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

Lentil Shepherd’s Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 24 reviews
  • 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, 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 


  1. 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. 
  2. 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.
  3. 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.
  4. Preheat oven to 350 F.
  5. 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.
  6. Add Flour: Once the vegetables are softened, sprinkle 2 tbsp of all purpose flour and stir together.
  7. Add Tomato Paste and Liquids: Add the tomato paste, tamari and vegetable stock, stir well and bring to a simmer.
  8. 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.
  9. 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.
  10. 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.
  11. Cool Briefly: 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