Lentil Shepherd’s Pie
on Oct 18, 2023, Updated Mar 26, 2026
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If you’re craving a warm, comforting dinner but still want something nourishing and plant-based, this lentil shepherd’s pie is a perfect choice. It has all the cozy, hearty qualities of traditional shepherd’s pie, but uses lentils and vegetables to create a fibre-rich, satisfying vegan version.
This recipe is filling, flavourful, and practical for real life. It works well for weeknight dinners, meal prep, or feeding a family, and reheats beautifully.
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Top Review
This turned out perfect! My husband who is very traditional and not really pro-vegan really enjoyed the recipe. It makes a very good sized amount and is very savory. I added a couple different veggies; it’s adaptable too. Thank you for a great, creative recipe!
🔍 Recipe at a Glance
Prep Time: 20 min
Cook Time: 40 min
Servings: 6
Nutrition: 400 cal | 13g protein | 14g fibre
Diet: Vegan
Difficulty: Moderate
Why You’ll Love Lentil Shepherd’s Pie
Lentil shepherd’s pie, or lentil cottage pie, offers a delicious plant-based twist on traditional cottage pie, sure to please the whole family. Shepherd’s pie is the ultimate comfort food and a wonderful vegetarian main dish to enjoy as a holiday entree or delicious meal any time of year.
- Great vegan and vegetarian main.
- High in fibre and plant-based protein.
- Flexible and easy to customize.
- Family-friendly.
- Feeds a crowd.
- Budget-friendly.
- Make in advance.
- Freezes and reheats well.
- Great option for meal prep.
If you’ve never tried making shepherd’s pie, fear not; the process may seem complicated, but it’s surprisingly simple and uses simple, everyday ingredients.
For more hearty vegetarian mains, this Vegan Pot Pie, Chickpea Meatloaf, Vegan Sloppy Joes and Nut Roast are all excellent too.
Why This Lentil Shepherd’s Pie Works
Lentil Shepherd’s Pie is a satisfying plant-based comfort meal because it combines several elements that support both flavour and fullness:
- Lentils provide fibre and plant protein, which help create a texture similar to traditional shepherd’s pie while also supporting stable energy and satiety.
- A rich vegetable base adds volume, micronutrients and depth of flavour.
- The mashed potato topping creates creaminess and fullness, making the dish feel comforting and complete.
- Baking the pie allows the flavours to meld together and creates the lightly golden topping, improving texture and satisfaction.
Ingredients You Need
Below is a quick overview of what you’ll need to make the recipe and any substitutions you can make. Use the recipe card with the full list of ingredients and measurements at the bottom of the post when you’re ready to make the recipe.
- Mushrooms (3 cups): You can use white mushrooms, cremini mushrooms, portobello or a mixture of mushrooms.
- Fresh Herbs (1 tbsp each): The recipe calls for fresh thyme and rosemary but if you only have dried herbs available you can use 1 tsp each instead of the fresh herbs.
- Peas and Corn (1 cup each): You can use frozen peas and corn or drained and rinsed canned peas or corn.
- Lentils (1 cup): This recipe is for green or brown lentils. Red lentils are not recommended as they’re too mushy and paste-like.
- Tamari (1/4 cup): Substitute soy sauce or coconut aminos. You can also add a touch of vegan Worcestershire sauce for extra depth of flavour.
- All Purpose Flour (2 tbsp): Substitute whole-wheat flour or gluten-free all-purpose flour.
- Potatoes (4 large): Use yellow-fleshed potatoes like Yukon Gold potatoes.
- Almond Milk (1/2 cup): Substitute any unsweetened plant-based milk.
Variations
- Sweet Potato Shepherd’s Pie: Use sweet potato instead of potato, following the recipe as written otherwise.
- Butternut Squash Shepherd’s Pie: Use peeled and cubed butternut squash instead potato. You can also do half butternut squash and half potato.
- Low-Carb Option: You can use this mashed cauliflower instead of mashed potatoes for the topping.
- Oil-Free Option: Omit the oil from the mashed potatoes and use water or vegetable broth to saute the veggies.
- Gluten-Free Option: Use gluten-free all purpose flour instead of wheat flour.
- Walnuts: You can add 1/2 cup cup finely chopped walnuts when you add the mushrooms for more texture in the lentil filling, like in this vegan taco salad.
- Cheese: For a cheesy topping, add up to 1 cup vegan grated cheddar cheese to the mashed potatoes.
