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!
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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!
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.
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.
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!
Step 4: Add the herbs, lentils and arrowroot and give it all a stir
Step 5: Then add the tomatoes and Tamari or soy sauce.
Step 6: Then the stock and stir over the heat until just starting to bubble. Then turn off the heat and season to taste.
Step 7: Mash the potatoes.
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!
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.
Vegetarian Shepherd's Pie Success Tips
- You must use green or brown lentils. Red lentils will not work in this recipe.
- Sauté the onions, garlic and carrots until really golden. This is very important for maximum flavour.
- Don't skip the Tamari or soy sauce. It is really essential for meaty depth of flavour in this recipe.
- 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).
- 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.
- 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.
- 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.
- 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!
- 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.
- 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!
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.
Recipe
Lentil Shepherd’s Pie
Author:WATCH HOW TO MAKE IT
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 canned/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 sea salt , or to taste (reduce as necessary if using table salt)
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 herbs, lentils, and arrowroot or cornstarch. Stir well 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
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NUTRITION
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.
jen says
Do you think chickpea flour would work in place of the arrowroot or cornstarch?
A Virtual Vegan says
I've never used chickpea flour as a thickener. I'm not sure it would work as well. It's also got a pretty distinctive flavour. If you don't have either of those, regular all purpose flour will do the trick.
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
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)