One of my favorite cozy winter recipes is this Vegan Lentil Shepherd’s Pie. I came up with this recipe when I realized that the shepherd’s pie recipe from my cookbook, The Vegan Instant Pot Cookbook was so popular.
It’s hearty winter comfort food that is packed with bold and rich flavors but is sneakily healthy. It’s impressive enough to serve as a holiday main dish, but works great for any cold weather dinner.
This lentil shepherd’s pie starts with a sticky, umami-packed lentil and onion filling. It gets topped with a buttery mashed potato-cauliflower topping, then baked in the oven until perfectly golden brown. It’s a community favorite adored by both vegans and omnivores alike!
In this post:
1. Ingredients in Lentil Shepherd’s Pie
2. Step-by-step Instructions
3. Tips for making this recipe
4. Frequently Asked Questions
5. Video: How to make Vegan Shepherd’s Pie
Ingredients in Lentil Shepherd’s Pie
A traditional shepherd’s pie fillings contain onions, carrots, celery, peas, and of course meat (typically lamb).
My plant-based version starts with brown (or green) lentils and onions, which get cooked down until beautifully browned, alongside plenty of garlic. These ingredients pack in so much savory depth of flavor that there’s no need for carrots and celery. Also, I hate mushy peas.
A few other ingredients help take this recipe over the top:
- Tomato Paste gets cooked down, bringing a subtle tangy sweetness and amping up the umami.
- Red wine enhances the meaty earthiness of the lentils (see FAQ below for substitutes if you can’t have red wine).
- Tamari (or soy sauce) and vegan Worcestershire sauce (optional) add additional bold savoriness.
- Balsamic vinegar brings a slight sweet tang that balances everything out.
- And tahini adds a nutty creaminess that pulls the filling together
As for the mashed potato-cauliflower topping, I prefer Russet Potatoes because their high-starch content makes for the fluffiest mashed potatoes. This is especially useful to balance the cauliflower, which is not starchy.
Step-by-step Instructions
Heat the olive oil in a 12-inch ovenproof sauté pan over medium to medium-high heat. Cook the onions until nicely browned, 8-10 minutes. Then add the garlic and fresh herbs and cook for 2 minutes.
Add the tomato paste and cook until darkened (2-3 minutes), then stir into the onions.
Deglaze the pan with the red wine. Cook for 3-4 minutes until the mixture is jammy.
Add the vegetable broth, lentils, bay leaves, and paprika. Simmer for 30 minutes until lentils are al dente.
Finish the lentil filling by stirring in tahini, balsamic vinegar, tamari, vegan Worcestershire sauce (optional), and salt and pepper.
Stir well until the lentils are creamy and thickened.
While the lentils are cooking, make the mashed potato-cauliflower topping. Boil the cauliflower florets and potatoes in boiling salted water with rosemary for 15 minutes until fork tender. Drain and dry thoroughly.
Add the vegan butter, plant milk, nutritional yeast, salt and pepper to the boiled cauliflower and potatoes. Use a potato masher or ricer (or an electric mixer on low speed) to mash until smooth.
Spoon the mashed potato-cauliflower topping on the lentil filling and gently spread out out with an offset or silicone spatula. Drizzle the top with extra virgin olive oil, fresh thyme leaves, and black pepper.
Bak for 20 minutes at 375°F/190°C. Afterwards, pop under the broiler for a few minutes for extra browning on top.
In the mood for even more cold weather vegan comfort food? Give these a try:
– Creamy Mushroom and Black Beluga Lentil Stew
– The Best Vegan Mashed Potatoes
– Thai Butternut Squash Chickpea Curry
Tips for making this recipe
How to avoid a watery mashed potato-cauliflower topping.
- Once the cauliflower and potatoes are done boiling, drain them thoroughly in a colander. Let the potatoes sit in the colander to dry out while you work on the cauliflower.
- Transfer the cauliflower to a fine-mesh sieve, and place a bowl on top of the boiled cauliflower. Push down and squeeze out as much water as you can. There will be a lot more water than you think! Or wrap the cauliflower in a clean dish towel and tie it up. Then squeeze it into a ball and wring out all of the excess water.
