Vegan Shepherd's Pie

This hearty vegan shepherd's pie delivers all the cozy comfort of the classic dish with protein-packed lentils, vibrant vegetables, and creamy mashed potatoes. Perfect for cold evenings when you need a warm hug on a plate – no meat required!

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Course: Main Course

Cuisine: Vegetarian

Keyword: Pie, Vegan

Prep Time: 20

Cook Time: 50

Total Time: 1 10

Servings:

Calories: 285kcal

Equipment

Ingredients

For the Potato Topping:

3 lbs Yukon gold potatoes partially peeled
3 –4 Tbsp vegan butter
Sea salt and black pepper to taste

For the Lentil Filling:

1 Tbsp olive oil
1 medium onion diced
2 cloves garlic minced
2 Tbsp tomato paste optional
1½ cups uncooked brown or green lentils rinsed
4 cups vegetable stock
2 tsp fresh thyme or 1 tsp dried
1 10-oz bag frozen mixed vegetables (peas, carrots, green beans, corn)
Sea salt and black pepper to taste

Instructions

Preheat oven to 375°F (190°C). Boil potatoes in salted water until fork-tender, about 15-20 minutes.
While potatoes cook, heat olive oil in a large skillet over medium heat. Sauté diced onion for 5 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant. Stir in tomato paste if using.
Add rinsed lentils, vegetable stock, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils are tender.
Drain potatoes and mash with vegan butter, salt, and pepper until smooth and creamy.
Stir frozen vegetables into the lentil mixture and cook for 2-3 minutes until heated through.
Transfer lentil mixture to a 9x13 inch baking dish. Spread mashed potatoes evenly over the top.
Bake for 15-20 minutes until bubbly around edges and golden on top.
Let cool for 5 minutes before serving.

Notes

Rinse lentils thoroughly before cooking to remove any debris and reduce cooking foam

Sweet potatoes can be substituted for regular potatoes for added sweetness and nutrients

Make ahead by assembling completely and refrigerating up to 2 days before baking

Freezes well for up to 3 months – thaw overnight before reheating

Add Worcestershire sauce (vegan) or soy sauce for extra umami depth

Fresh herbs like rosemary or sage can be mixed into the mashed potatoes for extra flavor

Leftovers reheat beautifully and often taste better the next day

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