- Additional Veggies: Other veggies that can be added to the filling are diced carrots, green beans, cauliflower or spinach.
How to Make Lentil Shepherd’s Pie
Step 1. Place the dried lentils in a medium pot on the stovetop with 3 cups of water. Cover and cook for 15 minutes at a light simmer until the lentils are tender. Drain off any excess water and set aside.
Step 2. Add the peeled, chopped potatoes to a large pot of water and bring to a boil. Cook for 10-15 minutes until the potatoes can be pierced with a fork.
Drain, add back in the pot and add the milk, olive oil, garlic powder, salt and pepper. Use a masher or immersion blender to mash into a smooth texture.
Step 3: Add the mushrooms, onions, garlic, celery and fresh herbs to a large sauce pan or dutch oven on the stovetop with either 2 tbsp olive oil, broth or water.
Step 4: Add the flour and mix well to coat the veggies.
Step 5: Add the tomato paste, tamari and vegetable broth, stir well and bring to a simmer.
Step 6: Add the cooked lentils, peas and corn, mix and cook about 5 minutes until the sauce thickens slightly.
Step 7: Add the lentil and vegetable mixture to a 9×13-inch casserole dish.
Step 8: Spread the mashed potatoes over the lentils then place the dish on a baking tray and bake for 30 minutes uncovered. Let cool briefly and serve.
Recipe FAQs
Shepherd’s pie is quite hearty so it can definitely stand on its own without any side dishes.
Otherwise, serve as a vegetarian main dish alongside holiday sides like brussels sprouts and stuffing or pair with a light salad, steamed vegetables or a dinner roll.
It’s good with a some vegan mushroom gravy too!
Yes. Shepherd’s pie can be frozen before or after baking. If you’re assembling and freezing to bake later, cover well with foil and freeze for up to 2 months and bake from frozen. If it’s cooked and frozen, thaw overnight in the fridge then reheat in the microwave or oven.
You can! For a variation on this dish, swap the potatoes for sweet potato. The method is the same.
Fridge: Let cool then store in an airtight container for up to 5 days.
Freezer: Let cool then store in a freezer-safe container for up to 3 months. Can be stored before or after baking.
Reheating: If frozen, thaw overnight in the fridge. Reheat in the oven or microwave until heated to your preference.
Yes, with a couple of small adjustments. Sauté the vegetables in 3–4 tablespoons of vegetable broth or water instead of oil, add more as needed to prevent sticking. For the mashed potatoes, omit the olive oil and use an extra splash of plant milk to achieve the same creamy texture. The result is slightly less rich, but still flavourful.
Absolutely. Divide the filling and mash into oven-safe ramekins or small baking dishes. Individual portions bake faster (20–22 minutes at 350°F) and are perfect for freezing single servings. This is especially if you want to portion them for meal prep. Let them cool completely before wrapping individually in foil to freeze.
Is lentil shepherd’s pie a balanced meal?
Lentil shepherd’s pie can be a nourishing and well-balanced comfort food when it is built with a variety of whole food ingredients. Lentils provide plant-based protein and fibre, which help support digestion, satiety, and steady energy levels. The vegetable filling adds important micronutrients and volume, while the mashed potato topping contributes carbohydrates that help fuel both daily activity and exercise.
Comfort foods are often perceived as “heavy,” but meals like this can fit into a healthy eating pattern when portions are appropriate and the overall day includes a balance of protein, carbohydrates, fats, and fibre.
