 1 knob vegan butter ,(optional) add as much or little as you like. I usually add a couple of tablespoons.
Instructions
- Preheat oven to 400° fahrenheit
- Put the diced potatoes in a large pan and cover with hot water from the kettle.
- Add a generous pinch of 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, add the milk and butter (optional) and mash very well. Set aside.
- While the potatoes are cooking warm another pan over a medium heat.
- Saute the onions, garlic and carrot until the onions are starting to go golden brown. You can use oil if you like but I just used a drop of water instead.
- Add the dried herbs, lentils and arrowroot or cornstarch.
- Stir well to distribute the arrowroot through the lentil mixture.
- Add the Tamari and tomatoes and stir very well.
- Add the stock and stir well again.
- As soon as hot and starting to bubble remove from the heat.
- Season with salt and pepper to taste.
- Pour the lentil mixture into an ovenproof dish that isn't too deep.
- Top with the mashed potato.
- Spread it around evenly then rough up the top with a fork.
- Place on a baking sheet in case of any leaks and bake in the oven for 30 minutes.
- If you want an extra crispy topping you can then put it under the broiler for a few minutes before serving.
Notes
Nutrition
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Alexandra says
I made this last night and it was really tasty – added a leek and peas which worked well. Will be making again 🙂
Emily says
This recipe looks super tasty! I was just wondering if you can freeze it and if so how would you? My two are both under 4 and meal prep is essential in our house!
A Virtual Vegan says
I have never tried freezing it but I’m sure it would be fine. I have frozen non-vegan shepherd’s pie in my pre-vegan days. I would make it as instructed but not bake it. Wait for everything to be completely cool, then wrap really well in foil unless you have a fancy freezable baking dish with a lid. You could then defrost it the night before you want it and bake as per my instructions. I would think you could even bake it from frozen. It would just take longer. Probably about double the time. Hope that helps!
Jen says
I love your shepherds pie so much that I am making it tomorrow (Thursday) in LA and then driving it to Vegas for a big family dinner Friday night. What do you think the best way to do that would be? Do everything except for the oven part and then put it in the fridge / cooler until ready to heat before Friday’s dinner or do I need to freeze it? Please let me know as soon as you can. Thank you!!
A Virtual Vegan says
Hi Jen. Wow, what a compliment! Thank you. It will be fine if you make it all as directed, then refrigerate it BEFORE baking it. Transport in a cooler then bake in their oven when you get there. As it will be going in the oven cold it will take probably 10 minutes more to cook through. Have fun!
Julie Rose says
Yummy recipe! So nice to have a vegan shepherd’s pie 🙂 Question about cooking the lentils, though – My lentils ended up quite crunchy! They were crunchy when I put them in the dish – should I have waited for them to soften in the pan or are they supposed to soften while baking?
A Virtual Vegan says
As per the ingredients lists you should have started with already cooked lentils. Did you accidentally use dried ones? So glad you enjoyed it despite the slightly crunchy lentils though!
Kristi says
My family really enjoyed this! I used vegetable broth instead of mushroom and added a few shitakes for flavour, but next time I want to try it with the mushroom broth. It was so healthy and yummy at the same time.
A Virtual Vegan says
I’m so glad you all enjoyed it! Thank you for stopping by to let me know!
Karen says
I really want to try this, but what is “a knob” of butter?
A Virtual Vegan says
A knob of butter just means a lump really. It doesn’t have to be a specific quantity in this recipe so you can add as much or little as you like. Some people really like buttery potatoes, others not so much. I would say the amount I use is about 2 tablespoons. Hope that helps! I am English and it is a term we use a lot in cooking. Perhaps it’s not so well known elsewhere in the world. I have added a note to the recipe so it’s little clearer. Enjoy the recipe!
Alison says
This is so good, have been making it often. Sometimes we just spoon the lentil mixture over the mash instead of baking in the oven if we’re feeling lazy. Great comfort food, thanks!
A Virtual Vegan says
I’m so glad you are enjoying it! The lentil mixture is nice over baked potatoes too!
Agnès says
Hi. I made this dish 2 days ago. I think it tastes good. But I used a vegetable bouillon cube, and a pre-made mix of herbs that made the lentils taste weird. Well, it was good, but because those ingredients had a distinctive taste, the dish all-together had not the taste I’d like. So be careful about which type of bouillon and which herbs you use because it’s gonna influence greatly the whole dish. I need to try again, making my own bouillon and using other herbs.
