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Large slice of lentil shepherd's pie on a plate.

Lentil Shepherd’s Pie

  • Author: Deryn Macey
  • Prep Time: 20 min
  • Cook Time: 40 min
  • Total Time: 1 hour
  • Yield: 6
  • Category: Main Dish
  • Cuisine: American
  • Diet: Vegan


This vegan lentil shepherd’s pie is the ultimate plant-based comfort food. Enjoy this hearty main dish during the holidays or anytime of year for a filling and satisfying meal.


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 (15g) 
  • 1 tbsp fresh thyme chopped (5g) or 1 tsp dry 
  • 1 tbsp fresh rosemary chopped (5g) or 1 tsp dry 
  • 1 cup frozen peas (130 g)
  • 1 cup frozen corn (130 g)
  • 3 stalks celery chopped (150 g approx. 2 cup) 
  • 1 cup dry lentils (225  g or 2 cups cooked) 
  • 1/4 cup tamari (60 ml) 
  • 2 tbsp tomato paste (28 g) 
  • 1 cup vegetable stock 
  • 2 tbsp all-purpose flour 

For the Potato Topping

  • 4 large yellow flesh potato, peeled and chopped (1175 g) 
  • 1/2 cup unsweetened almond milk 
  • 2 tbsp olive oil 
  • 1 tsp garlic powder 
  • salt & pepper 


  1. 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 for later. 
  2. Put peeled potatoes in a large pot and cover with water, bring to a boil and cook until potatoes are tender to the touch. Once cooked, strain off excess water, add your olive oil, milk, and seasoning. Using a potato masher, mash potatoes until smooth in texture, reserve for later.
  3. Preheat oven to 350 F.
  4. Over medium, saute the chopped mushrooms, onions, garlic, celery, and fresh herbs until soft with a splash of olive oil for roughly about 2-3 minutes. Once the vegetables are softened, sprinkle 2 tbsp of all purpose flour and stir together.
  5. Add the tomato paste, tamari and vegetable stock, stir well and bring to a simmer.
  6. Fold in the cooked lentils from earlier along with the corn and peas.
  7. Taste for seasoning and adjust if needed with salt and pepper. Cook for a few more minutes until the sauce thickens slightly.
  8. Place lentil mixture into a 9x13in baking dish, top with mashed potato mixture from earlier and smooth until you have an even layer of mashed potatoes covering the lentils.
  9. 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.
  10. Optional: broil for 1-2 minutes to achieve more browning and crispiness on top.
  11. Let cool for 5-10 minutes before serving. The longer it sits, the more it will thicken. 


  • Storing: Let cool then store in a sealed container for up to 5 days in the fridge or 3 months in the freezer. If frozen, thaw overnight in the fridge. Reheat in the oven or microwave until heated to your preference.


  • Serving Size: 1/6th of recipe
  • Calories: 403
  • Fat: 6 g
  • Carbohydrates: 72 g
  • Protein: 13 g

Keywords: lentil shepherds pie, vegan shepherds pie