This cozy vegan lentil shepherd's pie layers a vegetable-lentil base with fluffy mash for a comforting, hearty, crowd-pleasing meal for weeknights, dinner parties, and holidays!
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Why You'll Love This Recipe
Pulses and beans are budget-friendly, high-protein, high-fiber kitchen staples that work year-round… whether in summery Mediterranean white bean salad, warming mixed bean vegetable stew, hearty butternut squash burritos, or this cozy vegan lentil shepherd's pie (also called lentil cottage pie or "gardener's pie").
Made with a simple, hearty blend of mirepoix vegetables, peas, and lentils in a savory broth, topped with mash and baked until crispy, this meatless shepherd's pie is a filling, comforting, crowd-pleasing meal. It's also SO versatile (swap the veggies, use sweet potato or cauliflower mash, and/or add vegan cheese), and easy to make!
The Ingredients
Refer to the recipe card for the full list of ingredients and quantities.
- Potatoes: Starchy Russet potatoes make the fluffiest mash, though Yukon Gold potatoes also work. Avoid waxy potatoes - they don't mash as smoothly.
Top tip: Sweet potato mash also works for a sweet-savory balance. For a lighter topping, use cauliflower mash.
What Could I Add to Vegan Shepherd's Pie?
- Tomato puree: Just 1-2 tablespoon will add rich tomatoey depth.
- Seasonings: Add to or swap Italian seasoning for smoked paprika, cayenne pepper (for spice), or individual herbs like rosemary, thyme, or sage.
- Flavor boosters: Add balsamic vinegar, Dijon mustard, soy sauce, or vegan Worcestershire sauce.
- Other vegetables: Lentil and mushroom shepherd's pie works particularly well, though broccoli, cauliflower, leek, green beans, or kale/spinach will also work.
- Extra plant protein: Add some of your favorite vegan mince alternative.
- Vegan heese: Like dairy-free cheddar, to spread over the top when baking.
How to Make Lentil Shepherd's Pie
Step 1: First, peel and chop the potatoes into 1 ½-inch pieces, peel the garlic, and transfer them to a saucepan. Cover with water, bring to a boil, and cook for 20-25 minutes. Meanwhile, dice the onion and celery, mince the garlic, and rinse the lentils, discarding any debris.
Step 2: Drain the potatoes, return to the pot to steam dry, then add 1 cup plant milk, vegan butter, salt, and pepper. Mash until smooth with a potato masher.
For extra-fluffy potatoes, use a ricer/food mill. Add more plant-based milk as needed.
Step 3: Heat the oil in a large, deep skillet over medium heat, then sauté the celery, onion, garlic, and Italian seasoning for 5-7 minutes, until soft and fragrant.
Step 4: Add the lentils, broth, and bay leaves. Stir well, bring to a boil, cover, and reduce to a simmer for 25-30 minutes, or until tender and most of the liquid is absorbed. Then, remove and discard the bay leaves.
Step 5: Preheat the oven to 400°F/200°C. Meanwhile, use the potato masher/fork to mash about ⅓ of the lentils, then stir in the frozen peas and carrots. Season with salt and pepper to taste.
Step 6: Transfer the lentil mixture to a casserole dish and top with the mashed potato, spreading it evenly with a spatula.
Step 7: Bake the lentil shepherd's pie for 10-15 minutes, or until golden on top. Broil for 1-2 minutes at the end for extra crispiness. Let it cool for 10 minutes in the pan before serving. Enjoy!
For lots of crispy edges, run a fork across the top to create ridges.
FAQs
Sure. Drain and rinse them first, and reduce the amount of broth a little, since canned lentils are cooked.
Absolutely! Assemble it, wrap with plastic wrap, and store in the fridge for 1-2 days OR freezer for up to 3 months. Bake from frozen, adding time, or thaw it in the refrigerator overnight first.
Top Recipe Tips and Notes
- To save time: Use a frozen, pre-chopped mirepoix mixture.
- Sauté veggies fully: Until soft and a little browned/caramelized for extra flavor depth. Don't rush this step.
- Adjust consistency: Decide how much (if any) of the lentils you mash.
- For an ultra-crispy top: Run a fork across the potato to create lots of fluffy ridges, and broil for 1-2 minutes at the end, if preferred.
- Rest before serving: Just 10 minutes helps it thicken, making serving easier.
- For mini pies: Portion into small dishes/ramekins. Baking time will be similar.
What to Serve with Lentil Shepherd's Pie
Though this hearty shepherd's/cottage pie with lentils is satisfying as-is (kids may add Ketchup), feel free to adjust the portion size and serve with:
- Crusty bread, a vegan dinner roll, air fryer garlic bread, etc.
- Vegetables (like steamed or roasted broccoli, brussels sprouts, green beans, cabbage, sauteed spinach/kale, this broccoli slaw, etc.)
- A simple side salad, this roasted beetroot sweet potato salad, or cold noodle salad
How to Store?
Store: In an airtight container in the refrigerator for 4-5 days.
Freeze: Let it cool, wrap with plastic wrap, and freeze for up to 3 months. Thaw in refrigerator overnight before reheating.
Reheat: Microwave individual portions for 2-3 minutes. Reheat larger amounts in the oven at 350°F/180°C (time varies based on amount. Usually 15-25 mins).
More Vegan Dinner Recipes
If you tried this vegan lentil shepherd's pie recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Vegan Lentil Shepherd's Pie
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Ingredients
- 2 ½ pounds russet potatoes peeled and chopped
- 4 garlic cloves
- 1 - 1 ½ cup unflavored plant-based milk
- ¼ cup vegan butter
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 ribs celery diced
- ½ medium yellow onion diced
- 2 large cloves garlic minced
- 1 teaspoon Italian seasoning
- 1 cup brown lentils rinsed
- 1 ¾ cups vegetable broth
- 2 bay leaves
- ¾ cup frozen peas and carrots
- Salt and pepper to taste
Instructions
- In a large pot, add the potatoes and garlic cloves. Submerge them completely in water and bring to a boil. Cook for 20 to 25 minutes, or until the potatoes are fork-tender.
- Drain the potatoes and garlic using a colander. Return them to the pot and add 1 cup of plant-based milk, vegan butter, salt, and pepper. Mash until smooth and creamy. If you want it creamier, add the remaining plant-based milk. Set aside.
- In a large saucepan or deep skillet, heat the oil over medium heat. Add the celery, onion, garlic, and Italian seasoning. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add the lentils, vegetable broth, and bay leaves. Stir well, bring to a boil, cover, and then reduce the heat to low. Simmer for 25 to 30 minutes, or until the lentils are tender and most of the liquid is absorbed. Remove and discard the bay leaves.
- Using a fork or potato masher, mash ⅓ of the lentils.
- Stir in the frozen peas and carrots. Taste and season with salt and pepper as needed.
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Spread the lentil mixture evenly in an oven-safe casserole dish. Spoon the mashed potatoes over the top, spreading evenly with a spatula.
- Bake for 10 to 15 minutes, or until the top is golden. For a crispier top, use a fork to create ridges on the potatoes before baking or broil for 1 to 2 minutes at the end.
- Allow to cool for 10 minutes before serving.
Notes
- Adjust consistency: Decide how much (if any) of the lentils you mash.
- For an ultra-crispy top: Run a fork across the potato to create lots of fluffy ridges, and broil for 1-2 minutes at the end, if preferred.
- Rest before serving: Just 10 minutes helps it thicken, making serving easier.
- For mini pies: Portion into small dishes/ramekins. Baking time will be similar.
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