This Vegan Lentil Shepherd’s Pie is a warm, hearty dish made with tender lentils and vegetables topped with mashed potatoes. It’s perfect for a cozy meal that’s filling and good for you.
I like making this on weekends when I have extra time. It smells so nice while baking—my house feels extra welcoming!
If you want, add a sprinkle of nutritional yeast on top for a cheesy flavor. It’s a simple upgrade that makes the dish even better.
Ingredients & Substitutions
Brown lentils: These add hearty texture and protein. I recommend cooking them until tender but not mushy. If you prefer a softer bite, cook a few extra minutes. For a different twist, try green lentils—they hold shape well.
Vegetable stock: It boosts flavor in the lentils and mash. Use low-sodium for control over salt. You can swap it with water plus bouillon or spice up with mushroom broth for richer taste.
Carrots and peas: These bring sweetness and color. I like slicing carrots thin for easy cooking. Frozen peas save time; add them at the end to keep their bright green color and fresh flavor.
Onions and garlic: They build the base flavor. Sauté until soft and fragrant. If short on garlic, a pinch of garlic powder works. For a milder note, use shallots instead of onions.
Sweet potato or potato mash: The topping gives creaminess and body. I prefer roasting sweet potatoes first for extra flavor. Regular mashed potatoes can be swapped in—add a splash of plant-based milk for smoothness.
How do I mash the potatoes smoothly without lumps?
Start with very well-cooked potatoes—they should be super soft. Use a potato masher or fork, pressing down firmly until smooth. For extra creaminess, mix in a little plant-based milk or vegan butter. Be patient—you can mash until completely lump-free.
How to Make Vegan Lentil Shepherd’s Pie?
Ingredients You’ll Need:
For the Lentil Filling
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup dried brown or green lentils, rinsed
- 3 cups vegetable broth
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
For the Mashed Potato Topping
- 4 large potatoes, peeled and chopped
- 1/4 cup plant-based milk
- 2 tablespoons olive oil
- Salt to taste
How Much Time Will You Need?
Prep Time: 15 mins | Cook Time: 45 mins | Total: 1 hour
Step-by-Step Instructions:
1. Prepare the Potatoes
Boil the chopped potatoes in salted water for 15-20 minutes until tender. Drain and set aside.
2. Make the Lentil Filling
Heat olive oil in a large pan. Sauté onion, carrots, and celery for 5 minutes. Add garlic and cook for 1 minute. Stir in lentils, broth, herbs, salt, and pepper. Simmer for 25 minutes until lentils are soft.
3. Mash the Potatoes
Return drained potatoes to the pot. Add plant-based milk and olive oil. Mash until smooth. Season with salt to taste.
4. Assemble the Shepherd’s Pie
Spread the lentil filling evenly in a baking dish. Top with the mashed potatoes, spreading smoothly.
5. Bake
Preheat oven to 375°F (190°C). Bake the assembled pie for 20 minutes until golden on top. Let it cool slightly before serving.
