Vegan Shepherd’s Pie with Lentils

Name: Vegan Shepherd’s Pie with Lentils
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: British
Ingredients: 1 cup dried green or brown lentils; 2 cups vegetable broth; 2 large potatoes, peeled and diced; 1/4 cup plant-based milk; 2 tbsp vegan butter; 1 onion, diced; 2 carrots, diced; 2 cloves garlic, minced; 1 cup frozen peas; 1 tbsp tomato paste; 1 tsp dried thyme; 1 tsp smoked paprika; Salt and pepper to taste

Author: Tessa

Published: September 6, 2025

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Oh my gosh, you have to try this vegan shepherd’s pie—it’s the ultimate comfort food that just happens to be plant-based! I swear, even my meat-loving friends go back for seconds. There’s something magical about that creamy mashed potato topping over a rich, savory lentil and veggie filling. It’s like a warm hug in a baking dish.

I first made this cottage pie when I was craving something hearty but wanted to skip the meat. The lentils give it that satisfying protein punch, while the carrots, peas, and onions add just the right amount of sweetness and texture. And don’t even get me started on that golden potato crust—it’s pure perfection.

The best part? It’s seriously easy to throw together. Just simmer, mash, layer, and bake. Even on busy weeknights, this vegan shepherd’s pie comes together faster than you’d think. Trust me, once you try it, it’ll become a regular in your dinner rotation!

Why You’ll Love This Vegan Shepherd’s Pie

This isn’t just any shepherd’s pie—it’s the kind of dish that makes you forget it’s vegan! Here’s why it’s a total winner:

Hearty & satisfying: Lentils pack a protein punch that’ll keep you full for hours (no meat needed!)
Flavor bomb: Smoked paprika and thyme give that deep, cozy flavor you crave
Weeknight easy: Just simmer, mash, layer—even my 10-year-old niece can make it
Creamy dreamy topping: That golden mashed potato crust? Pure comfort food magic
Leftovers rock: Tastes even better the next day (if it lasts that long!)

Seriously—this pie checks all the boxes. Comforting, nutritious, and so darn delicious.

Vegan Shepherd’s Pie (Cottage Pie) - detail 1

Ingredients for Vegan Shepherd’s Pie

Grab these pantry staples—you probably have most of them already! Every ingredient plays a key role in building that deep, comforting flavor. Trust me, don’t skip the smoked paprika—it’s the secret weapon here.

1 cup dried green or brown lentils (not red—they get too mushy!)
2 cups vegetable broth (homemade or low-sodium if you prefer)
2 large potatoes, peeled and diced (Yukon Golds are my fave for creaminess)
1/4 cup plant-based milk (oat milk makes it extra velvety)
2 tbsp vegan butter
1 onion, diced (yellow for sweetness)
2 carrots, diced (about 1 cup—don’t skimp!)
2 cloves garlic, minced (or 1/2 tsp garlic powder in a pinch)
1 cup frozen peas (no need to thaw)
1 tbsp tomato paste (that little tube in your fridge is perfect)
1 tsp dried thyme (or 1 tbsp fresh)
1 tsp smoked paprika (regular works, but smoked is next-level)
Salt and pepper to taste (start with 1/2 tsp salt)

Ingredient Notes and Substitutions

No stress if you need to swap things! Sweet potatoes work beautifully instead of regular potatoes—just add a pinch more salt to balance the sweetness. Out of vegetable broth? Water + 1 tsp soy sauce does the trick. For gluten-free folks, use tamari instead of soy sauce. And if you’re missing peas, toss in some chopped mushrooms for extra umami. The recipe’s flexible—make it yours!

How to Make Vegan Shepherd’s Pie

Okay, let’s get cooking! This vegan shepherd’s pie comes together in a few simple stages, but I promise—each step is worth it. The key is building layers of flavor, from that savory lentil filling to the cloud-like mashed potato topping. Here’s how it all comes together:

Step-by-Step Instructions

1. Preheat & prep: Crank your oven to 375°F (190°C)—this gives the pie that gorgeous golden crust later. While it heats, grab a medium pot for the lentils and a larger one for the potatoes. Pro tip: Start boiling your potato water now—it takes forever!

