Easy Vegan Lentil Shepherd’s Pie is the best you will ever make! Protein-packed lentils cooked with healthy veggies in a delicious tangy gravy sauce, topped with mashed potatoes, and baked to golden brown perfection. A hearty and wholesome meal that’s the definition of comfort food.
Yeah, I know, it’s one more vegan version of one Shepherd’s pie. I can’t deny it. So, if I was gonna put a recipe out there I knew it had to be a little different. So, I went deep into my redneck past for some inspiration.
Growing up we very rarely had mashed potatoes made from scratch. We didn’t have much money so one of the ways my mother saved money was to always keep several boxes of instant potatoes in the pantry. So, I thought, “what if I tried with vegan shepherd’s pie?” And, honestly, I couldn’t be happier.
The result was a lentil shepherd’s pie that’s not only delicious but easy as pie (pun intended) to whip up. I realize many will look down their nose at this, but those who know me know I could care less what people think.
Table of Contents
What Is Shepherd’s Pie?
This is not technically a real shepherd’s pie or cottage pie. Authentic versions are cooked with meat and vegetables, topped with potatoes, and then baked. Shepherd’s pie contains lamb while cottage pie contains ground beef.
My recipe uses lentils in place of the meat like most vegan and plant-based versions. Lentils are easy to make, inexpensive, and an excellent source of protein and fiber. They also absorb flavors very well and are an excellent ground beef replacement in most any recipe like these awesome vegan Sloppy Joes.
Ingredients You’ll Need
My goal was to simplify the recipe because there are usually several steps in preparing. So, I decided to try Bob’s Red Mill Potato Flakes and they worked perfectly. And, unlike most “instant potatoes” the only ingredient is potatoes.
Here’s what you’ll need to make this delicious vegan Shepherd’s pie with lentils…Bob’s Red Mill Potato Flakes (I am not getting paid to recommend this, FYI)
- Potatoes: Bob’s Red Mill potato flakes and unsweetened non-dairy milk.
- Lentils: I used brown lentils for this recipe. They’re meaty, earthy, and hearty.
- Mixed Vegetables: A frozen mix of carrots, sweet corn, peas, and green beans.
- Spices and Herbs: garlic powder and smoked paprika.
- Ketchup: It adds a sweet, tangy, and tomatoey flavor.
- Low-Sodium Soy Sauce: adds an “umami” essence and replaces the need for salt.
- Steak Sauce: I used A1 Steak Sauce, I’ve always loved the flavor and it adds a depth of flavor that’s subtle but unique. It works well with lentils.
- Corn Starch or Arrowroot powder: For thickening before baking.
Let’s make it!
How To Make Vegan Lentil Shepherd’s Pie
10 simple ingredients and less than an hour from start to finish, this Vegan Lentil Shepherd’s Pie is so easy to make and absolutely delicious. It’s a healthy dinner dream come true.
- Make The Mashed Potatoes. Bring the water to boiling in a medium saucepan. Remove from the heat and add the non-dairy milk. Add the potato flakes and gently stir, but DO NOT whip. Taste and season with salt and pepper. Set aside.
- Prepare The Lentils. Combine the lentils and water or broth in a saucepan and bring to a boil. Reduce the heat to a simmer, cover, and cook for 20-25 minutes or until the lentils are tender.
- Make The Lentil Filling. Preheat a nonstick skillet over medium heat and sauté the onions for 2-3 minutes until they’re soft. Then, add the frozen vegetables and cook for 5 minutes giving them time to defrost and cook a bit.
- Reduce the heat to low and add the cooked lentils to the onion and veggie mixture. Gently mix until it’s well combined. Add the garlic powder, smoked paprika, ketchup, soy sauce, steak sauce, liquid smoke, and stir to combine.
- Sprinkle the cornstarch or arrowroot powder evenly over the mixture and stir until it’s incorporated into the filling. Continue stirring until it has thickened up just a bit. Usually about 1-2 minutes. It won’t be super thick but will have more of a gravy-consistency. Taste and season with salt and pepper if necessary.
