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
Ingredients
Instructions
Video
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
The post Vegan Shepherd’s Pie Recipe (with lentils) appeared first on Food with Feeling.