Vegan Shepherd’s Pie
The Best Vegan Shepherd’s Pie features protein rich lentils with a medley of vegetables in a rich gravy, topped with classic mashed potatoes and baked to perfection for a rustic, comfort food everyone will love!
Savory, comforting, hearty, easy to make and delicious – this Vegan Shepherd’s Pie pretty much has it all. Oh yes – plus, it’s healthy and well-balanced, so I guess it really does have it all!
It’s great for entertaining and enough to feed a small crowd. And, the leftovers are just as delicious!
I really wanted to make this shepherd’s pie easy and customizable, using either fresh, frozen or canned vegetables. The other ingredients are fairly easy and most will be in your pantry, or can be substituted or optional.
I’ve had the pleasure of enjoying this a few times over the last few weeks and I think you’ll love it too!
So without further ado, let’s cook something wonderful!
Ingredients You’ll Need
In this savory recipe, Vegetables and lentils are simmered with flavorful herbs and layered with seasoned mashed potatoes, then baked until warm and bubbly, creating a flavorful, rich and hearty vegan main dish.
Here is everything you’ll need, plus variation ideas:
- olive oil – or as always, you can saute with 1/4 cup water
- onion – any color will do
- garlic
- carrots – fresh or frozen
- celery – can be optional, just sub with one of the other veggies
- thyme + rosemary – feel free to use just 1 herb
- lentils – canned or fresh cooked (brown, green or puy)
- flour – light spelt, all-purpose, whole wheat, etc.
- tomato paste
- vegan Worcestershire sauce – adds additional savory flavor, but you can sub with tamari or soy sauce
- dijon – can be optional
- peas – fresh, frozen, or canned
- corn – fresh, frozen, or canned
- vegetable broth – or use vegetable paste with water (I use 1/4 tsp. Better Than Bouillon (affiliate link))
- parsley – optional to garnish
- potatoes (Yukon or Russet), cut into 1-inch cubes
- vegan butter – my favorite is Miyoko’s, olive oil is great too
- almond milk – or this homemade vegan cream
- garlic powder
- salt + pepper
How To Make Vegan Shepherd’s Pie
- Make the mashed potato topping as directed in the recipe card, or make Instant Pot Mashed Potatoes.
- To make the shepherd’s pie filling, saute the onion, celery, carrot, and garlic for 5 minutes.
- Add the thyme and rosemary, continue to cook for 1 minute.
- Add the lentils, tomato paste, Worcestershire sauce and flour, stir until no flour is visible.
- Add the peas, corn, dijon, salt & pepper, and vegetable broth, cook at a gentle simmer for 5 minutes, stirring occasionally.
- Once the filling is done simmering, either in the pot you cooked the vegetables or 9 x 9 or 9 x 11 baking dish, evenly layer the mashed potato topping overtop, spreading from edge to edge.
- If you like, make a pattern on the potatoes using the back of a fork, dragging it from edge to edge, then repeat in the other direction for a crisscross pattern.
- If the baking dish seems very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven.
- Bake in a preheated oven set to 400 degrees, uncovered, for 25 – 30 minutes. Let cool for 15 minutes before serving.
And there you have it! Mine came out of the oven with the gravy bubbling up making it look a bit rustic, and it was all so delicious!
Enjoy my friends, and be healthy and well!
Top Tips
- Add more depth of flavor. Use a little red wine for another layer of flavor. I would suggest 1/4 cup red wine with 3/4 cup vegetable broth for a nice dose of flavor. Feel free to add a little more if you like!
- Change the topping. For variation, try replacing the potatoes with sweet potatoes for a sweet potato mash instead!
- Keep it easy. Use a frozen classic vegetable medley, one that includes peas, carrots, corn, and green beans, using about 4 cups.
- Free up space. If you have an Instant Pot, these Instant Pot Mashed Potatoes will free up space on the stove and are so easy to make with no draining required, locking in all the potato flavor!
- Using dried lentils. If all you have are dried lentils, cook 1 1/4 cups according to package directions, which will yield 3 cups of cooked lentils. I recommend brown or green (puy French lentils), which hold their shape the best.
- Make ahead. To make vegan shepherd’s pie ahead, assemble the casserole as directed, cover it, and keep it in the refrigerator for up to 2 days. When ready to bake, remove it from the refrigerator, uncover it, and bake as directed.
How To Store + Reheat
- Refrigerator: Leftovers will keep for 5 – 6 days in the refrigerator, stored in a covered container.
- Freezer: This vegan shepherd’s pie is freezer friendly and freezes well for up to 2 – 3 months. To freeze, let cool completely and store portions in freezer-safe containers (affiliate link), leaving 1/2 inch head space for expansion. Let thaw before reheating.
