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Home » Recipes

Vegan Lentil Shepherd's Pie

Published: 16 Feb 2021 · Updated: 12 Oct 2024 by Julianne Lynch · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 9 Comments

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Lentil Shepherds Pie Pin.
Lentil Shepherds Pie Pin.

This Lentil Shepherd's Pie is hearty and comforting. With the rich flavors of the lentils and the creaminess of the mashed potatoes, this veggie-filled dish is perfect for a Sunday family dinner or a cozy holiday meal.

Lentil shepherd's pie in a baking dish.

This Lentil Shepherd's Pie is so rich and delicious, you'll hardly believe it's Meat-Free, Dairy-Free, and Oil-free. The mashed potatoes are crispy on top and creamy inside, while the lentils and veggies are perfectly seasoned and full of deep and comforting flavors.

True story: The first time I tested this recipe, one kid dove right in. Two thumbs up. But the other was upset because he just wanted the mashed potatoes.

So we begin to eat. The three of us eating the shepherd's pie were oohing and ahhing over how delicious it was (but not putting any pressure on the other kid to eat it). After a few minutes, the kid said, "Stop talking about how good it is! You're making me want to try it!"

My point: If you've got a "picky" eater at home, don't be afraid to try something new, especially if it has food components your kid already likes (in this case, mashed potatoes). This story would have ended differently if I had forced him to try it. But since I let him come to his own decision, all ended well (which is a good thing because I ended up making this lentil shepherd's pie recipe several weeks in a row as I was testing it!)

Jump to:
  • Ingredient notes
  • A note about the lentils
  • Instructions
  • Equipment
  • How to serve
  • Storage
  • Tips to Save Time!
  • FAQ
  • More vegan dinner recipes
  • 📖 Recipe

You'll love this Vegan Shepherd's Pie recipe because it's:

  • Hearty and Comforting
  • Vegan / Vegetarian
  • High-Protein
  • Low-Calorie / Low-Fat
  • Oil-Free and WFPB
  • Dairy-Free
  • Kid-Friendly
  • Full of Healthy Veggies
  • Great for leftovers
  • Perfect for Holidays like Thanksgiving, Easter, Christmas, and St. Patrick's Day

The ingredients for lentil shepherd's pie.

Ingredient notes

Mashed Potatoes

  • yellow potatoes: Yukon gold or something similar.
  • soy milk: I prefer soy milk, but any kind of unsweetened plant milk should be fine.
  • nutritional yeast: If you don't like it just leave it out.
  • powdered vegetable broth: This is an easy way to add flavor to the mashed potatoes.
  • salt: Just to enhance the other flavors.

Lentil Pie Filling

  • dried French green lentils: I really enjoy the French Green Lentils, but any kind of green or brown lentils will work. You can substitute canned lentils for the dried lentils. 1 cup of dried lentils converts to about 2 ½ cups of cooked lentils. So you'll need about 1 ½ 15oz cans of lentils. see the longer note below for more info.
  • yellow onion: a white onion is also fine.
  • carrots: I used fresh but frozen are also fine.
  • button mushrooms: This adds a "meaty" texture and earthy flavor.
  • garlic: I used fresh. You could also pre-minced or granulated.
  • frozen green peas
  • vegetable broth: This helps create the sauce and adds flavor.
  • tomato paste: To deepen the flavor.
  • dried oregano
  • dried thyme
  • dried parsley
  • soy sauce: This gives the dish a richer, earthier flavor.
  • cornstarch or arrowroot powder: To thicken the sauce.
  • Salt

Optional Garnish

  • fresh thyme

*See recipe card for quantities.

A note about the lentils

I have tried this Vegetable Shepherd's Pie with both dried French green lentils and canned brown lentils. The dried green lentils were my favorite. Since they cook with veggies and seasonings, this imparts more flavor. And leaving them ever so slightly al dente before assembling and baking the pie helps them hold up better. (Warning: Do not use red lentils for this dish--they will turn to absolute mush! If you need to use up red lentils try this Indian Dhal instead)

That said, this dish works with canned lentils, and using them will save you about 20 minutes of cooking time. One 15oz can of lentils has about 1 ¾ cups of lentils. This recipe calls for 1 cup of dried lentils which is about 2 ½ cups of cooked lentils. So if you're substituting, you'll need about 1 ½ cans of lentils.