How to make this recipe more indulgent (great for a holiday meal).
- If you taste the mashed potato filling and think it needs a bit more buttery goodness, add some more a little more vegan butter!
- Or just use all potatoes and skip the cauliflower. My Miso Butter Mashed Potatoes take this recipe over the top.
How to make this recipe as efficiently as possible.
- First, prep the lentil filling ingredients. Second, prep the topping ingredients.
- Third, start cooking the lentil filling. While that’s simmering, boil the potatoes and cauliflower + preheat the oven.
- Next, drain and dry the potatoes & cauliflower. And make the mashed potato-cauliflower topping.
- Assemble the shepherd’s pie and bake it off.
Frequently Asked Questions
If you do not consume alcohol, skip the step of deglazing the pan with red wine. Instead, just start deglazing the pan with the vegetable broth. It helps to use a vegetable broth that is quite flavorful and rich (a homemade one, or my favorites are Imagine Organic and this vegan “chicken” broth seasoning).
While I do think the wine adds something special, many readers have made this recipe without the wine with great results.
I recommend Russet potatoes when I make the topping with cauliflower. They are fluffier and work better with the cauliflower than, say, Yukon Golds. But if you make a mashed potato-only topping, either variety works great.
30 minutes should be enough time to cook green or brown lentils al dente, but not overdone or soft. It’s okay if the lentils feel firmer than you’d expect, as they’ll also cook again in the oven.
Some common reasons why your lentils may not be cooked through in 30 minutes:
(1) You didn’t rapidly simmer the lentils. A rapid simmer = constant, steady bubbles across most of the pan.
(2) Your lentils are older than 1 to 2 years (old lentils take a long time to soften).
(3) You’re using French green lentils instead of regular green lentils (or brown lentils). These take longer to cook and retain more of a bite.
If your lentils aren’t al dente within 30 minutes, add another splash of broth (or water), cover the pan, and simmer for 5 to 10 minutes, then check.
Make the Lentil Filling in the largest skillet you have and then transfer it to a large (3 quart/3 liter) baking dish. Spread the topping on and bake as instructed.
Store leftovers in an airtight container in the fridge for up to 4 days. Or, in the freezer, for up to 3 months.
To reheat, transfer portioned out leftovers to an ovenproof dish and tent with foil. Heat at 325°F/163°C until lentils and potato-cauliflower topping are both warmed through.
If frozen, I recommend allowing the shepherd’s pie to thaw before reheating (otherwise, the potato-cauliflower topping can be a bit icy and lend watery results).
– A hunk of rustic multigrain bread or sourdough
– A fall or winter salad like this Roasted Butternut Squash Kale Salad or this Kale and Brussels Sprouts Salad
– Steamed or lightly sauteed broccoli or green beans
Watch! How to make Lentil Shepherd’s Pie
My YouTube video is packed with tips so give it a look if you’re interested in learning more!
If you love this Lentil Shepherd’s Pie recipe, be sure to rate and review the recipe below 🙂
Introducing
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
The Best Vegan Lentil Shepherd’s Pie
Ingredients
Lentil Filling
- 2 tablespoons (28g) olive oil
- 3 large yellow onions, diced (2 lbs / 900g diced onions)
- Diamond Crystal kosher salt & freshly cracked black pepper (see Note 1)
- 8 cloves garlic, finely chopped (~1 oz / 28g)
- 1 tablespoon (2-3g) fresh thyme leaves, roughly chopped
- 2 teaspoons (2g) fresh rosemary leaves, roughly chopped
- 3 tablespoons (45g) tomato paste
- 1/2 cup (120 mL) dry red wine, such as Pinot Noir or Malbec (see Note 2)
- 1 1/2 cups (10 ounces / 285g) green or brown lentils
- 3 3/4 cups (900 mL) vegetable broth
- 2 bay leaves
- 1 1/2 teaspoons sweet or hot paprika
- 1/4 cup (56g) smooth or well-stirred tahini
- 1 tablespoon tamari or soy sauce (see Note 3)
- 1 tablespoon aged balsamic vinegar
- 2 teaspoons vegan Worcestershire sauce (optional, see Note 4)
Mashed Potato Topping
- 20 ounces (680g) Russet potatoes (see Note 5)
- 16 ounces (450g) cauliflower, cut into large florets
- 1 1/2 teaspoons Diamond Crystal kosher salt, plus more to taste
- 1 fresh rosemary sprig (optional)
- 1/4 cup (56g) vegan butter, softened at room temperature (or olive oil)
- 1/2 cup (120 mL) “lite” coconut milk (see Note 6 for alternatives)
- 1 tablespoon nutritional yeast
Optional finishes and garnishes
- Extra virgin oil for baking and finishing
- Chopped flat-leaf parsley
Instructions
- Make the Lentil Filling. Heat the olive oil in an ovenproof* 12-inch sauté pan over medium-high heat until shimmering. *NOTE: If your pan isn't ovenproof, just transfer the cooked filling to a baking pan before baking.
