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.
Jennifer says
Wow. I just made this and cannot get over how much flavor there is. So good. Definitely adding to our fall/winter rotation. Now I just can’t wait for the kids to get home so they can taste it!!
Melanie McDonald says
So pleased you're enjoying it Jennifer. Hope the kids gave it the thumbs up too!
Ginna says
The is a lovely recipe and very inexpensive to make. The serving size was generous per person. I'm very glad that this recipe did not have mushrooms because it's not an ingredient I usually purchase. The potatoes were a little bland for our tastes so I think I may add garlic or something to them next time. I still give it five stars.
Keira says
Delicious! If you want to show your omnivore friends how delightful vegan food can be, this is the dish to serve. The list of ingredients shows nothing fancy, but it comes together to something really amazing. Thank you so much for this recipe!
David Brown says
Just prepared this meal for vegan sister in law , & mince in our meal.
I must admit if I had to go without mince in this dish I would be happy.
Hope bob not reading this !!😂😂
Brittany says
How come it says not to use red lentils?
Melanie McDonald says
Because red lentils won't work well in this recipe. They are too mushy and don't hold their shape like green or brown. They'll just suck up all the gravy and make the texture claggy and horrible.
Angela Pankiw says
I made this tonight and it was wonderful!.I followed the recipe exactly and it turned out so good.Right away l put it on my rotation dinner list Thank you so much for sharing this delicious meal.
Maraika says
It was delicious. I added some soaked TVP for bulk. I also found that 190gram of cooked lentils was only 1 cupful. I did use Puy Lentils as that is what I had cooked in freezer. I wonder if they are much lighter than Brown Lentils? Having leftovers tonight. Thank you for tasty recipe.
Melanie McDonald says
So pleased you enjoyed it! Puy lentils are much firmer and don't absorb as much water so that probably accounts for the weight difference.
Jade says
My husband and I agree that this is the best Shepard's pie we have ever tasted! We really don't miss the meat at all. Superb.
Carolyn says
Absolutely delicious and loved by several of my vegan family members!!! Thanks for sharing!! Yum!!!
Melanie McDonald says
I'm so pleased you all enjoyed it Carolyn!
Marea says
Thank you for this recipe - can’t wait to make it. Just wondering what size baking dish to use?
Melanie McDonald says
My dish (in the photos) is about 9 inches in diameter (round) and about 3 or 4 inches deep. Anything around that size or a bit bigger will do. Once the filling and topping are cooked and ready to go, you'll be able to eyeball it and see what you've got that would work size-wise. It can literally go in anything. A small'ish Dutch oven, large skillet, ceramic dish, Pyrex dish, large pie plate etc. Hope you enjoy it!
Lidia Rosas says
I tried this and was delicious. This recipe isn't famous in Mexico so the first one I try is the vegan one and I love it. Lentils and mashed potatoes make a great combination and I didn't know until now!
Shaina Teter says
I made this tonight, it was awesome! It definitely made more food than I need – do you think a portion of the shepherd's pie filling could be frozen?
Melanie McDonald says
Yes it will freeze well for up to 3 months. So pleased you enjoyed it!
Lynn L says
I just made it...it's so flavourful. I will never go back to ground beef.
Jennifer M says
An excellent recipe!
I’m new to using lentils as a meat substitute and was pleasantly pleased with the flavours. I will add more cornstarch next time just to thicken it up a bit. Thanks for sharing such a delicious recipe!
James says
Mel,
I just made the Lentil Shepherd's Pie. It is in the oven just now. Cant wait! I know it is going to be a major success. I have been following you for years and collecting hundreds of your recipes. There has only been ONE that was a failure to me. I thank you immensely for your work and what influence it has had on my health goals.
Thank you Mel!
James
Melanie McDonald says
Thank you James. I hope you enjoy the shepherd's pie!
James says
The recipe results are just as good as I could have imagined. It was SUPER! Thanks.
James
Franny says
An excellent recipe! I added a half-cup of chopped celery, and a cup of chopped mushrooms to the veggie mix. Love your technique for “drying” the cooked potato pieces in the pot before mashing. Worked perfectly! This is the ideal hearty dish for a cold winter’s night. Delicious comfort food at its finest. Highly recommended. Thanks for another keeper recipe, dear Mel! 💖
Nancy J Tacke says
I'm learning to cook more vegan recipes and tried this one for today's Thanksgiving feast with friends. It was super easy to put together, and although we have not gathered at the table just yet, it looks lovely and promises to be a tasty dish!
Sarah says
I’m wanting to make some easy freezer meals - would
I cook this in the oven and then freeze or assemble and then freeze and cook after? New to the idea of prepping meals For the freezer but with a newborn it’s needed
Melanie McDonald says
You could actually do either. It freezes well when cooked and freezes well uncooked. Personally though, I'd freeze it assembled and uncooked in an oven-proof freezer-safe dish like a Pyrex, metal baking tray, or those disposable foil pans you can buy. It will make less work for you as the oven only needs to go on once when you want to eat it. Defrost it overnight in the fridge then cook as per the recipe. Hope that helps!
Rebecca says
Made this again tonight for probably the 5th time! I adore this recipe and have sent it far and wide as a recommendation to friends. It's simple, hearty, and full of flavour. I love the soy sauce which adds umami, and the cornstarch/arrowroot which lends a creamy texture that is 10/10. I'll return to this one over and over again, it's such a classic in my household.
Ginny O'shea says
Absolutely delicious!! I made it for my church pot luck luncheon this morning. Upped the serving to 16, and everyone loved it! Will definitely make again. Thank you for sharing this wonderful vegan recipe!