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.
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!
Lisa Morris says
Been looking at a lot of similar recipes, but this one seems like a real winner! I've seen other people suggest simmering the lentils in the stock to cook them (instead of pre cooking) – would that be possible with this recipe?
Melanie McDonald says
Thank you! This recipe is designed to be made with already cooked lentils. If you were to use the stock from the recipe to simmer them then it would all get a bit too thick. Of course there's nothing stopping you from cooking your lentils in stock before. You could even drain them and use the remaining liquid as part of the stock measurement when you make the recipe. Hope that helps!
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!
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.