This utterly delicious Vegan Lentil Shepherd's Pie is just what you need when it's cold outside & you need something warming & comforting! Is there anything more comforting than pillowy mashed potatoes smothering a juicy layer of rich mince? In this veggie version we swap the minced lamb for lentils and it is just as delicious.
Tradionally Shepherd's pie is made with minced lamb, and cottage pie is made with minced beef, both usually left over from Sunday lunch, often stretched out with chopped carrots, peas and other vegetables. To make a vegan version of either we swap the mince out for rich puy or brown lentils then top with creamy dairy free mashed potatoes. Sometimes you might find this called Shepherdess pie, as it's made without meat.
In keeping with the thrifty and humble nature of this recipe, I often make a double batch of my Vegan Lentil Bolognese, using it as a pasta sauce one night, then as the base for this cozy Lentil Shepherd's pie the next. I often also keep a batch of the lentil bolognese in the freezer, which makes creating this delicious dinner much easier on a weeknight!
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🥧Ingredients
Here are the ingredients you'll need to make this warming lentil Shepherd's pie.
For the Lentil Bolognese style base
- Puy or Brown lentils: or you can also use green lentils. These are the kind of lentils that are slightly peppery in flavor and hold their shape and texture rather than cooking down into a mush. They will take around 20 minutes to cook from dried but might take a little longer depending on the lentil.
- Carrots : For sweetness and texture.
- Onions: For flavor!
- Garlic: A few cloves of garlic chopped up for flavor.
- Vegetable Boullion, stock or water
- Red wine (optional but delicious)- Just a small glass of red wine.
- Flakey Sea Salt and Cracked Black Pepper
- Tomato Paste: For a rich flavour.
- Chopped or Crushed tomatoes. This adds a light acidity and rich flavor.
- Bay leaves, Thyme and oregano: dried or fresh herbs- either work well in the rich sauce. You can also add rosemary if you like.
- Optional Marmite or vegemite for an extra umami hit. (You can also use tamari or soy sauce)
- Extra Virgin Olive oil to sautee the vegetables.
NB: See variations for other add ins that are great for switching up or using up what you have to the lentil base.
For the Mashed Potato Top
- Fluffy style large potatoes: Eg Russet Potatoes, yukon gold potatoes or Maris Piper Potatoes . You want the kind of potatoes that stay fluffy when mashed.
- Vegan Butter: Choose your favourite, or use good extra virgin olive oil instead.
- Oat or Soy Milk (unsweetened): Don't be tempted to use sweetened! no one wants vanilla mash! Choose whichever plant-milk is your favourite.
- Salt and Pepper: A decent amount to add flavor.
- Dijon Mustard : this is optional, but I find it helps to add a little lift and zest to the rich flavors of the dish.
See recipe card for quantities.
👩🍳Instructions
First finely chop all the veggies into small dice. If you choose to use mushrooms or celery add these at the same time.
1. Sautee the veggies in the olive oil. Add in the tomato paste and let it cook down. 2. Add the lentils, broth, red wine and seasonings. Cook until soft.
3. Simmer the lentils until softened. Add more broth or water as needed. Taste and season the lentil mixture with marmite, vegemite or tamari.
5. Cook the potatoes until very soft.
6. Mash the potatoes adding in vegan butter, seasoning, plant milk and dijon mustard to taste.
7. Add the lentil mixture to an oven proof casserole or dish.
8. Carefully spoon the mash over the top of the lentils, then smooth out. Use a fork to rough up the top and spritz with little olive oil.
Bake the lentil shepherd's pie in the oven at 180C/360F for about 25-30 minutes until golden brown and slightly crispy on top.
Hint: If the lentil mixture is too runny it won't hold up the mashed potato top so make sure it's spoonable but not too dry. If it's looking too wet simmer it a little longer with the lid off to evaporate some of the liquid!
🌶️Substitutions & Variations
Here are some delicious ways you can switch up this yummy lentil pie recipe!
- Other Veggies: - finely dice cremini or chestnut mushrooms and add to the other veggies while sauteeing. You can also add celery or mix in peas just before you top it with the mashed potatoes.
