I made a Vegan Lentil Shepherds Pie Recipe that layers richly sauced lentils under fluffy mashed potatoes baked until golden and crispy, and I share the simple pantry trick that keeps the filling perfectly saucy.

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I never thought a shepherds pie could feel new until I made this one. My Vegan Lentil Shepherds Pie Recipe began as a lazy weeknight experiment and somehow became my go-to bragging dish.

Saucy brown lentils hide beneath a cloud of whipped Yukon Gold potatoes that get those tiny crunchy peaks after baking. It’s familiar but not boring, the kind of Lentil Recipes entry that makes you sneak back to the kitchen for another bite.

I kept tweaking little things and somehow it got deeper, more filling, and honestly way more addictive than it should be.

Ingredients

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Potatoes: Starchy, creamy mash base, full of carbs and potassium, comforts and fills.
Lentils: Protein packed, lots of fiber, earthy flavor, keeps you full longer.
Mushrooms: Umami rich, meaty texture, low cal, adds depth and savory warmth.
Onions: Sweet when cooked, gives body and aroma, has antioxidants too.
Carrots: Natural sweetness, beta carotene and fiber, crunchy unless slow cooked.
Tomatoes: Bright acidity from diced tomatoes, balances richness and adds vitamin C.
Peas: Small pop of sweetness, adds protein and fiber, color and texture.
Nutritional yeast: Cheesy umami boost, B vitamins, makes mash richer without dairy.
Olive oil: Healthy fats, helps carry flavors, gives silkiness to the filling.

Ingredient Quantities

2 pounds (900 g) russet or Yukon Gold potatoes

1/4 cup (60 ml) unsweetened plant milk like soy oat or almond

3 tbsp vegan butter or 2 tbsp olive oil

1 1/2 teaspoons sea salt

1/2 teaspoon ground black pepper

1 cup dried brown or green lentils (about 200 g) or 2 1/2 cups cooked lentils

2 tbsp olive oil

1 large yellow onion

2 medium carrots

2 celery stalks

3 cloves garlic

8 ounces (225 g) cremini or button mushrooms

2 tbsp tomato paste

1 can (14 oz 400 g) diced tomatoes

2 cups vegetable broth

1 tbsp tamari or soy sauce or 1 tbsp vegan Worcestershire sauce

1 tsp dried thyme or 1 tbsp fresh thyme leaves

1 bay leaf

1 tbsp cornstarch (optional)

3/4 cup frozen peas

1/2 cup frozen corn (optional)

2 tbsp nutritional yeast (optional)

2 tbsp chopped chives or parsley (optional)

How to Make this

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1. Preheat oven to 400 F (200 C). Peel and cut 2 pounds potatoes into chunks, cover with cold water, add 1 tsp of the sea salt and boil until fork tender, about 15-20 minutes.

2. While potatoes boil, rinse 1 cup dried brown or green lentils and simmer in 2 1/2 to 3 cups water (or just cover) for 20-25 minutes until tender but not mushy, drain and set aside.

3. Chop 1 large yellow onion, 2 medium carrots, 2 celery stalks, mince 3 cloves garlic and slice 8 ounces mushrooms. Heat 2 tbsp olive oil in a large skillet over medium heat and sauté onion, carrots and celery until softened, 6-8 minutes.

4. Add mushrooms and garlic to the pan and cook until most liquid evaporates and mushrooms are browned, about 5 more minutes.

5. Stir in 2 tbsp tomato paste, cook 1 minute, then add 1 can (14 oz) diced tomatoes, the cooked lentils, 2 cups vegetable broth, 1 tbsp tamari (or soy sauce or vegan Worcestershire), 1 tsp dried thyme (or 1 tbsp fresh), 1 bay leaf, the remaining 1/2 tsp sea salt and 1/2 tsp ground black pepper. Simmer uncovered 12-15 minutes to reduce and develop flavor.

6. If you want a thicker, gravy-y filling mix 1 tbsp cornstarch with 1-2 tbsp cold water and stir into the simmering filling, cook 1-2 minutes till thickened. Fold in 3/4 cup frozen peas and optional 1/2 cup frozen corn and optional 2 tbsp nutritional yeast, taste and adjust.

7. Drain potatoes, mash with 1/4 cup unsweetened plant milk and 3 tbsp vegan butter (or 2 tbsp olive oil), beat until fluffy and smooth. Taste and adjust seasoning, it might need a pinch more salt or pepper.

8. Spread the lentil filling into a 9×13 or similar baking dish, remove the bay leaf, then dollop and spread the mashed potatoes over the top. Rough up the surface with a fork for crispy peaks and sprinkle optional 2 tbsp chopped chives or parsley.

