Easy Vegan Shepherd’s Pie Recipe

I made a Vegan Shepherds Pie with hearty lentils and a surprising secret ingredient in the filling that I save for holiday dinners.

I used to think a classic like this was off limits when you go plant based, but this Vegan Shepherds Pie changed my mind. I love how russet or Yukon Gold potatoes turn into a fluffy, slightly stubborn topping while cremini or button mushrooms give the filling a meaty little surprise.

It feels simple and somehow a little sly, the kind of thing you bring to holiday dinners or eat on a random Tuesday and wonder why you waited so long. I even tag it Vegetarian Shepherds Pie on posts sometimes, cause people keep asking for the story behind it.

Ingredients

• Potatoes: Starchy, creamy base, good source of carbs and potassium, keeps you full.
• Lentils: Protein and fiber power, low fat, boost texture and make it satisfyingly meaty.
• Mushrooms: Earthy umami, low calorie, add savory depth and meaty chew, soak up flavors.
• Peas: Sweet pop of green, fiber and vitamin C, brightens the filling, nice contrast.
• Carrots: Slight sweetness, beta carotene and fiber, give color and gentle bite.
• Nutritional yeast: Adds cheesy savory note, B vitamins and umami without dairy, optional boost.
• Olive oil: Healthy monounsaturated fats, helps sauté and carry flavors, but use sparingly.
• Garlic: Pungent kick, allicin benefits, lifts savory profile, not sweet, small amounts go far.

Ingredient Quantities

• 2 lb (900 g) russet or Yukon Gold potatoes, peeled and cut into chunks
• 4 tbsp (60 g) vegan butter, divided
• 1/4 cup (60 ml) unsweetened plant milk (almond, soy or oat)
• 1 tsp salt plus more to taste
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 large yellow onion, finely chopped
• 3 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 8 oz (225 g) cremini or button mushrooms, chopped
• 1 1/2 cups cooked green or brown lentils (or 1 15 oz can, drained and rinsed)
• 2 tbsp tomato paste
• 2 tbsp soy sauce or tamari
• 1 to 1 1/2 cups vegetable broth, give or take
• 1 tbsp cornstarch mixed with 2 tbsp cold water (or 1 tbsp all purpose flour)
• 1 cup frozen peas
• 1/2 cup frozen corn
• 1 tsp dried thyme (or 1 tbsp fresh, chopped)
• 1 tsp dried rosemary, crushed (or 1 tsp fresh, chopped)
• 1 bay leaf
• 1/2 tsp smoked paprika (optional)
• 2 tbsp nutritional yeast (optional, for cheesy savory flavor)

How to Make this

1. Preheat oven to 400°F (200°C). Peel and cut potatoes into chunks, put in a pot of salted water and boil until fork tender, about 15 to 20 minutes. Drain well, return to the pot and mash with 2 tbsp vegan butter, 1/4 cup plant milk, 1 tsp salt and 1/2 tsp pepper until creamy but not gluey. Taste and adjust, keep warm.

2. While potatoes cook, heat 2 tbsp olive oil and the other 2 tbsp vegan butter in a large skillet over medium heat. Add the chopped onion and cook until soft, about 4 to 5 minutes, then add the minced garlic and cook 30 to 60 seconds.

3. Add the diced carrots, celery and chopped mushrooms to the skillet. Cook, stirring now and then, until the veg are softened and mushrooms begin to brown, about 6 to 8 minutes. Don’t overcrowd the pan or they’ll steam.

4. Stir in the cooked or canned lentils (if canned, drain and rinse), 2 tbsp tomato paste and 2 tbsp soy sauce or tamari. Add 1 tsp dried thyme, 1 tsp dried rosemary (or fresh equivalents), 1 bay leaf and 1/2 tsp smoked paprika if using. Cook 1 to 2 minutes so the tomato paste starts to caramelize a bit.

