![['Close-up of a hearty Vegan Lentil Shepherd’s Pie with golden mashed potato topping.', 'Side view of a Vegan Lentil Shepherd’s Pie showcasing its layered textures and colors.', 'Juicy Vegan Lentil Shepherd’s Pie displayed with a fork beside it, highlighting its filling.', 'A warm Vegan Lentil Shepherd’s Pie served in a dish, emphasizing the creamy potato topping.']](https://quickflavorfix.com/wp-content/uploads/2026/07/u6426281249_close_up_photo_side_view_from_reddit._taken_with__c2672dfe-fe87-4cda-bc8e-930c2f610004_0.webp)
Vegan Lentil Shepherd’s Pie
A hearty and comforting plant-based shepherd’s pie made with lentils and vegetables, topped with creamy mashed potatoes.
Ingredients
Dried ingredients
- 1 cup dried green or brown lentils (or 2 cups canned, drained, and rinsed)
- 1 large onion (diced)
- 2 carrots carrots (diced)
- 2 stalks celery (diced)
- 3 cloves garlic (minced)
- 1 cup frozen peas
- 2 tbsp tomato paste
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1.5 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf bay leaf
- to taste Salt and pepper
- 2 tbsp olive oil (for sautéing)
Mashed potato toppings
- 4 large Russet potatoes (peeled and chopped)
- ¼ cup plant-based butter
- ½ cup unsweetened plant-based milk (almond, oat, or soy)
- to taste Salt and pepper
- 1 pinch optional nutmeg
Instructions
- Cook lentils in vegetable broth until tender, about 20 minutes.
- In a large pan, sauté onions, carrots, celery, and garlic in olive oil until softened.
- Add cooked lentils, tomato paste, soy sauce, thyme, rosemary, bay leaf, salt, and pepper. Simmer for 15 minutes.
- Meanwhile, boil potatoes until tender, then mash with plant-based butter, milk, salt, pepper, and nutmeg.
- Spread lentil mixture in a baking dish, top with mashed potatoes, and bake at 375°F (190°C) for 20 minutes until golden.
Notes
For extra flavor, add fresh herbs or a splash of vegan gravy before serving.