How to Make the Perfect Vegan Shepherds Pie
British · Medium · 70 min · 6 servings
This classic vegan shepherds pie features a deeply savory lentil and vegetable filling topped with the fluffiest creamiest mashed potato crust you have ever tasted. Completely plant-based and deeply comforting, this vegan recipe is the ultimate cold-weather dinner for the whole family.
Why this recipe works
This Vegan Shepherds Pie recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 70 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 480 calories with 18g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 1.5 cups green lentils rinsed
- 1 kg potatoes peeled and cubed
- 2 cups frozen mixed vegetables peas carrots and corn
- 1 large onion diced
- 3 tbsp vegan butter
- 2 tbsp soy sauce
- 1 cup vegetable broth
- 2 tsp fresh thyme leaves
Step by step instructions
Step 1: Cook the Lentil Filling
Saute the onion in oil over medium heat for 5 minutes until soft. Add the rinsed lentils, frozen vegetables, soy sauce, vegetable broth, and thyme. Bring to a boil then simmer uncovered for 20 to 25 minutes until lentils are tender and most liquid is absorbed.
Step 2: Make the Mashed Potato Topping
Boil the peeled and cubed potatoes in salted water for 15 minutes until completely tender when pierced with a fork. Drain well and mash with vegan butter and warm plant milk until incredibly smooth and fluffy. Season generously with salt and white pepper.
Step 3: Assemble the Pie
Preheat oven to 190C or 375F. Transfer the lentil filling into a large deep baking dish and spread evenly. Spoon the vegan mashed potato over the top and spread it to the edges sealing in the filling completely. Use a fork to create ridges on the surface.
Step 4: Bake Until Golden
Bake the vegan shepherds pie in the preheated oven for 20 to 25 minutes until the mashed potato topping is lightly golden and the filling is bubbling around the edges. Rest for 5 minutes before serving this ultimate plant-based comfort food dish.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- green lentils → cooked black lentils for a firmer bite and slightly earthier flavor in the filling
- vegan butter → extra virgin olive oil for a dairy-free mashed potato topping without vegan butter products
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not cooking off enough liquid from the lentil filling before baking which makes the assembled pie watery and causes the mashed potato topping to slide off
- Using cold plant milk in the mashed potatoes which makes them gluey rather than light and fluffy so always warm the milk before adding it
Nutrition facts
Per serving: 480 calories, 18g protein, 74g carbs, 14g fat, 14g fiber.
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