This vegan shepherd’s pie is hearty, filling, and combines a veggie-packed lentil filling with a fluffy mashed potato topping for ultimate comfort food! Even better, this lentil shepherd’s pie is gluten-free, dairy-free, meat-free, ready in under an hour, perfect for a mid-week meal or impressing at Thanksgiving!
Comforting Vegan Lentil Shepherd’s Pie
This time of year is perfect for digging into big portions of pure comfort food like creamy lasagna soup, mac and cheese, vegan meatballs and gravy, and this vegan shepherd’s pie (also called vegan cottage pie/gardener’s pie)! Whereas regular shepherd’s pie relies on a meaty lamb filling, this lentil shepherd’s pie is 100% meat-free and vegan, replacing meat with lentils, but still packed with all the same wholesome comfort and satisfaction as the original!
More so, this recipe relies almost entirely on pantry staples (and fairly budget-friendly ones at that!), meaning you can probably make it right now! Missing any of the fresh veggies? No problem, they’re pretty versatile and can be substituted with other veggies (fresh or frozen). In fact, you can even substitute the lentils or swap out the fluffy mash for creamy sweet potato mash. I’ve never had a bad batch of this vegetarian shepherd’s pie recipe!
Combine the above with the fact that this easy shepherd’s pie is super simple to prepare, ready in under 60 minutes, and packed with plant-based protein, fiber, and several vitamins and minerals, and you have a winner. This recipe is perfect for enjoying in the chilly winter month or year-round when you crave comfort. You can even make this crowd-pleaser ahead and freeze/reheat it for later!
Looking for even more ways to enjoy lentils this Fall/Winter? You might enjoy this hearty lentil stew, Mujadara (lentils and rice), lentil Bolognese, or lentil moussaka!
The Ingredients
Lentil Pie Filling
- Lentils: Use cooked brown or green lentils. Either cook from dry or use canned.
- Vegetables: This vegan shepherd’s pie recipe uses the classic mirepoix mix of carrot, celery, and onion, along with peas and corn (fresh, frozen, or canned).
- Garlic: Adjust the amount to taste. Use dried garlic powder in a pinch.
- Seasonings: I use a simple combination of onion powder, dried thyme (or fresh thyme), dried rosemary (or fresh rosemary/ you can use Italian herbs instead), and salt and pepper. I also add a pinch of sugar (or maple syrup) to balance the acidity.
- Umami: These elements help add depth of flavor to the lentil shepherds pie. I used soy sauce (coconut aminos/ tamari for gluten-free), balsamic vinegar, and vegan red wine (or more stock if preferred).
- Vegetable stock/broth: Use reduced-sodium vegetable broth if preferred. Adjust the added salt accordingly.
- Oil: I used vegetable oil, but any neutral cooking oil will work.
Mashed Potato Layer
- Potatoes: Use all-purpose or starchy potatoes like Russet potatoes or Yukon Golds (I prefer the latter for this lentil shepherd’s pie recipe).
- Milk: Use your favorite plant-based milk (or even canned coconut milk for creamier results).
- Butter: Use unsalted dairy-free butter OR olive oil.
- Seasonings: All you need is salt, black pepper, and a dash of nutmeg.
Optional add-ins & Recipe Variations
- Nutritional yeast: To provide a slightly subtle, cheesy flavor to the mashed potato topping.
- Cheese: Sprinkle a vegan cheddar or similar melting cheese over the lentil pie before baking.
- Other vegetables: Adjust the veggies in this ‘gardeners pie’ to your taste. If you aren’t a fan of celery, omit it. You can also use other veggies (cauliflower, broccoli, zucchini, eggplant, frozen mixed veggies, etc.) in this vegan shepherd’s pie recipe. Sliced mushrooms would also work but make sure to sauté them with the other veggies to release their water.
- Alternative mash topping: Use mashed sweet potato instead. The combination of sweet and savory is absolutely delicious. Mashed root vegetables would also work.
- Lower-carb topping: Use cauliflower mash or a cauliflower-potato mash.
- Vegan Worcestershire sauce: You can add this in place of the balsamic vinegar.