2. Cook the lentils: Simmer 1 cup lentils in 2 cups veg broth for about 20 minutes (no lid—you want some liquid to evaporate). They’re done when tender but not mushy. Drain any excess broth—you want them juicy but not soupy!

3. Mash those potatoes: While lentils cook, boil your diced potatoes until fork-tender (15-20 mins). Drain, then mash with plant milk, vegan butter, salt, and pepper until creamy. Taste as you go—this is your flavor foundation!

4. Sauté the veggies: In a skillet, cook onion, carrots, and garlic over medium heat until soft (about 5 mins). Add the cooked lentils, peas, tomato paste, thyme, smoked paprika, salt, and pepper. Stir like crazy—you want everything coated in that tomato-y spice goodness.

5. Layer & bake: Spread the lentil mix in a baking dish, then dollop mashed potatoes on top. Use a fork to rough up the surface—those peaks get extra crispy! Bake 25 minutes until the top is golden and the edges bubble. Let it sit 5 minutes before serving (trust me—it sets perfectly!).

Vegan Shepherd’s Pie (Cottage Pie) - detail 2

Tips for the Perfect Vegan Shepherd’s Pie

Want to make your vegan shepherd’s pie even better? Here’s my secret weapon: let it rest 5-10 minutes after baking—it holds together beautifully when sliced. For extra umami, stir in a splash of vegan Worcestershire sauce with the lentils. And if you love crispy edges, broil for the last 2 minutes—just watch it like a hawk! Little tricks make all the difference.

Serving Suggestions for Vegan Shepherd’s Pie

This pie is a meal all by itself, but here’s how I love to serve it: with a crisp green salad tossed in tangy vinaigrette—the fresh crunch balances the richness perfectly. On extra hungry nights, add crusty bread for scooping up every last bit. And honestly? A drizzle of hot sauce never hurt anybody!

Storage and Reheating Instructions

This vegan shepherd’s pie keeps like a dream! Store leftovers covered in the fridge for up to 3 days—it actually tastes even better as the flavors mingle. To reheat, I prefer the oven at 350°F (175°C) for about 15 minutes—it keeps that crispy potato topping intact. In a pinch, the microwave works too (2-3 minutes on high), but stir halfway to avoid cold spots. Want to freeze it? Just wrap tightly and freeze for up to 2 months—thaw overnight in the fridge before reheating.

Nutritional Information

Here’s the scoop on what you’re eating—one hearty serving of this vegan shepherd’s pie packs about 280 calories with 12g plant-based protein from those mighty lentils! You’re getting 12g fiber (hello, happy gut) and just 5g fat. Sodium hits around 450mg, but you can always go low-sodium broth if needed.

Small disclaimer: Numbers might wiggle a bit based on your exact ingredients (I’m looking at you, extra-generous butter scoopers!). But overall? It’s nourishing comfort food you can feel good about.

Frequently Asked Questions

Can I freeze vegan shepherd’s pie?
Absolutely! This pie freezes like a champ. Just cool completely, wrap tightly in foil or freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the fridge before reheating at 350°F (175°C) until piping hot. The potatoes might lose a tiny bit of texture, but the flavor stays amazing!

What’s the best lentil substitute?
If you’re out of lentils, try crumbled tempeh or chopped mushrooms—both give that meaty texture. For quicker options, canned brown lentils work (just drain well!). Avoid red lentils though—they turn to mush in this recipe.

Can I make this gluten-free?
You bet! Just use tamari instead of soy sauce and double-check your Worcestershire sauce is GF. Everything else is naturally gluten-free—even those dreamy mashed potatoes!

Share Your Vegan Shepherd’s Pie

Did you make this cozy cottage pie? I’d love to see your masterpiece! Snap a pic and tag me—nothing makes me happier than seeing your kitchen creations. Bonus points if you got those perfect crispy potato peaks!