This naturally vegan lentil shepherd’s pie is made by baking stewed lentils and vegetables with a garlic chive mashed potato topping. My meatless shepherd’s pie recipe is flavorfully made with normal, non-weird, nutritious ingredients and I hope that you and your family love it!
A certain sassy non-vegan friend of mine encouraged me to give this dish a different name. “Stop stealing names from non-vegan foods”, he said. “Call it a ‘Shannon casserole’ or something”. Even ignoring the morbid interpretation of that title, I object on principle!
Many of us ate non-vegan shepherd’s pie in our past. Now we’re looking for a vegan version because perhaps we’re trying to lower our cholesterol, or feed a vegetarian guest, or exclude animal products for ethical reasons, or simply try something new. I don’t really feel compelled by pressures to rename the dish. Calling it vegan shepherd’s pie is helpful, evocative, and in my humble opinion a colloquially correct usage of the English language. It’s also informative for people who are looking for recipes.
Anyway, what’s the term for someone who herds fruits and vegetables instead of sheep? Whatever you want to call me, I’ve shepherded shallots, carrots, and apples into this casserole dish to make a vegan shepherd’s pie, and I’m not sorry about it.
Back when I made lentil balls, and even before that when I made chickpea sloppy joes, I noticed that nicely sweated onions, carrots and garlic build a familiar-tasting, savory base for recipes originally inspired by meat dishes. For this meat-free pie, I add into that sauté mixture lentils, tomato paste, and soy sauce along with a gentle glug of maple syrup. This forms the lentil layer of the casserole.
For the mashed potato layer, the only limit is your imagination. My vegan roasted garlic mashed potatoes would be amazing on this, but I don’t always have cashews and roasted garlic ready to go. So here I give you a very easy vegan garlic mash made creamy with olive oil and non-dairy milk. Nothing crazy, just good tasty mash.
No promises, but if I can make it far enough down my list of Thanksgiving recipes to test, I’ll be sharing a vegan fusion shepherd’s pie later that is made without lentils, and uses sweet potato on top. Until then, I hope you enjoy this traditional style lentil shepherd’s pie. You may already have all of the ingredients on hand!
Vegan Shepherd's Pie
Ingredients
For cooking the lentils:
- 1 cup dry green lentils rinsed
- 3 cups low-sodium vegetable broth
- 1 bay leaf (optional)
For the lentil layer:
- 1 and 1/2 tbsp olive oil
- 3 shallots thinly sliced
- 1 clove garlic minced
- 1 large carrot peeled and finely diced
- 1/4 tsp smoked paprika (or regular)
- 1/4 tsp dried thyme
- 1 red apple diced (any variety)
- 1/4 cup tomato paste
- 3 tbsp low-sodium soy sauce
- 1/2 tbsp maple syrup
- salt and pepper to taste
For the garlic chive mashed potato layer:
- 2 lbs red potatoes (32oz/907g)
- 1/4 cup plain, unsweetened non-dairy milk
- 2 tbsp olive oil
- 3/4 tsp salt
- 4 cloves garlic minced or grated
- 1/2 bunch chives finely chopped (0.33oz/9g)
Instructions
For cooking the lentils:
- Add the lentils, vegetable broth, and bay leaf (if using) to a small saucepan. Bring the mixture to a boil, then reduce to a simmer. Continue to cook, stirring occasionally, until lentils are cooked through, 15-20 minutes. If they run out of liquid before cooking thoroughly, add more broth or water. Remove the bay leaf and drain any excess broth.
For the lentil vegetable layer:
- In a large skillet, heat the olive oil over medium heat. Add the sliced shallot with a pinch of salt, and stir. Continue to cook, stirring occasionally, until shallot is softened and starting to lightly brown, 3-5 minutes. Add the carrot and stir well, cooking for another 3-5 minutes until carrot starts to soften.
- Stir in the minced garlic, smoked paprika and dried thyme, and cook for about 60 seconds until fragrant. Add the apple, tomato paste, soy sauce, and maple syrup.
- Turn off the heat and stir in the cooked lentils. Adjust salt, pepper and other seasoning to taste.
