This easy vegan shepherd’s pie is the ultimate comfort food. A rich, savoury lentil and vegetable filling is topped with creamy mashed potatoes, then baked until lightly golden for a hearty meal that’s perfect for cosy weeknights or holiday dinners.
Unlike traditional shepherd’s pie made with lamb, this vegan version uses wholesome pantry ingredients to create a filling that’s packed with flavour and surprisingly satisfying. Even meat eaters love this hearty plant-based twist on the classic.
One of the best things about this recipe is how simple it is to make. The filling comes together in one pan, the mashed potatoes can be prepared ahead of time, and the casserole only needs a short time in the oven before it’s ready to serve.
This shepherd’s pie makes a hearty addition to a Vegan Christmas Dinner or is perfect for cosy family meals throughout the colder months.
Whether you’re looking for a comforting family dinner, an easy meal prep recipe or a vegan main dish for the holidays, this vegan shepherd’s pie is sure to become a favourite.
Why This Vegan Shepherd’s Pie Works
Rich, Savoury Lentil Filling
Instead of meat, this recipe uses lentils, mushrooms and vegetables to create a hearty filling that’s packed with flavour. Tomato paste, soy sauce and Worcestershire sauce add richness and depth, giving every bite a comforting, savoury taste.
Creamy Mashed Potato Topping
A layer of fluffy mashed potatoes creates the perfect contrast to the rich filling underneath. Baking the shepherd’s pie for a few minutes at the end gives the top a lightly golden crust while keeping the potatoes soft and creamy inside.
Made With Simple Pantry Ingredients
This recipe uses everyday vegetables, lentils and seasonings that are easy to find, making it a great option for both weeknight dinners and holiday meals without any complicated ingredients.
Easy To Make Ahead
The filling and mashed potatoes can both be prepared in advance, making assembly quick and easy when you’re ready to bake. It’s a great meal prep recipe and an excellent choice for entertaining.
Comfort Food The Whole Family Will Love
Warm, filling and packed with vegetables, this vegan shepherd’s pie is satisfying enough for vegans and non-vegans alike. It’s the kind of comforting meal that’s perfect for chilly evenings and special occasions.
What’s the Difference Between Shepherd’s Pie and Cottage Pie?
Traditionally, shepherd’s pie is made with lamb, while cottage pie is made with beef. Since this recipe doesn’t use either, it’s technically closer to a vegan cottage pie.
However, the names are often used interchangeably today, especially for plant-based versions. Whether you call it vegan shepherd’s pie or vegan cottage pie, you’ll still end up with the same comforting combination of a rich lentil filling topped with creamy mashed potatoes.
Difference Between Cottage Pie vs Shepherd’s Pie
Cottage pies and shepherd’s pies are very similar but the main difference is the type of meat used. Because of this, the difference is irrelevent for a vegan lentil shepherd’s pie recipe.
However, if you are wondering, a cottage pie uses minced lean ground beef and beef broth for the gravy. Traditionally, shepherd’s pie uses ground lamb and the juices for the gravy.
Vegan shepherd’s pie is often called shepherdless pie. When making shepherd’s pie vegan, you subsitute vegetables for meat products.
Why You’ll Love This Vegan Shepherd’s Pie
- A hearty, comforting meal. Rich lentils, vegetables and creamy mashed potatoes make this a satisfying dinner that’s perfect for chilly evenings.
- Made with everyday ingredients. Everything you need can be found in most supermarkets, with no complicated vegan substitutes required.
- Perfect for making ahead. Prepare the filling and mashed potatoes in advance, then assemble and bake when you’re ready to eat.
- Great for meal prep. Leftovers reheat beautifully, making this recipe ideal for lunches or quick dinners throughout the week.
- A family-friendly favourite. Even non-vegans love this comforting plant-based twist on a classic shepherd’s pie.
Best Lentils for Vegan Shepherd’s Pie
Brown or green lentils are the best choice for vegan shepherd’s pie because they hold their shape after cooking and create a hearty, meaty texture. They add substance to the filling without becoming mushy.
If you’re using dried lentils, cook them until just tender before adding them to the filling. Canned lentils are also a great time-saving option. Simply drain and rinse them well before using.
I don’t recommend red lentils for this recipe. They break down as they cook, creating a softer texture that’s better suited to soups, curries and dals than a traditional shepherd’s pie filling.
