Looking for the ultimate comfort food that's packed with protein? This hearty vegan lentil shepherd's pie combines protein-rich lentils and veggies in a savory gravy, all topped with creamy mashed potatoes. At 23g of protein per serving, it's the perfect cold-weather dinner that'll satisfy plant-based and omnivores alike.
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As the weather gets chilly, nothing beats cozying up with a steaming bowl of homestyle comfort food. And this vegan shepherd's pie? It's a game-changer.
Think tender lentils and colorful veggies swimming in rich gravy, crowned with fluffy mashed potatoes. The best part? It's completely gluten-free and delivers all the nostalgic flavors of traditional shepherd's pie. Whether you're plant-based, gluten-free, or just love good food, this recipe is about to become your new winter favorite.
Love vegan comfort food casseroles? Be sure to check out my black bean and brown rice casserole or my popular vegan sweet potato casserole.
👨🍳How To Make Vegan Lentil Shepard's Pie
Step 1
Boil potatoes until tender (about 15-20 minutes). Drain and mash with plant milk, vegan butter, salt, and pepper until smooth.
Preheat oven to 375°F (190°C).
Step 2
In a large pan, sauté onions, carrots, and celery until softened (5-7 minutes).
Step 3
Add mushrooms and garlic, cook for another 5 minutes.
Step 4
Stir in cooked lentils, peas, tomato paste, herbs, and broth. Simmer for 10 minutes until mixture thickens.
Step 5
Transfer filling to a baking dish. Top with mashed potatoes, creating peaks with a fork. Bake for 25-30 minutes until potatoes are golden and filling is bubbling.
If you want the top of your Shepard's pie nicely browned, turn on the broiler for the last minutes of the cooking time.
What To Serve With Lentil Shepard's Pie
- A simple fresh salad like this Jerusalem Salad would complement this dish well.
- These air fryer baby carrots can be made while your Shepard's pie is in the oven.
- Try simple steamed green beans with garlic and toasted almonds.
- These roasted Brussels sprouts would go well with lentil Shepard's pie.
❄️Storage Instructions
To store in the fridge, let the shepherd's pie cool completely, then cover tightly with plastic wrap or transfer to an airtight container. It will keep well for 3-4 days refrigerated.
For freezing, either freeze the entire pie (cooled completely) in a freezer-safe dish wrapped well in foil and plastic wrap, or portion into individual servings in freezer containers. When frozen properly, it will maintain best quality for up to 3 months.
To reheat from frozen, thaw overnight in the refrigerator and bake at 350°F for about 30 minutes until heated through, or microwave individual portions until hot, adding a splash of broth if needed to prevent drying.
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📖 Recipe
Vegan Lentil Shepard's Pie
Ingredients
For the filling:
- 2 cups lentils cooked
- 1 onion diced
- 3 carrots diced
- 2 celery stalks diced
- 2 cups mushrooms chopped
- 3 garlic cloves minced
- 1 cup frozen peas
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 1 teaspoon each: thyme rosemary
- Salt and pepper to taste
For the potato topping:
- 4 large potatoes peeled and quartered
- ½ cup plant-based milk
- 3 tablespoons vegan butter
- Salt and pepper to taste
Instructions
- Boil potatoes until tender (about 15-20 minutes). Drain and mash with plant milk, vegan butter, salt, and pepper until smooth.
- Preheat oven to 375°F (190°C).
- In a large pan, sauté onions, carrots, and celery until softened (5-7 minutes).
- Add mushrooms and garlic, cook for another 5 minutes.
- Stir in cooked lentils, peas, tomato paste, herbs, and broth. Simmer for 10 minutes until mixture thickens.
- Transfer filling to a baking dish. Top with mashed potatoes, creating peaks with a fork.
- Bake for 25-30 minutes until potatoes are golden and filling is bubbling. If you want the top of your shepard's pie nicely browned, turn on the broiler for the last minutes of the cooking time.
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