For the mashed potatoes layer:
- Add the red potatoes to a saucepan with cold water. (If your potatoes are on the larger side, you can roughly chop them first to save time.)
- Bring to a boil and cook for about 20 minutes or until the potatoes are tender. Drain the potatoes, and once cool enough to handle, remove the skins (if desired).
- Use a potato masher or ricer to mash the potatoes. Add the non-dairy milk, olive oil, salt and garlic, and continue mashing until well-combined and smooth. Stir in the chopped chives; add more salt and pepper to taste.
For assembling and baking the vegan shepherd's pie:
- Preheat the oven to 350 degrees Fahrenheit. Spread out the lentil mixture on the bottom of a casserole dish (mine is 7" by 10" and this recipe fills it to the brim; slightly larger sizes will also work). Use a spatula to press the lentils into a flat, compact layer. Dollop the mashed potatoes on top and gently spread them out into an even layer. Optionally, brush or spray additional olive oil on top of the mashed potato layer for better browning.
- Bake for approximately 30 minutes, or until the casserole is hot through, and the top of the potatoes are crusted and lightly browned. Optionally, broil for 3-4 minutes to get even more color on the surface.
- Serve hot; once cooled, leftovers store nicely in both the refrigerator or the freezer.
Nutrition
Other comforting casserole dishes from the blog:
I'm Shannon, the writer and photographer of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. My mission is to create healthy plant-based recipes that anyone would enjoy, using seasonal produce with inspiration from global flavors.
Jennifer says
This recipe is perfect and this is my all time favorite comfort food! Question – do you think it would freeze well? I live alone and have no idea how to cook for one!
Jess says
I freeze mine. I just freeze the filling and make fresh mashed potatoes. I haven’t tried freezing with the mashed potatoes I don’t think they would hold up well.
Cecelia says
My very carnivorous father absolutely loves this dish. I made it for him once and he has since made it for himself several times. It’s that good !
Sheryl says
Fantastic! Better than better! Thanks for sharing this recipe! I will make this again and again as the recipe states for guests! Because I cannot have nightshades, I will omit the tomato paste and use no-mato sauce.
Erykah says
Tried this recipes for Sunday dinner and my kids loved it. I’ve made shepherds pie before but this was was perfect and the best yet.
Sarah B says
This is our favorite shepherd’s pie, thank for sharing your recipe! You kept it simple so I didn’t feel intimidated. I’ve made the recipe a few times and it’s always a hit.
It’s my favorite excuse to splurge on some fresh rosemary and a splash of red wine that I like to add. So hearty and flavorful!
Emily says
Loved this recipe. I found the lentil mixture to be dry, so I added about 2/3 cup veggie broth thickened with Wondra. It was perfect!
Nicole Lamoureux says
I have made so many lentil Shepard’s pie and this one is the best. It also holds its shape better. Love it!
Lina says
Very nice and tasty, good for bigger number of family members. Thank you for the recipe
Jacqui says
Omg! This is ultra tasty thanks!! And the kids love it…bonus! Cruelty free food will always taste better than death 😉
Michael says
Made this yesterday and I just had to say WOW!! Thank you so much for this incredible recipe! 🙂
On a side note: I also added about 1/2 cup of peas (because I have an obsession), but I’m sure it’s as tasty without. So yummy, can’t wait for the leftovers haha! 🙂
April says
I am not a vegan and have no experience in vegan cooking and limited experience in vegetarian cooking. But, we are having a dinner party soon with two vegan guests, so today I tried your recipe in a side by side challenge with another vegan Shepard’s pie recipe. Yours definitely came closest to meat Shepard’s pies I have had and enjoyed in the past. My husband, an avowed carnivore, even said the kitchen smelled good while I was preparing it and then tasted and gave his stamp of approval. So, thanks for a great and easy recipe!
Shannon @ Yup, it's Vegan says
Thanks for your comment, April – that’s wonderful feedback indeed!
Breanne says
I just made this last night and it was so good. kept the lentils in the broth they cooked in and added all the other stuff and the tomato sauce thickened it up really nicely. The smoked paprika was a nice touch. Thank you for a great recipe!
Annie says
Made this yesterday. The flavours were really good and it actually tasted like shepherds Pie . But alas , it was really dry ?!! I followed the recipe to the latter . Had to make some Vegan Gravy to try & salvage it ……..