- Assemble The Vegan Shepherd’s Pie. Preheat your oven to 375˚F. Transfer the lentil filling into an oven-safe baking dish and smooth it out. Spoon and carefully spread the mashed potatoes over the top. Place the vegan shepherd’s pie in the oven and bake for 20-25 minutes. Remove from the oven, turn on the broiler, and place the baking dish back in the oven for a few minutes so the top of the potatoes will get brown and crispy.
That’s it! I realized I use some “common man” ingredients that many might look down upon, but I could care less. I’m just plain old Shane and I’m making healthy plant-based cooking accessible, available, and affordable for everyone.
How To Serve Lentil Shepherd’s Pie
This recipe is excellent all by itself because there is so much in it. So, it’s completely filling on its own. But, there are some pretty great sides that are perfect for just such a dish.
My family and I LOVE to serve it with my Vegan Irish Soda Bread, Easy Instant Pot Cabbage, or Oven Roasted Asparagus. (FYI, the soda bread is our favorite😁)
Some people like to enjoy it with a salad. But, I’ve never thought it worked as well. If you really want to make it an “over the top” comfort food try serving with my vegan baked beans. I have no words.
Helpful Tips and Recipe Substitutions
- Lentils: Use only brown or green lentils. Red or yellow lentils get too soft and mushy once they’re cooked.
- Vegetables: You can use any combination of vegetables you prefer and fresh rather than frozen as well.
- Mashed Potatoes: If the Bob’s Red Mill Instant potatoes are beneath you and not cultured enough feel free to use my awesome vegan mashed potatoes. But, trust me, you won’t be able to tell the difference and it’s much easier. Just sayin’…
- If using Worcestershire sauce make sure it is vegetarian.
Easy Vegan Lentil Shepherd’s Pie FAQ
Store any leftovers in an airtight container for up to 5 days in the refrigerator. Reheat in the microwave or warm in the oven.
Yes, absolutely! You can either freeze this recipe after assembling and before baking or freeze it once it has been baked. Simply allow it cool completely, wrap it well and place it in the freezer. It will keep for up to 3 months.
Once you’re ready to enjoy, let it defrost in the fridge overnight then bake as listed in the instructions, 375°F for 25 minutes.
You can assemble this ahead of time then cook when you are ready to serve. Assemble, cover, and store in the refrigerator for up to 2 days before baking. When you’re ready to serve, remove the vegan lentil shepherd’s pie from the fridge, uncover, and bake as instructed in the recipe directions.
You are going to love this Vegan Lentil Shepherd’s Pie. It’s…
- Dairy-free
- Perfect for St. Patrick’s Day
- Comforting
- Healthy, hearty, and filling
- Packed with protein and fiber
- Full of flavor
- & DELICIOUS!!!
More Vegan Comfort Food Recipes
- Vegan Sweet Potato Shepherd’s Pie
- Chickpea Vegan Meatloaf
- Vegan Stuffed Shells
- The Best Vegan Bolognese
- Instant Pot Mashed Potatoes
If you make this Vegan Lentil Shepherd’s Pie let me know! Please leave a comment and rate it. Be sure to share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work. Enjoy!
Print
Easy Vegan Lentil Shepherd’s Pie
- Prep Time: 20 mins.
- Cook Time: 25 mins.
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Vegan Main Dishes
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
This Easy Vegan Lentil Shepherd’s Pie is the best you will ever make! Protein-packed lentils cooked with healthy veggies in a delicious tangy gravy sauce, topped with mashed potatoes, and baked to golden brown perfection. A hearty and wholesome meal that’s the definition of comfort food.
