• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
No Sweat Vegan
  • About
  • Recipes
    • Quick & Easy Vegan Meals
    • Dinner Entrées
    • Kid-Friendly Vegan Recipes
    • Tofu Recipes
    • Air Fryer Recipes
    • Italian Recipes
    • Mexican Recipes
    • Asian Recipes
    • Indian Recipes
    • Salads & Salad Dressings
    • Side Dishes
    • Desserts
    • Breakfast
    • Lunch Recipes
    • Appetizers & Snacks
    • Condiments & Sauces
    • Holiday & Seasonal Recipes
    • Recipe Collections
  • Resources
    • Shop
  • Free E-Book
  • Meal Planning Printables
  • Subscribe!
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Subscribe!
  • Free E-Book
  • Meal Planning Printables
  • About No Sweat Vegan
  • Resources
  • Dinner Entrées
  • Quick & Easy Vegan Meals
  • Kid-Friendly Vegan Recipes
  • Tofu Recipes
  • Air Fryer Recipes
  • Italian Recipes
  • Mexican Recipes
  • Asian Recipes
  • Indian Recipes
  • Salads & Salad Dressings
  • Desserts
  • Side Dishes
  • Appetizers & Snacks
  • Condiments & Sauces
  • Breakfast
  • Lunch Recipes
  • Holiday & Seasonal Recipes
  • Recipe Collections
  • Shop
×

Home » Recipes

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

Published: 16 Feb 2021 · Updated: 5 Oct 2021 by Julianne Lynch · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 4 Comments

534 shares
  • Facebook
  • Twitter
  • Yummly
  • Email
Jump to Recipe
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.

If you have fantasies about cozying up in a pub with Irish music playing in the background and a big plate of hearty Vegan Shepherd's Pie, then this dish is for you! 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 crispy on top and creamy inside, while the lentils and veggies are perfectly seasoned and full of deep and comforting flavors.

Jump to:
  • What's the difference between shepherd's pie and cottage pie?
  • Is this dish kid-friendly?
  • What kind of lentils should I use?
  • Do I really need to rinse and sift through the lentils?
  • What size baking dish should I use?
  • Ingredients
  • Substitutions
  • Instructions
  • Tricks to save time
  • How to serve
  • Can I make it ahead?
  • How to store & reheat
  • More vegan comfort food recipes
  • 📖 Recipe
A portion of lentil shepherd's pie on a plate.
Dig into this hearty Lentil Shepherd's Pie!

You'll love this 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

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.

Is this dish kid-friendly?

True story: The first time I tested this recipe, my non-picky kid dove right in. Two thumbs up. But my picky kid had a major meltdown because he just wanted the mashed potatoes. I told him he could eat an apple if he didn't want what I made (that's our standby), but there were no extra 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 no putting any pressure on the picky kid to eat it). After a few minutes, picky kid screamed: "Stop talking about how good it is! You're making me want to try it!"

Long story short, after a few more minutes he caved, tried it, and then asked for seconds. Our meals don't always end so nicely, but this felt like a big win. 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 start with an apple and then 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!)

What kind of lentils should I use?

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 absolutely 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.

Do I really need to rinse and sift through the lentils?

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!

What size baking dish should I use?

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.


The ingredients for lentil shepherd's pie.

Ingredients

Mashed Potatoes

  • 2 pounds yellow 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 tbsp tomato paste
  • 1 tbsp dried oregano
  • 1 tbsp dried thyme
  • 1 tbsp dried parsely
  • 1 ½ teaspoons soy sauce
  • 1 tbsp cornstarch or arrowroot powder
  • Salt & Pepper to taste

Optional Garnish

  • fresh thyme

Substitutions

  • 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.
  • I really enjoy the French Green Lentils, but any kind of green or brown lentils will work.
  • Any kind of plant milk can be used for the mashed potatoes.
  • Frozen carrots or a frozen vegetable mix can be used. Just add in any frozen vegetables in the same step where you add the frozen peas.

Instructions

  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.
Dried green French lentils in a mesh strainer.
  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.
Diced onions and carrots cooking in a pot.
  1. Add the chopped mushrooms and dried herbs. Stir to combine and cook down for 2 to 3 minutes.
Chopped mushrooms and herbs added to the pot.
  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).
Pot with vegetables and tomato paste. Hand using a Microplane to grate garlic.
  1. Next, 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.
Lentils and vegetable broth added to the pot.
  1. As the lentils are cooking, you can 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.
  3. 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.
  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.
Frozen peas and cornstarch added to the lentil mixture.
  1. When both the mashed potatoes and lentil mixture are ready, spoon the lentils into the dish and press it flat with a spatula.
  2. Next, 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 of mashed potatoes.
  3. 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.
  4. 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.
  5. Serve and enjoy!

Tricks 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.

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.
  • This is an Irish-inspired dish, so it would be especially nice for St.Patrick's Day, but I think this makes a relatively simple vegan main dish for any holiday meal.

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!

How to store & reheat

  • 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.

Hand holding a fork with a plate of lentil cottage pie.

More vegan comfort food recipes

  • Chick-Fil-A Style Tofu Nuggets
  • Vegan Potato Soup
  • Sticky Orange Tofu
  • Vegan Potato Salad
  • Vegan Street Tacos

📖 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.
4.64 from 11 votes
Print Recipe Share on Facebook Pin Recipe SaveSaved!
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Main Course
Cuisine British, Irish
Servings 8
Calories 233 kcal

Equipment

large pot
Medium Pot
potato masher
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

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!
Prevent your screen from going dark
Save this RecipeSaved!

Video

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
Tried this recipe?Tag me on Instagram @no_sweat_vegan or #nosweatvegan!

Want access to my Exclusive Meal Planning Tips & Printables page?

Did you try this recipe? Have a question? Just leave a comment below and I'll get back to you ASAP!

More Vegan Recipes

  • Air Fryer Frozen Green Beans (Two Ways!)
  • Vegan Black Bean Tacos
  • Vegan Avocado Crema (5 minutes!)
  • Best Vegan Potato Recipes
534 shares
  • Facebook
  • Twitter
  • Yummly
  • Email

Reader Interactions

Comments

  1. SFerd

    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

      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

      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

        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

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Let's Get Social

  • Facebook
  • Instagram
  • Pinterest
  • YouTube
Julianne, founder of No Sweat Vegan.

Hi, I'm Julianne! I love creating simple and comforting vegan food for the whole family. Most of my recipes are healthy, Whole-Foods Plant-Based, and easy on the budget. Thanks for stopping by!

More about me →

Trending

  • Vegan Chick-fil-A style Tofu Nuggets with Vegan Honey Mustard Sauce (Oil-free!)
  • Vegan Oatmeal Raisin Cookies (Healthy, Easy, & Oil-Free)
  • Easy Oil-Free Tofu Nuggets!
  • Quick Oil-Free Vegan Pesto

Recent

  • Vegan Butternut Squash Soup
  • Vegan Fall Recipes
  • Vegan Pumpkin Pancakes (Oil-free + WFPB)
  • Tofu Curry (Easy + Vegan)

Web Stories

Footer

↑ back to top

Legal

  • Privacy Policy
  • Disclaimer
  • Terms & Conditions
  • Impressum

Free Meal Planning Tips & Printables!

  • Sign Up for free printables and weekly updates

Contact

  • Contact
  • Media Kit
  • FAQ

As an Amazon Associate I earn from qualifying purchases.

***

Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to No Sweat Vegan with appropriate and specific direction to the original content.


Copyright © 2020-2022 No Sweat Vegan on the Foodie Pro Theme