- Reheat: To reheat, simply warm in a preheated oven set at 350 degrees F. for 10 – 15 minutes until warmed through. You can also zap individual portions in the microwave for 2 – 3 minutes, stopping to check every 45 – 60 seconds.
Serving Suggestions
This savory vegan cottage pie is hearty on its own but is still great with a little something on the side. Here are a few of my favorite options:
- Bread: Serve with a slice of buttered homemade Artisan Bread or soft & chewy Naan Bread.
- Salad: Pair with a simple, fresh leafy green salad with Vegan Ranch, Lemon-Herb Hemp Dressing or Healthy Flax & Evo Balsamic Vinaigrette.
- Soup: Serve with a small bowl of Creamy Celery Soup or Rustic Cabbage, Potato + White Bean Soup.
- Dessert: Finish it off with a little sweetness, such as Vegan Chocolate Chip Cookies, Chocolate Chia Pudding, or Vegan Brownies!
If you try this vegan shepherd’s pie recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
PrintVEGAN SHEPHERD’S PIE
Vegan Shepherd’s Pie with protein rich lentils with vegetables in a rich gravy, topped with classic mashed potatoes and baked to perfection for a hearty and comforting vegan lunch or dinner!
- Prep Time: 10 min
- Cook Time: 40 min
- Total Time: 50 minutes
- Yield: Serves 6 – 8 1x
- Category: Entree
- Method: bake, saute
- Cuisine: American, Irish
- Diet: Vegan
Ingredients
- 2 tablespoons olive oil or 1/4 cup water
- 1 small yellow onion (about 1 cup), diced
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup celery, diced
- 2 teaspoons dried thyme (or half rosemary)
- 2 cans (14oz.) lentils (or 3 cups cooked), drained and rinsed
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1 tablespoon vegan Worcestershire sauce (such as Annie’s), or use tamari or soy sauce
- 1 rounded teaspoon dijon
- 1 cup frozen peas
- 1 cup frozen corn (or 6oz. can, drained)
- 1 cup vegetable broth
- salt + pepper, to taste
Potato Topping
- 2 1/2 lbs. potatoes (yukon or russet), cut into 1 inch cubes
- 4 tablespoons vegan butter (my favorite it Miyoko’s) or olive oil
- 1/3 – 2/3 cup unsweetened, plain almond milk or vegan cream
- 1 teaspoon garlic powder
- salt + fresh cracked pepper, to taste
Instructions
Potatoes: Cut potatoes into 1 inch cubes. Add potatoes to a large pot and cover with water (I added a few sprigs of thyme to the water.) Bring to a boil and simmer until potatoes are tender, about 15 minutes. Drain potatoes, add butter/oil, mash into potatoes to melt, add milk and stir until desired consistency. Add salt and freshly ground pepper to taste and set aside in a warm place.
Preheat oven to 400 degrees F.
Filling: In a shallow pot or dutch oven, warm oil/water over medium heat, add onions, carrots, celery and garlic, saute for 5 minutes. Add thyme and rosemary, cook for 1 minute more. Add the lentils, tomato paste, Worcestershire sauce and flour, mix well until flour is incorporated and no white streaks. Add the corn, peas, dijon, salt, pepper, and vegetable broth, simmer for 5 minutes, stirring occasionally. Taste for flavor and season with more salt and pepper to taste.
Assemble: Using the pot you cooked the vegetables or transfer to a 9 x 9 or 9 x 11 baking dish, evenly layer the mashed potato topping overtop, spreading from edge to edge. Leave as is, or make a pattern on the potatoes using the back of a fork, dragging it from edge to edge, then repeat in the other direction for a criss cross pattern.
Bake: If the baking dish seems very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Place in the oven and bake, uncovered, for 25 – 30 minutes. Let cool for 15 minutes before serving.
Serves 6
Store: Leftovers can be stored in the refrigerator for up to 5 – 6 days in a covered container. To store longer, keep in the freezer for 2 – 3 months. See notes for freezer storage.
Notes
Add more depth of flavor. Use a little red wine for another layer of flavor. I would suggest 1/2 cup red wine and 1/2 cup vegetable broth for a nice dose of flavor.
Oil-free potatoes: Omit the butter or oil, they’ll still be great without it!
Change the topping. For variation, try replacing the potatoes with a sweet potato mash instead!
Using dried lentils. If using dried lentils, cook 1 1/4 cups according to package directions, which will yield 3 cups cooked lentils. I recommend brown or green (puy French lentils) which hold their shape well.
Keep it easy. Use a frozen classic vegetable medley, one that includes peas, carrots, corn and green beans, using 3 – 4 cups, adding it all together just before adding the broth.
