This post may contain affiliate links. Please read our disclosure policy.
This Vegan Shepherd’s Pie swaps out ground meat for hearty lentils, simmered with veggies in a rich, savory, and delicious gravy then topped with buttery mashed potatoes. A comforting and satisfying dinner that’s completely plant-based!
Why you’ll love this comforting vegan shepherd’s pie
Are you ready for all of the best comfort foods that life has to offer? Vegetarian Shepherds Pie coming right up! I’ve been VERY MUCH into easy, well-round, one pot type meals lately and this recipe totally fits that bill.
This dish is a traditional shepherd’s pie recipe except that I swapped the meat with lentils to make it veggie-loaded and fully meat-free vegan version. It’s still packed with protein AND veggie goodness. Winner winner veggie dinner!
Why you’ll love this recipe:
- Totally plant-based – lentils replace the ground meat without sacrificing any of the hearty, comforting flavor!
- Great for meal-prep – makes delicious leftovers and can be assembled ahead of time.
- Freezer friendly – a great make-ahead option for busy weeknights! Also perfect for new parents or meal trains.
- PACKED with veggies – parsnips, carrots, corn, and peas make this comforting, one dish meal!
What is lentil shepherd’s pie?
The original shepherd’s pie recipe originates from England and is traditionally made with ground lamb. And the ground beef version is usually known as cottage pie. However, since in the states, ground beef is eaten more than lamb, this meal is usually referred to as a Shepherd’s Pie. The meat is cooked with veggies and a gravy or sauce, topped with mashed potatoes and baked.
We’re changing things up, today! In this vegetarian shepherd’s pie, meat is replaced with lentils. It’s an easy switch that makes this meal completely plant-based, but just as satisfying and comforting as the original, perfect for the winter season.
Ingredients needed
The ingredients for this recipe are listed fully down in the recipe card but let’s briefly go over the simple ingredients needed including a few substitutions you can make as desired!
- Russet potatoes. The topping of this shepherd’s pie recipe is made with creamy mashed potatoes. Yukon gold potatoes or even sweet potatoes would also work well in this recipe!
- Butter. We’re using some of the butter for cooking down the veggies and some for making the mashed potato topping. Feel free to use vegan butter if you’d like.
- Vegetables. Parsnips, onion, carrots, corn and frozen peas are used for the veggie mixture. You can swap out any of the veggies to customize this meal to your taste preference.
- Vegetable broth, tomato paste & vegan Worcestershire sauce. This combination makes the delicious gravy. Super tasty!
- Herbs. Fresh rosemary and thyme are classic herbs used in shepherd’s pie.
- Lentils. You’ll need one cup of cooked lentils to replace the meat. Alternatively, vegan ground beef would also work well!
- Non-dairy milk. Adds the perfect amount of moisture to the mashed potato topping.
How to Make Vegan Shepherd’s Pie
Just a reminder that you can find the FULL written recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you :)
- Sauté the veggies. Melt 2 tablespoons of butter (or olive oil) in a large skillet and saute the onion, parsnips, and carrots over medium heat for about 8 minutes until the onion is translucent. Stir in the garlic and cook for 1 more minute.
- Build the filling. Add in the corn, peas, rosemary, thyme, Worcestershire sauce, veggie broth, and tomato paste, stirring to combine.
- Add in the lentils. Add in the lentils and stir into the mixture gently. Remove from the heat. I bake mine directely in the casserole dish that I cook the veggies in. However, if you skillet isn’t oven safe, you can also transfer the lentil mixture to a baking dish.
- Boil and drain the potatoes. Cover the potatoes with cold water and a bite of salt and bring to a boil. Simmer until fork-tender, about 15-20 minutes. Once tender, drain the potatoes.
- Mash the potatoes. Mash the the potatoes and remaining butter with a potato masher until mostly smooth. Stir in the milk and season with salt and pepper.
- Assemble and bake. Spread the fluffy mashed potatoes over the lentil mixture and rough up the surface with a fork so it gets golden brown in the oven.
Recipe Tips
- Rough up the potato topping – those little peaks from a fork are what give you that beautifully browned, crispy top!
- Double check that your Worcestershire sauce is vegan – Many traditional brands container anchovies SO be sure to look at the label if that matters to you.
- Assemble ahead of time – this is great meal prepped! Build it the night before, store it covered in the fridge, and then bake it when ready.
- Don’t skip the broil step – if you want that deep golden color, just watch it closely since broiled vary greatly from home to home.