Shannon @ Yup, it's Vegan says
Hi Annie, Thanks for your comment. This is very strange as I’ve heard people say there’s more potato than they prefer but I haven’t heard anyone say it’s dry. Did you have this issue with the lentil layer or the potato layer?
Lisa says
Easy and delicious. I used half cauliflower and half potatoes for the mashed topping.
Thanks for the great recipe! My family loved it.
Sarah says
Added too much tomato paste, but was so happy to find this recipe! It smelled amazing up until my mistake… I’ll just have to try it again!
Jenny says
I made this tonight for dinner just as directed. Everyone loved it! The potato layer was perfect and I wouldn’t change a thing. Thanks!
Tamara K says
Omg… my favorite. Delicious for the whole famile and easy to make. Thanks so much for sharing this wonderful recipe. Cant wait for lunch to eat the leftovers tomorrow!
Chriss Hadgis says
I made the Shepards pie and it was phenom. I added more substance to the “meat layer”when I read that the potato was a bit top heavy. I decided to add a bag of cauliflower florets and a large package of chopped mushroom. I love that you suggested bay leaves. The potato chive topping was fab. I don’t know how it will freeze but I don’t care because it has such good flavor. It made a lot of lunches for me
chriss
Nicole says
Made this last week and it’s perfect. Love it very muchly. So delish. Thank you 😀
Sara Thompson says
Would this work with red lentils? I know they turn much softer when cooked and its probably more of a visual thing as the red lentils would look more similar to the mashed potatoes rather than more brown….thoughts?
Shannon @ Yup, it's Vegan says
If you adjust the liquid quantity and cook time accordingly for red lentils, I think that should work fine although as you say, it will probably have more of a “mashed” texture. Personally I think I’d still enjoy that!
Nicola says
I made this last night and I just want to say THANK YOUUUUUUU
I was feeling unmotivated and uninspired to cook, out of ideas and in a rut. Then my friend suggested making a Lentil Shepherd’s Pie that she’d made, and I thought, meh. But I found your recipe and gave it a go anyway and boy am I glad I did.
I subbed sweet potato for regular tato, used leek and a can of tomatoes in the lentil layer cause I didn’t have paste or shallots. Also spiced it up with chilli powder. It was bloody delicious. Surprisingly delicious.
Highly recommend this recipe, you’re a genius!
Hayley and Conor says
Thank you for this, it’s delicious.
We’re currently eating it and were like ‘thank you to the people who take the time to put these recipies online for us to enjoy’
So yeah thanks
Shannon @ Yup, it's Vegan says
You are so very welcome and I’m glad that you enjoyed it!
Really good says
Really good. Enjoyed the savory and sweet flavor of the lentils. Enjoyed the potato mash. Went over well at NYE potluck. Thanks.
Catherine Hastings says
I’ve always called this type of dish Shepherdless Pie
Becky says
This was so good. I’m excited to eat the leftovers for lunch today 😀
Als says
Very pleased with the variation & instructions. It came out perfectly delicious!!!!! Yum!!!
Krisann says
If you doubled the recipe with intention of freezing one entire pan for later, would you still bake it first or can it go straight in the freezer and thawed/baked later?
Shannon @ Yup, it's Vegan says
Hi Krisann, I think it should work if you put it straight into the freezer and bake it later. But I admittedly have not tested this so can’t be totally sure.
Clare says
Delicious! It worked out really well, I’ll definitely be making it again 🙂
Jen says
Made this for a Friendsgiving and it was a huge hit!
ada says
If shepperd’s pie is with lamb, cottage pie with beef, then maybe we should really start using a new term – I think a farmer’s pie would wor well. Thoughts?
Sherrel says
Let’s name it garden pie
Dale says
It definitely took a while to make with some juggling, but turned out really well. Will be making this again in the future.
I think it’s a little potato heavy, so I might add some mushrooms or peas to the bottom layer next time.
Shannon @ Yup, it's Vegan says
Thanks for sharing your experience Dale! I’m glad you found it worth the effort 🙂
takumi fujiwara says
that first pic looks yummy. mmm