God bless,
Agnès
A Virtual Vegan says
I personally don’t use the boullion cubes as they never taste great. They tend to have an artificial flavour IMO. I really recommend Pacific Foods Mushroom Broth for this recipe and other recipes that need a good flavoured broth. I link to it in the recipe card. If you can’t get that then be sure to use a broth that you like the flavour of as, as you have found, it makes a massive difference. The pre-made cartons in my opinion tend to be much better than cubes. Homemade broth would be better again. The flavour of the broth is crucial to a good end result. As for herbs, my favourites in dishes like this are thyme and rosemary. Make it again with a decent broth and those herbs and I’m sure you will enjoy it a whole lot more!
JOSIE says
I bookmarked this ages ago & finally got round to making it on this wet & gloomy day in France. Real comfort food – absolutely delicious. Thanks for the recipe!
A Virtual Vegan says
That’s awesome! I’m so glad you enjoyed it. Thank you for letting me know!
MEME says
I NOTE THE BUTRITIONAL FACTS DO NOT INCLUDE PROTEIN. WHEN YOU STATE THERE IS 26 GMS PROTEIN PER SERVING, IS THIS 26 GMS OF COMPLETE PROTEIN WITH ALL ESSENTIAL AMINO ACIDS INCLUDED?
A Virtual Vegan says
Basic nutritional information is calculated with my recipes. The protein amount stated is the total protein per serving. I don’t get into detail with amino acids. Nutritional tables don’t ever include each amino acid present, they just have a total protein amount. And regardless, as long as you consume adequate calories per day, it is virtually impossible to eat an unprocessed whole foods diet and not get all of the amino acids necessary. It is not necessary to eat them all in the same meal.
Lesley Shaw says
Hi, i was about to do this recipe when i noticed that it says 500 cups of lentils…..obviously that isn’t correct so just wondering what amount is it please? I gather it is either 50g…..or 500g or 5 cups.. Thank you 🙂
A Virtual Vegan says
I am so sorry! I have been converting my recipes over to a new recipe card and it seems to have made a few mistakes. I have just dug out my original written recipe to check the amounts for this recipe and corrected it here. It is actually 2½ cups cooked lentils or about 190g. I hope it didn’t inconvenience you too much and I will be checking all of my recipes carefully tomorrow in case anything like this has happened elsewhere.
Patricia says
Tried it yesterday, salt free (for kiddo) with Italian seasoning. Everybody loved it! Even my 2 years old and my 10 months old!! Will be doing this at least once a week since my repertoire of vegan kid friendly meals is not very big. Plus, I really appreciate eating something other than rice!!!!! Thanks for sharing this recipe!
A Virtual Vegan says
That’s awesome Patricia! It’s a favourite here too. If they liked that they would probably enjoy my ‘meatloaf’ too. https://avirtualvegan.com/vegan-meatloaf-with-gravy/ (and if you have any mushroom haters, you really can’t tell they are there, so as long as they don’t see you make it you will be safe!)
Christine says
Hi,
What a great recipe for Shepherd’s Pie. I was wondering what you would recommend as a substitute for the following
1/3 cup unsweetened, unflavoured non-dairy milk.
Thanks Again,
Christine
A Virtual Vegan says
Thank you Christine :O) The milk makes the mashed potato soft and creamy. Any milk you have will do as long as it is unsweetened but if you don’t have any you could omit it or use a few drops of veggie broth/stock instead.
Jaym says
what size and type of dish do you put it in before baking?
A Virtual Vegan says
I have a round terracotta dish that you can see in the pictures and its about 8 inches in diameter and 3 inches deep. I also have a square 8 by 8 dish ceramic dish that is about 4 inches deep and I make it in there occasionally too. Anything ovenproof of a similar size will be fine. If you have pyrex type bakeware they are great for things like this. I even once cooked it in a small metal roasting pan because everything else was occupied and it was fine. Hope that helps :O)
Jaym says
Very helpful, thanks! New to veganism and cooking but excited for the new journey I am on! :o)
A Virtual Vegan says
You’re welcome. If you are ever stuck with anything feel free to email me [email protected] or comment here. Good luck with your journey!
[email protected] freeA-Z Blog says
You are so right, comfort food. It’s too hot for it now, but Im pinning it for the fall when I’ll be wanting something nice, warm and comforting! thanks for the recipe. Your photo is gorgeous
A Virtual Vegan says
Thank-you Judee. I hope you enjoy it when you try it :O)
A Virtual Vegan says
I can’t believe you have never had Shepherd’s Pie! Where have you been? Get cracking & go make some! You don’t know what you’re missing ;O)