
There is something very wintry, very comforting about Shepherd’s Pie.
Hearty vegetables in a brothy sauce topped with fluffy mashed potatoes, all baked to bubbly perfectly. It’s kind of what Thanksgiving dreams are made of, at least in my world.

Origin of Shepherd’s Pie
The exact origin of Shepherd’s pie is a bit of a mystery! But both the Irish and British claim the origination of this hearty, mashed potato crust dish. It’s thought that it may have developed in the mid-19th century from cottage pie, which is a similar dish made with a different type of meat in the filling (source). The following is our plant-based take on the concept.
Vegan Shepherd’s Pie
My family wasn’t big on casseroles growing up and John and I aren’t big on them now, but this recipe may be our one exception.
Traditional Shepherd’s pie contains ground beef, which I considered swapping for walnuts, a combination of mushrooms and walnuts, or lentils.

Being that lentils seemed to pack the most nutritional punch and protein, I went that route! Plus, they cook up nicely while your potatoes are boiling, making the whole process rather seamless.
Lentils are a plant-based powerhouse. Not only are they affordable and easy to cook, they’re also high in essential nutrients like fiber, iron and protein (9 grams per 1/2 cup serving).
They also absorb flavors well and can be added in place of ground beef in just about any recipe. That’s great news if you ask me!


This recipe is not only nutritious, tasty and filling, it’s also simple!

Just 10 ingredients required and about 1 hour from start to finish. I could see this not only being a vegetarian-friendly Thanksgiving entree, but an easy weeknight meal for colder months ahead.
So, what does it taste like? I’m glad you asked. It’s:
Hearty
Filling
Savory
Loaded with veggies
Herb-infused
Warm
Comforting
& Seriously satisfying
I cooked this up and John and I both gladly ate two servings for dinner. We’re not even really “casserole” people, but we both loved the flavor, consistency and simple nature of this dish.
This will definitely become a staple for us in the winter months ahead.

We hope you guys love this recipe! If you give it a try, be sure to let us know in the comments, or by tagging a photo #minimalistbaker on Instagram! We’d love to see.

Cheers, friends!
1-Hour Vegan Shepherd’s Pie
Ingredients
MASHED POTATOES
- 3 pounds yukon gold potatoes, partially peeled (thoroughly washed)
- 3-4 Tbsp vegan butter
- Sea salt and black pepper (to taste)
FILLING
- 1 Tbsp olive oil
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 2 Tbsp tomato paste (optional)
- 1 healthy pinch each sea salt and black pepper
- 1 1/2 cups uncooked brown or green lentils (rinsed and drained)
- 4 cups vegetable stock (DIY or store-bought)
- 2 tsp fresh thyme (or sub 1 tsp dried thyme per 2 tsp fresh)
- 1 10-ounce bag frozen mixed veggies: peas, carrots, green beans, and corn
Instructions
- Slice any large potatoes in half, place in a large pot and fill with water until they’re just covered. Bring to a low boil on medium high heat, then generously salt, cover and cook for 20-30 minutes or until they slide off a knife very easily.
- Once cooked, drain, add back to the pot to evaporate any remaining water, then transfer to a mixing bowl. Use a masher, pastry cutter or large fork to mash until smooth. Add desired amount of vegan butter (3-4 Tbsp as original recipe is written // adjust if altering batch size), and season with salt and pepper to taste. Loosely cover and set aside.
- While potatoes are cooking, preheat oven to 425 degrees F (218 C) and lightly grease a 2-quart baking dish (or comparable sized dish, such as 9×13 pan. An 8×8 won’t fit it all but close! // as original recipe is written // adjust number or size of dish if altering batch size).
- In a large saucepan over medium heat, sauté onions and garlic in olive oil until lightly browned and caramelized – about 5 minutes.
- Add tomato paste (optional) and a pinch each salt and pepper. Then add lentils, stock, and thyme and stir. Bring to a low boil. Then reduce heat to simmer. Continue cooking until lentils are tender (35-40 minutes). Once tender, remove the lid and continue simmering uncovered, stirring frequently, to evaporate any excess liquid.