To make ahead, freeze, and bake this vegan shepherd’s pie later. Wrap the cooled pie in a layer of heavy-duty aluminum foil. Label with contents and date; place in freezer. Will be best baked and served within 2 – 3 months. Heat as directed. Note that while it’s best to thaw your shepherd’s pie in the refrigerator before reheating it to ensure it heats evenly, it is possible to cook your pie from frozen.
To freeze an already baked vegan shepherd’s pie. After baking, let pan cool to room temperature, then cover tightly with foil and place in the freezer for up to 2 – 3 months. When ready, reheat the shepherd’s pie, with covered foil, for 1 hour in a 350ºF oven.
Freezing cooked portions (individual servings) of shepherd’s pie: Let cool completely and store portions in freezer-safe containers, leaving 1/2 inch head space for expansion. Let thaw before reheating. To reheat, simply warm in a preheated oven set at 350 degrees F. for 10 – 15 minutes until warmed through. You can also zap individual portions in the microwave for 2 – 3 minutes, stopping to check every 45 – 60 seconds.
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A perfect recipe! Really flavorful and can feed a crowd. Though I’m no longer vegan, I still like cooking vegan most of the time. Everyone has loved this dish so far.
Can you freeze this?
Yes, you can freeze this vegan shepherd’s pie for up to 2 – 3 months.
Top notch – will cook again! Used a combo of sweet potatoes and white potatoes, some Tuscan red, and a healthy sprinkle of cheddar.
This looks delicious, am I missing where the gravy recipe is? Thanks!
The recipe includes everything. The lentil mixture will have enough juices to act as gravy. I hope that helps!
I’ve made shepherd’s pie 1,000 ways (meat full and meatless). This is one of my favorite meat-free dishes (though I admittedly use real butter and cream in my potatoes). The only thing I change about the insides is subbing out corn for butternut squash. The corn always looked out of place to me and, texturally, hit in an odd way.
I do love the idea of saving time (this is a prep-heavy dish) by using frozen veggies. Been using frozen, diced carrots, onions, and peas for a year now and saved myself and my cutting board a huge amount of time.
I made this for dinner tonight and it was out of this world delicious. I have already shared the recipe with a couple of my friends. I used dried brown lentils and sweet potatoes instead of regular white fleshed. I feel it made the world of difference. I also used fresh rosemary which was a good idea. The only big change I made was leaving out the peas and corn. I did however add some chopped red peppers.
I made this recipe about a month ago. I was a little kseptical about the dijon and vegan worchestire but don’t skip them. You won’t taste their distinct flavors but they work together here. Dinner is usually a nightmare at our house. My daughter has been vegan for several months, I am a lifelong vegetarian, and my husband and sons love meat. My son is trying to eat a lot of protein as he is an offensive lineman and trying to gain muscle. We always make a mish-mash of things. It’s STRESSFUL. Everyone LOVED this dinner and we all ate the same thing. I am making it again tonight-a double batch!
Thank you!
I have yet to make this, though I may tonight. I wanted to say; I love how the initial picture shows you all the ingredients you need! I’m on a modified Plant Based diet for my kidneys; and that really helps! Do you do all you recipes like that?
Send me a link on my email so I may follow you. Thank you!
This is a wonderful recipe Julie and this is the second time I’m making it. I’ve enjoyed your wonderful site for a long time now. Re the recipe – to give a bit more flavor, as I didn’t have Worcestershire sauce, I used extra mustard (quite a bit extra), extra tomato paste and also coconut aminos. I used brown rice flour to make it gluten free. Thank you again for sharing all these gorgeous recipes.
Made this tonight. Substituted lentils for Gardein meatless b’eef ground. Substituted worchestershire for liquid aminos. I felt the sauce was a little too heavy on the tomato flavor, I feel like I would have preferred a more savory, deep brown gravy. This was a bit sweeter and more tomato-flavored. Does the author have any suggestions about a different ratio of anything to achieve this? I would like it make it again! Wasn’t a bad recipe, very simple and easy to follow, would just like to tweak it a bit. Will also be combing through the site for other recipes. The style, suggestions, and setup of these recipe blog pages is one of the best I’ve seen. Thank you!
You can reduce the tomato paste to 1 tablespoon and use a robust flavored vegetable broth. I also highly recommend using vegan worchestershire sauce as it will add a wonderful, savory depth of flavor, more than its substitutes of tamari or soy sauce. Also, if you want to omit the tomato all together, be sure to use oil when sauteeing, adding an extra tablespoon along with an extra tablespoon of flour when called for. This should make a nice savory, brown gravy. Making me hungry as I type. :) Hope that helps. Thanks for sharing, Sara!