- Add the onions with a couple pinches of salt and sauté for 10 to 12 minutes, or until most of the onions are browned, stirring occasionally to prevent burning. If they brown unevenly, add a splash of water and/or reduce the heat a touch. Add the garlic, thyme, and rosemary, stirring frequently for 2 minutes.
- Add the tomato paste and stir very frequently for 2 to 3 minutes, or until it darkens in color. Reduce the heat to medium, as needed to prevent burning.
- Pour in the red wine and deglaze the pan, stirring up any browned bits, until the liquid has mostly evaporated and the smell of alcohol has cooked off, 3 to 4 minutes.
- Stir in the vegetable broth, lentils, bay leaves, and paprika. Bring to a boil, then reduce the heat to maintain a rapid simmer—constant, steady bubbles across most of the pan. Cook at a rapid simmer until the lentils are just tender (not super soft) and most of the liquid has been absorbed, about 30 minutes (see Note 7).
- Turn the heat to low. Add the tahini, tamari, balsamic vinegar, and vegan Worcestershire sauce (if using). Stir until well incorporated and creamy. Taste for seasonings, adding a generous amount of salt (I use about 1 teaspoon kosher salt) and black pepper to taste. Set aside.
- Make the Mashed Potato Topping. Peel the potatoes and then rinse them under cold water. Chop the potatoes into eighths.
- Place the potatoes and cauliflower florets in a large saucepan or Dutch oven and add just enough water to cover. Add 1 1/2 teaspoons kosher salt and stir to combine. Place the rosemary sprig on top. Bring to a boil and cook until both potatoes and cauliflower are fork-tender and are very soft when poked, about 15 minutes.
- Thoroughly drain the potatoes and cauliflower in a colander and discard the rosemary sprig. For the potatoes, pat them dry with paper towels or a clean dish towel. For the cauliflower, you’ll need to squeeze out the excess water or it’ll be very watery.NOTE: See the “Tips” section in the post for details on how to squeeze out the excess water.
- Return the vegetables to the pan or transfer them to a large bowl. Add in the softened butter, plant milk, and nutritional yeast. Season with salt and pepper to taste. Mash using either a potato masher or immersion blender (see Note 5). Taste for seasonings, adding more salt as needed (I used about 1 teaspoon kosher salt).
- Assemble. Preheat the oven to 375°F/190°C. If your skillet is ovenproof and has enough space, leave the Lentil Filling in there. If not, transfer it to a large (3 quart/3 liter) baking dish. Smooth the Lentil Filling out. Then, spoon the Mashed Potato Topping on top, spreading it out to cover the whole surface. Drizzle the top with extra virgin olive oil and a few pinches of salt and pepper.
- Bake for 20 minutes, or until the lentil filling starts to bubble up. Remove from the oven and turn on the oven's broiler. Place the pan under the broiler for a few minutes until the crust is golden brown. To finish, drizzle with more olive oil and garnish with fresh parsley, if desired.
- Note: if you want the pie to solidify more, allow it to rest for at least 20 minutes in the pan. Store any leftovers in an airtight container in the fridge for up to 4 days (or freeze up to 3 months).
Video
Notes
- I use Diamond Crystal Kosher Salt, which is less salty other salts, teaspoon for teaspoon. If using sea salt, use slightly more than half the amount of salt listed in the recipe. If using table salt, use half the amount.
