Ultimate Vegan Shepherd’s Pie with Lentils and Vegetables

Comfort food craving? You’ll love this especially delicious vegetarian version of Shepherd’s Pie with a hearty lentils, mushrooms, cauliflower and eggplant filling under creamy toasted mashed potatoes. Eeeyum!

Me oh my, what a pie!

“The best vegetarian shepherd’s pie I’ve ever tasted”

— Steve B, Nashville, Tennessee, USA

This is everything you love in a Shepherd’s pie, without the meat. You or your meat-loving table guests won’t even miss the meat because the veggie filling is so delectable and, well … meaty!

Whoda thought this Vegan Shepherd’s Pie could make a picky meat eater ask for seconds? Impossible? One taste and you’ll see why it’s no surprise that no one missed the meat. Why should they when this version is so flavorful and moreish. 

Whenever I make this pie I like to cook a big batch of 8-10 servings so I’ll be sure to have lots of the yummiest leftovers that make super easy future meals. For a dinner party or special occasion, this vegan Shepherd’s Pie with lentils and vegetables is a real crowd-pleaser and show-stopper. Ask me how I know!

Let’s Talk “Ultimate Vegan Shepherd’s Pie with Lentils and Vegetables”

I served this ultimate Vegan Shepherd’s pie with lentils and vegetables at a dinner party attended by a vegan, a flexitarian, and two meat-lover guys - tough critics. 

The pie did not disappoint. Presenting the pie fresh out of the oven, with oven mitts in both hands I set it down on display to rest. Adorned by its glorious, golden, oven-crusted mashed potato crown, everyone (me included) drooled with anticipation. 

I knew what would happen next. Just as expected, As I dug my serving spoon into the mashed potato top of the piping hot pie, revealing the juicy filling everyone OO’d and AH’d as I lifted a huge serving onto each person’s dinner plate. 

Then came the eating and enjoying. “Yum! and “The best pie ever” was heard over and over again. Was the meat missed? Heck no! Not one bit of meat will be missed when you make this absolutely delectable Ultimate Vegan Shepherd’s Pie. 

The steaming savory hot veggie filling under the golden oven-crusted mashed potatoes is the most comforting of comfort foods that are both cozy and super nourishing. It’s a healthy twist on an age-old Celtic favorite. Your tastebuds will love this

What I love about making this Ultimate Vegan Shepherd’s Pie with Lentils and Vegetables

I love how delicious it is from the very first bite when it’s first made, to the very last mouthful. And I love how it somehow tastes even better the next day, and the next day after that. 

So it’s for this reason that I’m sure to make a big whopping batch of Ultimate Vegan Shepherd’s Pie - so that there’s enough to enjoy three or four, even six or seven fabulous ‘better-than-restaurant-quality’ meals in my fridge.

I love how It’s such a time-saver, having wonderfully nourishing leftovers ready for me to just heat and eat.

I love all the healthy veggies that go into my homemade Vegan Shepherd’s Pie. And this is oil free too, so I’m not consuming empty calories from fat and oil. 

I love that I can make as big or as small a batch as I need. And I can use it straight away or refrigerate the rest. I can then take out of the fridge the number of servings I need and heat up a single meal. So convenient. 

I love how I can also divide it up when the pie is cold and then pack single servings into containers and freeze it for up to 6 months for super convenient yummy future meals. Bliss!

FAQ About the Ultimate Vegan Shepherd’s Pie with Lentils and Vegetables

What veggies can you use for the filling?

I absolutely recommend using the ‘meatier’ types of vegetables - mushrooms, eggplant, cauliflower and carrots.  

What lentils are best to use for this dish?

Large brown or green lentils are best. Avoid using red lentils for this dish because they break down too fast and don’t hold their shape very well.

Can you use frozen or canned veggies for the filling? 

Yes, absolutely, you can use canned or frozen eggplant, cauliflower, carrots and mushrooms.  I prefer to use fresh veggies because I find these are much more economical, and typically I buy organic produce. But for sheer convenience, canned and frozen produce is a great choice. Just be sure the vegetables are not pickled with vinegar. 

