I reworked a classic into a Vegan Shepherd’s Pie featuring a creamy lentil filling and a potato and cauliflower mash, and I use one unexpected pantry ingredient that changes the filling’s texture.

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I keep telling people this dish sneaks up on you. My Best Vegan Lentil Shepherd’s Pie looks familiar but every bite reveals layers of deep, savory lentils under a golden cauliflower crowned mash that somehow tastes richer than it should.

I make it when I want a show stopping Vegan Shepherd’s Pie for guests, or when I need something to beat the dull winter dinner rut. It feels elegant yet doable, and honestly I change a little thing each time so it never gets boring.

If you like surprises, this one will make you curious enough to try it.

Ingredients

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Lentils pack plant protein and fiber, filling and cheap, don’t overcook them.
Potatoes make creamy mash, mostly carbs for energy, comfort food vibes.
Cauliflower lightens mash, adds vitamin C and texture, mild nutty taste.
Mushrooms give umami, meaty texture and minerals, soak up savory flavors.
Carrots add sweetness and beta carotene, small pops of color.
Tomato paste brings acidity and depth, strengthens the savory base.
Soy sauce adds saltiness and umami, use reduced sodium if wanted.
Nutritional yeast gives cheesy flavor plus B vitamins, optional but great.
Olive oil or vegan butter enriches mash, aids mouthfeel and richness.

Ingredient Quantities

1 cup dried brown or green lentils, rinsed

3 cups vegetable broth (or water)

2 tablespoons olive oil, divided

1 large yellow onion, finely chopped

3 garlic cloves, minced

2 medium carrots, peeled and diced

2 stalks celery, diced

8 ounces cremini or button mushrooms, chopped

2 tablespoons tomato paste

2 tablespoons soy sauce or tamari

1 tablespoon balsamic vinegar (optional but recommended)

1 bay leaf

1 teaspoon dried thyme

1 teaspoon dried rosemary, crushed (or 1 tablespoon fresh, chopped)

2 tablespoons cornstarch (or arrowroot), for thickening

1 cup frozen peas, thawed

2 tablespoons fresh parsley, chopped (optional)

Salt and black pepper, to taste

1 1/2 pounds potatoes (about 3 medium), peeled and cut into chunks

1 small head cauliflower, about 3 to 4 cups florets

1/4 to 1/3 cup unsweetened plant milk, warmed

3 tablespoons vegan butter or olive oil for the mash

2 to 3 tablespoons nutritional yeast, optional for a cheesy flavor

How to Make this

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1. Preheat oven to 400F (200C). Rinse 1 cup lentils and combine with 3 cups vegetable broth and the bay leaf in a pot; bring to a boil then simmer 20 to 25 minutes until tender but not mushy, drain any excess and set lentils aside, keep a little cooking liquid if there’s some.

2. While lentils cook heat 1 tablespoon olive oil in a large skillet over medium heat, add the chopped onion, minced garlic, diced carrots and celery and cook until soft about 6 to 8 minutes, stir now and then so nothing sticks.

3. Add chopped mushrooms to the skillet and cook until browned and most moisture is gone, another 6 to 8 minutes, season with salt and pepper as it cooks.

4. Stir in the 2 tablespoons tomato paste, 2 tablespoons soy sauce or tamari, and the tablespoon of balsamic vinegar if using, then add the dried thyme and crushed rosemary; cook 1 to 2 minutes to deepen flavors.

5. Add the cooked lentils to the veggie mixture, pour in a splash of saved lentil liquid if it seems dry. Make a slurry with 2 tablespoons cornstarch and a little cold water then stir that into the skillet and simmer until mixture thickens and is glossy; remove the bay leaf, fold in the thawed peas and chopped parsley, taste and adjust salt and pepper.

6. Meanwhile put potatoes and cauliflower florets in a pot of salted water, boil until very tender about 12 to 15 minutes, then drain thoroughly so the mash isn’t watery.

7. Mash the hot potatoes and cauliflower with 1/4 to 1/3 cup warmed plant milk, 3 tablespoons vegan butter (or olive oil), and 2 to 3 tablespoons nutritional yeast if you want a cheesy note; season with salt and pepper and leave it a bit rustic not perfectly smooth.