Ingredients
For the mashed potatoes
- 2 cups Bob’s Red Mill Potato Flakes (Instant Mashed Potatoes)
- 2 ¼ cups of water
- ¾ cup of cold non-dairy milk
Shepherd’s Pie Filling
- 1 cup dry lentils (green or brown)
- 3 cups of water or low-sodium vegetable broth
- 1 yellow medium/large yellow onion, chopped
- 2 cups frozen mixed vegetables (peas, carrots, green beans, and corn)
- 1 Tbsp garlic powder
- 1 tsp. smoked paprika
- ½ cup ketchup
- 2 Tbsp low-sodium soy sauce
- 2 tsp. A1 Steak Sauce or you can sub in Worcestershire
- 1 tsp. liquid smoke
- 2 Tbsp corn starch or arrowroot starch
- Salt and pepper to taste
Instructions
- Make The Mashed Potatoes. Bring the water to boiling in a medium saucepan. Remove from the heat and add the non-dairy milk. Add the potato flakes and gently stir, but DO NOT whip. Taste and season with salt and pepper. Set aside.
- Prepare The Lentils. Combine the lentils and water or broth in a saucepan and bring to a boil. Reduce the heat to a simmer, cover, and cook for 20-25 minutes or until the lentils are tender.
- Make The Lentil Filling. Preheat a nonstick skillet over medium heat and sauté the onions for 2-3 minutes until they’re soft. Then, add the frozen vegetables and cook for 5 minutes giving them time to defrost and cook a bit.
- Reduce the heat to low and add the cooked lentils to the onion and veggie mixture. Gently mix until it’s well combined. Add the garlic powder, smoked paprika, ketchup, soy sauce, steak sauce, liquid smoke, and stir to combine.
- Sprinkle the cornstarch or arrowroot powder evenly over the mixture and stir until it’s incorporated into the filling. Continue stirring until it has thickened up just a bit. Usually about 1-2 minutes. It won’t be super thick but will have more of a gravy-consistency. Taste and season with salt and pepper if necessary.
- Assemble The Vegan Shepherd’s Pie. Preheat your oven to 375˚F. Transfer the lentil filling into an oven-safe baking dish and smooth it out. Spoon and carefully spread the mashed potatoes over the top. Place the vegan shepherd’s pie in the oven and bake for 20-25 minutes. Remove from the oven, turn on the broiler, and place the baking dish back in the oven for a few minutes so the top of the potatoes will get brown and crispy.
- Store any leftovers in an airtight container for up to 5 days in the refrigerator.
Garnish (optional)
- Top with fresh chives or thyme.
Notes
Use only brown or green lentils. Red or yellow lentils get too soft and mushy once they’re cooked.
You can use any combination of vegetables you prefer and fresh rather than frozen as well.
If the Bob’s Red Mill Instant potatoes are beneath you and not cultured enough feel free to use my awesome vegan mashed potatoes. But, trust me, you won’t be able to tell the difference and it’s much easier. Just sayin’…
If using Worcestershire sauce make sure it is vegetarian.
Store any leftovers in an airtight container for up to 5 days in the refrigerator. Reheat in the microwave or warm in the oven.
You can either freeze this recipe after assembling and before baking or freeze it once it has been baked. Simply allow it cool completely, wrap it well and place it in the freezer. It will keep for up to 3 months. Once you’re ready to enjoy, let it defrost in the fridge overnight then bake as listed in the instructions, 375°F for 25 minutes.
You can assemble this ahead of time then cook when you are ready to serve. Assemble, cover, and store in the refrigerator for up to 2 days before baking. When you’re ready to serve, remove the vegan lentil shepherd’s pie from the fridge, uncover, and bake as instructed in the recipe directions.
Nutrition
- Serving Size:
- Calories: 222
- Sugar: 3.1 g
- Sodium: 277.5 mg
- Fat: 1 g
- Carbohydrates: 40.5 g
- Fiber: 6.5 g
- Protein: 9.1 g
- Cholesterol: 0 mg
Keywords: vegan lentil shepherd’s pie, vegan shepherd’s pie with lentils, vegan cottage pie
This is excellent! We both had to have a second helping. The barbecue sauce really gives this a great flavor. It’s quick and easy to make, as well. I’ll definitely make this again!
★★★★★
Delicious!!!! Great comfort meal. I will add this to my short list of meals to take to others. I DID cheat even a little more. I used Westbrae canned lentils, added the vegetables, seasonings, flour, etc. It was still company worthy!
