This Vegan Lentil Shepherd's Pie is loaded with savory lentils and veggies, and topped with decadent mashed potatoes. Baked in the oven for a rich, hearty meal.
Shepherd's pie is a classic dish, with a traditional meat filling and mashed potato top. Baked in the oven for a decadent pie-like finish.
I made this vegan version with lentils - the filling is juicy and flavorful. With all the classic vegetables like peas, carrots, and corn.
Plus, a thick and creamy mashed potato topping. Golden brown and delicious.
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Why I love this Shepherd's Pie
- Dietary needs - this shepherd's pie is dairy-free, plant-based, oil-free, gluten-free, and sugar-free
- Perfect holiday main - this dish is a stunning holiday recipe.
- Vegan version of a classic - just as delicious and even more nutritious
- Umami flavor - no meat, no problem! A clever combo of ingredients creates a rich, deep flavor that you'll love. You won't miss the beef!
- Protein rich - lentils have a surprising amount of protein
Ingredient Notes & Substitutions
Potatoes
- Russet Potatoes: russet potatoes are traditional, but yukon gold potatoes would create a softer, creamier top layer
- Cashew Cream: I use my homemade cashew cream for mashed potatoes because it creates this rich, creamy texture. Cashews have a similar fat content to cream, which helps develop a deep flavor
- Garlic
- Salt & Black Pepper
Cornstarch Slurry
- Vegetable Broth + Cornstarch: this combination creates a slurry that helps prevent the cornstarch from clumping.
Lentils
- Lentils: I use canned lentils for this recipe because they are already cooked!
- Onion: yellow or white onion is great here
- Peas, Corn, Carrots: use either fresh or frozen. Both work well!
- Cremini Mushrooms: I use cremini, also known as baby bella mushrooms, for the most umami flavor. White button mushrooms would also work.
- Garlic
- Liquid Aminos: or soy sauce or tamari
- Fresh Thyme & Rosemary: dried can also work. If using dried, use half the amount called for
- Liquid Smoke: for a smoky flavor. Not required, but highly recommended
- Spices: cumin, paprika, black pepper, allspice
Step-By-Step Instructions
Step 1. Preheat the oven to 400°F.
Step 2. Peel the potatoes and roughly chop. Place the potatoes in a pot and fill with cold water. Bring to a boil and cook until quite tender. Drain the water. Transfer the potatoes back into the pot and mash until the potatoes reach a smooth texture. Add in the cashew cream, butter, garlic powder, sea salt, and pepper. Mix and set aside.
Step 3. In a small bowl whisk together the vegetable broth and cornstarch. Set aside.
Step 4. In a cast iron skillet, add all lentil ingredients to the pan and cook until warm, 5-7 minutes.
Step 5. Pour in vegetable broth and cornstarch mixture.
Step 6. Spread the mashed potatoes on the top of the lentil filling until completely covered. Smooth well.
Step 7. Bake for 30 minutes. Then broil at 525° for 10-15 minutes or until golden brown on top. Let cool for 10 minutes before serving.
FAQ & Expert Tips
To freeze shepherd's pie, slice the pie into portions and transfer to plastic wrap. Wrap tightly, then place in a freezer safe zip top bag and freeze.
Defrost on the counter or in the microwave. Or reheat in the oven per the instructions below.
Shepherd's pie is delicious reheated in the microwave. But, you can also place a serving or more in the oven on low (250-300) and heat 5-10 minutes until warm.
If you want, you can make the cashew cream ahead of time. Soak the cashews in water, blend them with the non-dairy milk, and store the cream in the fridge until you're ready to make the potatoes. The cream will last in the fridge for about a week.
Recipe Prayer
Thank you God for this hearty winter dish. Thank you for fueling us with nutritious food. Amen.
More winter mains
Tried this recipe?
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📖 Recipe
Vegan Lentil Shepherd's Pie (Gluten-Free)
Ingredients
Potatoes
- 4 Large Russet Potatoes
- 1 Recipes Cashew Cream
- 3 Cloves Garlic minced
- 1 ½ Teaspoons Salt
- ½ Teaspoon Black Pepper
Cornstarch Slurry
- ¾ Cup Vegetable Broth
- 2 Tablespoons Cornstarch
Lentils
- 2 15 Ounce Lentils drained & rinsed
- ½ Medium Onion diced
- ½ Cup Frozen Peas
- ½ Cup Frozen Corn
- ½ Cup Frozen or Fresh carrot diced
- 4 Ounces Cremini Mushrooms diced
- 2 Cloves Garlic minced
- 2 Tablespoons Liquid Aminos
- 1 Teaspoon Finely Chopped Fresh Thyme plus more for serving
- 1 Teaspoon Finely Chopped Fresh Rosemary
- ½ Teaspoon Liquid Smoke
- ½ Teaspoon Cumin
- ½ Teaspoon Paprika
- ¼ Teaspoon Black Pepper
- Pinch Allspice
Instructions
- Preheat the oven to 400°F.
- Peel the potatoes and roughly chop. Place the potatoes in a pot and fill with cold water. Bring to a boil and cook until quite tender. Drain the water. Transfer the potatoes back into the pot and mash until the potatoes reach a smooth texture. Add in the cashew cream, butter, garlic powder, sea salt, and pepper. Mix and set aside.
- In a small bowl whisk together the vegetable broth and cornstarch. Set aside.
- In a cast iron skillet, add all lentil ingredients to the pan and cook until warm, 5-7 minutes.
- Pour in vegetable broth and cornstarch mixture.
- Spread the mashed potatoes on the top of the lentil filling until completely covered. Smooth well.
- Bake for 30 minutes. Then broil at 525° for 10-15 minutes or until golden brown on top. Let cool for 10 minutes before serving.
Nutrition
Nutrition information is an estimate.
Addison
I tried this recipe a while back and loved it so much!!! This was also my first time using liquid smoke and I was very impressed with the flavor! I'm a big fan of your more intricate recipes cause I can tell you spend a lot of time on them and this is definitely one of them!! God bless 🙂