4.9 from 10 reviews

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!


  • 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
  • 1/32/3 cup unsweetened, plain almond milk or vegan cream
  • 1 teaspoon garlic powder
  • salt + fresh cracked pepper, to taste


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.


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.

Make ahead. Assemble the casserole as directed, cover, and keep it in the refrigerator for up to 2 days. When ready to bake, remove it from the refrigerator, uncover and bake as directed.

Keywords: vegan shepherd's pie