The ultimate Vegan Lentil Shepherd's Pie featuring rich, flavourful, saucy lentils topped with fluffy, creamy mashed potatoes, all baked up until deliciously golden brown & crispy. Easy, healthy, comforting, filling, and a reader favourite recipe for over a decade!
FEATURED COMMENT:
"This was absolutely STUNNING - often recipes will describe something as "so flavourful" etc and it ends up just... fine... But this recipe is absolutely delicious. 100% recommend! So cheap, so tasty, I'm going to make this so many more times." - Abby. ⭐️⭐️⭐️⭐️⭐️ More reviews →
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.
We're talking sautéed onions, garlic, herbs and tender lentils in a tasty gravy with real "meaty" depth of flavour. Then there's the creamy mashed potato, which becomes perfectly golden and crispy in the oven.
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!
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, and it's healthy, packed with protein, and budget-friendly too!
Mel x
🤍 WHY YOU'LL LOVE THIS LENTIL SHEPHERD'S PIE
- Super tasty. Mention lentils, and you'll get some funny looks, but this recipe is absolutely packed with flavour. People are always so surprised when they try it. Don't just take my word for it - read the reviews!
- Seriously satisfying - This is true comfort food! It's delicious year-round, but especially comforting during the colder months.
- Family-friendly. Even kids love it!
- Healthy. Lentils are packed with protein and fibre.
- Budget-friendly. This cozy meal is made with simple, affordable ingredients. Lentils are really cheap!
- Versatile. Enjoy for family dinners or holiday meals. It's wonderful poshed up for special occasions. Use some red wine instead of the stock, and fresh herbs instead of the dried herbs.
- Great for meal prep. It freezes and reheats perfectly before or after baking.
How To Make Lentil Shepherd's Pie
Can't wait to make it? The full printable recipe is below, but first, let me walk you through the steps to set you up for success in your kitchen. I recommend watching my recipe video if you're more of a visual learner.
1 - Boil the potatoes until tender.
2 - Mash the potatoes.
3 - Sauté the onions, garlic and carrots. Very important for flavour!
4 - Add all of the other ingredients. Simmer.
5 - Assemble.
6 - Bake, then broil for a couple of minutes for maximum golden crispiness!
Success Tips
No red lentils. I love red lentils, especially in my dal, but for this recipe you must use green or brown lentils. Red lentils will not work.
Don't skip any ingredients/steps. Every single ingredient and step, like sautéing until golden and steaming the potatoes dry, adds another layer of flavour, and that's how this lentil shepherd's pie ends up tasting so good!
Be generous with the seasoning. It is so important for enhancing flavour. Notice the flavour theme going on here?
Let the potatoes steam dry. Once you drain them, return them to the pan and leave them lid off to steam themselves dry before mashing. Watery potatoes are no one's friend, especially on a shepherd's pie.
Spoon small dollops of mashed potato all over the lentils, then spread it out. 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!
Brush or spray the top of the potato with oil or melted vegan butter (if you're not WFPB). This is for maximum golden crispiness and, you guessed it, another layer of flavour/texture!
How To Serve Lentil Shepherd's Pie
For weeknight dinners, I like to keep things simple and serve Lentil Shepherd's Pie with steamed fresh or frozen vegetables. I think it's particularly good with green veggies like Brussels sprouts, cabbage, green beans, kale, broccoli and peas.
Other sides that work well include my Brussels Sprout Salad, Caramelized Brussels sprouts, Air Fryer Carrots, and Vegan Garlic Bread.
For more special meals like the holidays, it's fantastic with my roasted red cabbage and apples (which conveniently cooks in the oven at the same temperature) and my vegan red wine gravy.
Recipe Variations
- Posh it up by using 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 melted vegan butter. Yep... Instantly transformed to date night or holiday meal standards!
- Add some chopped mushrooms or frozen corn or peas at the same time as the lentils.
- Sprinkle the top of the pie with lots of shredded vegan cheese before you put it in the oven. Over the top, mashed potato deliciousness!
- Try using mashed root vegetables or sweet potatoes instead of the potatoes.
- Make individual shepherd's pies in small ovenproof dishes. Place them on a baking tray and cook at the same temperature for 20 to 30 minutes or until golden and bubbly.
Recipe FAQs
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 recommend avoiding russets because they are a bit tasteless and can become watery when boiled and mashed. If you are in the UK, Desiree and Maris Pipers are good choices.
Lentils roughly double in size and weight when cooked, so before you make this recipe you will need to cook about 100 grams or 1¼ cups of dried green or brown lentils. If you make extra though, they freeze brilliantly. I often boil up a big batch and freeze them in pre-measured pots.
Yes, this pie freezes well, either assembled but unbaked or fully baked. Use a dish that's safe for both the oven and the freezer. Let the pie cool completely, then wrap it tightly and freeze for up to 3 months. To serve, thaw it in the fridge overnight, then bake at 400°F (200°C) for 30 minutes. If you baked the pie before freezing and it starts to brown too quickly, cover it loosely with foil for the last 10 minutes or so.
Red lentils don't hold their shape. They break down and disintegrate and would make the filling extremely thick, stodgy, claggy and unpleasant.