9. Bake at 400 F (200 C) for 20-25 minutes until edges are bubbling and top is golden. If you want extra crispness put under the broiler 2-4 minutes but watch it close, it burns fast.

10. Let rest 10-15 minutes before serving so it sets. Leftovers keep in the fridge for 3-4 days or freeze up to 3 months, reheat covered in a 350 F oven until hot.

Equipment Needed

1. Large pot (6–8 qt) for boiling the potatoes and cooking lentils, you’ll use it a lot
2. Fine-mesh colander for draining potatoes and lentils, otherwise it’s messy
3. Large skillet or frying pan to sauté the onion, carrots, celery and mushrooms
4. 9×13 inch baking dish for assembling and baking the shepherd’s pie
5. Cutting board and a sharp chef’s knife for chopping all the veg, be careful
6. Potato masher or ricer to get a smooth, fluffy mash
7. Measuring cups and spoons for the broth, tomato paste, cornstarch and seasonings
8. Mixing bowl to mash the potatoes and mix the cornstarch slurry
9. Wooden spoon or silicone spatula to stir the filling and spread the mash on top

FAQ

Can I use canned lentils instead of dried? Yes you can, use about 2 1/2 cups cooked canned lentils in place of 1 cup dried. Since canned lentils are already soft, cut back on the broth a little and simmer only until the flavors meld, or stir in a cornstarch slurry if the filling seems too wet.

What kind of potatoes should I use and how do I get fluffy mash? Russet or Yukon Gold work best. Boil until fork tender, drain very well, then mash with plant milk and vegan butter or olive oil. Dont overwork them or they get gluey, mash just until smooth and fluffy.

Can I make this ahead or freeze it? Yes. You can assemble and refrigerate up to 48 hours before baking. For freezing assemble in a freezer safe dish, freeze up to 3 months, thaw overnight in the fridge then bake until hot through. If baking from frozen add extra time and cover with foil until heated through.

How do I thicken the lentil filling if it is too soupy? Mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the simmering filling, cook a minute or two till it thickens. Or simply simmer longer to reduce the liquid, that works too.

Can I skip the mushrooms or add other vegetables? Definitely. Mushrooms add umami but you can double up on carrots and celery, add diced eggplant, or use sweet potato cubes. If you drop mushrooms add a splash of tamari or vegan Worcestershire for extra savory flavor.

Should I cover the pie while baking and how do I get a golden top? Bake uncovered so the potato top browns, about 20 to 25 minutes at 400F until edges bubble. For extra color pop it under the broiler 2 to 3 minutes but watch it closely so it does not burn.

Lentil Shepherd’s Pie Recipe Substitutions and Variations

Russet or Yukon Gold potatoes
- Sweet potatoes — swap 1:1 by weight; mash will be sweeter so add a squeeze of lemon or a pinch of smoked paprika to balance
- Cauliflower florets — use about 1.5 times the volume, steam then mash with a bit more vegan butter or oil for creaminess
- Parsnips or rutabaga — use 1:1 or mix half and half with regular potatoes for an earthier flavor
Unsweetened plant milk (soy, oat, almond)
- Vegetable broth — same volume, thinner so add an extra tablespoon of vegan butter or oil for richness
- Plain unsweetened vegan yogurt thinned with water — use equal parts yogurt and water to match milk texture
- Regular dairy milk — if not keeping it vegan, 1:1 swap gives the creamiest mash
Dry brown/green lentils
- Canned lentils — drain and rinse, use about 2 1/2 cups canned to replace 1 cup dry cooked amount
- Cooked brown beans or chickpeas — coarsely mash some for body, they add a different but pleasant texture
- Rehydrated TVP or textured soy protein — soak in hot broth and use in place of lentils for a more ‘meaty’ crumble
Cremini or button mushrooms
- Eggplant — finely diced and sautéed until browned, it soaks up the sauce and gives a similar heft
- Finely chopped walnuts or mixed nuts — toast and mix with a little soy sauce for a rich, meaty bite
- Crumbled tempeh or firm tofu — sauté with soy/tamari and a bit of tomato paste to mimic mushroom umami

Pro Tips

1) Get the mashed potato texture right: dry the cooked potatoes well over low heat before mashing, warm the plant milk and butter/oil so they fold in smoothly, and don’t overmix or it’ll turn gluey, instead mash till fluffy not elastic.

2) Boost the filling’s depth: really brown the mushrooms and veg, then deglaze the pan with a splash of broth or a little vinegar or soy, taste as you go and add tamari or salt at the end to avoid flattening the lentils, cornstarch goes in slowly so you can stop when it’s the perfect gravy thickness.