- Fresh herbs: Parsley works well as a garnish for this vegan shepherds pie.
- Truffle oil/Garlic oil: Add a small amount (about 1 tbsp) of either oil into the mashed potato topping for extra depth of flavor and that ‘something special’.
Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.
How to Make Vegan Shepherd’s Pie?
Step 1: Prepare the vegan mashed potato topping
- First, peel and chop the potatoes into 1-inch pieces, and transfer them to a large pot of salted water. Bring to a boil, and then cook over medium heat for 15 minutes, or until fork-tender. Then drain.
- Transfer the potatoes back to the pot with the vegan butter, milk, and seasonings. Mash with a potato masher (alternatively, use a potato ricer before adding all the add-ins).
Step 2: Prepare the lentil filling
- Meanwhile, prepare the filling. First, mince the garlic and finely chop the onion, carrot, and celery. If you haven’t already, the lentils will also need cooking (use canned for convenience and drain/rinse them).
- Then, heat oil in a large skillet over medium heat. Once hot, add the onion, garlic, carrot, celery, and all the spices. Stir and sauté for around three minutes.
For even more flavor, sauté for slightly longer, until the vegetables are becoming golden brown. This caramelized flavor will enhance the flavor of this vegetarian shepherd’s pie.
- Add the tomato paste, soy sauce, balsamic vinegar, and stir.
- Next, add the cooked green or brown lentils, corn, peas, red wine, and stock. Bring to a boil, and then allow the mixture to simmer for between 5-7 minutes, or until slightly reduced.
Step 3: Assemble and bake
- Preheat the oven to 390F/200C.
- Then, spoon the lentil mixture into the baking dish (e.g. a 9-inch baking/casserole dish) and top with the mashed potato layer, spreading it with a spatula to cover the top of the pie.
You can optionally use a fork to create a pattern on the top of the vegan mashed potato topping, as I did. Not only does it look great, but it gives the spuds plenty of fluffy ridges to become crispy and browned. For more decadence, add a generous brush of oil or vegan butter to the top of the mash.
- Bake the lentil shepherd’s pie in the oven for 15 minutes, then broil at the end until the top is golden brown. Optionally, garnish the lentil pie with some fresh herbs, slice, and enjoy!
How to Make Ahead and Store?
Make-ahead: You can prepare the entire vegan shepherd’s pie recipe up until baking and then store covered in the fridge for up to 2 days OR freeze (for up to 3 months). Let it defrost in the fridge overnight before baking.
Store: Allow it to cool and then store either wrapped tightly or in an airtight container for 4-6 days.
Freeze: Let the lentil shepherd’s pie cool, wrap tightly in plastic wrap (2 layers), and store in the freezer for up to 3 months. Allow it to thaw in the fridge overnight before reheating.
What to Serve with Vegan Shepherd’s Pie?
This lentil shepherd’s pie is wholesome and comforting enough to enjoy a large portion on its own. However, if you want to serve it with a side, some of my favorites are:
- A thick, rustic slice of bread like sourdough, this gluten-free loaf, or even french bread, etc. I sometimes also use garlic naan.
- A simple, leaf green side salad.
- More veggies – I particularly like adding simple steamed or roasted veggies like cabbage, broccoli, green beans, cauliflower, etc.
- Serve at Thanksgiving or Christmas, with all the classic sides.
FAQs
Can you reheat lentil shepherd’s pie?
Absolutely, you can either reheat it in the oven (15-30 minutes at 350F/180C, based on the amount you’re reheating, tented with foil) or in the microwave (2-3 minutes), until piping hot.
Why does my mash sink?
This can happen if you haven’t reduced and thickened the lentil filling enough. It can help to allow the filling to cool slightly before topping with the mash (it thickens as it cools).
Should I freeze shepherd’s pie before or after baking?
You can do either, as all the elements are pre-cooked, even before baking.
What is the difference between shepherd’s pie and cottage pie?