Your dish needs to hold at least 8 cups or 2 litres/quarts. Anything ovenproof will do. A Dutch oven, large skillet, cast iron skillet, ceramic 8 x 8 or 9 x 13 casserole dish, large deep pie dish, etc. My terracotta dish (in the photos) is about 9 inches in diameter (round) and about 3 or 4 inches deep.
Recipe
Lentil Shepherd's Pie
Author:WATCH HOW TO MAKE IT
Ingredients
For the mashed potato top
- 1kg or 2.2lbs (about 6 large ) potatoes; I like Yukon Gold for this
- ½ teaspoon salt
- ⅓ cup (80 ml) dairy-free milk, unsweetened & unflavoured
- OPTIONAL vegan butter. Add as much or as little as you like. I usually use a couple of tablespoons. If you omit the butter, add an extra drop of milk to compensate.
For the filling
- 2 teaspoons olive oil (optional - use water to sauté to make the recipe oil-free)
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 large carrot, diced
- 2½ teaspoons dried herbs. Thyme, rosemary, oregano, or marjoram work well. Or use a combination or a mixed herb blend, such as Italian mixed herbs.
- 2½ cups (190 grams) canned/cooked green or brown lentils (NOT red lentils)
- 2 tablespoons arrowroot or cornstarch (cornflour in the UK)
- 3 tablespoons soy sauce, or tamari, GF soy sauce, or coconut aminos
- 1 cup (240 ml) canned crushed tomatoes or passata (If you only have whole or diced tomatoes, blend them up until smooth)
- 1 cup (240 ml) vegetable or mushroom stock, or vegan beef-style stock
- 1 teaspoon freshly ground black pepper, or to taste
- 1½ teaspoons fine sea salt, or to taste (reduce as necessary if using table salt)
INSTRUCTIONS
- Preheat your oven to 400° F (200 °C).
- Boil the potatoes. Peel the potatoes (or leave unpeeled if you prefer) and cut into pieces. Put them in a large pan and cover with water. Add the salt, cover, bring to a boil, then simmer for about 15 minutes or until the potatoes are tender (check with a fork or knife). Drain, then return to the pan. Leave with the lid off for a few minutes so they steam themselves dry.
- Mash the potatoes. Add the milk and optional butter to the potatoes. Mash well until creamy, then set aside.
- Start the filling. Warm another pan over medium heat (I do this while the potatoes are boiling). 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 turn golden brown.
- Add the herbs, lentils, and arrowroot or cornstarch. Stir well, then add the soy sauce and canned tomatoes. 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.
- Assemble the shepherd's pie. Spoon the lentil mixture into an ovenproof dish. Add small dollops of the mashed potatoes all over the top, then use a fork to spread it out evenly. A few little gaps around the edges are fine. Rough the surface up with the fork (this will create more crispy bits) and either leave it as it is, or brush or spray with a bit of oil or melted vegan butter for extra golden crispiness.
- Bake. Place the dish on a large baking tray (to protect the bottom of your oven if it bubbles over the side) and bake in the oven for about 30 minutes. Then pop it under the broiler/grill for a few minutes to make it extra crispy before serving.
Jan says
Wow! This was absolutely gorgeous. I added some peas to the filling and swapped the onion and garlic for leek greens to make it lower fodmap. The topping was half & half white potato & sweet potato. It was amazingly tasty and I'll definitely be making it again.
A Virtual Vegan says
I'm really pleased you enjoyed it Jan!
Clara says
Looks great! Going to try this with butternut squash instead of potatoes (fingers crossed)... but wondering what size ovenproof dish exactly? Looks like 9" squared in the photo but should I use 9x13" lasagna pan instead? Thanks for the recipe!
A Virtual Vegan says
Mine is about 8 or 9 inches in diameter(round) and about 3 or 4 inches deep. I'm not at home so can't check exactly. You will get an idea of what you've got that will be suitable once the filling and topping are ready to go. I don't like to specify a pan size when it's not too important (unlike if it's a cake or something where the pan size is crucial), because everyone has different dishes/pans at home and I don't want to put them off making the recipe if they don't have exactly what is specified. You might struggle with a 9 x 13 though because the surface area will be too big to spread the mashed potato/squash across. You could end up running out of it. An 8 x 8 pan would be a better choice, or any dish that is around 9 inches wide. Even a Dutch oven will do. Hope that helps!
Naznin says
Loved it! I added peas to the vegetables.
Also I layered the filling with cream corn. Instead of potatoes, I used mashed, steamed cauliflower.
Sprinkled the top with nutritional yeast .
Ivana says
Wow! Recipe is fabulous. I substituted soy sauce with coconut aminos and used fresh herb mix (thyme, rosemary, parsley, sage and oregano) from my garden instead of dried . Brought it to pot luck party and it disappeared within minutes.
Didn’t have time to try it until I got home. Luckily I doubled the recipe and made small one for me and kids.
Will definitely add to my meals rotation.
A Virtual Vegan says
I'm really pleased you and everyone at the pot luck enjoyed it and thanks so much for leaving a review/rating. It's much appreciated!