- In the last 10 minutes of cooking, add the frozen veggies, stir, and cover to meld the flavors together.
- OPTIONAL: To thicken the mixture, add 2-3 Tbsp (amount as original recipe is written // adjust if altering batch size) mashed potatoes and stir. Alternatively, scoop out 1/2 of the mixture and whisk in 2 Tbsp (amount as original recipe is written // adjust if altering batch size) cornstarch or arrowroot powder and whisk. Return to the pan and whisk to thicken.
- Taste and adjust seasonings as needed. Then transfer to your prepared oven-safe baking dish and carefully top with mashed potatoes. Smooth down with a spoon or fork and season with another crack of pepper and a little sea salt.
- Place on a baking sheet to catch overflow and bake for 10-15 minutes or until the mashers are lightly browned on top.
- Let cool briefly before serving. The longer it sits, the more it will thicken. Let cool completely before covering, and then store in the fridge for up to a few days. Reheats well in the microwave.
Video
Notes
*Nutrition information is a rough estimate.
Bev says
I want to make this, however, I need a substitute for the potatoes. I love them yet they don’t love me. I feel more stiff and ache more when I eat them (nightshade family). I would love suggestions. I am considering mashed parsnips. I enjoy celeriac but don’t even think I could find it this time of year.
Hi Bev, mashed parsnips would work. Or sweet potatoes would be our preferred!
Mirjam says
Dumb question, but why can’t you freeze this? I was hoping to do some batch cooking. Thanks!
Hi Mirjam, you can, but the mashed potato layer will be more watery.
Liz says
Made this for a vegetarian option at Christmas dinner and it was a huge hit. Even the non-vegetarians loved it and went back for seconds! Great recipe and appreciate that it was a lot of simple and easy to find ingredients.
Yay! We’re so glad everyone enjoyed it. Thanks for the lovely review, Liz! xo
Charly says
Hello,
I only have canned lentils. What would you recommend to do in that case? Do I have to reduce the amount of veggie stock? Thank you in advance.
Yes, reduce the amount of stock and cook for less time.
Sophie says
This shepards pie was outstanding! I tried it out because I’m trying to get a feel for cooking with lentils and it did not disappoint.
The only modifications I made was using a mix of frozen corn and fresh veggies (basically using what was on hand) and topping the mash with a sprinkle of parmesan cheese.
The seasoning was spot on and it was a big hit around the dinner table. I will definitely be making it again.
Amazing! Thanks for sharing, Sophie!
Sarah says
I really enjoyed this recipe! It’s very tasty and had all of the meat-eaters in my house peaking into the kitchen to see what smelled so delish! As for substitutions, instead of using frozen veg, I used fresh veg that I had available (onion, garlic, celery, and carrot). I only had 2 cups of vegetable stock, so I used 2 cups of water and a vegetable bouillon cube. Lastly, I added about two tbsp of unsweetened almond milk (eyeballed, not measured) to the potatoes to make them a big creamier.
We’re so glad everyone enjoyed it! Thanks so much for sharing, Sarah! xo
Linda says
I made this on christmas. Everyone loved it. Thanks!
Yay! Thanks so much for the lovely review, Linda! xo
Kelsey says
This did not turn out as I had hoped. I followed the recipe exactly by cooking the lentils uncovered for 10 minutes and adding 2 tbsp of mashed potatoes, but still found the mixture to be too runny. It was difficult to create a layer of mashed potatoes on top because they just wanted to sink to the bottom. I wish I had made the Lentil Mushroom Stew over Mashed Potatoes for my Christmas dinner instead, because that recipe was much more flavorful for less work. Disappointed, and would not make again.
Hi Kelsey, we’re sorry to hear it didn’t turn out. We’ll take another look and see if we can make improvements. The Lentil Mushroom Stew over Mashed Potatoes is a newer recipe- we’re so glad you enjoy it!
Medina says
Hi,
Can beans be used instead of lentils?
Thanks!
Sure!
