There’s something so comforting about a classic shepherd’s pie, and this Vegan Lentil Shepherd’s Pie Recipe hits all the right cozy notes. Imagine a rich lentil filling with savory herbs, topped with creamy mashed potatoes baked to golden perfection—pure comfort food, but totally plant-based.

A round brown ceramic dish holds a baked shepherd's pie with two visible layers. The top layer is golden yellow mashed potato with a lightly browned, slightly textured surface sprinkled with small green herb pieces. The layer below shows a thick, dark brown lentil and tomato mixture with chunks of vegetables, visible where a wooden spoon is scooping out some of the pie. A woman's hand holds the wooden spoon, positioned on the right side of the dish. The background includes a blue and white cloth on a weathered blue wooden surface replaced by a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Vegan Lentil Shepherd’s Pie Recipe
Top Tip
How to Serve Vegan Lentil Shepherd’s Pie Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Vegan Lentil Shepherd’s Pie Recipe

Why You'll Love This Recipe

I’ve made this vegan shepherd’s pie more times than I can count, and every time it reminds me why it’s one of my go-tos for a hearty, healthy family dinner. It's simple enough to prepare but feels like such a treat on the plate.

Hearty & Filling: Lentils deliver plenty of plant-based protein and fiber to keep you satisfied.
Wholesome Comfort Food: Creamy mashed potato topping pairs perfectly with the rich tomato-lentil base.
Easy to Customize: Swap herbs or veg based on what you have in your pantry or fridge.
Totally Vegan & Flexible: Can be made oil-free and allergen-friendly without sacrificing flavor.

Ingredients & Why They Work

Getting the right ingredients is key for this savory pie. I recommend Yukon Gold potatoes for their creamy texture in the mash, and green or brown lentils for that perfect firmness (red lentils just won’t hold up). Stock, tamari, and dried herbs bring that comforting depth of flavor we’re craving.

Flat lay of a cluster of six large Yukon Gold potatoes with yellow skin, a small white ceramic bowl of coarse sea salt, a small white ceramic bowl of creamy unsweetened non-dairy milk, a small piece of vegan butter on a white ceramic dish, a small white ceramic bowl of golden olive oil, a finely chopped medium onion on a white ceramic plate, four peeled garlic cloves, a peeled and diced large carrot displayed neatly on a white ceramic plate, a small white ceramic bowl of mixed dried herbs, a small white ceramic bowl filled with cooked green and brown lentils, a small white ceramic bowl of white arrowroot starch powder, a small white ceramic bowl with rich dark tamari sauce, a small white ceramic bowl of smooth bright red crushed tomatoes, a small white ceramic bowl filled with dark mushroom or vegetable stock, and a small white ceramic bowl with freshly ground black peppercorns — all arranged with perfect symmetry, fresh and natural, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Potatoes: Yukon Golds mash up creamy and fluffy—ideal for that signature smooth, crispy-topped crust.
Salt: Enhances all the savory notes, don’t skip it in both the potatoes and filling.
Unsweetened Non-Dairy Milk: Keeps the mashed potatoes silky without overpowering flavors.
Vegan Butter: Totally optional, but adds a lovely richness to the mash if you like.
Olive Oil: Used for sautéing veggies; can be swapped with water for an oil-free version.
Onion: Adds sweetness and depth when sautéed until golden.
Garlic: A must for that classic savory base flavor.
Carrot: Offers natural sweetness and texture to the filling.
Dried Herbs: They bring warm, aromatic flavors that elevate the lentil mix.
Green or Brown Lentils: Provide hearty texture and protein — red lentils aren’t suitable here.
Arrowroot or Cornstarch: Thicken the sauce so every bite is saucy but not soupy.
Tamari or Soy Sauce: Deepens umami flavor; coconut aminos or liquid aminos work well too.
Canned Crushed Tomatoes or Passata: Creates that rich, saucy base for the lentils.
Mushroom or Vegetable Stock: Adds savory moisture and complexity.
Black Pepper: Freshly ground pepper perks up the whole dish gently.
Sea Salt: For well-rounded seasoning, feel free to adjust depending on your salt type.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Vegan Lentil Shepherd’s Pie Recipe is how easy it is to customize to suit your tastes and pantry staples. Whether you want to add extra veggies, keep it oil-free, or switch up the herbs, this recipe welcomes your personal touch!

