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.
Janice says
Absolutely delicious! We loved it! Thank you!
Abigail Dunne says
A really delicious recipe!!! I've pinned it so I don't forget about it. I was thinking of adding an extra tablespoon of cornflour to thicken the lentil mixture up a bit more. Do you think it would alter the amazing flavor?
Rebecca says
I did this today, and it was thicker but didn't alter the flavour. You could also increase the herbs/soy sauce a little to balance it out?
Carla Geange says
Made this for dinner tonight and my 9 year old informed me that I HAVE to make it again as it was so delicious!! Thanks for another great recipe Mel.
Grace says
Hi, i can't use butter, or non dairy butter. what if I used a plant based yogurt in place of the butter for the potatoes along with the milk? would that work?
Melanie McDonald says
As long as it's unflavoured and unsweetened yogurt it should be ok, or just use a bit of extra milk.
Carol Fitzgerald says
Just tried this tonight and it was delicious! Cut it in half because it’s just the two of us and heated it in a Pyrex bowl in my air fryer. It’s a keeper!
Carolyn says
It is coming into winter here in Australia, and we are loving this recipe on cooler nights. Thank you for another dish to add to our favourites!
Toni Bailey says
Excellent recipe! When my husband and I gave up all meet theee years ago, I grieved a little bec shepherds pie was Such a favorite, simple, comforting dish for us.
Don’t know if potatoes on Top is your country’s method, but I was raised in the South in the US. We always put the taters on the Bottom, top the “meat” and veggies w/shredded cheese.
Thank you for bringing Back this recipe for us!!!
Star says
I just made this, so good. The 1 cup of broth was just right. My husband isn’t vegan and really liked it. I always cook vegan. I will
Pass this recipe along. Thankyou
Joel says
By far the best shepherd's pie I've ever had! Thank you!!
Stephanie says
1 cup of vegetable broth is TOO MUCH, I dumped the whole thing in without thinking (maybe it's my error?) but it was too soupy to add the mashed potatoes on properly. I suggest everyone carefully pour the vegetable broth in until you get a nice consistency, I blindly followed the recipe.
A Virtual Vegan says
It's definitely not too much. My recipes are tested thoroughly by myself and a team of recipe testers and this particular one is a tried and true reader favourite. With all of those lentils and the cornstarch/arrowroot, it's very necessary to add 1 cup of liquid unless you want a really dry unpleasant filling. I feel like you definitely went wrong somewhere here. Either a mismeasurement or an ingredient swap/omission?
Sam says
Super delish. Just like I remember form my childhood!
Mary says
I made this tonight and LOVED it! I added celery to the carrot and onion sauté. Next time will add some mushrooms. It is so good. Wondering if putting cornbread batter over the top would also work?
A Virtual Vegan says
Cornbread batter instead of the potatoes would be great. If you have my cookbook there's a cornbread topped chili in there. You could use the cornbread part of that recipe if you don't have a go-to one.
Debbie says
This was absolutely delicious! I'm not vegan or vegetarian but was looking for affordable meal options as I'm on a fixed income. I used real butter and chicken stock as that was all I had on hand but I'm sure it would have been just as good had I used all vegan ingredients. This ones a winner, will definitely make this again!
A Virtual Vegan says
Thank you Debbie, I'm really pleased you enjoyed it! Even better coming from someone who isn't vegan or vegetarian. Lentils are such a great ingredient!
Kayleigh says
I’m just learning at cook properly at 35 and this was super easy to make and tasted delicious.
My eight month old loves it too and full of iron and calcium.
Thank you for sharing.
melissa says
Ah-maze-ing!!! i made the "posh" version, with a mix of sweet and white potatoes...what a hit...delish and plates were literally licked clean!!!! looked amazing, smelt amazing, tasted amazing...
thank u sooooooo much...straight to faves
Bee says
Fantastic Recipe! Best Shepard's pie I've ever tried, packed with flavour. I served it with some braised white cabbage and roasted carrot and parsnips. Thank you!
A Virtual Vegan says
I'm really pleased you enjoyed it Bee. Thanks so much for stopping by to leave a review. It's much appreciated!
Rabbithugger says
My husband, a reluctant vegan, really like this a lot. It tasted even better the next day.
Marg says
So easy to make and so very tasty. This will become a favourite for sure
Irma says
This is superb! I used sweet potatoes, and cut out oil and salt. Added small handful of Mrs. Dash to herbs. I;ve been an Eat to Live vegan for 4 years, and this is an ideal addition to their recipes. I find that with most of your recipes, I can make them just fine without oil, sugar and salt. I don't make the baked goods (although they sound tempting!). Thank you so much for supplying recipes that are easily adaptable to the Eat to Live program. And let me add a huge shout-out for the brussel sprouts Thanksgiving salad. Absolutely best thing to take to potlucks, and it always disappears!
A Virtual Vegan says
Thank you Irma. I'm really pleased you're able to adapt the recipes to suit Eat to Live. I love that brussels sprout salad too!
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! 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