Dana says
I had some leftover small red potatoes and green lentils—a vegan shepherds pie sounded perfect. Your recipes are 2/2 this holiday week! My spouse usually likes ground turkey in shepherds pie. However, they ate half of this one! First they tried ketchup on top, which they said was okay. Then they tried A1 sauce, which they said went perfectly with the shepherds pie. Thank you so much!
Amazing! Thanks for sharing, Dana!!
Kelsey says
This might seem like a silly question but… as a vegan, what should you use to grease the baking dish? I want to make this recipe for Christmas dinner but haven’t cooked anything before that required going in a greased dish! Options on what to use would be helpful, thank you!
Vegan butter or any oil!
Kelsey says
Perfect – thank you so much! Can’t wait to make it!
Heidi says
Thank you for the recipe! I only had 1 cup of broth on hand so I had to use water but I punched up the spices and it turned out delish! I added extra garlic, 3 bay leaves, more thyme and 1 tbs oregano. I also had some green beans that needed to be used so I put them in after the onions were translucent but before adding the lentils. I also made garlic mashed potatoes for the top by roasting a head of garlic in the oven at 400 degrees (chop off top of head, drizzle in oil and loosely wrap in foil) and like another reviewer, I also added nutritional yeast to the potatoes. Yum yum! I probably would not have altered anything if I had the requisite broth.
I did not have an issue with excess liquid because I did have the pot uncovered after I added the frozen veggies so that excess liquid would evaporate. I also added 2 tbs of the potatoes too as recommended in the recipe.
Thank you! I always enjoy your recipes!
Thanks for sharing, Heidi! xo
Ian says
I stayed pretty close to the original recipe but I found the bottom layer too soupy. Personally I’d adjust the vegetable broth to lentil ratio if I made it again.
Thanks for the feedback, Ian. To evaporate excess moisture at the end, you can leave the pan uncovered while cooking over medium-high heat, stirring frequently.
Jess says
So delicious. Per some other comments, i added some more flavor: I used a large onion, twice the amount of garlic, and a table spoon of Italian spice. I also added a package of sautéed mushrooms to the veggies/lentils right before it went in the oven. I LOVE IT. Perfect for a cold Winter night. Will make again, thanks for sharing.
Thanks for sharing, Jess!
Kate says
Hi! Could I make this with fresh veggies?
Yes! Enjoy =)
Desiree says
So so yummy. My husbands favorite used to be shepherds pie – we tried one vegan recipe that he HATED. So happy to have a recipe on hand he went back for seconds for.
Amazing! Thanks for sharing, Desiree! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo
Lacey says
I wanted to serve something new for Thanksgiving dinner and this dish did not disappoint! Was easy to make and oh so flavorful! I followed the recipe as is and my family consisting of vegetarians and meat eaters LOVED it! I don’t have questions about how well it keeps because there were no left overs! ;-)
Will absolutely make this dish again!
haha yay! Thanks for sharing, Lacey!
Ciara says
Can you freeze pre cooking? We want to take and bake this for a trip.
Hi Ciara, We haven’t tried freezing it, but it would probably be best to freeze before baking, then transfer to the fridge the night before and let it come to room temperature while the oven is preheating. Hope that helps!
Jen says
I’ve made this recipe several times just as it calls for and it always turns out great. There’s just two of us so we have it one night and I freeze the remaining servings for later on. Thaw in fridge and reheat in microwave, just as good as fresh!
Lovely! Thanks for sharing, Jen!
ray says
i made it with a ton of extra spices added and it was still super bland.. the lentil texture is super dry and the mashed potatoes are dry so it definitely needs some sort of gravy or maybe if it was made with mushrooms instead of lentils? or if there were more veggies and less lentils?
also, im pretty sure your missing milk in the recipe for the mashed potatoes.. i added like 3/4 cup of almond milk and it was still pretty dry.
Hi Ray, sorry to hear that! Mushrooms would be a nice addition, but we were trying to keep this one super simple. For the potatoes, did you use Yukon gold? If using russet or another type, they will be more dry and need added milk.
Shannon says
Tried to make this and could not get the base thick enough. Added cornstarch and potatoes and still too watery. Wonder if I had put less than 4 cups of broth if that would have made a difference.
