Vegan Shepherd’s Pie with Lentils and Mushrooms
Dec 19, 2021 (Last updated Feb 27, 2026) by Hannah Sunderani
Hi Friends! I am so excited to be sharing this Vegan Shepherd’s Pie recipe with you. This recipe is made with a brothy lentil and vegetable base and a fluffy mashed potato topping. Baked in the oven until bubbling. It’s comforting, protein-packed, healthy, vegan and gluten-free.
This is a great recipe to serve for the holidays, for Thanksgiving or Christmas as a meatless main dish. I served it to my non-vegan family and they loved it.
I’ve been sharing a few meatless mains for the holidays including my nut roast and this Shepherd’s Pie recipe is certainly one of my favourites.
Of course, it’s also a perfect recipe for the winter months.
In short, this vegan Shepherd’s Pie recipe is:
- vegan (of course)
- gluten-free
- healthy
- protein and veggie packed
- comforting
- brothy lentil base
- fluffy potato topping
- popular with vegans and non-vegans
- perfect recipe for the holidays!
So let me tell you exactly how to make this recipe. So that you can enjoy it pronto!
What is Shepherd’s Pie?
Traditionally, shepherd’s pie is a casserole dish consisting of cooked minced meat in a gravy sauce topped with mashed potato. It’s baked in the oven until bubbling. Of course, we’ve made this recipe vegan using a brothy lentil base instead of meat, yet kept the traditional fluffy and buttery mashed potato topping.
Let me tell you, I grew up eating a lot of shepherd’s pie! That’s because my parents are from England. It was served in our household at least once a week. So, I really took this recipe to the taste test by serving it to my parents. And they absolutely loved it! This recipe has all the comforts of traditional shepherds pie but it’s totally vegan.
As for why it’s called “Shepherd’s Pie?” I couldn’t find a definitive answer, but according to my British mum any pie dish made with meat and potatoes is traditionally called a “cottage pie.” This version got the name “shepherd’s pie” because it was traditionally made with lamb…
So, maybe we should call this recipe a “lentil pie” instead of shepherd’s pie? It doesn’t quite have the same ring, but if you can think of something better let me know in the comment below!
How to make this vegan shepherd’s pie
It is so easy to make shepherd’s pie. Honestly anyone can do it! Which is why I have given this recipe my newbie cook stamp of approval. Here’s how to do it:
Make the mashed potato topping, boil the potatoes in a pot until fork tender. Then strain and add back to the pot with some butter, almond milk, garlic powder, salt and pepper. Mash with a potato masher, or fork, or immersion blender until fluffy and combined.
Make the brothy lentil base by cooking the vegetables in a skillet until softened. Then add the flour and stir to combine. Next add the broth, spices, and lentils and give that a good stir.
Pour the mixture into a casserole dish (I used an 8.5 x 11 inch dish) and spoon the mashed potatoes on top. Bake for 20 minutes until the shepherd’s pie is bubbling and the mashed potatoes turn lightly golden brown.
Freezing and storage tips:
If storing this vegan shepherd’s pie in the fridge: Cover the top with reusable wrap. When ready to eat, place in the oven at 350F/180C for 20 minutes. (Cover the top with tin foil to stop it from drying out).
If cooking from frozen, place in the oven at 350F for 30 to 40 minutes. (Cover the top with tin foil to stop it from drying out).
Pin it!
Like this recipe? Save it for later! Pin it on Pinterest.