- Mix up the Mash - get creative and add in mashed parsnips, cauliflower or swede to the mash topping. You can also use sweet potatoes in place of the regular potaotes.
- Go spicy or smoky: Add a good amount of smoked paprika or a few drops of liquid smoke to the lentil bolognese. You can also add in chili flakes to taste.
- Use up other leftovers: Three Bean Chilli is delicious in place of the lentil bolognese.
🔪Equipment
You'll need a large pan to cook the lentil mix and a pot to boil and mash the potatoes. You'll also need a potato masher or potato ricer and a good oven proof casserole dish to make the lentil shepherd's pie in.
🫙Storage
Store any leftovers in the fridge for up to 5 days and reheat either in the oven or microwave. You can also freeze this dish in 1 or 2 person portions in a freezer proof container for up to 3 months. You can reheat from frozen, just make sure the middle is nice and hot before tucking in!
Top tip
Go gently when putting the mash on top of the lentil bolognese mixture or you will end up without the yummy layer of mince underneath and potatoes on top.
More dinner recipes:
Here are some other yummy dinner recipe ideas:
Salad
Add some freshness to the meal by serving with a salad!:
📖 Recipe
Vegan Lentil Shepherd's Pie (Shepherdess Pie)
Equipment
- 1 Potato masher
- 1 large pan
- 1 Saucepan
- 1 casserole dish
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
For the Lentil Bolognese:
- 400 g (1 ⅔ cups) tin tomatoes (1 standard tin/can is 400g or 1⅔ cups))
- 2 Tbs tomato paste
- 1 large onion very finely chopped
- 1 large carrot very finely chopped
- 1 Tbs olive oil
- 200 g (1 cups) dry puy or green lentils (or 500g pre-cooked)
- ⅓ cup red wine
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 250 ml stock or boullion in stock (add more water as needed. )
- 1 teaspoon Marmite or Vegemite Or other yeast extract
For the Mash Topping:
- 850 g (1 ⅞ lb) medium potatoes (about 6 potatoes)
- 5 Tbs plant milk
- 2 Tbs vegan butter (or olive oil)
- 1 Tbs Dijon Mustard
- 1 Tbs Nutritional Yeast (optional)
- Salt & Pepper to taste
Instructions
Make the lentil bolognese : (or thaw from frozen if you have been organised & made it ahead!)
- In a large pan sautee the onions, garlic (if using) & carrot (or any other veggies ) in the olive oil until soft.1 large onion very finely chopped, 1 large carrot very finely chopped, 1 Tbs olive oil
- Add the tomato paste and stir until combined.2 Tbs tomato paste
- Add the lentils, herbs, wine, tin of tomatoes, Marmite or Vegemite and the stock/water plus any other optional extras and simmer for around 20 mins.400 g tin tomatoes, 200 g dry puy or green lentils , ⅓ cup red wine, 1 tsp dried thyme, 1 tsp dried oregano, 1 bay leaf, 250 ml stock or boullion in stock, 1 tsp Marmite or Vegemite Or other yeast extract
- Add more water as needed to ensure the lentils are tender. Taste and add more salt/pepper or other seasonings as desired. A
For the mash:
- Peel and halve the potatoes and put into a pot & cover in cold water. Bring to the boil and simmer until tender.850 g medium potatoes
- Drain and mash the potatoes together with the oil, plant milk, optional nutritional yeast & mustard.5 Tbs plant milk, 2 Tbs vegan butter, 1 Tbs Dijon Mustard, 1 Tbs Nutritional Yeast, Salt & Pepper to taste
- Add salt & pepper to taste.
- Layer the bolognese in an oven proof dish.
- Gently lay the mash over, covering the bolognese.
- Use a fork to make a pretty pattern on top of the pie and sprinkle over a little olive oil.
- Bake at 180℃/360℉for around 20mins until the top is crispy.
- Serve with some greens!
Gina Fera says
I have not tried this yet but I'm always looking for more recipes that use lentils.
Laura Ketteridge says
Absolutely excellent. A beautiful dish for autumn.
Louise-Claire Cayzer says
I'm so so happy you liked the recipe!