8. Spoon the lentil filling into a 9×9 or similar baking dish and spread evenly, dollop the mash on top and spread or pipe it out, rough up the surface with a fork so you get crispy bits, brush or drizzle a little of the remaining olive oil or dot with extra vegan butter.

9. Bake 20 to 25 minutes until bubbly and the top is golden; if you want extra color broil for 2 to 3 minutes but watch it closely so it doesn’t burn.

10. Let the pie rest 5 to 10 minutes before serving so it sets, garnish with extra parsley if you like, and enjoy — tastes even better the next day.

Equipment Needed

1. Oven (set to 400F / 200C)
2. 9×9 baking dish (or similar casserole dish)
3. Medium pot for cooking lentils
4. Large pot for boiling potatoes and cauliflower
5. Large skillet, nonstick or cast iron
6. Colander or fine mesh strainer
7. Chefs knife and cutting board
8. Measuring cups and spoons
9. Potato masher or ricer
10. Wooden spoon or spatula and a mixing bowl for the mash/slurry

FAQ

Q: How long should I cook the dried lentils and can I use canned instead?
A: Simmer rinsed brown or green lentils in three cups of broth or water for about 25 to 30 minutes, until tender but not mushy. If you use canned lentils, drain and rinse about two cups, add them near the end and cut back on liquid and simmer time.

Q: Can I make the pie ahead or freeze it?
A: Yes. Assemble unbaked and freeze up to three months, or bake, cool, then freeze. Thaw overnight in the fridge, add a splash of broth if it seems dry, and reheat in a 375°F oven until hot and bubbly.

Q: My filling is too watery, how do I thicken it?
A: Make a slurry with two tablespoons cornstarch stirred into cold water, add it to the simmering filling and cook until it thickens. You can also simmer uncovered to reduce liquid or mash a few extra potatoes into the filling.

Q: How do I get a creamy dairy free mash?
A: Boil potatoes and cauliflower until very tender, drain well, then mash with warmed plant milk and vegan butter or olive oil. Add two to three tablespoons nutritional yeast for cheesy flavor, but don’t overwork it or it can get gluey.

Q: Can I swap vegetables or use different lentils?
A: Totally. Swap in parsnip, sweet potato or turnip for part of the mash, and use Puy or beluga lentils if you want firmer texture. Avoid red lentils unless you want a more stew like, mushy filling.

Q: How do I get a golden top without drying out the mash?
A: Bake at four hundred°F until edges bubble and the top is lightly golden, about twenty to twenty five minutes. For extra browning, broil two to three minutes while watching closely, or brush the top with a little olive oil or melted vegan butter first.

The Best Vegan Lentil Shepherd’s Pie Recipe Substitutions and Variations

Lentils: swap 1 cup dried for 2 cans (15 oz each) cooked lentils, drained and rinsed (about 2 1/2 cups cooked). Saves time and the texture is very similar; red lentils work too but they’ll break down more and make a thicker, stew-like filling.
Mushrooms: replace 8 oz mushrooms with 8 oz firm tofu, pressed and crumbled, or 3/4 cup finely chopped walnuts plus 1 tbsp soy sauce for extra umami and chew. Tofu gives body, walnuts give a meaty bite.
Potato + cauliflower mash: use all potatoes instead of mixing cauliflower, about 1 1/2 to 2 pounds potatoes total, or swap for 2 pounds sweet potatoes for a sweeter, more colorful topping. If using sweet potatoes reduce the plant milk a bit.
Cornstarch (thickener): use 2 tbsp all purpose flour mixed with a little water and cooked to thicken, or 2 tbsp potato starch or arrowroot for a gluten free glossy finish. Flour gives a slightly more opaque gravy.

Pro Tips

1) Save some lentil cooking liquid and undercook the lentils just a touch so they hold up in the oven, not turn to mush. If the filling gets too thick later, add a splash of the hot liquid to loosen it, you can always thicken again.

2) Don’t rush the mushrooms and tomato paste, brown them until the water’s gone and then cook the paste a minute or two so it “toasts” and gets sweeter. That little extra time adds big depth without more ingredients.

3) Drain the potatoes and cauliflower super well and mash while still hot, using warmed plant milk and fat so the mash stays fluffy. Don’t overmix, leave it a bit rustic so you get crunchy browned bits on top after baking.

