Vegan Shepherd’s Pie

By Jessica Hylton - - Updated

This Vegan Shepherd’s Pie is the ultimate healthy comfort dish! It’s made with mushrooms and lentils, is very filling and is so incredibly easy to make!

A portion of vegan shepherd's pie on a white plate.

Why, hello there! I’m filled with so much excitement today because I finally made a Vegan Shepherd’s Pie!! This is a big moment for all of us. Say hello to a brilliant main dish, perfect for Thanksgiving, perfect for Christmas, perfect for any dinner dish that is TOPPED with beautifully creamy mashed potatoes crisped to perfection.

I’ll admit, it’s the topping that has me so happy. Regardless, this is a dish you’re going to need to add to your menu.

Let’s chat for a second. You see that golden crispy topping? It tastes like crispy fries. I know, am I 5? I definitely ate a large piece of topping with each bite, and that’s completely okay. Anyway, I’m going to give you three great reasons why you need to make this Vegan Shepherd’s Pie.

Top down shot of vegan shepherd's pie in a white baking dish on a striped cloth.

1: It’s ridiculously easy to make. I cook down everything at once basically, pour it into the dish, top it, then bake it. I actually much prefer making my lentils a day ahead of time and my vegan mashed potatoes. If you’re making this for Thanksgiving it’s pretty ideal: just make a double batch of mashed potatoes and use the second batch to top this. In fact, while you’re at it, make a WHOLE bunch of lentils. You’ll be using it in pretty much everything – I know I’ll be using them in my Vegan Meatloaf.

2: It tastes so darn delicious. Look at that picture above. The mashed potato topping is literally pulling away from the side, becoming a beautiful baked masterpiece, and caramelising slightly. Good grief. After a long week of cooking, I offered my family a piece of this. Well, they happily took it all. The multitude of flavours here come from all the veggies cooking down together and melding their flavours together. Then of course, topped with heaven, this can only get better.

3: The nutrition value is off the charts. Let’s ignore the topping that I definitely put extra vegan butter in. It’s 100% all veggies after that. Protein galore, beta carotene, and fibre (extra if you use coconut flour/quinoa flour). Basically what I’m saying is, you need to make this. Promise?

Close up of a portion of vegan shepherd's pie on a white plate.

P.S. Here are some of the items I used to make this recipe if you’d like to use them too:




Best Vegan Garlic Mashed Potatoes with Caramelised Onions

Vegan Meatloaf (with Chickpeas & Lentils)

This Vegan Shepherd's Pie is the ultimate healthy comfort dish! It's made with mushrooms and lentils, is very filling and is so incredibly easy to make! via

Vegan shepherd's pie on a plate with a bowl of sauce on the side.

Vegan Shepherd’s Pie – Gluten Free

This Vegan Shepherd's Pie is the ultimate healthy comfort dish! It's made with mushrooms and lentils, is very filling and is so incredibly easy to make!
by: Jessica in the Kitchen
Prep Time 10 minutes
Cook Time 32 minutes
Total Time 42 minutes
Servings 6 servings
Course Dinner
Cuisine American, british

Vegan Shepherd’s Pie – Gluten Free

  • 1 tablespoon vegan butter or olive oil
  • 2 cups mushrooms chopped
  • 1/2 cup carrots sliced
  • 3 cloves garlic minced
  • 1 small onion finely chopped
  • 2 stalks celery chopped
  • 1 teaspoon fresh thyme finely diced
  • 1 tablespoon gluten free flour
  • 1 cup vegetable broth
  • 1/2 cup fresh or frozen peas
  • 1 cup to 1 1/2 cups cooked lentils add the extra half if you want more filling
  • 1/2 teaspoon sea salt & 1/4 teaspoon ground black pepper to taste
  • To Top Best Vegan Garlic Mashed Potatoes


Vegan Shepherd’s Pie – Gluten Free

  • Preheat oven to 400 degrees F/200 degrees C.
  • Make a batch of Best Vegan Garlic Mashed Potatoes. Set aside.
  • In a pan over medium-high heat, heat the vegan butter or olive oil.
  • Add the mushrooms, carrots, garlic, onion, celery and thyme. Stir together and allow to cook until onion is translucent and the garlic is fragrant, and veggies are cooked down, about 10 to 12 minutes. Stir, and add salt and pepper to taste.
  • Add the flour, and stir to coat, then pour in the vegetable broth. Allow to simmer for 5 more minutes on medium heat for the mixture to thicken slightly. If you want a thicker filling, add in more flour by the tablespoon. Remove from heat and add in the cooked lentils and peas and stir, allowing the mixture to heat through the frozen peas. Add more salt and pepper if needed here after tasting.
  • Pour into a casserole dish and spread the mashed potatoes over the top, covering completely. You can shape it into a little design if you'd like.
  • Bake for 15 minutes, then broil on low until the mashed potatoes top is golden brown.
  • Allow to cool slightly, then serve. Enjoy!


  1. This recipe is vegan and gluten free.
    You can store this in its original container with a lid, or transfer to an airtight tupperware container in the fridge for up to 5 days. To reheat, simply microwave, or reheat in oven at 350 degrees until warm (about 10 minutes) to keep top crispy).


Calories: 123kcal | Carbohydrates: 20g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Sodium: 365mg | Potassium: 467mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1974IU | Vitamin C: 16mg | Calcium: 24mg | Iron: 2mg
by Jessica

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Recipe Rating


  1. So comforting and delicious! I have never made shepherds pies because the man in the house is not fancy for potatoes, except pomme fries which I don’t cook often enough for him…maybe a few times yearly he gets fries at home.

    • Jessica says:

      Thanks so much Angie!! Haha pomme fries ARE delicious though, sounds like I need to try yours! 😀

  2. Annie says:

    Comfort food! Perfect. There is no other word to describe this other than perfect.

  3. Marcel says:

    My kids are very picky, especially my daughter. But I tried this tonite and they loved it. Thanks Jessica, yet another great recipe to add to my list of favourites

    • Jessica says:

      Hi Marcel,

      Oh I’m so glad your kids enjoyed this!! Thanks so much for your feedback. 🙂

  4. Mrs. L says:

    This looks amazing! Any chance you can recommend a sub for mushrooms? I’m not a fan at all. Can’t even try to trick myself.

  5. Kristin Chambers says:

    Hi Jessica — thanks for this amazing recipe. Just tried it tonight and it is excellent. My husband loved it too!
    Question: where can I find nutrition info for the recipe? I see you reference the nutrition info but I can’t find it.
    I’m using an i-pad, in case that makes a difference.


  6. DKD says:

    Super tasty–thanks so much for the recipe! I halved the mushrooms and lentils but kept the veggies the same amount and added cubed seitan for more protein. My non-vegan friends LOVED the recipe. It was super fast and easy and will definitely make again.

  7. Kimberly says:

    Can I freeze this? Looking to make small ones for heat and eat meals as it’s just me so a pan would be way too much at once. Would you freeze it before or after baking?

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