- If you do not consume alcohol, just skip this step and deglaze the pan, as needed, with the vegetable broth instead of wine. You may want to add a little more balsamic vinegar to taste at the end.
- To keep this dish soy-free, omit the tamari and just add a bit more salt to taste.
- Vegan worcestershire sauce brands include: Annie’s Homegrown, Whole Foods 365, Sprouts, Simple Truth, and O Organics.
- You can use a full-fat or barista-style oat milk, or a creamy variety of soy milk or cashew milk.
- If using golden potatoes instead of Russets, do NOT use an immersion blender – the potatoes will get gummy. Use a potato masher or ricer instead.
- If your lentils are not cooked through at 30 minutes, add in a bit more broth or water, cover, and simmer for another five minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this? Leave a rating below!
This is absolutely delicious! I substituted peanut butter for the tahini and it adds a great depth of flavour. I also cooked in some mushrooms and carrot with the mixture! I’ve made this a few times and I’ve struggled to get the lentils to soften up. Any tips?
So happy you loved the shepherd’s pie, Mary! You could try cooking with brown lentils next time around or even red lentils if brown aren’t soft enough for you. Just remember red lentils take much less time to cook! Enjoy!
This looks great, you wrote that it’s a “bit more work than the Instant Pot version” – I have an electric pressure cooker, not Instant Pot but the Sage – how would I adapt this for the electric pressure cooker?? Thanks!!!!
From Nisha: “I’m not sure how the Sage works, but with my Instant Pot version from my cookbook, the lentil filling gets cooked in the pressure cooker (first saute the aromatics, then pressure cook). Once the filling is cooked, I add a trivet / steamer rack on top, where the peeled potatoes sit. Then everything gets pressure cooked at high pressure for 12 minutes). Once that’s done, you have to mash the potatoes with the remaining ingredients. And assemble everything in a baking dish, and finally pop it in the oven.”
The flavors in this are spot on! Wow. I made the mashed potatoes without the cauliflower and made more- my teens like a thicker layer of mash on top. I also added diced celery and carrots. Next time, I will reduce the amount of lentils and add more celery, carrots, peas, and mushrooms. So good!
Thanks for sharing, Shannon!
Thanks so much Shonda for tips on freezing pasta dishes and coconut milk! I was searching for that. Key being use within 2-3 months & thaw slowly in the fridge overnight . I am making it again today. Freezing some so I can fix Nishas Lemon Orzo Pasta next. Rainbow Plant Life has so many delicious looking recipes I plan on making. You all have an enjoyable week!
Oh the above comment was meant for the mushroom stroganoff *
Loved this recipe! I have never been tempted by the shepherds pie made with meat but this is going to be a regular recipe in our house. I added carrots and mushrooms and would not change a thing!
Noelle, So glad to hear you loved this recipe!
Omg this was so DELICIOUS!! So comforting and cozy, especially on a chilly autumn night 😊 Made this for my non vegan family and everybody loved it!
Audrey, So glad to hear you loved this recipe!
This was awesome, my son ate it all up. I left out the tahini, threw in some mushrooms I had on hand, reduced the liquid a bit, and used sweet potatoes I had on hand. Just a note, no way was this a 15 minute prep, took at least a half hour. Will definitely put this on rotation though.
Thanks for sharing, Sue. Glad you enjoyed the recipe!
Hi anything to substitute for tahini? other than a nut butter? Can i just thicken the sauce? maybe vegan soup concentrate? Thanks – planning to make this tonight!
Hi there Sue, you can try to omit it and see how that goes. I think it would still turn out well without it!
Do you have a recipe for the veg. Broth?
Hi Roxy, we do not. We usually use vegetable broth from a tetra pack at the supermarket. Here’s a highly rated vegetable broth recipe if you’re interested in making your own: https://minimalistbaker.com/easy-1-pot-vegetable-broth/.
Delicious!
Virginia, So glad to hear you loved this recipe!
This was such an amazing laborious but completely satisfying recipe to make and eat. Wonderful!
Thanks for the lovely feedback, Riya!