Ultimate Vegan Shepherd’s Pie
A rich, hearty, and comforting plant-based version of the classic Shepherd’s Pie, made with a flavorful lentil and vegetable filling, topped with creamy mashed potatoes. Perfect for a cozy family dinner!
Ingredients
For the Filling:
2 tbsp olive oil – for sautéing
1 large onion, finely chopped – adds depth of flavor
2 medium carrots, diced – adds sweetness and texture
3 cloves garlic, minced – essential for rich flavor
2 cups mushrooms, chopped – gives a meaty texture
1 cup frozen peas – adds a hint of sweetness
1 cup corn kernels – for extra flavor and crunch
1 cup cooked lentils (brown or green) OR 1½ cups canned lentils, drained
1 tbsp tomato paste – deepens the umami flavor
1 tsp soy sauce or tamari – adds a savory kick
1 tsp dried thyme – for a warm, earthy taste
1 tsp dried rosemary – pairs well with thyme for classic flavors
½ tsp smoked paprika – optional, adds a subtle smoky depth
½ tsp ground cumin – optional, enhances the savory taste
1½ cups vegetable broth – keeps the filling moist and flavorful
Salt and black pepper to taste
For the Mashed Potato Topping:
4 large potatoes, peeled and diced – Yukon Gold or Russet work best
2 tbsp vegan butter OR olive oil – for creaminess
½ cup unsweetened plant-based milk (soy, almond, or oat) – for a smooth texture
½ tsp garlic powder – optional, adds extra flavor
Salt and black pepper to taste
Optional Toppings:
¼ cup vegan cheese, shredded
2 tbsp breadcrumbs for a crispy top
Chopped fresh parsley for garnish
Instructions
Step 1: Prepare the Lentil & Vegetable Filling
1. Sauté the aromatics: Heat olive oil in a large pan over medium heat. Add chopped onions and carrots, sauté for 5-7 minutes until softened.
2. Add garlic, mushrooms, thyme, rosemary, cumin, and smoked paprika. Stir well and cook for another 5 minutes until mushrooms release their moisture.
3. Stir in tomato paste and soy sauce, cooking for 2 minutes to develop flavor.
4. Add lentils, peas, corn, salt, and black pepper. Mix well.
5. Pour in vegetable broth and simmer uncovered for 10-15 minutes until thickened. Remove from heat and set aside.
Step 2: Make the Mashed Potatoes
1. Place peeled and diced potatoes in a large pot, cover with cold water, and add 1 tsp salt.
2. Bring to a boil, reduce heat, and simmer for 15 minutes until fork-tender.
3. Drain the potatoes and return them to the pot.
4. Add vegan butter, plant milk, garlic powder (if using), salt, and black pepper. Mash until smooth and creamy.
Step 3: Assemble & Bake
1. Preheat your oven to 400°F (200°C).
2. Spread the lentil and vegetable filling evenly in a 9×13-inch baking dish.
3. Gently spread the mashed potatoes on top, smoothing it with a spatula.
4. (Optional) Sprinkle vegan cheese and breadcrumbs for a crispy, golden crust.
5. Bake for 20-25 minutes until the top is lightly golden.
6. Let it cool for 5 minutes, then garnish with fresh parsley before serving.
Serving Suggestions
Pair with a light green salad or steamed greens for a balanced meal.
Serve with vegan gravy or a side of garlic bread for extra indulgence.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