Oil-Free Version: I love using water instead of olive oil to sauté the onions, garlic, and carrots whenever I want a lighter, oil-free meal. It works just as well and keeps the dish wholesome and clean.
Adding Greens: Sometimes I like stirring in a handful of fresh spinach or kale into the lentil mixture right before baking. It adds a lovely pop of color and an extra nutrient boost.
Herb Swaps: Use whatever dried herbs you have on hand—thyme and rosemary are classic, but a pinch of smoked paprika or ground cumin can lend a smoky warmth that’s just delicious.
Potato Topping Variations: Yukon Golds make the creamiest mash, but if you want a bit of texture, leave those skins on! Or try swapping with sweet potatoes for a hint of sweetness that balances the savory filling beautifully.
Seasonal Veggies: Feel free to add diced mushrooms, peas, or corn to the filling if you want to celebrate seasonal produce and add more layers of flavor.

Step-by-Step: How I Make Vegan Lentil Shepherd’s Pie Recipe

A white bowl holds a two-layer dish with the bottom layer made of brown lentils mixed with small orange carrot pieces, showing a soft and slightly chunky texture. The top layer is a golden baked mashed potato crust with some browned crispy spots, sprinkled with small bright green parsley bits. Two copper-handled forks rest on the edge of the bowl, all sitting on a white marbled surface, with a blue and white checkered cloth blurred in the background. photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat Your Oven and Prep the Potatoes

Before anything else, preheat your oven to 400° F (200° C). This ensures it’s nice and hot when you’re ready to bake the pie. Next, peel (or simply wash if you prefer the skins on) and chop about 1000 grams of potatoes into roughly six pieces each. Place them in a large pan, cover with hot water straight from the kettle, and add half a teaspoon of salt. Bring to a boil, then simmer gently for 15 minutes until the potatoes are tender when pierced with a fork.

Step 2: Mash the Potatoes to Creamy Perfection

Once cooked, drain your potatoes and return them to the pan with the lid off so they steam dry for a few minutes — this helps give you fluffier mash. Add one-third cup (80 mL) of unsweetened non-dairy milk and vegan butter if you like for extra creaminess. Mash thoroughly until smooth and creamy, then set aside to keep warm while you prepare the filling.

Step 3: Sauté the Aromatics and Vegetables

Heat two teaspoons of olive oil in a pan over medium heat—or use a splash of water to keep it oil-free. Add one finely chopped medium onion, four finely chopped garlic cloves, and one large peeled and diced carrot. Sauté gently until the onions turn golden brown and everything smells wonderfully fragrant. This usually takes about 5-7 minutes. Stir occasionally to avoid sticking.

Step 4: Mix in Lentils, Herbs, and Thickeners

Stir in two and a half teaspoons of dried herbs, two and a half cups (190 g) of canned or cooked green or brown lentils (remember, red lentils won’t work here since they get mushy), and two tablespoons of arrowroot or cornstarch. Mix everything well to evenly coat the lentils and veggies. This step ensures your filling will thicken properly in the oven.

Step 5: Add the Sauces and Stock, Simmer Briefly

Pour in three tablespoons of tamari or soy sauce followed by one cup (240 mL) of canned crushed tomatoes or passata. Stir in one cup (240 mL) of mushroom or vegetable stock. When the mixture begins to bubble lightly, turn off the heat. Season with freshly ground black pepper (about one teaspoon) and one and a half teaspoons of sea salt — adjust to taste.

Step 6: Assemble Your Pie

Transfer the lentil mixture into an ovenproof dish, spreading it evenly. Spoon your creamy mashed potatoes on top, spreading with a fork. Don’t worry about making it perfectly smooth; leave some little gaps around the edges to help the topping crisp up. Use the fork to roughen the surface of the mash—these textured bits turn beautifully golden and crunchy. For an extra touch, brush the top with a bit of vegan butter or oil if you want a richer crust.

Step 7: Bake and Broil to Golden Bliss

Place your pie on a baking tray to catch any drips, then pop it in the preheated oven. Bake for 30 minutes until bubbly and heated through. For a final flourish, switch your oven to the broiler (grill) setting and broil the top for a few minutes—keep a close eye so it turns golden and crispy without burning. Then your comforting Vegan Lentil Shepherd’s Pie is ready to serve!