This comes down to the protein used in the pie. Shepherd’s pie contains lamb, and cottage pie contains ground beef. When making a vegan version, many use the terms interchangeably, so this is called a vegan cottage pie, too. However, more accurately (but less commonly), it can also be called a ‘gardener’s pie.’
Can I substitute the lentils?
I’ve tried this vegan shepherd’s pie recipe before with other pulses, too, with excellent results. Black beans and kidney beans would be my first suggestions.
Recipe Notes and Top Tips
- Fluff up the potato: Using your fork will help create lots of ridges to crisp up.
- Bake over a tray: The filling can sometimes bubble up and over the sides of your baking dish, so placing it on a tray makes clean-up a breeze!
- Experiment with veggies: This recipe is versatile, AND you can use fresh or frozen veggies, so experiment and have fun!
- Avoid red lentils: They’ll turn to mush in this vegan shepherd’s pie recipe.
- To cook the dried lentils: Combine ¾ cup lentils with 3 cups water or veg stock, bring to a boil, then reduce and simmer until the lentils are tender (usually between 20-25 minutes). Then drain and continue with this recipe.
- Make individual serve portions: Bake and serve the lentil pie in ramekins topped with tall piped potato mash.
More Vegan Comfort Food Recipes
- One-pot lentil soup
- Lentil stuffed eggplant
- Cheesy broccoli quinoa casserole
- The BEST vegan chili
- Gluten-free, vegan pot pie
- Pumpkin curry
- Tantanmen ramen with bok choy
Or browse through my entire collection of main dishes for tons more vegan dinner inspiration!
If you try this vegan shepherd’s pie recipe with lentils, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.

Vegan Shepherd's Pie
Ingredients
Filling:
- 1/2 tbsp vegetable oil
- 1 onion diced
- 2 cloves of garlic minced
- 2 medium carrots diced
- 1 stalk of celery diced (see recipe notes)
- 1 tsp onion powder
- 1 tsp dried thyme (or 2 tsp fresh)
- 1/2 tsp dried rosemary (or tarragon)
- 1/2 tsp sugar (or maple syrup)
- Salt & pepper to taste
- 2 tbsp tomato paste
- 2 tbsp soy sauce or coconut aminos
- 1 tbsp balsamic vinegar
- 1/4 cup (60 ml) vegetable stock
- 1/4 cup (60 ml) red wine OR more veggie stock
- 2 cups (400 g) cooked lentils (cooked from dry or use canned)
- 1/2 cup peas (frozen or canned)
- 1/2 cup corn fresh, frozen or canned
Mashed Potatoes:
- 2 pounds of (1 kg) potatoes
- 1/4 cup (60 ml) plant-based milk
- 2 tbsp vegan butter OR vegetable oil (or use plant-based milk if oil-free)
- nutmeg, salt, and black pepper to taste
Instructions
- You can watch the video in the post for visual instructions.
- Peel and chop the potatoes, transfer them to a pot with salted water and bring to a boil. Cook on medium heat for about 15 minutes or until tender, then drain.
- Transfer back to the pot, add vegan butter, plant-based milk, nutmeg, black pepper, and sea salt to taste, and mash with a potato masher (don't use a food processor or blender).
- In the meantime, heat oil in a skillet over medium heat, add onion, garlic, carrot, celery, and all spices. Fry for about 3 minutes.
- Add tomato paste, soy sauce, balsamic vinegar and stir to combine.
- Add cooked lentils, corn, and peas and pour in the red wine and vegetable stock. Bring to a boil and let simmer for about 5-7 minutes or until slightly reduced.
- Preheat the oven to 390 degrees F (200 degrees C).
- Spoon the lentil mixture into a baking dish (e.g. square 9" pan). Spoon the mashed potatoes over the lentil mixture and spread it evenly.
- Bake for about 15 minutes, then broil for a few minutes to get it golden brown on top.
- Garnish with fresh herbs and enjoy!
Notes
- You can leave out the celery if you don't like the taste and use any other vegetables instead (for example cauliflower, broccoli, etc).
- Recipe serves 4. Nutrition facts are for one serving.