Chelsey says
Can't wait to make this. Why do you say not to use red lentils? Thanks!
A Virtual Vegan says
Because red lentils just turn to mush and would make the texture unpleasant. Green or brown lentils keep their form. Hope you enjoy it!
Joy Moffett says
We love this dish, I am trying to transition to vegetarian ,at least more vegatables and less sweets . My husband is tolerating it. I served this dish just telling them it was Shepard’s pie, ( my grandson was over for dinner, he’s 14 ) They almost ate The Whole thing, taking seconds , my husband even thought there was Hamburg in it! Until I told them it was lentils and no meat! Grandson gave it a. 4.5 ,which is +++, he’s a meat lover! Will definitely make again!
Rebecca says
Made just one portion tonight as a low-cal dinner for myself. I wished I had double! It's seriously good, especially the soy sauce to add the umami flavour. I've already sent it to all my friends. Thank you!
A Virtual Vegan says
Glad you enjoyed it, Rebecca! It reheats beautifully for future reference ;O
Margaret Amos says
This was easy to make ,tasted lovely too Will be making this again
Hazel says
Just made this, it’s so easy and absolutely delicious. I did add corn and peas to up the nutrition. Yum yum, it’s definitely a keeper
Erin Davis says
The flavors in this recipe are unctious!! My husband and I are not vegan or even vegetarian. We are just trying to be kinder on the body and the planet. So even from a meat eater's perspective this dish is great!!
A Virtual Vegan says
Thank you. I'm really pleased you both enjoyed it Erin!
Angelina says
This recipe is amazing. All 7 of us, including 4 children loved it. Even the very picky 6 and 7 year olds!
Will definitely be making this again. We served the Shepard's pie with a creamy bechamel sauce and a fresh salad. :)
A Virtual Vegan says
I'm really pleased you all enjoyed it. Thank you for stopping by to leave a rating/review!
Hannah says
My husband and I love this recipe! I found it when looking for new recipes to add more variety to our dinner rotation and we weren't disappointed. The flavor of the lentil filling is so perfectly savory, and who doesn't like creamy mashed potatoes, right? Thanks so much for this recipe!
A Virtual Vegan says
I'm so pleased you enjoyed it Hannah, thank you!
Shelby says
Thank you! Wonderful! I made it tonight and my family loved it! I will be making it again, and trying your other recipes. Thank you again!
Eleni says
Made this with tinned lentils and used wine instead of stock. Will definitely make again. It was just delicious.
Ivette says
Can you use cauliflower potatoes mash instead of the potatoes mash?
A Virtual Vegan says
Yes that's fine.
Mary says
Hi there!
I a man hoping you can answer this for me! I don't have corn starch or arrowroot, can I use flower instead? I've seen a few other recipes that use flower to thicken but I am not sure if that's what I should do using your recipe.
Thank you!
A Virtual Vegan says
Yes that will be fine. You will need a bit more though. I'd go with 4 tablespoons, and be sure to let it cook out for a good few minutes with you stirring frequently before you go on to add the other ingredients so you don't end up with a raw flour taste. I would also add the stock before the tomatoes. Very, very gradually, stirring really, really well between each addition to work out any lumps. Then ad the tomatoes and carry on as it says in the recipe. Hope that helps!
Tracy G says
Hi there - have cooked much with lentils - and have a bag of lentil trio - which has some red lentils in it - Can you tell me why to not use red lentils ? Is it taste/texture or aesthetics ?
A Virtual Vegan says
Red lentils disintegrate while cooking so you'd have no texture if that's all you used. It would just be a thick mush. You might get away with using your lentil trio though as it's not all red lentils. If they do disintegrate a bit you might just need to add a touch more liquid to the filling while cooking to make up for it.Hope that helps!
Tracy G says
Thanks so much ! I’ll probably use the trio for something else and go get some green and brown to make your recipe ! Can’t wait - it sound delicious !
Joan Richardson says
Haven't tried, but just by reading the ingredients I know it will be delicious and the hints were great. I would give this 10 stars if I could thank you. Just what is needed to bring a little comfort in our life today.
A Virtual Vegan says
Thank you Joan. I hope you enjoy it when you get a chance to try it!
Stephanie Milligan says
I am so happy and relieved to have a collection of vegan recipes that truly taste amazing! I am a new vegan, started on Valentine's Day this year. Cooking is my hobby and I was worried that my food wouldn't be as good and my family would be disappointed. I made this recipe for St. Paddy's and it was absolutely delicious!! My non vegan family members loved it! This is the 3rd recipe I've tried and I have been ecstatic with the results. I will continue to have fun making your recipes! Thank you so much!!!
A Virtual Vegan says
Yay! So pleased you all enjoyed it Stephanie!
Julie J says
Hi Mel,
This looks amazing! What size baking dish should I use? Also, oil or "grease" it first? Thank you!
A Virtual Vegan says
I never oil or grease my dishes when making shepherd's pie. You can if you want to though. I just checked the dish I made it in and it holds 8 cups / just short of 2 litres. Hope that helps!
JulieJ says
Thank you!
Robyn says
So good! My husband doesn't usually like veggie meals but loved this one. Thanks!