Whether you choose dried or canned lentils, both work well in this recipe and create a delicious, satisfying filling.
| Lentil | Good for this recipe? | Why |
|---|---|---|
| Brown lentils | ✅ Best | Hold their shape and have a hearty texture. |
| Green lentils | ✅ Great | Firm texture with a slightly peppery flavour. |
| Canned lentils | ✅ Great | Convenient and ready to use. |
| Red lentils | ❌ Not recommended | Become soft and mushy when cooked. |
Tips for Cooking Lentils
If you’re using dried lentils, cook them until they’re just tender but still hold their shape. Overcooked lentils can become soft and make the filling lose its hearty texture.
Drain cooked lentils well before adding them to the filling. Removing excess liquid helps keep the shepherd’s pie rich and thick rather than watery.
If you’re short on time, canned lentils are a great alternative. Simply drain and rinse them before adding them to the pan.
How To Make Vegan Shepherd’s Pie
Making vegan shepherd’s pie is easier than you might think. While the potatoes cook, you’ll prepare the rich lentil filling. Then simply layer everything together and bake until the topping is lightly golden.
Step 1: Cook the Potatoes
Bring a large pot of salted water to a boil and cook the potatoes until they’re easily pierced with a fork. Drain them well, then mash with the vegan butter and non-dairy milk until smooth and creamy. Season with salt and pepper to taste. Here is my best vegan mashed potato recipe.
Step 2: Prepare the Filling
Heat the olive oil in a large skillet over medium heat. Add the onion, carrots and celery, cooking until softened. Stir in the garlic and mushrooms and continue cooking until the mushrooms release their moisture and begin to brown.
Add the tomato paste, Worcestershire sauce, soy sauce and herbs, stirring well to coat the vegetables. Fold in the cooked lentils and simmer for a few minutes until the filling is thick and rich rather than watery.
Step 3: Assemble the Shepherd’s Pie
Spread the lentil filling evenly into a baking dish. Spoon the mashed potatoes over the top, spreading them into an even layer.
For a crisp, golden topping, drag the back of a fork across the potatoes to create ridges before baking.
Step 4: Bake
Bake for 10–15 minutes, or until the filling is bubbling around the edges and the mashed potatoes are lightly golden. For extra colour, place the dish under the grill for 2–3 minutes, watching carefully so the topping doesn’t burn.
I just add Vegan Butter, non-dairy milk, and salt for the mashed potatoes. I like to keep it simple because the lentil filling is what makes this casserole shine!
Top Tips for the Best Vegan Shepherd’s Pie
- Use brown or green lentils. They hold their shape well and create a hearty, meaty texture. Avoid red lentils, which become too soft for this recipe.
- Drain the lentils well. Excess liquid can make the filling watery, so make sure cooked or canned lentils are thoroughly drained before adding them to the pan.
- Don’t skip the fork ridges. Dragging a fork across the mashed potatoes creates peaks that become beautifully crisp and golden as the pie bakes.
- Let the pie rest before serving. Allow it to sit for 5–10 minutes after baking so the filling can thicken slightly and hold together when served.
Can You Make Vegan Shepherd’s Pie Ahead of Time?
Yes! Vegan shepherd’s pie is an excellent make-ahead meal, making it perfect for busy weeknights or entertaining.
Prepare the filling up to 2 days in advance. Once cooled, transfer it to an airtight container and refrigerate until you’re ready to assemble the pie.
Make the mashed potatoes ahead of time. Store them separately in the refrigerator, then spread them over the filling just before baking.
Assemble the pie in advance. You can fully assemble the shepherd’s pie, cover it tightly and refrigerate it for up to 24 hours before baking.
This recipe also freezes well before or after baking. Allow it to cool completely, wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
When you’re ready to cook, bake as directed until the filling is hot and bubbling and the mashed potato topping is lightly golden. If baking straight from the refrigerator, you may need to add an extra 5–10 minutes to the cooking time.
How To Store and Reheat Vegan Shepherd’s Pie
Allow the shepherd’s pie to cool completely before storing.
Refrigerate: Cover the baking dish tightly or transfer leftovers to an airtight container. Store in the refrigerator for up to 4 days.
Freeze: Wrap the cooled shepherd’s pie tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
To reheat: Warm individual portions in the microwave until heated through, or reheat the whole dish in a 350°F (175°C) oven for 20–30 minutes, or until the filling is hot and bubbling. If the mashed potato topping starts to brown too quickly while reheating in the oven, loosely cover the dish with foil until it’s heated through.
Easy Vegan Shepherd's Pie
This easy vegan shepherd's pie is made with a rich lentil and vegetable filling topped with creamy mashed potatoes and baked until golden. It's hearty, comforting and perfect for weeknight dinners or holiday meals.