3) For a legendary crispy top: rough up the potato surface with a fork, brush or drizzle a little oil over the peaks, then finish under the broiler for 1 to 3 minutes but watch it the whole time because it goes from golden to burnt fast.

4) Make ahead and store hacks: you can assemble cold and freeze unbaked in a pan, bake straight from frozen adding 15 to 25 minutes to the time, or refrigerate overnight and bake next day; leftovers reheat best covered in the oven so the filling stays moist.

Lentil Shepherd's Pie Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

433

kcal

Equipment: 1. Large pot (6–8 qt) for boiling the potatoes and cooking lentils, you’ll use it a lot
2. Fine-mesh colander for draining potatoes and lentils, otherwise it’s messy
3. Large skillet or frying pan to sauté the onion, carrots, celery and mushrooms
4. 9×13 inch baking dish for assembling and baking the shepherd’s pie
5. Cutting board and a sharp chef’s knife for chopping all the veg, be careful
6. Potato masher or ricer to get a smooth, fluffy mash
7. Measuring cups and spoons for the broth, tomato paste, cornstarch and seasonings
8. Mixing bowl to mash the potatoes and mix the cornstarch slurry
9. Wooden spoon or silicone spatula to stir the filling and spread the mash on top

Ingredients

2 pounds (900 g) russet or Yukon Gold potatoes
1/4 cup (60 ml) unsweetened plant milk like soy oat or almond
3 tbsp vegan butter or 2 tbsp olive oil
1 1/2 teaspoons sea salt
1/2 teaspoon ground black pepper
1 cup dried brown or green lentils (about 200 g) or 2 1/2 cups cooked lentils
2 tbsp olive oil
1 large yellow onion
2 medium carrots
2 celery stalks
3 cloves garlic
8 ounces (225 g) cremini or button mushrooms
2 tbsp tomato paste
1 can (14 oz 400 g) diced tomatoes
2 cups vegetable broth
1 tbsp tamari or soy sauce or 1 tbsp vegan Worcestershire sauce
1 tsp dried thyme or 1 tbsp fresh thyme leaves
1 bay leaf
1 tbsp cornstarch (optional)
3/4 cup frozen peas
1/2 cup frozen corn (optional)
2 tbsp nutritional yeast (optional)
2 tbsp chopped chives or parsley (optional)

Directions

Preheat oven to 400 F (200 C). Peel and cut 2 pounds potatoes into chunks, cover with cold water, add 1 tsp of the sea salt and boil until fork tender, about 15-20 minutes.
While potatoes boil, rinse 1 cup dried brown or green lentils and simmer in 2 1/2 to 3 cups water (or just cover) for 20-25 minutes until tender but not mushy, drain and set aside.
Chop 1 large yellow onion, 2 medium carrots, 2 celery stalks, mince 3 cloves garlic and slice 8 ounces mushrooms. Heat 2 tbsp olive oil in a large skillet over medium heat and sauté onion, carrots and celery until softened, 6-8 minutes.
Add mushrooms and garlic to the pan and cook until most liquid evaporates and mushrooms are browned, about 5 more minutes.
Stir in 2 tbsp tomato paste, cook 1 minute, then add 1 can (14 oz) diced tomatoes, the cooked lentils, 2 cups vegetable broth, 1 tbsp tamari (or soy sauce or vegan Worcestershire), 1 tsp dried thyme (or 1 tbsp fresh), 1 bay leaf, the remaining 1/2 tsp sea salt and 1/2 tsp ground black pepper. Simmer uncovered 12-15 minutes to reduce and develop flavor.
If you want a thicker, gravy-y filling mix 1 tbsp cornstarch with 1-2 tbsp cold water and stir into the simmering filling, cook 1-2 minutes till thickened. Fold in 3/4 cup frozen peas and optional 1/2 cup frozen corn and optional 2 tbsp nutritional yeast, taste and adjust.
Drain potatoes, mash with 1/4 cup unsweetened plant milk and 3 tbsp vegan butter (or 2 tbsp olive oil), beat until fluffy and smooth. Taste and adjust seasoning, it might need a pinch more salt or pepper.
Spread the lentil filling into a 9×13 or similar baking dish, remove the bay leaf, then dollop and spread the mashed potatoes over the top. Rough up the surface with a fork for crispy peaks and sprinkle optional 2 tbsp chopped chives or parsley.
Bake at 400 F (200 C) for 20-25 minutes until edges are bubbling and top is golden. If you want extra crispness put under the broiler 2-4 minutes but watch it close, it burns fast.
Let rest 10-15 minutes before serving so it sets. Leftovers keep in the fridge for 3-4 days or freeze up to 3 months, reheat covered in a 350 F oven until hot.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.