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freshly baked vegan lentil shepherd’s pie

Vegan Lentil Shepherd’s Pie

This vegan lentil shepherd’s pie is warm, hearty, and easy to make. It has a rich lentil and veggie filling topped with creamy mashed potatoes that bake to a golden finish. It’s cozy, flavorful, and great for weeknights or meal prep.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 people
Course: Main Course
Cuisine: vegan
Calories: 310
Ingredients Method Notes

Ingredients
  

Lentil Filling
  • 1 ½ cups cooked brown or green lentils
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 2 medium carrots finely chopped
  • 1 cup frozen peas
  • 1 cup diced mushrooms
  • 1 cup vegetable broth
  • 2 tablespoons tomato paste
  • 1 tablespoon soy sauce
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • Salt and pepper
  • Olive oil for cooking
Mashed Potato Topping
  • 4 medium potatoes peeled and cubed
  • 3 tablespoons plant-based butter
  • ¼ cup unsweetened plant milk
  • Pinch of garlic powder
  • Salt and pepper

Method
 

Cook the Potatoes
  1. Place the potatoes in a pot of salted water. Bring to a boil and cook until soft when pierced with a fork. Drain well.
Mash the Potatoes
  1. Mash the potatoes with plant milk, vegan butter, garlic powder, salt, and pepper. Set aside.
Sauté the Vegetables
  1. Heat a little olive oil in a large pan. Add the onions, garlic, and carrots. Cook until soft and lightly golden.
Add the Mushrooms
  1. Stir in the diced mushrooms and cook until they reduce in size and release their moisture.
Build the Filling
  1. Add the cooked lentils, tomato paste, soy sauce, smoked paprika, thyme, salt, and pepper. Stir well.
Add the Broth
  1. Pour in the vegetable broth and let everything simmer until the mixture thickens. It should be saucy, not runny.
Add the Peas
  1. Stir in the peas and let them warm through.
Assemble the Pie
  1. Spread the lentil filling evenly in a baking dish. Spoon the mashed potatoes on top and smooth the surface or create rustic peaks.
Bake
  1. Bake at 400°F (200°C) for 20–25 minutes, or until the top is lightly golden and the edges bubble.
Cool and Serve
  1. Let it rest for a few minutes before slicing. This helps the layers hold together.

Notes

  • Brown or green lentils hold their shape best.
  • Let the filling simmer long enough to thicken or the pie may turn watery.
  • You can swap half the potatoes for sweet potatoes if you want a slightly sweeter top.
  • Leftovers taste even better the next day.