Recipe Troubleshooting
| Problem | Likely Cause | How to Fix |
|---|---|---|
| Filling too watery. | Lentils weren’t drained fully, or sauce not simmered long enough. | Simmer filling 5 extra minutes before assembling. Add 1 tbsp more flour if needed.. |
| Potato topping not browning. | Oven temperature too low, or skipping the broil step. | Broil on high for 2–3 minutes at the end. Watch constantly, it goes from golden to burnt fast. |
| Lentils are mushy. | Overcooked before going into the filling, or red lentils were used. | Pull lentils off heat at 15-20 min even if they seem slightly underdone. |
| Filling tastes flat or bland. | Under-salted, or tamari amount was reduced. | Add 1 tsp soy sauce, a splash of vegan Worcestershire, and taste again. Salt in layers, not just at the end. |
| Filling too thick. | Too much flour, or reduced too long. | Stir in vegetable stock a few tablespoons at a time until it loosens to a gravy-like consistency. |
Reader Tested Tips
I don’t like mushrooms, but this recipe disguises them perfectly. The mushrooms completely break down into the sauce, you get all the flavour and none of the texture. It’s cozy and delicious even for mushroom skeptics.-Stephanie
Add ½ cup of finely chopped walnuts when you sauté the mushrooms. They add a meaty chew to the filling that meat-eaters especially appreciate, it gives the texture more complexity without changing the flavour profile. -Adapted from various comments
Stir up to 1 cup of vegan grated cheddar into the mashed potatoes before spreading. It melts into the topping as it bakes and creates an irresistible golden, cheesy crust that makes this feel truly indulgent. -Popular Reader Variation
Double the batch and bake one, freeze one. The frozen version thaws overnight and bakes from cold in about 40 minutes, it’s actually better the second time around as the filling thickens and the flavours deepen. -Bertha
Use a fork to score the top of the mashed potatoes before baking. The lines create ridges that crisp up beautifully in the oven, you get extra texture on every bit. -Top Reader Tip
If you make this recipe, please consider leaving a comment and a ⭐⭐⭐⭐⭐ rating in the comment section below. It helps others who are thinking of making the recipe, and I love to hear from you. Thanks for trying my recipes! – Deryn
More Recipes to Try!
Lentil Shepherd’s Pie
Ingredients
For the Lentil Filling
- 3 cups finely chopped white or crimini mushrooms, 225 g approx.
- 1 medium onion, diced (175 g, 1 cup)
- 3 cloves garlic, crushed or grated (15 g)
- 1 tbsp fresh thyme, finely chopped (5 g) or 1 tsp dry
- 1 tbsp fresh rosemary, finely chopped (5 g) or 1 tsp dry
- 2 tbsp all-purpose flour
- 1 cup frozen peas, 130 g
- 1 cup frozen corn, 130 g
- 3 stalks celery chopped, 150 g approx. 2 cup
- 1 cup dry brown lentils, 225 g or 2 cups cooked
- 1/4 cup tamari, 60 ml
- 2 tbsp tomato paste, 28 g
- 1 cup vegetable stock
For the Potato Topping
- 4 large yellow flesh potato, peeled and chopped (1175 g)
- 1/2 cup unsweetened almond milk, 120 ml
- 2 tbsp olive oil or vegan butter
- 1 tsp garlic powder
- salt & pepper
Instructions
- Cook Lentils: In a medium pot place 1 cup of dried lentils with 3 cups of water, and a pinch of salt. Cook for 15 minutes over medium heat until lentils are tender, once cooked drain off the water and reserve the lentils for later.
- Cook Potatoes: Put peeled potatoes in a large pot and cover with water, bring to a boil and cook until potatoes can be pierced with a fork.
- Mash Potatoes: Once cooked, drain and place the potatoes back in the pot. Add the olive oil, milk, salt and pepper. Using a potato masher, mash potatoes until smooth in texture.
- Preheat oven to 350 F.
- Saute Veggies and Herbs: Over medium heat, saute the chopped mushrooms, onions, garlic, celery, and fresh herbs until soft with 1 tbsp olive oil for roughly about 2-3 minutes.
- Add Flour: Once the vegetables are softened, sprinkle 2 tbsp of all purpose flour and stir together.
- Add Tomato Paste and Liquids: Add the tomato paste, tamari and vegetable stock, stir well and bring to a simmer.
- Add Lentils, Corn and Peas: Mix in the cooked lentils along with the corn and peas. Taste for seasoning and adjust if needed with salt and pepper. Cook for 4-5 minnutes until the sauce thickens slightly.
- Layer in Baking Dish: Place lentil mixture into a 9x13in baking dish and top with mashed potatoes. Smooth until you have an even layer of mashed potatoes covering the lentils.
- Bake: Place the dish on a baking tray (prevents a mess in case of any spillage) and bake uncovered for 25-30 mins at 350 degrees F. Optional: broil for 1-2 minutes at the end to achieve more browning and crispiness on top.
- Cool Briefly: Let cool for 5-10 minutes before serving. The longer it sits, the more it will thicken.
Thank you for this recipe. I’m making it for New years. My household loves it!
Aw I’m so glad to hear that! Enjoy!
This is comfort food at its healthiest. I don’t like mushrooms, but I know how good they are for you. This recipe disguises them perfectly. It’s cozy and delicious.
Thanks so much, Stephanie! I guess you got my email this morning 😉 I appreciate the reviews!