Usually love cooking your dishes. Disappointed with the outcome of this one.
Sorry to hear this one didn’t turn out well for you, Shannon! Did you cook the lentils covered or uncovered? We wonder if not enough liquid evaporated out.
Victoria says
I only had red lentils, I thought they would work but they just went all mushy :( Still tasted fine but the lentils were basically non-existent – maybe I also cooked them too long?
I will definitely make sure I have the correct lentils next time I make this, it was yummy otherwise, especially with gravy!
Thanks for sharing!
Hi Victoria, red lentils are more prone to getting mushy. If using red lentils, you’ll want to cook them for half as much time (or even less).
Moo says
Works well. Sprinkling some gravy granules in at the end is an easy way to thicken the sauce and add flavour.
We used sweet potatoes instead for the topping with some vegan cheese melted in. Worked well!
Cilia says
A shepherd’s pie is made with lamb mince, not with beef as you said.
A cottage pie is made with beef mince.
Nice vegan version, thanks for that!
Randi Simons says
I think the distinction you make is British, formal, and undoubtedly correct. But in the States I believe this dish is most commonly made with beef (at least that’s how I grew up with it, in New England) and nonetheless referred to as shepherd’s pie. I’ve never heard the term “cottage pie” used in New England.
Thanks for sharing your perspective, Randi!
Cilia says
Maybe they herd cows instead of sheep in the USA ;)
Rebekah Barron says
First time I made this I followed the recipe exactly, it was good but not great, so when I made it again I added more garlic, also added more veggies, I also baked it more (about 15 mins). Loved the recipe with the modifications. My mom loved it as well!
Thanks for sharing, Rebekah!
Brady says
Amazing I have made this many times and love it, I just made it tonight and I added a bunch of nutritional yeast in the potatoes to give it that b12 and cheese flavour and It turned out really well!
We’re so glad you enjoy it, Brady! Thanks so much for the lovely review!
Molly says
Made this pretty close to recipe and it was awesome! I chose to make in small ramekins with the potatoes piped on top – everyone loved it!!
We’re so glad everyone enjoyed it, Molly! Love the piping idea. Thanks so much for sharing!
Danelle says
This recipe was absolutely delicious and I love how it’s packed with veggies and protein from the lentils.
I did make a few changes, though.
I added in extra thyme, plus parsley, a bit of basil and a bit of cumin to the lentils while they were cooking. I also added a bunch of coconut aminos.
I added sharp cheddar cheese and some heavy cream to the potatoes (I’m not vegan so this wasn’t an issue).
Minimalist Baker is my most go-to site for recipes. Love your recipes!
Aw, we’re so glad you enjoy our recipes, Danelle! Thanks so much for sharing! xo
Sam says
Very bland. There is no umami… for the left overs I added a steak sauce to the lentils part & a ton of Vageta seasoning to the potatoes. It was still just OK.
My advice- add way more herbs, salt, and spices. Maybe even some acid for a bit of a zing.
Hi Sam, sorry to hear that was your experience! Did you use fresh or dried thyme? Fresh is best here. You could also add balsamic vinegar or coconut aminos for more flavor, if desired.
Caroline Fitzpatrick says
I added 1tbsp of vegan Worcestershire and 1/2tsp of liquid smoke to the lentils right before putting in the frozen vegetables and it added so much depth!
Love the additions, Caroline! Thanks for sharing!
Cleo says
Super easy and delicious! I made it as written and it was very tasty. The only thing I added was some skyr (Icelandic yogurt) in the mashed potatoes and it was perfect! Served with some mushroom gravy on top, this was a hearty, cozy Thanksgiving meal! Thank you!
We’re so glad you enjoyed it, Cleo! Thanks so much for sharing!
Paul Kyriacou says
Absolutely delicious thank you so much 🙏
I’ll be adding this to my repertoire ❤️
We’re so glad you enjoyed it, Paul! Thanks so much for the lovely review!
Danielle says
This was absolutely delicious. So hearty and filling. I followed the recipe nearly as is, except with the addition of about 2 tbsp tomato paste, a good splash of soy sauce, and a generous shaking of Trader Joe’s Umami Seasoning. My boyfriend (who is not vegan and still a bit skeptical of plant-based cooking) loved it also!