Instructions

Here are step-by-step instructions with photos.

Lentils in a mesh strainer.
  1. Rinse and sift through the lentils to make sure there are no stones or other impurities. If you're using dried lentils don't skip this step! Set aside for later.
Diced carrots and onions in a pot.
  1. Prep the vegetables. Wash, peel, and cut the carrots into quarter moons. Clean and chop the mushrooms. Peel and chop the onion.
  2. Wash, peel, and cube the potatoes. Place the potatoes in a medium pot covered with cold water, and set aside for later.
  3. Add the onions and carrots to a large heavy-bottom pot. Cook for about 3 minutes, or until the onions start to turn translucent, stirring occasionally.
Add mushrooms and herbs to the pot.
  1. Add the chopped mushrooms and dried herbs. Stir to combine and cook down for 2 to 3 minutes.
Pot with vegetables and tomato paste. Hand grating garlic with a Microplane.
  1. Add the tomato paste and garlic (use a Microplane, garlic press, or minced garlic). Stir to combine. Cook for about 1 minute (garlic burns easily).
Lentils and vegetable broth added to the pot.
  1. Add the dried lentils and broth to the pot, bring to a boil, and then turn down the heat to medium. Simmer for about 25 minutes, or until the lentils are cooked (a little al dente is okay).
Cooked potatoes with nutritional yeast and seasonings.
  1. As the lentils are cooking, make the mashed potatoes.
  2. Boil the cubed, peeled potatoes in a medium pot for about 10 minutes, or until they are fork-tender. Drain, rinse, and return to the pot.
Mashed potatoes in pot.
  1. Add the soy milk, nutritional yeast, and broth powder, and mash with a potato masher or hand mixer. Add salt and pepper to taste. Set aside.
Peas and cornstarch added to the pot.
  1. Preheat the oven to 400F or 200C.
  2. Add the peas and cornstarch to the lentils. Stir to combine. Taste the mixture to adjust the seasonings. Add salt & pepper to taste.
Lentil and vegetable mixture in a baking dish.
  1. When both the mashed potatoes and lentil mixture are ready, spoon the lentils into the dish and press it flat with a spatula.
Vegan shepherd's pie before the bake.
  1. Spoon dollops of mashed potatoes evenly across the top of the lentils. Then gently use a spoon or fork to push the mash to the edges, covering the lentil mixture and creating an even layer.
  2. Optional: Use a fork to create lines or a wavy pattern across the top of the potatoes. This will both make it look nice and also help the tips of the potatoes to crisp up.
  3. Place the Shepherd's Pie in the oven and cook for 15 minutes. (I recommend using a baking sheet below the dish to catch any possible overflow.) Then turn on the broiler and broil for 3 to 5 minutes, or until the potatoes are crispy on top. Let cool for 5 minutes. Then serve and enjoy!

Hint: If you are using dried lentils then you absolutely need to rinse them and check for any stones, impurities, or other types of lentils. Many years ago, I skipped this step and found myself biting into a stone. It was not pleasant. Don't skip this step!

Equipment

For this recipe, you need a cutting board and knife for the prep work. A Microplane or garlic press is also helpful for mincing the garlic. For cooking, you'll need a large pot, a medium pot, and a baking dish. you'll also need a potato masher or some other tool for mashing the potatoes.

I used this Ikea 11x7--inch baking dish. I would recommend using something of a similar size (like this Pyrex dish--the lid would be great for storing leftovers!). It's okay if the mashed potatoes pop over the top a little, but the lentils can bubble over a bit, so no matter what sized dish you use, I suggest placing the dish on a baking sheet in the oven to catch any overflow.

All of my favorite products and kitchen tools can be found in my Amazon shop.

A portion of lentil shepherd's pie on a plate.
Dig into this hearty Lentil Shepherd's Pie!

How to serve

Vegan Shepherd's Pie is a perfect dish to serve on a Sunday or holiday.

It can be a stand-alone meal or served with light sides like a simple Italian salad, air fryer green beans, or air fryer broccoli.

