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 tastes amazing. Made it today on a whim because my daughter saw the youtube video and wanted to make it. It’s super strait forward and so increadibly flavorful. Definitley going on our holiday menu.
I didn’t know shepherds pie could taste that good, far better than the meaty ones. As always, your recipes are blowing my mind! Thank you for your work!
I rate it a 5 on 1-5. I had paid for a cooking class with another vegan chef and they talked up a Shepherd’s pie for the holiday’s feast but I made it and it lacked flavor. After everyone left I came across your’s so I tried it two days ago. Oh MY GOSH! It is a definite do again and again recipe. I loved all the layers of flavor in the lentil section and the potato section. I will never do mash potatoes any other way. The cauliflower, rosemary sprig and the salt in the water while boiling. What a difference it made. I absolutely loved it and am so grateful to have found and tried it. Thank you for making and sharing it – I will treasure it by making it often 🙂
I just made this dish tonight. We are building a tiny home and my husband just hooked up the stove/oven last night. So my very first meal was your Shepherds Pie. I can’t believe how absolutely delicious this is!! Thank you so much. I’m floored by this recipe. I did add 1 med carrot and 1 celery stalk.
** Absolutely delicious, easy and fun to make (except for the crying 😉 ** My wife is the cooking talent in the family and she made your Vegan Shepard’s Pie one night when we were going over to a (meat-eating) friend’s house. They loved it. We loved it. We had some extra onions and I decided to try my hand at it. I have trouble following recipes and sequencing cooking because I usually just cook basic items, but your recipe and the video were very easy and engaging to follow, and I will put it in writing 😉 I think my attempt came out even a bit better than my very talented wife’s version 😉 I used to enjoy a good steak but I agree with you that it makes me feel heavy and unhappy and I have not enjoyed eating chicken, fish or beef as much over the past few years. Many people go wrong in thinking this is a “meat substitute” or it “tastes just like *real* Shephard’s Pie”. The truth is, it tastes far better – and it is recipes like this that truly will help people understand that they really don’t need to rely on meat.
This was so flavorful and delicious! Definitely will be making again!
Made this last night and it was remarkably good. We’re not vegan but are trying to eat more plant based meals. I grew up eating shepherd’s pie on a regular basis so I am thrilled to have found this very tasty vegan version. I’ve tried making cauliflower mashed in the past and didn’t like very much but now I think I know why…too watery! So I appreciate learning to squeeze the water out of the cauliflower. Mixing in with some russets, I could barely detect they weren’t just great tasting mashed potatoes. This took me about 3 hrs to make… browning the onions took about 45 minutes because small burner on my stove and there was so much onion juice that had to boil off first but omg the onions reduced to about 1/4 their original volume and were so brown and yummy! Thank you for the great recipe! Can’t wait to try more.
I made this for my parents who thing not eating meat is insane. They loved it. It is so comforting and delicious. Made as written. It does get much better one or two days later!
This recipe looked delicious, so I decided to make it. It didn’t look or smell appealing as I was making it, but once it was all set and done it was incredible!!! To top it off it’s super easy to make. I highly recommend this recipe.
I have tried several of Nisha Vora’s recipies. This is the one that my family members want me to make again. It was a huge success. Thank you.