Love the modifications, Danielle! Thanks so much for sharing! xo
Anastasia Wyaco says
Thank you for this recipe!!!! I love making this! And when I don’t have lentils, I just use quinoa! Always delicious! Thank you so much
We’re so glad you enjoy it, Anastasia! Thanks so much for sharing! xo
Hix says
Shepherd’s pie is traditionally made with ground beef???
What on earth would shepherds be doing with cows?
I think you are confusing this with cottage pie. Shepherd’s pie, lamb. Cottage pie, beef.
Sorry to be a pedant…
Sonya says
Making this for thanksgiving dinner this weekend! Have you ever made it and replaced the lentils with veggie ground round. (Yves or Gardein?) Looking forward to trying it!
Hi Sonya, we haven’t tried that, but other readers have commented saying they did so with success. Let us know how it goes!
Sonya says
Do you recommend adding the same amount of broth if using the ground crumbles? Thanks!
We’d suggest a lot less broth because it’s used to cook the lentils. Hope that helps!
Gene Genie says
This is so homey and delicious. Perfect for drizzly, sleety, or blustery gray days. I do feel like you missed an oppurtunity to re-name it gardener’s pie, instead of shepherd’s pie, since no lamb (sheep) is involved.
Hi Gene, We’re so glad you enjoyed it! And thanks for the feedback- we’ll take it into consideration.
Melanie says
How would you adjust the recipe to replace the lentils with quinoa or a mix of quinoa and walnuts? Thanks!
Hi Melanie, we’d suggest using less broth for cooking the quinoa (~1:2 ratio dry quinoa:broth). And then maybe add some walnuts to the cooked quinoa. Let us know how it goes!
Joann says
Made this for my son who follows a vegan diet. He really enjoyed it and I thought it was tasty as well.
My question, can this be prepared and frozen for later serving? If yes, freeze it before or after baking it?
Thank you!
Hi Joann, we’re so glad he enjoys it! We haven’t tried freezing it, but it would probably be best to freeze before baking, then transfer to the fridge the night before and let it come to room temperature while the oven is preheating. Hope that helps!
Katie says
This shepherd’s pie is a favourite in my house, even with the omni kids! It’s so simple yet so flavoursome. I like to make it ahead of time and then just pop it in the oven when needed. Perfect filling comfort food for cold weather. Thank you!
Smart! We’re so glad you and your family enjoy it! Thanks for sharing, Katie!
kelly says
I made this recipe for dinner tonight because the cool air is making ready for warm, comforting meals and the cozy clothes to match :-)
It is overall yummy, simple to throw together (pretty hands off after the veggie prep) and filling!
I added about 1 tbsp of cornstarch and 2 tbsp of nutritional yeast (plus lots more to my bowlfuls…) I found it needed more salt and pepper than called for, but that could just be my preference.
I would recommend for those chilly fall days ahead!
Agreed- perfect for fall! Thanks for sharing, Kelly!
Sonya says
Delicious, delicious, delicious. Whole family raved about this meal, warmed our bellies and filled them up. You are an amazing team that has changed our previous meal prep chaos into a well planned and manageable time. I can always count on there being good flavour from any recipe I use of yours. Thanks so much and of course, keep it coming.
Aw, yay! Thanks so much for your kind words and lovely review, Sonya! xo
Rita says
So delicious I wanted to eat it for breakfast the next day! Thanks again for another fantastic recipe :)
Yay! Thanks so much for sharing, Rita! xo
Janie says
I made this last year for my meat-loving in-laws’ Christmas dinner, and it was a hit. My mother in law’s husband said it was his favorite dish of the night! They asked for the recipe. Thank you!! 😋
Whoop! Thanks so much for sharing, Janie! xo
Don'L says
What do you think of using some beefless ground/crumbles for this instead of the lentils? I really like the Gardein beefless ground and it seems to soak up flavor quite well, but wondered if you thought there might be any reason not to! Also, thank you so much for all of your wonderful recipes! You are making my switch to veganism sooooooooo much easier over time.
