Hey there! If you’re craving something hearty and comforting, but still totally wholesome, this Vegan Shepherd’s Pie is your answer. It’s got all the cozy flavors you love—savory lentils, colorful veggies, and a creamy, dreamy mashed potato topping—all baked to golden perfection.
Honestly, I never thought I’d fall this hard for a meatless pie, but here we are. It’s the kind of dish that makes you feel at home with every bite. I love serving it with a fresh salad or some roasted green beans on the side. So simple and so satisfying!
Simple Ingredients & Smart Substitutions
You don’t need anything fancy to make this shepherd’s pie. And the best part? It’s super easy to adjust to whatever you have on hand.
- Lentils: Green or brown lentils hold their shape well and give that nice “meaty” texture. If you’re short on time, canned lentils work too—just rinse them first!
- Potatoes: I go for Russet potatoes for fluffiness, but Yukon Golds bring a buttery flavor. You can even try sweet potatoes if you want a hint of sweetness on top.
- Vegetable Broth: Homemade broth gives great flavor, but store-bought is totally fine. You can even use water with a few extra herbs and spices if needed.
- Plant Milk: Stick with unsweetened milk! Almond and oat milk are my favorites, but soy or cashew milk also work. Just avoid anything sweetened or flavored.
- Vegan Butter: This adds richness to the mash. If you’re out, olive oil makes a lovely, healthy substitute.
Tips for Perfectly Creamy Mashed Potatoes
The mashed potato topping is what brings it all together, so you want it super smooth and flavorful. Here’s how I do it:
- Boil your potatoes until fork-tender—no hard chunks!
- Drain and return them to the pot so any leftover water steams off.
- Add in the plant milk and vegan butter, then mash away. A potato masher works best, but a fork can do the job too.
- Don’t overmix—mash just until smooth to avoid gummy potatoes.
How to Make Vegan Shepherd’s Pie
Ingredients:
For the Filling:
- 2 cups lentils (cooked, preferably green or brown)
- 2 medium carrots, diced
- 1 cup frozen peas
- 1 cup corn (fresh or frozen)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 2 tbsp tomato paste
- 1 tbsp soy sauce or tamari
- 1 tsp dried thyme
- Salt and pepper to taste
For the Mashed Potato Topping:
- 4 medium potatoes, peeled and diced
- ¼ cup unsweetened plant milk (e.g., almond, oat)
- 2 tbsp vegan butter or olive oil
Instructions:
- Preheat the Oven
Set your oven to 400°F (200°C) so it’s hot and ready for baking when the time comes. - Boil the Potatoes
Add the diced potatoes to a pot of salted water and boil until fork-tender, about 15–20 minutes. Drain and return to the pot. - Mash the Potatoes
Add your plant milk and vegan butter (or olive oil) to the potatoes and mash until smooth and creamy. Set aside for later. - Cook the Base Filling
In a large skillet, heat a bit of oil and sauté the onion and garlic for about 3–4 minutes until soft and fragrant. - Add the Carrots
Toss in the diced carrots and cook for about 5 more minutes. You want them slightly softened before everything else goes in. - Simmer the Lentil Mixture
Now add the lentils, peas, corn, broth, tomato paste, soy sauce, thyme, and a bit of salt and pepper. Stir well and let it simmer for 10 minutes until it thickens slightly. - Assemble the Pie
Pour the lentil mixture into a baking dish and spread it out evenly. Spoon the mashed potatoes over the top and spread them gently with a spoon or spatula to cover the filling completely. - Bake to Golden Perfection
Pop the dish into the oven and bake for 25–30 minutes, or until the mashed potato topping is lightly golden and slightly crispy on top. - Cool for a Few Minutes
Let the pie sit for about 5 minutes after baking so it sets up a bit before serving. Optional: sprinkle fresh thyme on top for a pretty finishing touch. - Serve and Enjoy!
Scoop into bowls and serve hot. This one’s a guaranteed hit—even for non-vegans!
Can I use other types of lentils?
Definitely! Red or yellow lentils can work, but they’ll break down more and create a softer texture. Just cook them for a shorter time—about 10–15 minutes.
What if I don’t want to use regular potatoes?
No problem! Try mashed cauliflower for a low-carb option, or use sweet potatoes for a little natural sweetness. Both pair beautifully with the savory filling.
How do I store leftovers?
Let the pie cool, then store in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F (175°C) or microwave individual portions for a quick meal.
Can I add more veggies?
Absolutely! Mushrooms, bell peppers, and zucchini are great options. Just dice them small and sauté with the carrots and onions so they cook evenly.
This Pie Is Cozy Comfort in Every Bite
This Vegan Shepherd’s Pie is hearty, healthy, and seriously satisfying. It’s the kind of meal you’ll want to make again and again—whether you’re plant-based or just looking for a delicious way to eat more veggies.
Let me know if you try it! And if you’re into wholesome comfort food like this, come hang out with me on Pinterest for more easy vegan recipes.