Storage

Store in an airtight container in the refrigerator for up to a week.You can also freeze the leftovers in an airtight container for up to 3 months. Reheat in the microwave or oven.

Tips to Save Time!

This dish takes close to an hour to make (though you won't be working the whole time), so if you want to save time, here are a few ideas.

  • Use frozen pre-chopped carrots or frozen peas and carrots mix. Add the frozen carrots when you add the frozen peas.
  • Use leftover mashed potatoes from a previous meal.
  • Use canned green or brown lentils. I prefer the texture and flavor of using dried lentils for this dish, but you can shave off about 20 minutes by using canned. The ratios don't quite work out perfectly, so you will need about 1 ½ cans of lentils. You will also need to reduce the vegetable broth to about 1 cup.
Hand holding a fork with a plate of lentil cottage pie.

FAQ

What's the difference between shepherd's pie and cottage pie?

Traditionally Shepherd's Pie is made with ground lamb and Cottage Pie with ground beef. Since this dish is meatless you could technically call it either a Vegan Shepherd's Pie or a Vegan Cottage Pie.

Can I make it ahead?

Definitely! Just follow the steps to make the lentil mixture and mashed potatoes. Layer everything in a baking dish and store in an air-tight container in the refrigerator for up to 4 days. When it comes time to eat, follow the baking instructions and enjoy!

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📖 Recipe

Lentil Shepherds Pie in baking dish.

Lentil Shepherd's Pie (Vegan + Oil-Free)

This Lentil Shepherd's Pie is hearty and comforting. With the rich flavors of the lentils and the creaminess of the mashed potatoes, this veggie-filled dish is perfect for a Sunday family dinner or a cozy holiday meal.
4.75 from 16 votes
Print Recipe Share on Facebook Pin Recipe SaveSaved!
Prep Time 10 minutes mins
Cook Time 45 minutes mins
Total Time 55 minutes mins
Course Main Course
Cuisine British, Irish
Servings 8
Calories 233 kcal

Equipment

Cook N Home 8 Quart Stainle...Shop on Amazon
large pot
Cuisinart 719-18 Chef's Cla...Shop on Amazon
Medium Pot
KitchenAid Gourmet Stainles...Shop on Amazon
potato masher
Pyrex Bundle - 2 Items: (1)...Shop on Amazon
baking dish

Ingredients
 
 

Mashed Potatoes

  • 2 pounds gold potatoes
  • ½ cup soy milk
  • ¼ cup nutritional yeast
  • 1 teaspoon powdered vegetable broth
  • salt & pepper to taste

Lentil Pie Filling

  • 1 cup dried french green lentils
  • 1 yellow onion
  • 2 carrots
  • 4 oz button mushrooms
  • 4 cloves garlic
  • 1 cup frozen green peas
  • 3 ½ cups vegetable broth
  • 1 tablespoon tomato paste
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 tablespoon dried parsley
  • 1 ½ teaspoons soy sauce
  • 1 tablespoon cornstarch or arrowroot powder
  • Salt and Pepper to taste

Optional Garnish

  • fresh thyme
Get Recipe Ingredients

Instructions
 

Prep Work

  • Rinse and sift through the lentils to make sure there are no stones or other impurities. If you're using dried lentils don't skip this step! Set aside for later.
  • Peel and cube the potatoes. Place them in a medium pot with cold water and set aside for later.
  • Prep the vegetables. Peel and dice the onion. Peel and chop the carrots into quarter moons. Clean and chop the mushrooms.

Cook the Lentil Mixture

  • Start by adding the onions and carrots to a large pot over medium-high heat. Cook for 2 to 3 minutes, or until the onions are translucent.
  • Add the chopped mushrooms and herbs. Cook down another 2 to 3 minutes.
  • Add the tomato paste and minced or grated garlic. Cook for about 1 minute (be careful because the garlic can burn easily).
  • Next, add the broth and lentils. Stir to combine. Bring the pot of water to a boil and then reduce heat to medium and simmer for about 25 minutes, or until the lentils are cooked (maybe just a tad al dente).

