Mushroom Lentil Vegan Shepherd’s Pie

Dec 19, 2021 (Last updated Aug 6, 2026) by Hannah Sunderani

Say hello to this decadent and comforting Vegan Shepherd’s Pie, loaded with plant points! This recipe is made with a brothy lentil and vegetable stew topped with fluffy mashed potatoes. Baked in the oven until bubbling. It’s a great vegan substitute for traditional shepherds pie, using lentils, mushrooms, carrots and peas for a meat-less filling that’s rich with savoury flavour and meaty texture – trust me when I say, nobody will miss the meat with this vegan alternative.

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 British parents. And they absolutely loved it! This recipe has all the comforts of traditional shepherds pie but it’s veganized.

This is a great recipe to serve as a meatless main dish alongside a quick and simple tangy salad. So let me tell you exactly how to make this recipe. So that you can enjoy it pronto!

Ingredient Notes:

The ingredients for this recipe are simple, straightforward, and fuss-free. You can find all the ingredients at your local grocery store. This recipe also bosts 10 plant-points! Making up 1/3 of the recommended 30 plant-points a week. Here’s what you’ll need:

• Lentils: The base of our brothy stew base, and a great alternative to beef because of its hearty texture and savoury depth. I like to use brown lentils in this recipe because they hold their structure nicely when cooked. Green lentils also work great. I recipe tested with red lentils and it was too mushy.
• Mushrooms: Adds a meaty bite to our stew base, without the need for meat. They also add deep umami flavour for a wholesome and satiating pie.
• Frozen Peas: In addition to carrots and celery in this stew, frozen peas add a pop of sweet flavour, vibrant colour, and fresh texture that cuts through the savory richness of the lentils, mushrooms, and mashed potatoes.
• Tomato Paste: For deep and aromatic flavour; a little tomato paste amps up the umami for a comforting stew base.
• Balsamic Vinegar: Also used to add umami to the stew base. However, because its acidic, the acidity cuts through the rich flavours of this dish. It really helps enhance the meaty flavour of the lentils and mushrooms with subtle sweetness and balance.
• Mashed Potatoes: A creamy and fluffy topping, typically found with a shepherds pie, to compliment the stew base. My recipe is quick and simple, made by mashing cooked potatoes with vegan butter and almond milk.

How to make this vegan shepherd’s pie

Shepherds pie is very easy and straight-forward to make! It involves making the mashed potato topping and the lentil mushroom stew, putting them together in a baking dish and warming in the oven until the top is lightly toasted. Here’s exactly what you’ll do:

So there we have it, a simple, wholesome and comforting vegan shepherds pie that’s loaded with plant points. It’s a stand-out meatless main that I think you’re going to love as much as my family did!

If you do make this recipe please let me know in the comments below what you think! I truly love hearing from you, and I’m always here to answer any questions you might have. And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.

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