5. Pour in about 1 to 1 1/2 cups vegetable broth depending how saucy you want it, bring to a simmer. Mix 1 tbsp cornstarch with 2 tbsp cold water (or use 1 tbsp flour) and stir that into the skillet to thicken. Simmer 3 to 5 minutes until the mixture is thick but spoonable.

6. Stir in 1 cup frozen peas and 1/2 cup frozen corn, let them heat through for a minute or two. Add 2 tbsp nutritional yeast now if you want that savory, cheesy hit. Taste and adjust salt and pepper, remembering soy sauce already adds saltiness. Remove and discard the bay leaf.

7. Spoon the lentil-vegetable filling into a 9×13 inch or similar baking dish, spread it out evenly. Dollop the mashed potatoes on top and spread to seal the edges, use a fork to create texture on the surface so it browns nicely. Dot the top with a little extra vegan butter if you like.

8. Bake in the preheated oven for 20 to 25 minutes, until the edges are bubbling and the top is lightly golden. If you want more color, broil for 1 to 3 minutes but watch it closely so it doesn’t burn.

9. Let the pie rest for about 10 minutes before serving so it firms up and slices cleaner. Leftovers keep well in the fridge for 3 to 4 days.

10. Quick tips: Yukon Golds mash creamier, russets are fluffier; don’t overwork the potatoes or they’ll get gluey; if the filling is too thin simmer longer or add a bit more slurry; canned lentils are fine and save time; you can assemble ahead and bake from chilled for about 30 to 35 minutes.

Equipment Needed

1. 9×13 inch baking dish (or similar casserole dish)
2. Large pot for boiling potatoes
3. Colander for draining
4. Potato masher or ricer (either one works, don’t overwork the spuds)
5. Large skillet or sauté pan for the filling
6. Cutting board and a good chef’s knife
7. Measuring cups and spoons
8. Mixing bowl and a fork or spatula (for the slurry and for texturing the top)
9. Oven mitts or potholders for handling the hot dish

FAQ

Easy Vegan Shepherd’s Pie Recipe Substitutions and Variations

• Potatoes: swap with mashed sweet potatoes for a sweeter creamier top, or use cauliflower florets pulsed and mashed for a lower carb version, note sweet potatoes cook faster so watch the bake time
• Lentils: replace with finely chopped mushrooms plus toasted walnuts to mimic a meaty texture, or use a can of chickpeas, lightly mashed, for a chunkier filling
• Vegan butter: use olive oil for a lighter savory mash, or coconut oil if you want a hint of sweetness, or just use dairy free margarine from the store
• Soy sauce or tamari: try coconut aminos for less salt and a milder flavor, or dissolve a spoon of miso in a little water for extra savory depth

Pro Tips

1) Potatoes and texture: use Yukon Gold if you want creamier, russets for fluffier. Mash gently while theyre hot, and add the warm plant milk and melted vegan butter a little at a time. Don’t overwork them or theyll go gluey. If you have a ricer or food mill, use it for extra smoothness. Keep the mash warm on very low heat or in a warm bowl so it spreads easier.

2) Browning the veg: dont overcrowd the pan or the mushrooms will steam instead of brown. Cook the onions first till soft, then turn up the heat a little when you add mushrooms, let them brown properly before you add the tomato paste. A quick splash of soy sauce or broth while scraping the pan pulls up the browned bits and gives more depth.

3) Get the filling right: start with less broth so you can control the thickness, add your cornstarch slurry slowly and simmer till spoonable. Taste for salt after the soy sauce is in, and add a tiny splash of vinegar or lemon at the end if it tastes flat, it really brightens the whole thing. If it seems bland, a tablespoon of nutritional yeast or a dash of smoked paprika helps.

4) Assembly and finish: spread the filling so edges are sealed, then fork the potatoes to make peaks for browning. Dot with extra vegan butter so the top crisps and browns in the oven. If you want tidy slices, let the pie rest or even chill 10 to 20 minutes before cutting. If baking from fridge, add about 10 extra minutes to the bake time so it heats through.