How best to reheat your Ultimate Vegan Shepherd’s Pie?

For best results, reheat the number of exact servings you need in a glass or ceramic baking dish in a preheated oven set at 350 degrees F (177 degrees C) for 30 minutes. For food hygiene best practice, reheat the pie only once, and keep the remainder of the pie refrigerated or frozen till you use it.

What herbs can you add?

I like to add bay leaves, parsley, oregano, rosemary, sage, thyme, and black peppercorns. Use either dried or fresh herbs. 

What is the origin of Shepherd’s Pie?

With a long history that dates back to the late 1700s and perhaps even earlier, its origin is said to be in the United Kingdom, particularly in Scotland, Ireland and northern England. It’s named Shepherd’s pie because it was originally made with lamb or mutton (sheep) as a frugal way of using leftover meat. The English version is called ‘Cottage Pie’ because instead of lamb, beef is used in the pie. History lesson is over - let’s start cooking.

This is no plain ordinary run-of-the-mill vegan Shepherd’s pie. This truly is the Ultimate Vegan Shepherd’s Pie with Lentil and Vegetables because it tastes so good, so dang meaty and moreish. It’s filling, it’s satisfying and so comfy cozy. It’s also nourishing and so good for you and a delicious way to eat a lot of veggies.

Plus, your kitchen will be filled with wonderful fragrant herbs and you will feel like you’ve stepped back in time with this rustic pie reminiscent of yesteryear but with modern vegan sensibilities.  

Lets Make This Vegan Shepherd’s Pie

Step 1

Soak the dried lentils overnight.

Step 2

Boil the lentils with enough water to cover until soft. May take 20-40 mins depending on the age of the lentils.  Strain lentils and set aside.

Step 3

Gather all the ingredients then wash and chop all the vegetables.

Step 4

Throw the chopped potatoes in a large pot covered with water and cook until soft, then strain and mash. Add a little black pepper and salt and if you want a little plain almond milk. Set aside. 

Step 5

Heat a large Dutch oven or large deep pan and dry-fry the onions and garlic over medium heat until soft. Then add the chopped eggplant, cauliflower, carrots and mushrooms to the pan. Stir and cook for 10 minutes. Add the herbs, then the tomato paste, and a little water to make a sauce then cook for 15 minutes till the veggies are softened.

Step 5

Add the strained cooked lentils to the pan of cooked veggies. If using green peas add these now.

Step 6

To make a thick gravy start with a slurry of 1.5 tablespoons of plain all purpose flour blended with water, then add the slurry to the veggie and lentil mix.

Step 7

Season to taste with herbs and salt. Transfer the cooked filling to a baking dish or Dutch oven. Press it down so it has an even and flat top.

Step 8

Spoon and spread the mashed potatoes to cover the veggie and lentil filling. Using a fork, make little lines in the potato topping to make a crisper crusting when baked. Sprinkle the top with a little paprika then bake in a preheated oven at 350 degrees for 20 minutes.

Step 9

To serve, scoop a big spoonful onto a plate sprinkled with chopped parsley. Joy, oh Joy!

Batch It!

Batch prep or batch cook your Ultimate Vegan Shepherd’s Pie with Lentils and Vegetables to make it even easier to cook up a storm and enjoy delicious left-overs for the happiest of days to follow. 

It’s too good to have only once so make a big batch of Ultimate Vegan Shepherd’s Pie with Lentils and Vegetables to enjoy again and again.

Here are several options 

1. Prep and chop all the veggies ahead of time, keeping all the chopped veggies on a tray in the fridge ready for you to cook. 

2. Cook the entire recipe and then when it’s cooked divide up the pie into single-serve containers to refrigerate or to freeze for up to 6 months.

Here is the printable recipe.

Print

With ImageWithout Image

The Ultimate Vegan Shepherd’s Pie with Lentils & Vegetables

Yield: 8-10

Author: Zelda Sheldon

Prep time: 45 MinCook time: 50 MinTotal time: 1 H & 35 M

You’ll love this delicious vegetarian whole plant food version of Shepherd’s Pie with a hearty lentil, mushroom, cauliflower and eggplant base under creamy toasted mash potatoes. So good!