Vegan Shepherd’s Pie with Lentils and Mushrooms
Ingredients
Mashed Potato Topping
- 2 lbs white potatoes peeled and cubed
- 4 tbsp vegan butter
- 1/2 cup unsweetened almond milk
- 1 tsp garlic powder
- 1/2 tsp fine sea salt
- 1/4 tsp ground pepper
Lentil Filling
- 3 tbsp olive oil
- 1 onion
- 4 cloves garlic
- 2 carrots finely chopped
- 2 sticks celery finely chopped
- 8 oz cremini mushrooms finely chopped
- 3 tbsp gluten-free flour
- 2 cups vegetable broth
- 2 tbsp balsamic vinegar
- 2 tbsp fresh thyme more for sprinkling
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp fennel seeds
- 1/2 tsp sea salt
- 1 1/2 cups cooked brown lentils
- 1 cup frozen peas
Instructions
- Make the mashed potatoes: Fill a large pot with water and bring to a boil. Add the cubed potatoes and simmer on medium-high heat, until fork tender, 15 minutes. Strain the potatoes and add back to the pot. Add the vegan butter, almond milk, garlic powder, sea salt and pepper.Mash everything together with a potato masher (or a fork) until smooth and combined. Cover the pot with a tea towel and secure with the pot lid. Place the mashed potatoes to the side until ready to use.
- Pre-heat oven to 375F/190C. In a large deep skillet, add the olive oil and bring to medium heat. Add the onion, garlic, carrots and celery. Cook the vegetables, stirring frequently, until softened, 10 minutes. Add the mushrooms and increase heat to medium-high. Cook until the mushrooms are softened and browned, 10 minutes. Reduce heat to medium and sprinkle in the flour, stir to combine.
- Pour in the vegetable broth and bring to a low simmer. Add the balsamic vinegar, fresh thyme, tomato paste, smoked paprika, fennel seeds and salt. Stir together. Toss in the cooked lentils and peas, cook until the peas are vivid green, 1 minute.
- Pour the filling into a medium casserole dish (8 ½ x 11) and spoon the mashed potatoes on top. Smooth with the back of a spoon to make an even layer. Optional to lightly graze the mashed potatoes with a fork to make fork lines through the top, season with salt and pepper.
- Bake the shepherd’s pie for 20 minutes, or until the mashed potatoes turn lightly golden and the lentil filling bubbles around the edges. Increase heat to broil for 3 to 5 minutes to lightly crisp the mashed potato topping.
- Remove the shepherd’s pie from the oven and let cool for 10 minutes. Optional to sprinkle with fresh thyme.
Notes
Approvals
Nutrition
LEAVE A COMMENT
AND RATE THIS RECIPE!
We love hearing from you! If you love this recipe, please consider giving it a star rating when you post a comment. Star ratings help people discover my recipes online. Thank you!
As the only Vegan in a non Vegan family I am totally winning them over with your recipes. This was the most asked for and I sent them all your website and this recipe. Mother Earth and I LOVE you. Thank you from the bottom of my heart.
I love this Lynese! It makes me feel so happy seeing the difference I can make.
So much flavor! It is delicious a real success in the family. As usual , easy to follow the recipe. I cooked the lentils before . And proportions perfect. I did not have celery and am not really fond of it so was the only missing ingredient.
Oh Christine I’m SO glad that you enjoyed the shepherd’s pie! We love it too. 🙂
Recipe looks awesome. Wonder when i put in the lentil? how do we need to cook the lentils and when to add them. Thanks
Hi Christine! Step 3 indicates when you put in the cooked lentils. Yes, you need to cook the lentils in advance. The instructions should be on your package/box of lentils, but the general rule is to fill a pot with boiling water and add the lentils, let cook on a simmer until softened, about 10 to 15 minutes. Hope that helps!
We loved this! It’s so delicious and full of flavour. My only addition was some favourite vegan cheese https://violifefoods.com/. Thank you so much for the tips on how to store and freeze. Will definitely be making this again!
Oh this makes me so happy Jenniffer! Thank you for the very kind comment. I love violife cheese! I bet it was delicious with this Shepherd’s Pie. 🙂
My husband and I loved this recipe! Very comforting on a cold winter night. I wouldn’t change a thing, it was so good!! The fennel seeds added a nice little burst of flavour.
Really glad you enjoyed this cozy dish Krystal! Thanks for the kind comment. 🙂