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Vegan Shepherd’s Pie

A warm and filling vegan dish made with lentils and vegetables under a creamy mashed potato top. A healthier take on classic comfort food.

  • Total Time: 75 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 1 cup Brown or Green Lentils (dried)
  • 4 cups Vegetable Broth (low-sodium)
  • 2 tablespoons Olive Oil
  • 1 large Yellow Onion (diced)
  • 2 medium Carrots (diced)
  • 2 stalks Celery (diced)
  • 8 oz Mushrooms (sliced)
  • 3 cloves Garlic (minced)
  • 2 tablespoons Tomato Paste
  • 1/2 cup Red Wine (optional)
  • 1 teaspoon Dried Thyme
  • 1/2 teaspoon Dried Rosemary
  • 1 Bay Leaf
  • 1 cup Frozen Peas
  • 1 cup Corn Kernels (frozen or canned)
  • 1 tablespoon Soy Sauce or Tamari
  • Salt and Black Pepper (to taste)
  • 4 lbs Russet Potatoes (peeled and quartered)
  • 1 cup Plant-Based Milk (unsweetened)
  • 4 tablespoons Vegan Butter
  • 2 tablespoons Nutritional Yeast (optional)
  • Salt and White Pepper (to taste)

Instructions

  1. Rinse and sort lentils. Add lentils and 2 cups of vegetable broth to a pot. Bring to a boil, then reduce heat and simmer for 20–25 minutes until tender but not mushy. Drain if any liquid remains.
  2. Meanwhile, heat olive oil in a large skillet over medium heat. Add diced onion, carrots, and celery. Cook 6–8 minutes until softened.
  3. Add sliced mushrooms and minced garlic. Cook 5 minutes until mushrooms release liquid and brown.
  4. Stir in tomato paste, dried thyme, rosemary, and bay leaf. Cook 1–2 minutes to deepen flavour.
  5. Pour in red wine if using. Let it reduce by half, scraping the pan. Add the cooked lentils, remaining 2 cups vegetable broth, soy sauce or tamari, corn, and frozen peas. Simmer 8–10 minutes until sauce thickens. Season with salt and black pepper to taste. Remove bay leaf.
  6. While filling simmers, place potatoes in a pot and cover with cold water. Bring to a boil and cook 15–20 minutes until fork-tender. Drain well.
  7. Mash potatoes with plant-based milk, vegan butter, nutritional yeast if using, salt, and white pepper. Mash until smooth and creamy.
  8. Preheat oven to 400°F (200°C). Spoon the lentil-vegetable filling into a baking dish. Spread mashed potatoes over the top. Use a fork to create peaks for browning.
  9. Bake 20–25 minutes until the top is golden and the filling bubbles around the edges. Let rest 5 minutes before serving.

Notes

This dish is great for meal prep. Cook the filling and mashed potatoes a day ahead. Store separately in airtight containers.

  • Author: miguel-santiago
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Vegan
  • Diet: Vegan

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 5g
  • Sodium: 700mg
  • Fat: 15g
  • Saturated Fat: 3g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 65g
  • Fiber: 12g
  • Protein: 18g
  • Cholesterol: 0mg

Keywords: vegan shepherd's pie, lentil pie, comfort food, healthy meals, plant-based