Lentils take the place of ground meat and vegan butter adds creaminess to the mashed potatoes in this easy vegan shepherd's pie recipe. If you want to cut down on the cooking time, use precooked lentils and omit most of the vegetable broth, adding some in only if the mixture seems dry.

Sarah Epperson
Source: EatingWell.com, December 2019


Recipe Summary

50 mins
1 hr 20 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Heat oil in a large, heavy pot over medium-high heat. Add mushrooms, onions, carrots and garlic; cook, stirring often, until the vegetables are slightly softened, about 5 minutes. Add tomatoes, broth, lentils, thyme, rosemary and 1/2 teaspoon each salt and pepper. Bring to a boil over medium-high heat; cover and reduce heat to medium-low. Cook, stirring occasionally, until the lentils are tender, about 35 minutes.

  • Meanwhile, place potatoes in another large pot; add cold water to cover by 1 inch. Bring to a boil over high heat; reduce heat to medium-high and cook, stirring occasionally, until the potatoes are tender when pierced with a fork, about 15 minutes. Drain the potatoes and return to the pot. Add vegan butter and the remaining 1/2 teaspoon salt; mash with a potato masher until smooth.

  • Transfer the lentil mixture to a 9-by-13-inch baking dish. Top with the mashed potatoes, spreading them over the lentil mixture in an even layer. Sprinkle with the remaining 1/2 teaspoon pepper. Bake until lightly browned and bubbly, about 20 minutes. Switch oven to broil (do not remove the casserole from the oven); broil until the top is golden, about 5 minutes. Sprinkle with chives.


To make ahead: Refrigerate in an airtight container for up to 4 days or freeze for up to 1 month.

Nutrition Facts

463 calories; protein 17.8g; carbohydrates 72.5g; dietary fiber 16.7g; sugars 12.5g; fat 12.2g; saturated fat 3g; vitamin a iu 4731.5IU; vitamin c 24.2mg; folate 283.6mcg; calcium 65.5mg; iron 6.8mg; magnesium 90.7mg; potassium 1413.7mg; sodium 655.9mg; thiamin 0.4mg.

Reviews (3)

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3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I was so happy to have another use for my favorite legume -- lentils. This pie is so comforting. Read More
Rating: 5 stars
If I could add a picture I would but just believe me it was phenomenal! The only thing I did differently is -- and I know this might be a little controversial for shepherd's pie lovers -- I did not peel my potatoes. I like mashed potatoes with the peels left in because of the texture and I decided to see how it might work for this dish. Before baking the potatoes looked a little rough on top because of the peels but after it gets golden brown in the oven you don't notice them in there and the texture is wonderful. I will absolutely make this again and I'm so happy I found it. When I try vegan versions of classics like this I often feel like it will never compare to the fatty meaty versions I had in my youth so usually I end up disappointed. I truly don't miss the meat flavor in this meal though. Amazing Note: my instinct at the lentil cooking stage was to add corn starch to thicken the mixture because even after 10-15 minutes of cooking it looked runny to me. I didn't do it though I figured I'd wait it out for the full recommended 20 minutes. It thickened up just fine after that amount of time so don't let the juiciness startle you if you're trying out this recipe! Read More
Rating: 4 stars
This was a really good recipe. The lentils were a good substitute for meat. The only reason I did not give this five stars is due to the meal not being so good the following day. Unlike a shepherds pie with meat...which tends to marinate overnight...and is usually better the following day that didn t happen. Perhaps lentils react differently in the overnight process? Read More