Lentil Shepherd’s Pie
Updated Aug 19, 2025
Vegan Lentil Shepherd's Pie made with brown lentils, mixed veggies, and simmered in a tomato and veggie stock, topped with mashed potatoes and baked.
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This is the best vegan lentil shepherd’s pie!
Lentil shepherd’s pie is one of my favorite dinners to make when I want something hearty but still plant-based. This version is vegan, so instead of the usual meat filling, I use brown lentils simmered with veggies, then top it with a layer of mashed potatoes. It bakes up golden and bubbly, and honestly, no one misses the meat.
I love making lentil Shepard’s pie around the holidays because it’s a dish everyone at the table can enjoy, whether they’re vegan, vegetarian, or just hungry.
Happy Cooking!
– Yumna
Vegan Lentil Shepherd’s Pie Ingredients
- Potatoes: I use Yukon gold potatoes because they have a rich, buttery flavor.
- Vegan butter: If you’re making a vegetarian lentil shepherd’s pie, you can use regular butter.
- Nutritional yeast: I use it to add a cheesy flavor to vegan dishes.
- Olive oil: Or another oil you like to cook with.
- Onion, carrots, and celery: Dice around the same size to make sure they mix well.
- Fresh thyme leaves: If you don’t have fresh thyme, you can use 2 teaspoons dried thyme. You can also use fresh rosemary or sage, or a combination of all three.
- Tomato paste: I use it for concentrated tomato flavor.
- Brown lentils: If you don’t have brown, you can substitute green lentils. I don’t recommend substituting red lentils here; they break down a little too much.
- Fire-roasted diced tomatoes: Canned tomatoes are one of my favorite pantry shortcuts. They’re easier than fresh, and the fire-roasted variety adds another layer of flavor to the dish.
- Vegetable stock: I love using homemade vegetable stock, but high-quality store-bought stock is also fine.
- Frozen peas: If you don’t like peas, you can use frozen green beans or diced mushrooms. If you use mushrooms, add them with the onions, celery, and carrots.
- Low-sodium soy sauce: You can also use liquid aminos or tamari, which would make this a gluten-free vegan shepherd’s pie.
- Seasonings: Just salt and pepper.
How to Make Lentil Shepherd’s Pie
Make the Mashed Potatoes
Make the Shepherd’s Pie
Lentil Shepherd’s Pie Vegan Recipe
Ingredients
- 2 ½ pounds Yukon gold potatoes peeled and chopped
- 1 ½ teaspoon salt divided
- 4 tablespoons vegan butter
- 1 tablespoon nutritional yeast
- 1 teaspoon pepper divided
- 2 tablespoons olive oil
- 1 onion diced
- 3 carrots diced
- 3 celery stalks diced
- 2 tablespoons fresh thyme leaves
- 1 tablespoon tomato paste
- 1 ½ cups brown lentils
- 1 14.5 ounce can fire roasted diced tomatoes
- 4 cups vegetable stock
- 1 cup frozen peas
- 1 tablespoon reduced sodium soy sauce
Instructions
- Place the potatoes in a large pot with 1 teaspoon of salt, cover with an inch of cold water, and bring to a boil. Reduce heat to a simmer and cook the potatoes until fork-tender, 15–18 minutes. Drain, then mash with the butter, nutritional yeast, and ½ teaspoon pepper. Set aside, off the heat but on top of the stove to keep warm.
- In a large, oven-safe skillet, heat olive oil over medium heat. Add the onion, carrot, and celery and cook until the vegetables start to soften, 5–7 minutes. Add the thyme and tomato paste and cook for 1–2 minutes, stirring to coat all of the vegetables.
- Preheat the oven to 425˚F. Add the lentils, diced tomatoes, and stock, and bring to a boil. Reduce heat to a simmer and cook covered until the lentils are tender and most of the liquid is absorbed, about 20 minutes. Season with remaining ½ teaspoon of salt and pepper. Add the peas and soy sauce and cook for 1–2 minutes. Remove from heat.
- Spread the mashed potatoes on top of the lentil mixture, smoothing them into a single layer. Place the skillet on a rimmed sheet pan (to catch any drips) and bake until the potatoes are lightly golden, about 25 minutes. Let cool slightly before serving.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Serving Ideas
- Salads: Fresh Garden Salad, Lebanese Tabbouleh Salad, Chickpea Salad
- Veggies: Oven Roasted Carrots, Pan Roasted Brussels Sprouts, Air Fryer Broccoli
- Bread: Garlic Cheese Bread, Olive Bread, French Bread Rolls
FAQs
Store leftovers in an airtight container in the fridge for 3–4 days. Reheat in the microwave or in the oven at 350ºF until heated through.
I don’t recommend freezing shepherd’s pie. Mashed potatoes can be mealy after freezing, thawing, and reheating.
You can make the topping, the filling, or both up to 2 days in advance. Store them in the refrigerator separately, then assemble them in a baking dish or oven-safe skillet and bake according to the recipe instructions.
Comments
This recipe was so easy to make. All ingredients are pantry staples in my house. Except I used regular butter and it was fine. Otherwise, I made the exact recipe as stated above. It’s delicious and satisfying on a cold winter day.
Thanks, Ghada!! So happy you liked it!
This recipe is amazing for Thanksgiving! I made this for my vegetarian friend. They all loved it ❤️
So happy your vegetarian friend loved it! Yay!! Thanks so much, Ayesha!
Can I replace the potato with sweet potato? Thank you
I haven’t tried it with sweet potato but that sounds like a great swap! Please let me know how it turns out if you end up trying it!!
My granddaughter just had a baby & I wanted to make her a few vegetarian meals. She is missing an enzyme for digesting meat protein so she’s become vegetarian. This is a whole new world bof cooking to me. Wish me luck.
So nice of you to cook for her! I think this is a great choice to make her, it’s very hearty and filling and the leftovers will keep well for a few days.
EXCELENTE RECETAS…realmente nos enseña a como sustituir ciertos alimentos para un mejor bienestar de salud!! felicitaciones
So glad you enjoyed this recipe!