Ingredients

• Potatoes - 12 medium to large potatoes
• Lentils - 1 cup dried green lentils soaked, or 3 cups of cooked lentils
• Onion 1 large chopped
• Garlic 8 cloves
• Carrots - 2 medium - diced
• Mushrooms - 1 lb chopped
• Cauliflower - 2 cups chopped
• Eggplant - 1 medium chopped
• 1 cup green peas
• 2 bay leaves
• Dried or fresh Herbs: 1 tablespoon oregano, 1 tablespoon rosemary, 2 teaspoons thyme, 1 teaspoon dried sage, 1 teaspoon black pepper
• 4 tablespoons tomato paste
• Cornstarch or plain all purpose flour - 1.5 tablespoons
• 2 cups water
• ¼ to ½ cup of almond milk for mashed potatoes
• Salt to taste
• Paprika
• Parsley chopped

Equipment

• 2 Large pots for cooking lentils and potatoes
• Large pan or Dutch oven for cooking vegetables
• Colander or strainer
• Chopping board
• Knives
• Potato masher
• Vegetable peeler
• Trays and bowls for prepped vegetables
• Baking dish
• Oven

Instructions

1. Soak the dried lentils overnight.
2. Boil the lentils to cook until soft. May take 20-40 mins depending on the age of the lentils. Strain lentils and set aside.
3. Wash and chop all the vegetables into dice size pieces.
4. Gather your spices.
5. Meanwhile , throw the chopped potatoes in a pot covered with water and cook until soft, then strain and mash. Add a little black pepper and salt. Set aside.
6. Heat a large Dutch Oven or deep pan and dry-fry the onions and garlic until soft. Then add the chopped eggplant, cauliflower, carrots and mushrooms to the pan. Stir and cook for 10 minutes. Add the herbs, tomato paste, and a little water to make a sauce and cook veggies for 15 minutes till the veggies are softened.
7. When lentils are cooked, strain through a colander then add cooked lentils to the pan along with the green peas. Add the tomato paste cook for a few minutes to bloom the tomato paste.
8. And a little water and then thicken with a slurry of 1.5 tablespoons flour mixed with water, then add to the veggie lentil mix.
9. Season with salt and more herbs to your taste.
10. Spoon and spread the mashed potatoes to cover the lentil and veg, use a fork to make little lines in the potato to make the crusting, then bake at 350 degrees for 15-20 minutes.
11. Serve and sprinkle with chopped parsley. Joy oh Joy!

Pairing Suggestion

1. Serve with roasted roma tomatoes cut in halves and sprinkled with basil, black pepper and salt; along with steamed greens - broccoli, green beans and cabbage.

Shepherd’s pie, vegetarian shepherd’s pie, Vegan Shepherd’s pie, Lentil and Vegetable Shepherd’s pie, best non-meat shepherd’s pie recipe, vegetarian recipe, vegan recipe, vegetarian comfort food, easy shepherd’s pie recipe, whole plant food recipe.

Substitutions to make it your own

• Don’t like peas? Leave them out (like I usually do to please my husband).

• Add sweet corn if you fancy, or not. 

• Add zucchinis if you like.

• You can use fresh herbs and adjust the quantity of herbs.

• Make cauliflower mash instead of potato - or half and half. 

• Stud the top with some sliced olives - either green or black for a yummy pie decoration.

• Add some vegan cheese to the top if you like a cheesy crusting on your potatoes. 

• In a super hurry? Just use canned or frozen cooked lentils, carrots and peas for the filling instead of all the other vegetables.

• This is your pie!

Nice to meet you

I’m Zelda and I love, love, love food - developing recipes, planning menus, shopping, prepping, cooking, photographing food, entertaining and eating delicious healthy food. 

Together with my husband and business partner Pal we have cooked personally and professionally for many years, operating our own successful food businesses including upscale catering and a specialty bakery.

I love talking with people about good healthy food and I’m so glad you are here. 

Did you make a recipe?  Tag @Joyandsuch on Instagram so we can find you