Vegan Shepherd's Pie


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.

vegan shepherd's pie
Prep Time:
50 mins
Additional Time:
30 mins
Total Time:
1 hr 20 mins
12 cups


  • 1 tablespoon extra-virgin olive oil

  • 2 cups chopped fresh button mushrooms

  • 2 cups chopped yellow onions

  • 1 cup chopped carrots

  • 1 tablespoon minced garlic

  • 1 (15 ounce) can no-salt-added crushed tomatoes

  • 4 cups low-sodium vegetable broth

  • 1 ½ cups dried brown or green lentils, rinsed

  • 1 tablespoon chopped fresh thyme

  • 2 teaspoons chopped fresh rosemary

  • 1 teaspoon salt, divided

  • 1 teaspoon ground pepper, divided

  • 2 pounds Yukon Gold potatoes, peeled and quartered

  • 6 tablespoons vegan butter (such as Earth Balance)

  • 2 tablespoons chopped fresh chives


  1. 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.

  2. 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.

  3. 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 (per serving)

463 Calories
12g Fat
73g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 6
Serving Size about 2 cups
Calories 463
% Daily Value *
Total Carbohydrate 73g 26%
Dietary Fiber 17g 60%
Total Sugars 13g
Protein 18g 36%
Total Fat 12g 16%
Saturated Fat 3g 15%
Vitamin A 4732IU 95%
Vitamin C 24mg 27%
Folate 284mcg 71%
Sodium 656mg 29%
Calcium 66mg 5%
Iron 7mg 38%
Magnesium 91mg 22%
Potassium 1414mg 30%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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