This Vegan Shepherd’s Pie is the ultimate comfort food — hearty, flavorful, and incredibly satisfying. It’s packed with nutritious vegetables, lentils, and a creamy mashed potato topping, making it both wholesome and delicious.
Plus, it’s easy to prepare with simple ingredients, perfect for a cozy weeknight dinner or meal prep. Even non-vegans will love this classic dish with a plant-based twist!
Ingredients
For the Mashed Potato Topping:
- 4 large russet potatoes, peeled and cubed
- ¼ cup unsweetened plant-based milk (almond, oat, or soy)
- 2 tbsp vegan butter
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
For the Filling:
- 1 tbsp olive oil
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, chopped (optional)
- 1 ½ cups cooked lentils (or one 15oz can, drained and rinsed)
- 1 cup frozen peas
- 1 cup frozen corn
- 1 tbsp tomato paste
- 1 tbsp soy sauce or tamari
- 1 tsp thyme
- 1 tsp rosemary
- ½ tsp smoked paprika (optional)
- 1 cup vegetable broth
- 1 tbsp cornstarch (mixed with 2 tbsp water)
Instructions
Step 1: Prepare the Mashed Potatoes
Fill a large pot with water and bring it to a boil. Add the cubed potatoes and cook for 15–20 minutes until fork-tender.
Drain the potatoes and return them to the pot.
Add vegan butter, plant milk, garlic powder, salt, and pepper. Mash until smooth and creamy. Set aside.
Step 2: Make the Filling
Heat olive oil in a large pan over medium heat. Add onion, carrots, and celery, sautéing for 5–7 minutes until softened.
Stir in garlic and mushrooms, cooking for another 2 minutes. Add lentils, tomato paste, soy sauce, thyme, rosemary, and smoked paprika. Stir well. Pour in the vegetable broth and bring to a simmer. Let it cook for 5 minutes.
Stir in the peas and corn. Next, mix cornstarch with water, then pour it into the pan to thicken the mixture. Stir and cook for another 2 minutes.
Step 3: Assemble and Bake
Preheat your oven to 400°F (200°C). Spread the lentil filling evenly in a baking dish. Spoon the mashed potatoes over the filling, spreading them out evenly. Use a fork to create a textured surface.
Bake for 20–25 minutes until the top is lightly golden.
Step 4: Serve and Enjoy!
Let the pie cool for a few minutes before serving. Enjoy this warm, comforting, and nourishing meal on its own or with a side of crusty bread or salad.
Tips for the Best Vegan Shepherd’s Pie
- Use Yukon Gold potatoes for a creamier mash.
- Add a splash of plant milk if the potatoes seem dry.
- For extra flavor, top with nutritional yeast or vegan cheese before baking.
- Meal prep friendly — store leftovers in an airtight container for up to 4 days.
Why This Vegan Shepherd’s Pie Stands Out
This dish is packed with protein from lentils, fiber from veggies, and rich flavors from herbs and seasonings. It’s the perfect plant-based comfort meal that satisfies every craving!
