A soup version of the classic dish, this Vegan Shepherd's Pie Soup is a creamy, savory, veggie-packed main. All the flavor of shepherd's pie in a bowl!
If you want everything that's delightful and cozy about shepherd's pie, without a solid hour and a half of work, you need this shepherd's pie soup.
The soup is filled with the classic shepherd's pie ingredients - carrots, peas, corn. And, for this vegan version, lentils.
Instead of making separate mashed potatoes for the top, the potatoes go right in the soup. For a balanced flavor in every bite!
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Why You'll Love This Vegan Shepherd's Pie Soup
- Dietary needs - this soup is vegan, gluten-free, dairy-free, oil-free, and sugar-free!
- Comfort food - captures the savory, hearty coziness you love from shepherd's pie
- One-pot meal - everything simmers together!
- Loaded with veggies - packed with classic shepherd's pie veggies like carrot, onion, corn, and peas
- Meal-prep friendly - reheats for lunches all week
Ingredient Notes & Substitutions
- Carrots, Celery, Onion: the base of the soup! I call for these all to be small diced so you get those small chunks, like a shepherd's pie
- Cremini Mushrooms: I use cremini, also known as baby bella mushrooms, for the most umami flavor. White button mushrooms would also work.
- Garlic
- Russet Potatoes: I love potatoes in this dish to help with the creamy texture. Feel free to leave them out for a lighter soup. Russets work well here because they break down into the soup. If you want more intact chunks, choose yellow potatoes.
- Liquid Smoke: for a smoky flavor. Not required, but highly recommended
- Thyme & Rosemary: I used the dried leaves of both of these herbs. If you are using the ground spice, use half the amount.
- Spices: cumin, paprika, black pepper, allspice
- Vegetable Broth: veggie broth or stock are both great here
- Non-Dairy Yogurt or Sour Cream: I used Kite Hill's plain unsweetened Greek yogurt for a bit of extra protein. You can also use a creamy milk like oat milk, but it won't be as thick
- Lentils: canned lentils are your BFF here. They save so much prep time! If you want to cook dry lentils feel free - see my post on how to cook lentils.
- Peas & Corn: I used frozen for both of these. Feel free to use canned or fresh if that's easier for you.
Step-By-Step Instructions
Step 1. Heat a large pot over medium heat, add the onion, carrot, celery, mushrooms, and garlic. Cook, stirring often, for 4-6 minutes until the vegetables are starting to soften.
Step 2. Add the potatoes and spices and stir to coat.
Step 3. Add the broth and yogurt. Stir well, then bring to a simmer. Cook for 15 minutes, until the potatoes are tender.
Step 4. Stir in the lentils, peas, and corn. Heat for another 2 minutes until the veggies are warm. Serve.
Pro Tip: Use a wooden spoon to lightly mash some of the cooked potatoes in the pot to make the broth richer and creamier.
FAQ & Expert Tips
Yes! Feel free to cook up your favorite vegan protein to add to the soup. I love this recipe with lentils, but you can swap them for something like Abbot's beef or seitan beef. Or add your protein in alongside the lentils for extra bulk.
Store in an airtight container for up to a week.
Recipe Prayer
Thank you God for this hearty soup that nourishes our bodies and keeps us warm in cold weather. We praise you for your generosity. Amen.
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📖 Recipe
Vegan Shepherd's Pie Soup
Ingredients
- 3 Medium Carrots peeled and small diced
- 2 Stalks Celery small diced
- 1 Medium Yellow Onion small diced
- 4 Ounces Cremini Mushrooms small diced
- 4 Cloves Garlic minced
- 1 Pound Russet Potatoes peeled and diced
- ½ Teaspoon Liquid Smoke
- ½ Teaspoon Dried Thyme Leaves
- ½ Teaspoon Dried Rosemary
- ½ Teaspoon Cumin
- ½ Teaspoon Paprika
- ¼ Teaspoon Black Pepper
- Pinch Allspice
- 4 Cups Vegetable Broth
- 1 Cup Non-Dairy Yogurt or Sour Cream I used Kite Hill's plain unsweetened Greek yogurt; you can also use a creamy milk like oat milk, but it won't be as thick
- 2 15 Ounce Cans Lentils drained and rinsed
- ½ Cup Frozen Peas
- ½ Cup Frozen Corn
Instructions
- Heat a large pot over medium heat, add the onion, carrot, celery, mushrooms, and garlic. Cook, stirring often, for 4-6 minutes until the vegetables are starting to soften.
- Add the potatoes and spices and stir to coat.
- Add the broth and yogurt. Stir well, then bring to a simmer. Cook for 15 minutes, until the potatoes are tender.
- Stir in the lentils, peas, and corn. Heat for another 2 minutes until the veggies are warm. Serve.
Video
Nutrition
Nutrition information is an estimate.
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