★★★★★
Oh. so. YUM!! Finally made this today, had to use another brand instant potato as my local store didn’t carry Bob’s Mill, but still super tasty (if a smidge less healthy from that other instant potato) and this will be good for quick dinners early this week for hubby and me. Thank you!!!
★★★★★
I made this yesterday and it’s a winner! I was short on green lentils so I made a combo of green and black in the iPot. Great way to use up some partial bags of frozen veggies too. The flavor is perfect and it’s very easy to put together.
I just might make this for Thanksgiving. Thank you!
★★★★★
Delicious!!! I only had Idaho instant potatoes. But I am now going to go order some of the Bob’s red mill since it was so yummy. It will now be on my list of weekly recipes.
★★★★★
Amazing! My husband and I loved this recipe! It has a subtle BBQ flavor. I will be making this again and again! Thanks for the super star recipe!
★★★★★
Thank you so much!!!
Hello Shane,
I enjoyed the Lentil Shepherd’s Pie. I used your creamy mashed potato recipe instead of the potato flakes. I am adding this recipe to my 5 Star Recipes!
Thanks so much, Jacquueline! I’d also really appreciate it if you rated it here as well:) It helps me out with the power lords at Google:) LOL!
★★★★★
I made this and will definitely be making it again because it was a HUGE hit with my family! I added a few more lentils and I also added the Worcestershire sauce in addition to the soy sauce (just because 🙂). I used Primal Kitchen unsweetened ketchup and I had 4 potatoes on hand so I also made my own mashed potatoes. It was so delicious!! Thanks for all your great recipes Shane!!
★★★★★
This shepherds pie is right on target. Will be making it again and will be telling my plant based friends. Thanks so much for your recipes. I depend on them daily
★★★★★
Made this tonight. So delicious. This is a keeper that I’ll be making again and again. My husband loved it, too. Thanks for all your great recipes.
★★★★★
Hello, Shane.
This sounds very good and very easy, but I’m wondering about the ketchup. Is there a special brand you use that is NOT packed with sugar?
Do you have a ketchup recipe? All the recipes I found a while back to get rid of the high fructose corn syrup, still had quite a bit of sugar.
I’m new to all of this, and am only now gearing up to “start”, but I thought sugar and oil were the 2 big no-nos next to animal protein.
Hi, Barb! That’s a great question. We use organic ketchup and while it has sugar in it, it’s far better than corn syrup. We tend to follow or more “McDougal” and Engine 2 approach. Things like ketchup, bbq sauce, mustard, etc. are fine in moderation. And, when you think about it, the number of times you actually use ketchup is really not very often. Hope this helps:)
Barb,
I buy True Made Foods Veggie Ketchup. It has no sugar.
https://www.instacart.com/landing?product_id=19291207&retailer_id=58®ion_id=7682289983&utm_medium=sem_shopping&utm_source=instacart_google&utm_campaign=ad_demand_shopping_rp_kroger&utm_content=accountid-8145171519_campaignid-10888296174_adgroupid-108550600553_device-c&gclid=Cj0KCQjw0caCBhCIARIsAGAfuMwYjvBvGN8Yx40nH01l6L7H966Sy665iPT_HPOYcHMRXH3TU5tRUccaAnDgEALw_wcB
★★★★★
The Vegan 8 has a very good recipe that uses maple syrup, but the comments include suggestions by others, especially using monk fruit. The link is https://thevegan8.com/easy-homemade-ketchup-10-minutes/
The best and easiest vegan Lentil Shepherd’s Pie you will ever make! Protein-packed lentils cooked with healthy veggies a delicious tangy gravy sauce, topped with mashed potatoes, and baked to golden brown perfection. A hearty and wholesome meal that’s the definition of comfort food.
★★★★★
Easy as shepherd’s pie. Add a salad and you have a company for dinner meal. Thsnks Shane another primo recipe from you.
★★★★★
Thank you so much, Judy!
★★★★★