Mashed Potatoes

  • While the lentil mixture is simmering, make the masked potatoes. Bring the medium pot of potatoes to a boil. Cook for about 10 minutes, or until the potatoes are fork-tender.
  • Drain and rinse the potatoes. Return to the pot and add the soy milk, nutritional yeast, and broth powder. Mash with a potato masher or hand mixer. Add salt and pepper to taste.

Final Steps

  • Preheat the oven to 400°F or 200°C.
  • When the lentils are done cooking and the liquid is almost completely reduced, add the frozen peas and cornstarch to the lentil mixture. Stir to combine and thicken. Salt and pepper to taste.
  • Add the lentil mixture to your baking dish. Spread in an even layer. Then dollop the mashed potatoes over the top. Spread to the edges of the dish in a even layer. Use a fork to make waves or lines (the ridges get crispier in the oven.)
  • Cook for 15 minutes. Turn on the broiler and cook another 3 to 5 minutes, or until the mashed potatoes are crispy and browned on top.
  • Let cool for a few minutes; then serve and enjoy!
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Notes

  • For instructions with photos or substitution ideas, scroll up to the blog post.
  • I used an 11x7 inch baking dish. 
  • Placing a baking sheet below the shepherd's pie will help catch any overflow.

Nutrition

Calories: 233kcalCarbohydrates: 45gProtein: 12gFat: 1gSaturated Fat: 1gSodium: 625mgPotassium: 960mgFiber: 13gSugar: 6gVitamin A: 3040IUVitamin C: 35mgCalcium: 87mgIron: 4mg
Keyword lentil cottage pie, lentil shepherd's pie, vegan cottage pie, vegan shepherd's pie
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Comments

    4.75 from 16 votes (14 ratings without comment)

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    Recipe Rating




  1. SFerd says

    December 28, 2021 at 11:27 pm

    What's the total amount of cooked lentils the recipe calls for? I would probably use the Trader Joe's refrigerated lentils.

    Reply
    • Julianne Lynch says

      December 29, 2021 at 8:09 am

      I have also made this recipe using a 15oz can of cooked lentils. So you could substitute 15 oz (about 2.5 cups) of pre-cooked lentils. And if the package has a little more than that it won't make much difference for this recipe. I hope that helps!

      Reply
    • Martina says

      January 09, 2022 at 2:13 pm

      My first Shepherd's Pie and it tastes so incredibly creamy and yummy 🤤
      The mashed potatoes aren't crispy (surely my fault - too much plant based milk 🙄)
      Nevertheless I loved it - there will be definitly a next one 😘♥️😘

      Reply
      • Julianne Lynch says

        January 10, 2022 at 7:42 am

        I"m so glad you liked it, and I hope the mashed potatoes get a little crispier for you next time!

        Reply
  2. Chelsea says

    November 06, 2023 at 5:53 pm

    5 stars
    Wow, this was so good! We aren't vegan, but I like to work in more plant-based meals and this hit the spot! Satisfying and delicious but still so healthy. My little guy really liked the mashed potatoes, too! Thanks so much!

    Reply
    • Julianne Lynch says

      November 08, 2023 at 7:17 am

      Thanks! I'm so glad you liked it! I love that you're incorporating more plant-based meals!

      Reply
  3. Lyn says

    November 17, 2023 at 10:07 pm

    5 stars
    I made this for dinner last night and it was a hit! Even my non-vegan friends who were over for dinner dug in! I made it with dried lentils but love that you can easily use canned lentils to save time. Thanks for sharing such a tasty recipe and easy casserole!

    Reply
  4. Daniel W Dieck says

    October 12, 2024 at 3:45 pm

    We have made the shepherd's pie several times and love it. it freezes really well and quick dinner with microwave reheating.

    Reply
    • Julianne Lynch says

      October 14, 2024 at 7:41 am

      Great! Thanks so much for sharing!

      Reply
Julianne, founder of No Sweat Vegan.

Hi, I'm Julianne! A dedicated home chef for over 20 years and a vegan recipe developer since 2020. I love creating simple and comforting vegan food for the whole family. Most of my recipes are quick, Whole-Foods Plant-Based, and easy on the budget. Thanks for stopping by!

You can also find me at AirFryerVeg.com.

More about me →

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