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Vegan Lentil Shepherd Pie

Vegan Lentil Shepherd Pie

A hearty and wholesome Vegan Lentil Shepherd Pie, featuring a rich lentil filling packed with vegetables and savory herbs, topped with creamy mashed potatoes, baked to golden perfection.

  • Total Time: 65 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 1 cup brown or green lentils, rinsed
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 8 ounces cremini or button mushrooms, sliced
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 2 cups vegetable broth
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 pounds Yukon Gold or Russet potatoes, peeled and quartered
  • ½ cup vegan butter
  • ½ cup unsweetened plant milk (almond, soy, or oat)
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¼ teaspoon white pepper
  • Optional: ¼ cup shredded vegan cheese
  • Optional: ¼ cup panko breadcrumbs

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery until softened, about 5-7 minutes.
  3. Add garlic and mushrooms, cooking until mushrooms release moisture and brown.
  4. Stir in lentils, diced tomatoes, vegetable broth, tomato paste, thyme, rosemary, salt, and black pepper.
  5. Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are tender.
  6. While lentils cook, boil potatoes in a separate pot until fork-tender, about 15-20 minutes. Drain and mash with vegan butter, plant milk, nutmeg, salt, and white pepper until smooth.
  7. Spread lentil filling evenly in a 9×13-inch baking dish. Top with mashed potatoes, spreading evenly.
  8. Optionally, sprinkle with vegan cheese or breadcrumbs.
  9. Bake for 20-25 minutes until golden brown.
  10. Let cool slightly before serving.

Notes

For extra richness, use full-fat coconut milk instead of plant milk in the mashed potatoes. Customize by adding peas or corn to the filling.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Vegan
  • Diet: Vegan

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 5g
  • Sodium: 450mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 8g
  • Protein: 12g
  • Cholesterol: 0mg

Keywords: vegan shepherd pie, lentil pie, plant-based dinner, healthy comfort food