This hearty vegan lentil shepherd’s pie is a comforting plant-based dinner that doesn’t compromise on flavor.
Packed with protein-rich lentils, fiber-loaded vegetables, and creamy mashed potatoes, it delivers satisfying nutrition with minimal saturated fat.
Easy to prepare and perfect for meal prep or weeknight dinners, it’s a wholesome choice for families seeking healthy, filling, and plant-forward comfort food.
Vegan Lentil Shepherd’s Pie
Equipment
- 12-inch ovenproof skillet (or 3-quart baking dish)
- Large saucepan or Dutch oven
- colander
- Potato masher or immersion blender
- Measuring Cups and Spoons
- Chef's Knife and Cutting Board
- Wooden spoon or spatula
Ingredients
Lentil Filling:
- 1 tbsp olive oil
- 3 large yellow onions diced
- 8 cloves garlic minced
- 1 tbsp fresh thyme leaves chopped
- 2 tsp fresh rosemary leaves chopped
- 3 tbsp tomato paste
- ½ cup dry red wine optional
- 1 ½ cups green or brown lentils
- 3 ¾ cups vegetable broth
- 2 bay leaves
- 1 ½ tsp paprika sweet or hot
- ¼ cup smooth tahini
- 1 tbsp tamari or soy sauce
- 1 tbsp balsamic vinegar
- 2 tsp vegan Worcestershire sauce optional
- Salt and freshly cracked black pepper to taste
Mashed Potato Topping:
- 20 oz Russet potatoes peeled and chopped
- 16 oz cauliflower cut into florets
- 1 ½ tsp kosher salt
- 1 rosemary sprig optional
- 4 tbsp vegan butter or olive oil
- ½ cup “lite” coconut milk or oat milk
- 1 tbsp nutritional yeast
- Freshly cracked black pepper to taste
Optional Garnishes:
- Extra virgin olive oil
- Flaky sea salt and black pepper
- Fresh thyme leaves
- Chopped flat-leaf parsley
Instructions
- Prepare the Lentil Filling Base: Begin by heating 1 tablespoon of olive oil in a 12-inch ovenproof skillet over medium heat. Make sure the pan is evenly heated before adding any ingredients. This step ensures that your onions will sauté properly without sticking. If you don’t have an ovenproof skillet, you can use a regular skillet and later transfer the filling to a baking dish.
- Sauté the Onions: Add 3 large diced yellow onions to the hot skillet along with a pinch of salt. Cook them over medium heat for 8-10 minutes, stirring occasionally. The goal is to allow the onions to caramelize slightly, developing a sweet, rich flavor. Avoid constant stirring so the onions can brown evenly.
- Add Aromatics: Once the onions are golden, stir in 8 cloves of minced garlic, 1 tablespoon chopped fresh thyme, and 2 teaspoons chopped fresh rosemary. Cook for 2 minutes, stirring frequently, until the garlic becomes fragrant. This step builds the aromatic foundation of your shepherd’s pie, giving it depth and richness.
- Incorporate Tomato Paste: Push the onion mixture to the edges of the skillet, creating a small empty space in the center. Add 3 tablespoons tomato paste to this space and cook for 2-3 minutes, stirring occasionally, until it darkens slightly. Cooking the tomato paste intensifies its flavor and removes the raw taste.
- Deglaze the Pan with Wine: Pour 1/2 cup dry red wine (optional) into the pan to deglaze, scraping up the browned bits from the bottom. Let it simmer for 3-4 minutes until the liquid has mostly evaporated and the alcohol smell dissipates. If skipping wine, simply use 1/2 cup of vegetable broth to deglaze.
- Add Lentils and Broth: Stir in 1 1/2 cups green or brown lentils, 3 3/4 cups vegetable broth, 2 bay leaves, and 1 1/2 teaspoons paprika. Mix thoroughly to combine. Increase the heat to bring the mixture to a boil, then reduce to a rapid simmer. Let it cook uncovered for 25-30 minutes, stirring occasionally, until the lentils are tender and most of the liquid has been absorbed.
- Season and Enrich the Lentils: Turn the heat to low. Stir in 1/4 cup smooth tahini, 1 tablespoon tamari, 1 tablespoon balsamic vinegar, and 2 teaspoons vegan Worcestershire sauce (if using). Taste and adjust seasoning with salt and freshly cracked black pepper. The tahini adds creaminess, while balsamic and tamari balance the flavors beautifully.
- Prepare the Mashed Potato and Cauliflower Topping: While the lentils simmer, peel and chop 20 ounces of Russet potatoes into eighths. Combine them with 16 ounces of cauliflower florets in a large saucepan or Dutch oven. Cover with water and add 1 1/2 teaspoons kosher salt. Optionally, place 1 rosemary sprig on top for extra aroma. Bring to a boil and cook for about 15 minutes, until both vegetables are fork-tender.
