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Vegan Lentil Shepherd's Pie

Vegan Lentil Shepherd's Pie

Linda M. Harris
Vegan Lentil Shepherd’s Pie is a satisfying, hearty dish that features a savory lentil and vegetable filling, topped with creamy mashed potatoes.
Perfect for any occasion, this plant-based twist on the classic Shepherd's Pie is packed with protein, fiber, and nutrients.
Easy to make and customizable, it's ideal for meal prepping, family dinners, or cozy evenings at home.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American, British, Vegan
Servings 6 Servings
Calories 400 kcal

Equipment

  • 1 Large Skillet (for cooking the lentil filling)
  • 1 Medium Pot (for boiling potatoes)
  • 1 9x13-inch Baking Dish (for assembling the pie)
  • Measuring Cups and Spoons (for accurate ingredient portions)
  • Colander (for draining lentils and potatoes)
  • Potato Masher (for mashing the potatoes)
  • Spatula (for spreading mashed potatoes and stirring)

Ingredients
  

For the Lentil Filling:

  • 1 cup dried green or brown lentils
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 carrots peeled and diced
  • 2 cloves garlic minced
  • 1 cup vegetable broth
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon smoked paprika optional
  • Salt and pepper to taste
  • 1 cup frozen peas or fresh peas
  • 1 tablespoon soy sauce or tamari for gluten-free

For the Mashed Potato Topping:

  • 4 large potatoes peeled and cut into chunks
  • ½ cup plant-based milk almond, oat, or soy
  • 2 tablespoons plant-based butter
  • Salt and pepper to taste

Instructions
 

Prepare the Lentil Filling

  • If using dried lentils, rinse them under cold water and place them in a pot with 2 ½ cups of water.
    Bring to a boil, then reduce to a simmer and cook for 25 minutes until tender. Drain any excess water and set aside.
  • Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
  • Add the diced carrots and garlic to the skillet, cooking for another 3-4 minutes.
  • Stir in the cooked lentils, vegetable broth, tomato paste, thyme, rosemary, paprika, and soy sauce.
    Simmer for 10 minutes, allowing the flavors to develop.
    Add salt and pepper to taste. Stir in the peas and remove from heat.

Make the Mashed Potato Topping

  • Boil the peeled and chopped potatoes in salted water until fork-tender, about 15-20 minutes. Drain well.
  • Return the potatoes to the pot and mash them with a potato masher.
    Add plant-based milk, plant-based butter, salt, and pepper.
    Mash until smooth and creamy.

Assemble the Shepherd’s Pie

  • Preheat the oven to 375°F (190°C).
  • Spread the lentil mixture evenly in a 9x13-inch baking dish.
  • Spoon the mashed potatoes on top of the lentil mixture, spreading evenly with a spatula.
  • Optionally, create a decorative pattern on top with the back of a spoon.

Bake the Pie

  • Bake the Shepherd's Pie in the preheated oven for 25 minutes, until the top is golden brown.
    For extra crispiness, broil for 2-3 minutes at the end of baking. Let cool for a few minutes before serving.

Notes

  • Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat in the oven for the best results.
  • Freezing: This dish freezes well. To freeze, assemble the pie and wrap it tightly in plastic wrap or foil. Freeze for up to 3 months. When ready to bake, thaw overnight in the fridge and bake as directed.
  • Customization: Feel free to add other vegetables like mushrooms, corn, or parsnips to the lentil filling for extra flavor and texture.
  • Gluten-Free: Ensure that the vegetable broth and soy sauce are gluten-free, or use tamari as a substitute for soy sauce.
Keyword Vegan Lentil Shepherd's Pie