Nutrition information is an estimate and has been calculated automatically
Myself and 14 others just loved this version of cottage pie. I was asked to provide a vegan, dairy free and GF main course at a pre-Christmas celebration for 40 Home-Start volunteers. I increased the recipe x3 and it filled my really big dish. The only difference was that I had 1k of sweet potatoes to use up and mixed them in with the red potatoes. Thank-you for making your recipes so easy to follow.
That’s awesome, Mel! I am so glad it was a hit. Thanks for your feedback. 🙂
Newly vegan and loved this recipe!
Wonderful, so glad you loved it, Tracy. Thanks for your feedback. 🙂
This was so good! A few mods:
1 Tbs low sodium Tamari
1 Tbs Worcestershire sauce
1/2 tsp Thyme
1/2 tsp Basil
In the potatoes:
no butter
1 Tbs nutritional yeast
another splash of soy milk in addition to the 1/4 cup
Next time I will saute a bunch of finely chopped mushrooms and add with the lentils.
Diced tomatoes added at the end would be good too.
Awesome! Sounds great. 🙂
Such a delicious and healthy vegan recipe! I love the name Gardener’s Pie. I made the filling with all the leftover veggies and lentils I had in my fridge (zucchini, carrots, mushrooms, onion, garlic, green beans, celery, peas and corn) and I used a mix of sweet potato and golden potatoes for the topping. I also added some smoked paprika for a little extra kick. Served with some steamed broccoli and fresh cherry tomatoes. My whole family loved it (even the non-vegans). Will definitely make this again. Thank you!
Sounds fantastic, Bella! I am so glad you liked it. 🙂
Delicious! My husband had two huge bowls, and I doubled the recipe so I could bring some to my mom, who is feeling under the weather. This is a great dish to make for someone who could use a hearty meal delivered to them that heats up easily in the oven!
Hi Lindsay, I am glad you liked it! I hope your mom feels better soon! 🙂
I made this last night and it was delicious! I used sweet potatoes (I had some on hand and really wanted to try this recipe) and it turned out great! I can’t wait to try it again with regular potatoes. I will definitely be making this for Thanksgiving. Thanks for the yummy recipe!
You are so welcome, Mary! I like the twist with sweet potatoes. Thanks for your great feedback. 🙂
Great flavorful recipe! Thank you for your amazing talent. It certainly makes my vegan life easier 🙂 I can’t eat tomatoes due to health issues, is there anything to substitute tomato paste with?
You could try any other paste, e.g. blend some roasted peppers and use that instead. 🙂
I’m a bit late to the game, but came to say I also cannot eat tomatoes. I will be substituting with my homemade beet ketchup and omitting the sugar/maple syrup! I’m also looking forward to the gorgeous depth of color the beets bring to everything. I’m sure some beet purée or pumpkin purée would both work well!
I made this tonight, and boy was it tasty! I did add some roasted baby Bella mushrooms to the mix,,used fresh thyme and rosemary and used all red wine (no veggie stock).
To the mashed potatoes, I added about a 1/2 cup of your vegan cheese sauce that I had leftover from Sunday. (Needed to stretch the potatoes as I only had 2 smaller sized ones). Served it with roasted broccoli!
The three recipes of yours that I’ve tried, Mexican wrap, the cheese sauce and now the shepherds pie, have all been good! Contemplating making the baked spinach tacos for tomorrow night
! Thanks for the great recipes!!
You are welcome, Sue. So glad you loved it! 🙂
The first vegan Shepherd’s Pie recipe that my whole family (husband and two sons) likes, and I have tried quite a few different recipes! Thank you Ela : )
That’s wonderful, Christine! I am so glad you all liked it. 🙂
I made this for last night for dinner with my grandparents, my grandfather is a very old school farmer so I was a little concerned he wouldn’t like it. They both loved it (and I did too!), they went back for seconds and even took some leftovers home! My grandfather kept talking about how he hasn’t had good shepherd’s pie since he was a growing up and how great this was. I’m more than thrilled at how this turned out and love all the recipes I’ve tried on your blog. Thank you!
Aww, that makes me so happy, Alexandria! So glad you all loved it. Thanks for your feedback. 🙂