Ingredients
- 5 medium potatoes
- 1 tsp salt
- 1/2 cup non-dairy milk
- 3 tablespoons vegan butter
- 3/4 cup dried lentils [or 2.5 cups cooked/canned lentils, brown or green]
- 2 large carrots, chopped
- 4 green onions
- 1 cup frozen peas
- 1 stalk of celery, chopped
- 16 ounces of mushrooms, finely chopped
- 1/4 cup water
- roux: 2 tablespoons arrowroot/cornstarch mixed with 2 tablespoons water
- 2 tablespoons soy sauce
- 1 tablespoon Vegan Worschetshire Sauce
- 1 tablespoon tomato paste
- 1 teaspoon rosemary
- 1 teaspoon basil
- 1 teaspoon thyme
Instructions
- Preheat oven to 350F
- Combine 2 tablespoons water with 2 tablespoons arrowroot or cornstarch and set aside to thicken and form a roux.
- Make one recipe of my Vegan Mashed Potatoes. Essentially, boil and cube potatoes as listed in this recipe above. Once soft, drain the potatoes and use a potato masher to mash the potatoes with milk, Vegan Butter, salt and pepper until smooth and combined. Set aside.
- Meanwhile, boil lentils. Add 3/4 cup dried lentils in about 1 1/2 cup of water and boil until soft and cooked. Alternatively, you can use canned lentils as long as you have about 2.5 cups of cooked lentils, any kind is fine.
- Add oil to a pan and saute chopped green onions, carrots, and celery for a few minutes until aromatic. Add in your frozen peas and stir to combine.
- Add in chopped mushrooms. Set a timer for 5 minutes and saute until they release their moisture. Mushrooms are very wet and will release liquid for a good 4 minutes and then the pan will become dry. Cook mushrooms until the pan becomes dry.
- Add in soy sauce, vegan Worstechsire sauce, tomato paste, 1/4 cup of water, all of the spices, and the roux of 2 tablespoons arrowroot/cornstarch and water. Add in cooked lentils and stir until combined. The mixture will thicken greatly! Once it is thick, it is done!
- Grease an 8x8 baking dish (or any medium-size casserole dish) with a little oil and add the vegan shepherd's pie filling. Then, take the cooked mashed potatoes and spread them over the top of the lentil filling until smooth.
- Bake uncovered for 10-15 minutes until the top is golden brown. Let cool for 10 minutes before serving.
Notes
You can make either the filling, the mashed potatoes, or both ahead of time. Simply store in an air-tight container in the fridge and then combine the day you are serving.
Feel free to use drained canned lentils instead of making your own. Brown or green lentils work best because they hold their shape. Red lentils are not recommended as they become too soft.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 257Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 10mgSodium 516mgCarbohydrates 38gFiber 14gSugar 2gProtein 12g
Vegan Shepherd’s Pie FAQs
What’s the Difference Between Shepherd’s Pie and Cottage Pie?
Traditionally, shepherd’s pie is made with lamb, while cottage pie is made with beef. This recipe uses lentils instead, making it a delicious plant-based version of the classic comfort food.
Can I Use Canned Lentils?
Yes! Canned lentils are a great time-saving option. Simply drain and rinse them before adding them to the filling. Brown or green lentils work best because they hold their shape during cooking.
Can I Make Vegan Shepherd’s Pie Ahead of Time?
Absolutely. You can prepare the filling and mashed potatoes up to 2 days in advance or assemble the entire pie the day before baking. Store it covered in the refrigerator until you’re ready to cook.
Can I Freeze Vegan Shepherd’s Pie?
Allow the pie to cool completely, then wrap it tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Why Is My Shepherd’s Pie Watery?
A watery filling is usually caused by excess moisture from the vegetables or lentils. Cook the filling until it’s thick before assembling the pie, and make sure any cooked lentils are well drained before adding them to the pan.
What Should I Serve With Vegan Shepherd’s Pie?
Vegan shepherd’s pie is a complete meal on its own, but it’s also delicious with steamed green beans, roasted Brussels sprouts, peas or a simple green salad. My green bean casserole also pairs well. Serve with Vegan Gravy for an even richer, more comforting meal.
Can I Add Vegan Cheese on Top?
Yes! While traditional shepherd’s pie doesn’t usually include cheese, you can sprinkle your favourite vegan cheese over the mashed potato topping before baking if you’d like an extra golden, cheesy crust.
I hope this vegan shepherd’s pie becomes a favourite in your home! With its rich lentil filling, creamy mashed potato topping and comforting flavours, it’s a satisfying meal that’s perfect for cosy family dinners or sharing with friends.
If you try this recipe, I’d love to hear how it turned out. Leave a comment and a rating below to let me know what you thought. Did you stick with the classic recipe, or did you add your own twist with extra vegetables or a sprinkling of vegan cheese?
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