I love how filling and flavorful this dish is without using any meat. The lentils create a rich, hearty texture, while the mashed potatoes add a creamy, comforting layer. I also enjoy how this recipe is perfect for meal prep and tastes even better the next day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup dried green or brown lentils (or 2 cups canned, drained and rinsed) 1 large onion, diced 2 carrots, diced 2 celery stalks, diced 3 cloves garlic, minced 1 cup frozen peas 2 tablespoons tomato paste 2 tablespoons soy sauce or tamari 1 ½ cups vegetable broth 1 teaspoon dried thyme 1 teaspoon dried rosemary 1 bay leaf Salt and pepper to taste 2 tablespoons olive oil 4 large Russet potatoes, peeled and chopped 1/4 cup plant-based butter 1/2 cup unsweetened plant-based milk Salt and pepper to taste Pinch of nutmeg (optional)
Directions
If I use dried lentils, I rinse them and cook them in water for about 20 to 25 minutes until tender, then drain.
In a large pan, I heat olive oil and sauté onions, carrots, and celery for 5 to 7 minutes until softened.
I add garlic and cook for another minute until fragrant.
I stir in the lentils, tomato paste, soy sauce, herbs, bay leaf, and vegetable broth.
I let the mixture simmer for about 15 minutes until thickened, then season with salt and pepper and stir in the peas.
While the filling cooks, I boil the potatoes until tender, then drain them.
I mash the potatoes with plant-based butter and milk until smooth, then season with salt, pepper, and a pinch of nutmeg.
I preheat the oven to 400°F (200°C).
I spread the lentil mixture in a baking dish and top it evenly with mashed potatoes.
I smooth the surface and create ridges with a fork if I want a crispy texture.
I bake for 20 to 25 minutes until the top is golden.
I let it cool slightly before serving.
Servings and timing
I make 6 servings with this recipe.
The total time is about 1 hour and 5 minutes, including preparation and baking.
Variations
I sometimes add mushrooms to the filling for extra depth of flavor. When I want a creamier topping, I mix in a bit more plant-based butter. I also like adding sweet potatoes instead of regular potatoes for a slightly sweeter twist.
Storage/reheating
I store the shepherd’s pie in the refrigerator in an airtight container for up to 4 days. When I reheat it, I use the oven or microwave until warmed through. I also freeze portions for longer storage and thaw them before reheating.
FAQs
Can I use canned lentils?
Yes, I use canned lentils to save time. I just rinse and drain them before adding.
Can I make this ahead of time?
Yes, I assemble it ahead and store it in the fridge, then bake when ready.
How do I make the top crispy?
I create ridges with a fork and bake until golden for a crisp texture.
Can I freeze shepherd’s pie?
Yes, I freeze it either before or after baking and reheat when needed.
What can I serve with it?
I like serving it with a fresh salad or roasted vegetables.
Conclusion
Vegan Lentil Shepherd’s Pie is a comforting and satisfying dish I love making when I want a hearty plant-based meal. The rich lentil filling and creamy mashed potatoes create a perfect balance of flavors and textures. It is a recipe I keep coming back to for both everyday meals and cozy occasions.
Hearty Vegan Lentil Shepherd’s Pie made with savory lentils, vegetables, and creamy mashed potatoes for a comforting plant-based meal.
Author:Ella
Prep Time:20 minutes
Cook Time:45 minutes
Total Time:1 hour 5 minutes
Yield:6 servings
Category:Main Course
Method:Stovetop + Baking
Cuisine:British-inspired
Diet:Vegan
Ingredients
For the Lentil Filling:
1 cup dried green or brown lentils (or 2 cups canned, drained)
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 cup frozen peas
2 tbsp tomato paste
2 tbsp soy sauce (or tamari for gluten-free)
1 ½ cups vegetable broth
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
Salt and pepper to taste
2 tbsp olive oil
For the Mashed Potato Topping:
4 large Russet potatoes, peeled and chopped
¼ cup plant-based butter
½ cup plant-based milk (almond, oat, or soy)
Salt and pepper to taste
Pinch of nutmeg (optional)
Instructions
Cook lentils (if using dried): Rinse lentils, then simmer in 3 cups water for 20–25 minutes until tender. Drain and set aside.
Sauté vegetables: Heat olive oil in a large pan. Add onion, carrots, and celery. Cook 5–7 minutes until softened.
Add garlic: Stir in garlic and cook for 1 minute.
Make filling: Add lentils, tomato paste, soy sauce, herbs, bay leaf, and vegetable broth. Simmer for 15 minutes until thickened. Season with salt and pepper. Remove bay leaf and stir in peas.
Prepare potatoes: Boil potatoes in salted water for 15–20 minutes until tender. Drain.
Mash potatoes: Add plant-based butter and milk, mash until smooth. Season with salt, pepper, and nutmeg if using.
Assemble: Preheat oven to 400°F (200°C). Spread lentil filling in a baking dish, then top with mashed potatoes. Smooth and create texture with a fork if desired.
Bake: Bake for 20–25 minutes until golden on top.
Serve: Let cool slightly before serving.
Notes
Use canned lentils for a quicker version.
Add mushrooms for extra umami flavor.
For crispier topping, broil for 2–3 minutes at the end.
Great for meal prep—flavors deepen over time.
Store leftovers in the fridge for up to 4 days.