Frequently Asked Questions
Why yes, you can! Double check that your vegetable broth and Worcestershire sauce are gluten-free, and the rest of the recipe is naturally gluten-free as written.
Green or brown lentils are great in this recipe and hold their shape nicely. However, red lentils tend to break down more and could make the filling mushier. That being said, I think it would still taste nice.
Yep! Let the pie cool completely first, then cover it tightly in plastic wrap and foil and then freeze for up to 3 months. Bake from frozen at 350 degrees F and about an hour.
WELL that’s all I have for you today! As usual, if you end up making this recipe, please snap a quick photo and tag me on Instagram @foodwithfeeling! I always love to see what y’all are making from the blog.
Vegan Shepherd’s Pie
Video
Ingredients
- 1 ½ pounds russet potatoes, peeled and quartered
- 6 tablespoons vegan butter, divided
- 1 cup parsnips, diced (can sub in more of the other veggies if you can’t find parsnips)
- 1 medium onion, chopped
- 1 cup carrots, diced
- 3 cloves garlic, minced
- 1 cup frozen corn
- 1 cup frozen peas
- 1 cup vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce, check that yours is vegan
- 2 teaspoons fresh rosemary
- 1 teaspoon fresh thyme
- 1 cup cooked lentils
- ¼ cup plant based milk
Instructions
- Pre-heat the oven to 400 degrees F.
- Place the potatoes in a large pot and cover with cold water and sprinkle in a teaspoon of salt. Bring the water to a boil, reduce to a simmer, and cook until the potatoes are fork tender (about 20 minutes).
- In a large skillet, melt 2 tablespoons of the butter over medium heat. Add in the onion, parsnips, and carrots and saute for 8 minutes or until the onions are translucent. Stir in the garlic and cook for an additional minute.
- Add in the corn, peas, rosemary, thyme, Worcestershire sauce, veggie broth, and tomato paste and stir to combine. Gently fold in the cooked lentils. Take off of the heat. If baking the pie in a separate dish (I made mine directly in the skillet used to cook the veggies), place the veggie mixture in the dish now.
- Once the potatoes are done, drain and add into a large bowl with 4 tablespoons of butter. Mash the potatoes until creamy and a few small chunks remain. Stir in the milk and season with salt and pepper.
- Arrange the mashed potatoes on top of the veggie mixture. Using a fork, rough up the potatoes a bit so that there are some peaks. Bake in the oven for 30 minutes and until the potatoes have started to brown a bit.
- If you want to get the top a bit browner, similar to in my photos, turn the oven to broil for a few minutes before taking it out of the oven. Watch it VERY closely as every broiler is different and it can burn quickly. Top with fresh herbs and ENJOY!
Notes
Make ahead, storing and freezing:
Vegetarian shepherd’s pie is the perfect dish to meal prep!- Make ahead. You can make this shepherd’s pie meal the night before or the morning of, store it covered in the fridge, and then bake it when you’re ready to eat!
- Leftovers. This shepherd’s pie makes wonderful leftovers. Store leftovers, covered, in the fridge for up to 5 days. Pop individual servings in the microwave, cover, and reheat in 30 second intervals and until warm.
- Freezing. You can even freeze shepherd’s pie! Once you’ve cooked the dish, allow it to cool completely. Then, wrap the dish tightly in plastic wrap, then aluminum foil, and freeze it for up to about three months. Cook the frozen pie at 350ºF for an hour before enjoying.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a standard for us in the fall and winter! Thank you!
This turned out really good! I have tried several vegetarian shepherds pie recipes and this is my favorite! Our family are the whole pan!
It was more work and dishes than I was expecting but worth it in the end! Very very good. I’m pleased with how it’s held up for leftovers–I like to make one or two things on my weekends and eat them throughout the week, and this dish is perfect! I will definitely be putting this in my rotation. Thanks for the hearty, flavorful, comforting recipe!
Very good recipe for 1 person, the leftovers tasted better and better!
Be sure to get vegetarian Worcestershire sauce as regular is NOT vegetarian.
Just read the labels. MANY of them are made without anchovies or other animal products and I’m able to find them at my local store very easily. Otherwise, there are lots of great recipes online for homemade vegan sauce
This was amazing! The ultimate recipe for comfort food! Love this, thank you! I think the parsnips and the fresh herbs really make the flavors stand out!
Yay! SO glad that you liked it! I made it again this past week and we ate it all so quickly :)