Vegan Lentil Shepherd’s Pie

Jump to Recipe
This is the best vegan shepherd’s pie you’ll try! A hearty, flavor-packed lentil and sticky onion filling meets fluffy mashed potatoes and cauliflower in this protein-rich plant-based dinner. The perfect healthy comfort food for winter!
Prep 15 minutes
Cook 1 hour 30 minutes
Total 1 hour 45 minutes
5 from 513 votes

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

healthy vegan lentil shepherd's pie - flat lay in skillet

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.

ad for meal plans program with picture of woman with button

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.

  1. 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.
  2. 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).

  1. If you taste the mashed potato filling and think it needs a bit more buttery goodness, add some more a little more vegan butter!
  2. 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.
slice of vegan lentil shepherd's pie on plate

Frequently Asked Questions

Can you substitute the red wine?

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.

What kind of potatoes do you recommend for the topping?

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.

Are my lentils cooked through?

30 minutes should be enough time to cook your 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.

What if I don’t have a 12-inch ovenproof skillet?

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.

How do you store and reheat shepherd’s pie? Can you freeze it?

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).

What should I serve this shepherd’s pie with?

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

closeup of vegan shepherd's pie in a skillet

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!

A perfect vegan meal for cold winter days ❄️
A perfect vegan meal for cold winter days ❄️

If you love this Lentil Shepherd’s Pie recipe, be sure to rate and review the recipe below :)

The Best Vegan Lentil Shepherd’s Pie

5 from 513 votes
This is the best vegan shepherd’s pie you’ll try! A hearty, flavor-packed lentil and sticky onion filling meets fluffy mashed potatoes and cauliflower in this protein-rich plant-based dinner. The perfect healthy comfort food for winter!
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Course: Dinner
Cuisine: English
Diet Vegan
Serving size: 8

Ingredients

Lentil Filling

  • 1 tablespoon olive oil
  • 3 large yellow onions, diced
  • 8 cloves garlic minced (use less if you’re not a huge fan of garlic)
  • 1 tablespoon fresh thyme leaves, roughly chopped
  • 2 teaspoons fresh rosemary leaves, roughly chopped
  • 3 tablespoons tomato paste
  • 1/2 cup (120 mL) dry red wine (such as Pinot Noir or Malbec)*
  • 1 1/2 cups (10 ounces / 285g) green lentils (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 tahini**
  • 1 tablespoon tamari (or soy sauce)***
  • 1 tablespoon good-quality balsamic vinegar
  • 2 teaspoons vegan Worcestershire sauce (optional)****
  • Plenty of kosher salt or sea salt (I used 1 1/2 – 2 teaspoons kosher salt)
  • Freshly cracked black pepper to taste

Mashed Potato Topping

  • 20 ounces (680g) Russet potatoes
  • 16 ounces (454g) cauliflower, cut into large florets
  • 1 1/2 teaspoons kosher salt, plus more to taste
  • 1 rosemary sprig (optional)
  • 4 tablespoons vegan butter, softened at room temperature (or olive oil)
  • 1/2 cup (120 mL) “lite” coconut milk*****
  • 1 tablespoon nutritional yeast
  • Freshly cracked black pepper to taste

Optional finishes and garnishes

  • Extra virgin oil for baking and finishing
  • Flaky sea salt and black pepper
  • Fresh thyme leaves
  • Chopped flat-leaf parsley

Instructions

  • Make the Lentil Filling. Heat the olive oil in an ovenproof 12-inch skillet over medium to medium-high heat until hot. If you don’t have an ovenproof skillet, you’ll need to transfer the cooked lentil filling to a baking dish when it’s time to bake.
  • Add the onions with a couple pinches of salt and sauté for 8-10 minutes, or until most of the onions are browned. Stir occasionally to prevent burning, but not too often so that they can brown. Add the garlic, thyme and rosemary and cook for 2 minutes, stirring frequently to prevent burning.
  • Push the onions to the edges of the pan so there’s an empty space in the middle of the pan. Add the tomato paste into the empty space and stir for 2-3 minutes, or until it darkens in color. Reduce the heat to medium, as needed.
  • 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 dissipated, about 3-4 minutes.
  • Add the vegetable broth, along with the lentils, bay leaves, and paprika. Stir to combine and increase the heat to bring to a boil. Once boiling, reduce heat to maintain a rapid simmer, and simmer until the lentils are just tender and most of the liquid has been absorbed, 25-30 minutes.
  • Turn the heat to low. Add the tahini, tamari, balsamic vinegar, and vegan Worcestershire sauce (if using). Stir until well incorporated. Taste for seasonings, adding a generous amount of salt (I used about 1 teaspoon kosher salt) and black pepper. Set aside.
  • Make the Mashed Potato Topping. Peel the Russet 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 saucepan or transfer them to a large bowl. Add in the softened vegan butter, lite coconut milk, nutritional yeast, along with salt and black pepper to taste. You can mash everything together using a handheld potato masher, but I use an immersion blender. Taste for seasonings, adding more salt as needed (I used about 1 teaspoon kosher salt).
  • Assemble the Shepherd’s Pie. 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 and carefully spread out the Mashed Potato Topping on top, covering the whole surface. For more flavor, drizzle the top with extra virgin olive oil and some extra pinches of salt, pepper, and fresh thyme leaves.
  • Bake for 20 minutes, or until the lentil filling starts to bubble up. Remove from the oven and turn on your 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.

