This lentil version of Shepherd’s Pie is so savory and filling, it’s perfect for a cozy comforting meal on a cold evening. Full of hearty lentils, lots of veggies, rich broth, and baked under a blanket of creamy potatoes, you won’t miss the meat in this delicious plant based meal.

Shepherd’s pie traditionally consists of minced lamb or beef cooked with vegetables and topped with a layer of mashed potatoes. However, in this version we ditched the meat for a heart healthy and lower cholesterol version made with protein-rich lentils swimming in a rich and complex broth.

History of Shepherd’s Pie

The origins of shepherd’s pie date back to the late 18th century in the United Kingdom and Ireland as a way to utilize leftover meat. The term “shepherd’s pie” is typically used when the dish is made with lamb, while “cottage pie” refers to versions made with beef. However, in many parts of the world, the terms are used interchangeably.

For those looking for a classic and comforting homestyle meal, we adapted the shepherd’s pie to suit a plant based lifestyle and it’s a welcome treat. For all of our friends looking to adopt more plant foods in their diet, or just enjoy more meatless Mondays, this one is a winner and a great recipe to keep in your whole food arsenal.

A quick note on our spotlight ingredient, the lentil. Lentils are a powerhouse of plant-based protein and fiber, which are essential for maintaining muscle mass and promoting healthy digestion. They also provide a significant amount of iron, which is crucial for preventing anemia, especially in those following a vegan diet. I think lentils deserve more love in the culinary world and we are here to lend a hand!

Our other veggies here shouldn’t be counted out. Carrots and peas, for example, are rich in vitamin A, which supports vision and immune function. And my personal favorite, the potato, is a great source of vitamin C and potassium.

Ingredients

Lentils, vegetables, and potatoes shine in this dish, but there are lots of great variations you can use to alter flavors and textures. Plus, you can use ready-made ingredients to turn this into less of a labor of love and more of a quick dinner with reduced prep time.

Lentils: Lentils are the star ingredient, providing a rich source of protein, fiber, and essential nutrients such as iron and folate. Their hearty texture mimics ground beef, making them an ideal substitute in this dish. Both green and brown lentils are awesome but you could technically use red lentils as well.
Vegetables: I had a lot of mushrooms to get rid of so I used them to up the meaty texture. I also included celery, carrot, onion, and peas for a classic vibe. If you’re feeling like the veggie prep is not your style, opt for any combo of frozen veggies to make your life so much easier and reduce cooking and prep time.
Mashed Potatoes: I like to use golden potatoes in my mashed potato recipes, but use whatever you like! Each has a different flavor and texture. Russet, red potatoes, and honestly even sweet potatoes would be good.
Seasonings and Broth: I like adding the traditional tomato paste and broth and kicking it up a notch with soy sauce, Worcestershire, lots of herbs, and red wine to give the filling a truly rich and complex taste. Seasoning is our friend when we aren’t using meat to impart flavors.

Instructions

Preheat oven to 375 degrees and prepare a deep pie dish.
In a large stock pot saute the mushrooms, carrot, celery, and onion in the olive oil for 5-7 minutes. If using frozen veggies, substitute about 1 1/2 cups mixed frozen veggies. Add the garlic and cook for one more minute.
Add the tomato paste and cook for a minute or two until it darkens in color. Deglaze the pan with the red wine for 3-4 minutes until the alcohol dissipates.
Add the broth, lentils, soy sauce, Worcestershire, Italian seasoning, thyme, rosemary, salt and pepper, and stir to combine. Simmer for 20 minutes until the lentils are soft. Stir in the frozen peas.

Meanwhile, bring the potatoes to a boil in salted water. Boil for about ten minutes until soft. Drain and return to the pot. Add the milk, salt, butter, nutritional yeast, and pepper to taste. Mash with a potato masher.

Place the lentil mixture in the pie dish and top with mashed potatoes. Bake for 20-25 minutes until the potatoes brown and the filling is bubbly.
Let sit for 10 minutes to allow the gravy to thicken slightly. Serve warm with parsley or thyme for garnish. Store leftovers in the fridge for 3-4 days.

Dietary Variations

Need to modify this to fit a specific dietary need or concern? Lentil shepherd’s pie is super easy to customize, but here are some options for those needing to make it allergen or diet-friendly:

Gluten-Free Option: Make sure to use tamari instead of soy sauce and double check any ingredients you purchase, particularly the broth.
Nut-Free Variation: This recipe is nut-free although double check the milk and butter substitutes you use as many of these contain nuts.
Soy-Free Adaptation: swap out the soy sauce for liquid coconut aminos and use oat milk or almond milk instead of soy milk in the potatoes.
Low-FODMAP Version: For those following a low-FODMAP diet due to digestive issues, certain ingredients like onions, garlic, and specific types of lentils can be problematic. Use green lentils in moderation and remove the onions and garlic.

Storage

Store any leftovers in the fridge for 3-5 days. Reheat gently in the microwave or in the oven.
Want an oven-ready meal? You can freeze this before you bake it or after it’s fully cooked!
If already fully cooked, let the pie cool completely. Wrap in plastic wrap and then a layer of aluminum foil. Thaw for 24 hours in the fridge before reheating.
If you are freezing before baking, cover in plastic wrap and then aluminum foil. When ready, thaw in the fridge for 24 hours and bake at 375 for 20-30 minutes.

Happy Cooking!

Try these related recipes:

Vegan Pot Pie

Creamy Kale and Potato Soup

Vegan Bread Bowls

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