Vegan Lentil Shepherd’s Pie Recipe
This Vegan Lentil Shepherd’s Pie is hearty, comforting, and full of rich, savory flavor. Protein-packed lentils simmer with vegetables in a flavorful gravy, then get topped with a creamy layer of mashed potatoes. It’s a cozy, satisfying plant-based meal that’s perfect for weeknight dinners or make-ahead meals.
Ingredients
Lentil Filling Ingredients
- 1 cup dried green or brown lentils
- 3 cups water or vegetable broth
- 1 tablespoon olive oil
- 1 medium onion finely diced
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce or tamari
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon black pepper
- ½ teaspoon salt adjust to taste
- 1 cup vegetable broth
- 1 tablespoon cornstarch optional
Mashed Potato Topping
- 2½ pounds potatoes peeled and chopped
- ¼ cup plant-based milk
- Oat soy, or almond milk works well.
- 2 tablespoons vegan butter or olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Step 1: Cook the Lentils
- Rinse lentils under cold water.
- Add lentils and water (or broth) to a saucepan.
- Bring to a boil, then reduce heat and simmer for 18–20 minutes, until tender but not mushy.
- Drain excess liquid and set aside.
Step 2: Make the Mashed Potatoes
- Boil potatoes in salted water until fork-tender.
- Drain well and mash with plant milk, vegan butter, salt, and pepper.
- Set aside.
Step 3: Cook the Vegetable Base
- Heat olive oil in a large skillet over medium heat.
- Add onion, carrots, and celery.
- Cook for 6–8 minutes until softened.
- Add garlic and cook for 30 seconds.
Step 4: Build the Lentil Filling
- Stir in tomato paste, soy sauce, thyme, rosemary, salt, and pepper.
- Cook for 1–2 minutes.
- Add cooked lentils and vegetable broth.
- Simmer for 5–7 minutes until thick and saucy.
- If needed, stir in cornstarch slurry to thicken.
Step 5: Assemble the Pie
- Preheat oven to 400°F (200°C).
- Spread lentil filling evenly in a baking dish.
- Top with mashed potatoes and spread gently.
- Create ridges with a fork for crisp edges.
Step 6: Bake
- Bake uncovered for 25–30 minutes until bubbly and lightly golden.
- Let rest for 10 minutes before serving.
Video
Notes
📝 Notes
- Use green or brown lentils; they hold their shape best.
- Red lentils will work but create a softer, stew-like filling.
- Mash potatoes until smooth for an even topping.
- Add plant-based milk or olive oil to potatoes for extra creaminess.
- Season the lentil filling well; flavors mellow during baking.
- Let the pie rest 10 minutes before serving for clean slices.
- Store leftovers covered in the fridge for up to 4 days.
- Freeze baked portions for easy make-ahead meals.
🍽️ Nutrition Facts (Per Serving)
Calories: ~340 kcal,Carbohydrates: ~54 g,
Fiber: ~14 g,
Sugars: ~7 g,
Protein: ~15 g,
Fat: ~6 g,
Saturated Fat: ~1 g,
Cholesterol: 0 mg,
Sodium: ~420 mg,
Potassium: ~900 mg,
Calcium: ~90 mg,
Iron: ~4.5 mg