- Drain and Dry Vegetables: Drain the potatoes and cauliflower in a colander. Remove the rosemary sprig. Pat the potatoes dry with a clean kitchen towel or paper towels, and squeeze the cauliflower to remove excess water. Removing excess moisture ensures your topping is creamy, not watery.
- Mash the Topping: Return the potatoes and cauliflower to the pan or a large bowl. Add 4 tablespoons softened vegan butter, 1/2 cup lite coconut milk, 1 tablespoon nutritional yeast, and freshly cracked black pepper. Mash thoroughly with a potato masher, or for an ultra-smooth texture, use an immersion blender. Taste and adjust salt as needed.
- Assemble the Shepherd’s Pie: Preheat your oven to 375°F (190°C). If your skillet is ovenproof, leave the lentil filling in it; otherwise, transfer to a 3-quart baking dish. Smooth the lentil filling evenly. Carefully spoon the mashed potato and cauliflower topping over the lentils and spread to cover the entire surface. For extra flavor, drizzle with olive oil and sprinkle salt, pepper, and fresh thyme leaves.
- Bake Until Bubbling: Place the pie in the oven and bake for 20 minutes, until the lentil filling starts to bubble around the edges.
- Broil for a Golden Crust: Switch the oven to broil. Place the pie under the broiler for a few minutes, watching closely, until the topping turns golden brown and slightly crisp on top.
- Rest Before Serving: Remove from the oven and let the shepherd’s pie rest for at least 20 minutes. This allows the filling to set, making it easier to cut and serve.
- Garnish and Serve: Finish with a drizzle of extra virgin olive oil, a sprinkle of flaky sea salt, freshly cracked black pepper, and chopped fresh parsley. Serve warm and enjoy a hearty, protein-packed, plant-based comfort meal.
Notes
- For a richer flavor, allow the onions to caramelize slowly; this brings out their natural sweetness and adds depth to the lentil filling.
- If you prefer a soy-free version, simply omit the tamari and add extra salt to taste.
- To keep the mashed topping creamy without being watery, make sure to thoroughly drain and squeeze out excess water from the cauliflower.
- Russet potatoes are ideal for a fluffy topping, but if using golden potatoes, avoid an immersion blender, as they may turn gummy.
- Red wine is optional; if avoiding alcohol, deglaze the pan with vegetable broth instead.
Chef’s Secrets for Best Results
The secret to a perfectly flavorful lentil shepherd’s pie starts with building layers of taste.
Browning the onions slowly and cooking the tomato paste until it darkens ensures a rich, savory base.
Deglazing with wine or broth lifts all the browned bits from the pan, intensifying flavor.
Adding tahini and balsamic vinegar at the end creates a creamy, tangy richness that makes the filling irresistible.
For the topping, squeezing the cauliflower dry is key—this prevents a watery mash while maintaining its creamy texture.
Finally, resting the pie after baking allows the filling to firm up, making it easier to serve and enhancing overall flavor melding.
Serving Suggestions for Maximum Enjoyment
Serve this vegan shepherd’s pie straight from the oven with a drizzle of extra virgin olive oil and a sprinkle of fresh herbs like parsley or thyme.
Pair it with a crisp side salad or lightly steamed seasonal vegetables for a balanced, colorful plate.
This dish also works beautifully as a meal prep option; cut into individual portions and store in airtight containers for easy lunches or dinners.
For gatherings, serve it family-style straight from the skillet, letting everyone enjoy the bubbling lentil filling and golden mashed topping.
Storage Tips for Longevity
Leftovers keep well in the refrigerator for up to 4 days when stored in an airtight container.
To reheat, cover the pie with foil and bake at 350°F (175°C) for 15-20 minutes until warmed through.
Alternatively, individual portions can be microwaved on medium power for 2-3 minutes, stirring halfway for even heating.
For longer storage, the assembled pie can be frozen before baking; wrap tightly in foil or place in a freezer-safe dish and freeze for up to 3 months.
Thaw overnight in the refrigerator before baking, then follow the normal baking instructions.
Frequently Asked Questions
1. Can I use different lentils?
Yes! Green or brown lentils work best because they hold their shape during cooking. Red or yellow lentils tend to break down more, creating a mushier filling, but they can still be used if you prefer a softer texture.
2. Can I make this recipe ahead of time?
Absolutely. You can prepare the lentil filling and mashed topping a day in advance. Keep them in separate containers in the fridge and assemble just before baking. This makes weeknight dinners fast and stress-free.
3. What can I use instead of coconut milk?
Unsweetened oat milk or any plant-based milk works well as a substitute. For added richness, you can also mix in a small amount of vegan butter or olive oil.
4. Can I add other vegetables to the filling?
Yes! Diced carrots, peas, or mushrooms can be added to the lentil mixture for extra flavor, color, and nutrition. Add them during the simmering stage so they cook evenly with the lentils.
5. How do I get a golden, crispy topping?
After baking, switch your oven to broil for a few minutes, keeping a close eye to prevent burning. Drizzling a little extra olive oil and sprinkling fresh herbs on top adds flavor and creates a beautiful golden crust.