4) Make it ahead: assemble and refrigerate for a day, or freeze unbaked in portions. If frozen bake longer from cold or thaw overnight in the fridge, and always let the pie rest a few minutes after baking so it sets up instead of collapsing.

The Best Vegan Lentil Shepherd’s Pie Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I reworked a classic into a Vegan Shepherd's Pie featuring a creamy lentil filling and a potato and cauliflower mash, and I use one unexpected pantry ingredient that changes the filling's texture.

Servings

servings

Calories

385

kcal

Equipment: 1. Oven (set to 400F / 200C)
2. 9×9 baking dish (or similar casserole dish)
3. Medium pot for cooking lentils
4. Large pot for boiling potatoes and cauliflower
5. Large skillet, nonstick or cast iron
6. Colander or fine mesh strainer
7. Chefs knife and cutting board
8. Measuring cups and spoons
9. Potato masher or ricer
10. Wooden spoon or spatula and a mixing bowl for the mash/slurry

Ingredients

1 cup dried brown or green lentils, rinsed
3 cups vegetable broth (or water)
2 tablespoons olive oil, divided
1 large yellow onion, finely chopped
3 garlic cloves, minced
2 medium carrots, peeled and diced
2 stalks celery, diced
8 ounces cremini or button mushrooms, chopped
2 tablespoons tomato paste
2 tablespoons soy sauce or tamari
1 tablespoon balsamic vinegar (optional but recommended)
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed (or 1 tablespoon fresh, chopped)
2 tablespoons cornstarch (or arrowroot), for thickening
1 cup frozen peas, thawed
2 tablespoons fresh parsley, chopped (optional)
Salt and black pepper, to taste
1 1/2 pounds potatoes (about 3 medium), peeled and cut into chunks
1 small head cauliflower, about 3 to 4 cups florets
1/4 to 1/3 cup unsweetened plant milk, warmed
3 tablespoons vegan butter or olive oil for the mash
2 to 3 tablespoons nutritional yeast, optional for a cheesy flavor

Directions

Preheat oven to 400F (200C). Rinse 1 cup lentils and combine with 3 cups vegetable broth and the bay leaf in a pot; bring to a boil then simmer 20 to 25 minutes until tender but not mushy, drain any excess and set lentils aside, keep a little cooking liquid if there's some.
While lentils cook heat 1 tablespoon olive oil in a large skillet over medium heat, add the chopped onion, minced garlic, diced carrots and celery and cook until soft about 6 to 8 minutes, stir now and then so nothing sticks.
Add chopped mushrooms to the skillet and cook until browned and most moisture is gone, another 6 to 8 minutes, season with salt and pepper as it cooks.
Stir in the 2 tablespoons tomato paste, 2 tablespoons soy sauce or tamari, and the tablespoon of balsamic vinegar if using, then add the dried thyme and crushed rosemary; cook 1 to 2 minutes to deepen flavors.
Add the cooked lentils to the veggie mixture, pour in a splash of saved lentil liquid if it seems dry. Make a slurry with 2 tablespoons cornstarch and a little cold water then stir that into the skillet and simmer until mixture thickens and is glossy; remove the bay leaf, fold in the thawed peas and chopped parsley, taste and adjust salt and pepper.
Meanwhile put potatoes and cauliflower florets in a pot of salted water, boil until very tender about 12 to 15 minutes, then drain thoroughly so the mash isn't watery.
Mash the hot potatoes and cauliflower with 1/4 to 1/3 cup warmed plant milk, 3 tablespoons vegan butter (or olive oil), and 2 to 3 tablespoons nutritional yeast if you want a cheesy note; season with salt and pepper and leave it a bit rustic not perfectly smooth.
Spoon the lentil filling into a 9×9 or similar baking dish and spread evenly, dollop the mash on top and spread or pipe it out, rough up the surface with a fork so you get crispy bits, brush or drizzle a little of the remaining olive oil or dot with extra vegan butter.
Bake 20 to 25 minutes until bubbly and the top is golden; if you want extra color broil for 2 to 3 minutes but watch it closely so it doesn't burn.
Let the pie rest 5 to 10 minutes before serving so it sets, garnish with extra parsley if you like, and enjoy — tastes even better the next day.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.