Notes

* If you do not consume alcohol, just skip this step and start deglazing the pan with the vegetable broth instead of wine. 
** The tahini brands I regularly use are Soom Tahini, Seed + Mill, and the Whole Foods 365 brand. If you typically refrigerate your tahini, try to bring it to room temperature, as it’ll be easier to stir into the lentils.
*** To keep this dish soy-free, omit the tamari and just add a bit more salt to taste.
**** Vegan worcestershire sauce brands: Annie’s Homegrown, Whole Foods 365, Sprouts, Simple Truth, O Organics. 
***** If allergic to coconut, use full-fat unsweetened oat milk. 
Tip: 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. 

Calories: 360kcal | Carbohydrates: 49g | Protein: 15g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 1432mg | Potassium: 1040mg | Fiber: 15g | Sugar: 7g | Vitamin A: 842IU | Vitamin C: 41mg | Calcium: 79mg | Iron: 5mg

Did you make this recipe?

Tag @rainbowplantlife and hashtag it #rainbowplantlife

Leave a Comment & Rating

If you enjoyed this recipe, please consider giving it a star rating along with your comment! It helps others discover my blog and recipes, and your comments always make my day :) Thank you for your support!

Your email address will not be published. Required fields are marked *

Rate this recipe




688 comments on Vegan Lentil Shepherd’s Pie

  1. Lynda

    5 stars
    This was the first recipe of yours I tried. Love this recipe! I’m enjoying trying working through your cookbook too!

  2. staci

    5 stars
    So good and husband approved! I used this recipe last year and loved it. I lost the recipe and I’m so happy to have found it again!

  3. Marlene

    5 stars
    The best vegan shepherd’s pie I’ve ever had! I’m not vegan but want to head that way. This far surpasses anything with meat. Yum! I will be trying all the other recipes that Nisha has.

  4. S Hut

    5 stars
    Savory and delicious! Came out perfectly with French lentils.

  5. Nancy

    5 stars
    I made this last night. So delicious! I used a ricer to mash the potatoes and cauliflower and it came out perfect! Thank you for the recipe.

  6. Roro

    5 stars
    Absolutely loved it!!! Thank you for an amazing delicious recipe my family loved!
    RC

  7. Nicoleta

    5 stars
    Absolutely delicious recipe, I made it last week and it was gone in an instant :).

  8. Heather

    5 stars
    Incredible. I’ve made this twice. I’m not sure if it’s me doing something wrong, but I need to add a little more liquid to get the lentils fully done. I was so intimidated by all the ingredients at first, but I laid everything out in the order that I needed to add it, and it went so quickly the second time! Nisha you have the best vegan recipes on the planet. Thank you for sharing your gifts with the world!

  9. Donna

    5 stars
    I made this for dinner tonight and it was so, so good! I like more veggies in my shepherd’s pie so I added some carrots in with the lentils, and some frozen peas when I popped it into the oven (mushy peas are the worst.) Loved the flavors! Thank you for another great recipe.

  10. Marrybell

    5 stars
    I had to make a few substitutions because I didn’t want to run to the store, but I had the bones of it and boy was this delish. A very nice and cozy dish and very filling.

    Loved it, thanks so much for sharing!

  11. JF

    5 stars
    Simply delicious and comforting. The whole family enjoyed it, even the non-vegan members (children).
    Thank you Nisha for sharing all your culinary secrets. I really appreciate the level of detail in your recipes.

  12. Lorraine waters

    5 stars
    I love your recipes and I want to cook this one, please suggest which red wine I should use. Thank You and be blessed.

  13. Lorraine waters

    I love your recipes! I want to cook this one, please suggest a red wine. Thank You for the recipes you’ve given me they are so flavorful and tasty! Thanks again and be blessed.

  14. Lynda

    5 stars
    Love this recipe! This was the first recipe I saw of yours on YouTube. I have already cooked this 3 times in 3 weeks. I am new to the vegan world and recipes like this make it enjoyable! I also love you candidness…a breath of fresh air. Keep up the great work!

  15. Kallau

    5 stars
    I made this and love it! I had everything in the house except potatoes. I live alone and there was tons but I portioned it out for the freezer. I had it for lunch today at work and just as good as fresh. Thank you for sharing your delicious and easy meals :-)

  16. Jen

    5 stars
    This was absolutely delicious but it took me way longer than 1hr 45 mins XD. Really recommend though, the flavour is amazing

  17. Kelly

    5 stars
    This recipe is UNREAL. So delicious, better than any meat version of Shepherd’s Pie I’ve ever made. Thank you Nisha!!

  18. Crystal

    5 stars
    Hi Nisha,
    I just made this dish yesterday and I was amazed by how easy and delicious this was! I will definitely be making it again. I have loved all of your recipes so far and your cookbook is my favorite! I really appreciate the use of lentils in this meal rather than the faux meat. Thanks for making it healthy but so tasty as well!

  19. J.

    5 stars
    This is such a wonderful recipe! My sister recommended it to me and I have made it for several people, all of whom raved about how delicious it is.
    I sometimes add carrots and/or mushrooms because I usually don’t use cauliflower in the mash and still want to include veggies.
    I highly recommend this to everyone. Thank you for taking the time to perfect and post this.

  20. Deepa

    5 stars
    This was delicious – even my kids loved it! Thank you for sharing this and other recipes!

Development Alchemy + Aim