Vegan Shepherd’s Pie: 1 Cozy Classic That’s 100% Plant-Based
A comforting, hearty Vegan Shepherd’s Pie made with lentils, vegetables, and savory herbs, topped with fluffy mashed potatoes and baked until golden. 100% plant-based and satisfying.
Ingredients
2 lbs Yukon Gold or Russet potatoes, peeled and diced
1/3 cup plant-based milk
3 tbsp vegan butter
Salt and pepper to taste
2 tbsp olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
2 garlic cloves, minced
2 cups mushrooms, chopped
1 1/2 cups cooked green lentils
1 tbsp tomato paste
2 tsp soy sauce or tamari
1/2 tsp thyme
1/2 tsp rosemary
1 cup vegetable broth
1 cup frozen peas or corn
Instructions
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Boil potatoes in salted water until tender. Drain and mash with milk, vegan butter, salt, and pepper.
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In skillet, sauté onion, carrots, and celery in olive oil until softened.
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Add garlic and mushrooms. Cook 5–7 minutes until mushrooms shrink.
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Stir in lentils, tomato paste, soy sauce, herbs, and broth. Simmer 5–8 minutes until thick.
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Add peas or corn and stir to combine.
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Preheat oven to 400°F. Spread filling in baking dish. Top with mashed potatoes.
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Bake 20–25 minutes until golden. Broil 2–3 minutes if desired.
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Let rest 10 minutes before serving.
Notes
Use sweet potatoes or cauliflower mash for a twist. Make ahead and refrigerate or freeze before baking.