Top Tip

Mastering this Vegan Lentil Shepherd’s Pie Recipe is all about small details that make a big difference. Here are my favorite tips to get that perfect balance of creamy mashed potatoes and a rich, hearty lentil filling.

Mashing the Potatoes: Make sure to steam dry the potatoes after boiling by leaving the lid off for a few minutes before mashing. This extra step helps avoid watery mash and gives that creamy, fluffy texture that's key to a comforting topping.
Sautéing with Water: I’ve made this dish oil-free by sautéing the veggies with a splash of water. It works beautifully while keeping the pie light and still full of flavor.
Thickening the Filling: The arrowroot or cornstarch is a game changer. Stir it in well with the lentils and herbs before adding the liquids to get the perfect sauce consistency without it becoming runny.
Broiling the Top: Don’t skip the broiler step at the end! Roughing up the mashed potato surface and then popping it under the grill adds that crave-worthy golden crispiness that makes every bite delightful.

How to Serve Vegan Lentil Shepherd’s Pie Recipe

A top-down view of a stainless steel pot filled with peeled potato pieces submerged in clear water. The potatoes are cut into uneven chunks with smooth, shiny pale yellow surfaces. The pot's shiny metal rim and handle are visible, and the pot sits on a white marbled surface with faint grey patterns visible beneath. The image focuses closely on the pot and its contents without other objects. photo taken with an iphone --ar 2:3 --v 7

Garnishes

This pie is hearty and rich on its own, so keep garnishes simple and fresh to brighten the plate. A sprinkle of chopped fresh parsley or thyme adds a lovely herbaceous touch. For a little extra zing, a few dashes of smoked paprika or a drizzle of tangy vegan yogurt on top works wonders.

Side Dishes

Pair your Vegan Lentil Shepherd’s Pie with crisp, fresh sides to balance its comforting depth. A simple green salad with a lemon vinaigrette or roasted seasonal vegetables like Brussels sprouts or green beans make great companions. For an indulgent touch, serve it alongside warm crusty bread or garlic mushrooms.

Make Ahead and Storage

Storing Leftovers

Once cooled, cover the Vegan Lentil Shepherd’s Pie tightly with foil or an airtight lid and store in the refrigerator. It will keep well for up to 3 days, making it perfect for quick weekday meals or batch cooking.

Freezing

You can freeze this pie either before or after baking. If freezing before baking, cover the unbaked assembled pie tightly with plastic wrap and foil. Freeze for up to 2 months. To bake from frozen, thaw overnight in the fridge then bake as usual. If freezing after baking, cool completely, then cover and freeze for up to 2 months as well.

Reheating

Reheat individual portions in the microwave for about 3-5 minutes or until piping hot. For a whole pie, cover loosely with foil and warm in the oven at 350° F (175° C) for 20-25 minutes. To refresh the crispy top, you can broil it for a couple of minutes at the end—just watch it carefully!

Frequently Asked Questions:

Can I use red lentils instead of green or brown lentils?

Red lentils aren't recommended because they tend to disintegrate and become mushy. Green or brown lentils hold their shape better and create the best texture for this pie.

Is it necessary to use vegan butter in the mashed potatoes?

No, vegan butter is optional. It adds richness and helps create a smoother mash, but you can skip it or use a splash of non-dairy milk alone if you prefer a lighter version.

How do I make this recipe oil-free?

Simply use a splash of water instead of olive oil when sautéing the onions, garlic, and carrots. This keeps the recipe oil-free while still developing great flavor.

Can I prepare parts of this recipe ahead of time?

Yes! You can make the lentil filling and mashed potatoes ahead, then assemble and bake when ready. This saves time and helps the flavors meld beautifully.

Final Thoughts

This Vegan Lentil Shepherd’s Pie Recipe is one of those cozy dishes that warms both the heart and belly. Whether you’re cooking for family, friends, or just yourself, it strikes the perfect balance of healthy, satisfying, and full of flavor. Don’t hesitate to make it your own with your favorite herbs or sides—and enjoy every comforting bite!