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.
Stephen Duck says
It was the best pie I've had, no complaints from the omnivores either. I added 1 x zucchini, 1 x sweet potato and 4 teaspoons of Green's Gravy Granules with 200ml of water instead of stock (as I didn't have any). Thank you!
Michelle says
Far too salty, and I didn't even add the extra salt.
JUDY says
Marvelous recipe, thanks.I think I may be boring but I made no changes.
Gordon Manning says
Made a few changes on the herb side and added some spices as well.
Added Mushrooms in to give more texture.
Bianca says
This is amazing. I struggled so much to find an easy vegan shepherds pie with no wine in it, and it did not disappoint. My partner who eats meat loved it. Definitely a new easy dinner we will have regularly. Delicious with some gravy on top and broccoli on the side
Spillt User says
This has become a weekly meal in my house and it's the best. Will make over and over again
Spillt User says
This was delicious. Highly recommend
Helen says
Hi there. I'm going to make this for dinner tonight - looks lovely! Just a very quick question: I'm just about to pre-cook my dried lentils - is the amount of 2.5 cups of lentils the weight of dry pre-cooked lentils, or the weight of them after cooking? Thanks :-)
Melanie McDonald says
It's 2.5 cups of cooked lentils.
CBG says
Where's the step of adding the vegs.?
Melanie McDonald says
All of the steps are clearly listed in the recipe card.
Jean says
This is yummy and satisfying. My omnivore husband liked it too. I used sparkling cranberry instead of the red wine. It takes a bit to make it but makes a lot and leftovers are good too. Just cover well to keep the potato top from drying out. Definitely a keeper.
Megan says
Quite a tasty recipe. I modified it because I don't particularly need to be vegan. I used half a can of tomato paste instead of crushed tomatoes because that was what I had on hand. I also threw in the last 3/4 cup beef broth I had in the fridge. I added mixed mushrooms with the lentils, and finally sauteed the sauce with red wine for 20min or so to reduce it. I think the wine gave a really deep umami flavor with the tomato paste. I'll be making this again.
Erynn says
Just cooked this recipe all from scratch. It was easy and scrumptious; a perfect dish for a chilly SoCal night by the fire. Lets all a raise a glass and send a little prayer to the Universe on behalf of the Bobs of the world. The poor Bobs...
Chin-chin!
Melanie McDonald says
Ha ha! So pleased you enjoyed it Erynn!
Sabrina says
What size baking dish do you recommend?
Melanie McDonald says
It doesn't really matter for this. Just whatever it will comfortable fit in. You'll be able to eyeball it and judge once the filling and potatoes are ready. Anything will do...A small'ish Dutch oven, large skillet, ceramic 8 x 8 or 9 x 13 dish, large deep pie dish etc. 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. Hope you enjoy it!
Jo says
What a brilliant recipe! Made it for a big group of vegans, omnis and someone who has coeliac, and it was an absolute hit! One of my friends uses a blood sugar monitor and this recipe didn’t spike her glucose at all, so it’s also great for diabetics. Delicious and works for everyone! Thank you for this wonderful recipe Melanie
Angela says
Really enjoyed this! I’m a chronic under-seasoner and since this was being prepared for a group friendsgiving, I was pretty heavy handed with the salt and herbs. I felt like I made it a wee bit too salty, but my pals said it was delicious!
Marcy says
This is outstanding! I heeded the note to use red wine . . . but I only had red wine vinegar so I used a bit of it and BTB vegetarian stock. Not sure if that was the reason it tasted so spectacular, but it did! This is a go for me. I am the only vegan in the house, so I hope this freezes good.
Rhonda says
Looking for cooked lentils, and I'm presuming that canned lentils are cooked. The cans at my local grocery store are brown lentils. Will that work? I also see cans of black lentils. Which do you recommend? I'm wanting to take this to a Thanksgiving potluck with folks who are vegan. This will be my first foray into a vegan entre. Comments are very encouraging!
Rhonda says
Whoops! I just re-read ingredients and see that you DID list brown lentils as a good option. Sorry about that. Should I rule out black lentils then? (I'm sorry to be so concerned about particulars, but since this is my first vegan recipe and it will be served to vegans, I want to wow them!!)
Melanie McDonald says
Black lentils are a little too firm for this recipe. Brown or green are best. And yes canned lentils are cooked and fine to use.
Angela says
Made this tonight, it was so delicous. Thank you for sharing this yummy recipe.
Georgia says
Without a doubt, a recipe to wait until summer is over and when you yearn for a warm and nourishing casserole in the fall - this hits the spot precisely!
I cannot say enough about it… this is my idea of Fall perfection! Thank you Mel! Sometimes I throw in fresh mushrooms with the onions and sub mashed yams for potatoes, always use canned lentils. Rainy day, fire is on and this casserole !
Julia says
I'm making this tonight for my vegetarian daughter but the recipe doesn't say how to cook the lentils, or even say add cooked lentils. Looking at the recipe I would've just added them dry.
Melanie McDonald says
The ingredients list clearly says to use cooked green or brown lentils and it's mentioned numerous times in the post that they should be cooked. You should follow the instructions on the lentils packaging to cook them or use canned lentils then you don't need to worry about it.