Vegan Shepherd’s Pie

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

Course Dinner

Cuisine American, british

Prep Time 10

Cook Time 32

Total Time 42

Servings servings

Calories 123

Preheat oven to 400°F/200°C.
Make a batch of Vegan 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!

*This recipe is vegan and gluten-free.

To store in fridge: 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.
Freezing: You can freeze the entire casserole for later, or freeze your leftovers. Wrap the Shepherd’s Pie tightly or transfer it to an airtight container, then freeze for up to 2 months.

Tips for Success

Here’s how to make sure this recipe turns out perfect every time.

Smooth mashed potatoes are key. The thing that makes Shepherd’s Pie such a delight is the contrast in textures. Lumpy mashed potatoes just won’t cut it! They need to be smooth and ethereal; perfectly spreadable!
Cook the lentils a little less than you think. Brown lentils have a tendency to break down if they’re over-cooked, so keep a close eye on them. As soon as they’re tender enough to eat, remove them from the heat and drain them.
Make it your own. You can use mashed sweet potatoes or mashed cauliflower as a topping, add green beans, replace the lentils with crumbled tempeh—the world is your oyster! Shepherd’s Pie is pretty versatile.