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.
Abby says
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 the addition of red wine! So cheap, so tasty, I'm going to make this so many more times.
A Virtual Vegan says
I love that you enjoyed it so much Abby. Flavour is ALWAYS my top priority! Thank you so much for coming back to leave a review/rating. It's much appreciated!
Ash says
I am blown away! My husband recently became vegetarian and he’s also an Anglophile so I decided to make this for him. It tastes SO meaty. I made it with roasted pumpkin mixed in with the lentils and half red wine and half vegetable stock. I’ve never posted a comment on a recipe before but this was divine.
A Virtual Vegan says
I'm really pleased you both enjoyed it Ash and thanks so much for taking the time to leave a review. It's much appreciated!
Linda says
Very good! I added more onion, carrots, and some mushrooms and peas, just because that's what I like. I will definitely use the recipe again. Thanks
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.