Vegan Lentil Shepherd’s Pie
This vegan twist on the classic shepherd’s pie features a rich lentil and vegetable filling simmered in a savory tomato-herb sauce, all topped with creamy mashed potatoes. It’s warming, protein-packed, and perfect for a cozy dinner or meal prep.
⏱ Time
Prep time: 20 minutes
Cook time: 45 minutes
Total time: 1 hour 5 minutes
Ingredients
Lentil Filling
2 tbsp olive oil
1 medium onion, diced
3 garlic cloves, minced
2 medium carrots, diced
2 celery stalks, diced
1 cup mushrooms, chopped (optional but adds depth)
1½ cups cooked green or brown lentils (or 1 can, rinsed & drained)
2 tbsp tomato paste
1 can (14 oz / 400 g) crushed tomatoes
1 cup vegetable broth
1 tsp dried thyme
1 tsp dried rosemary
1 tsp smoked paprika (optional)
2 tbsp soy sauce or tamari
Salt & black pepper to taste
Mashed Potato Topping
2 lbs (900 g) potatoes, peeled & chopped
3 tbsp olive oil
½ cup unsweetened plant-based milk (almond, oat, or soy)
Salt & pepper to taste
Instructions
1. Prepare potatoes
Boil potatoes in salted water until tender (15–20 min).
Drain, then mash with olive oil, plant milk, salt, and pepper. Set aside.
2. Make lentil filling
In a skillet, heat olive oil over medium heat.
Sauté onion, carrot, and celery for 6–7 minutes until softened.
Add garlic and mushrooms; cook 3 more minutes.
Stir in tomato paste, then add lentils, crushed tomatoes, broth, herbs, paprika, and soy sauce.
Simmer 15 minutes until thickened. Adjust seasoning.
3. Assemble pie
Preheat oven to 400°F (200°C).
Spread lentil mixture in a baking dish.
Top with mashed potatoes, spreading evenly.
Rough up the surface with a fork for a golden, crisp top.
4. Bake
Bake uncovered for 25–30 minutes until bubbling and lightly browned.
5. Rest & serve
Let sit 10 minutes before serving for easier slicing.
Notes & Tips
Make ahead: Assemble, refrigerate, and bake when ready.
Extra protein: Add cooked chickpeas or tofu crumbles to the filling.
Gluten-free: Use tamari instead of soy sauce.
Flavor boost: A splash of balsamic vinegar in the filling adds richness.
❓ Frequently asked questions FAQ
Q: Can I use red lentils?
Not ideal — they get too soft. Green or brown hold shape best.
Q: Can I freeze this?
Yes — cool completely, wrap well, and freeze up to 2 months.
Q: Can I use sweet potatoes instead of regular?
Yes! Sweet potato mash makes a slightly sweeter, colorful topping.
Nutrition information
Calories: 340
Protein: 13 g
Carbohydrates: 58 g
Fiber: 12 g
Fat: 9 g
Saturated Fat: 1 g