Thanks so much for your kind words, Don’L! We think that would work well. Let us know if you try it!
Kent says
A great recipe with lots of flavor and that lasts for multiple meals. We are refining the mashed potato part to get something that is creamier and richer, but everything else was perfect.
Thanks for sharing, Kent! You could add a little unsweetened plain almond milk, potato water, and/or more vegan butter for added creaminess.
Jodie says
Coconut cream with salt and pepper work really well!
Katia says
I am so glad I made this recipe. It was simple and tastes fantastic. Subbed sweet potatoes for the potato and still perfect. Thank you 😊
We’re so glad you enjoyed it, Katia! Love that sub! Thanks so much for the lovely review!
Gina says
This meal was delicious, easy to make and a hit with my toddler who is notorious for not eating vegies! Only modification I made was that I added some middle Eastern spices to the mix.. thank you for the recipe!
Yay! We’re so glad to hear it, Gina! Thanks so much for sharing!
Alana says
Delicious! But give yourself more time than the recipe describes. Will take at least 1.5 hrs total if it’s your first time :)
TaMarria H says
I love this recipe for my favorite dish. This time I made this with a few substitutes, like adding chopped nuts, celery and basil for texture and flavor. It is always delicious even my non-vegan family loves to get seconds. Thanks for sharing!
Yay! We’re so glad to hear it, TaMarria! Thanks for sharing!
Rose says
I made this following the recipe 100 % and it turned out great! Even my meat eating boyfriend enjoyed it! I was slightly nervous before putting it into the oven that the bottom mixture was quite runny, but it did thicken up. This recipe makes a lot of food so I’ll be eating this all week!
We’re so glad you both enjoyed it, Rose! Thanks so much for sharing!
Janet Chipperfield says
As a Brit can I just clarify that a Shepherds Pie is traditionally made with lamb mince and a Cottage Pie with beef.
Thanks
Thanks for sharing, Janet!
Chelsea says
I have been making this recipe for years and it is an absolutely favorite of mine and my family! I personally omit the corn to keep it grain free but other than that I stick to the recipe because it is perfect, easy, and guests always love it. Everyone from my 4yr old to my older in laws who are self proclaimed carnivores love it. Will continue to make for years to come. Thanks!!
Aw, we’re so glad everyone enjoys it, Chelsea! Thanks so much for the lovely review! xo
Corrina says
This recipe is so simple but the best, thank you. I used fresh diced carrots instead of frozen and extrs garlic because you can’t have too much! It’s been a massive hit with my family.
Yay! We’re so glad you and your family enjoy it, Corrina! Thanks so much for sharing!
Krystal says
I have made this several times and it turns out delicious every time. One crucial step is to make sure you use the vegetable stock when cooking the lentils as it gives a really good flavor along with the other spices called for. I actually find this recipe easy to make and comes together pretty fast. Thank you!
We’re so glad you enjoy it, Krystal! Thanks so much for the lovely review!
Maria says
Incredibly time consuming recipe and taste wise rather disappointing definitely won’t be making it ever again.
So sorry to hear that was your experience, Maria! Did you make any modifications? So many others have enjoyed it, that we wonder if something went wrong? We’d love to help troubleshoot, if possible.
Jessica says
I made the recipe as is except with about a half cup less stock and I added some mushrooms when I added the frozen veg and it was spectacular! Even the very picky meat eaters went back not only for a second but a third helping! That was a first for me to see that kind of a reaction to a vegan dish. Great recipe!!
Whoop! We’re so glad everyone enjoyed it! Thanks so much for the lovely review, Jessica!
Patty Stone says
Made it today , really delicious, added mushrooms and some ketchup after I added the frozen vegetables and continued the recipe! It was a Very Big hit ! Thank You , always enjoy your recipes 😁
Aw, thanks Patty! We’re so glad you enjoy our recipes! xo
Kesondra says
I made this using the instant pot! Turned out great.
I followed the instructions but cooked the filling and potatoes separately in the instant pot for high pressure for 10 minutes. Turned out great. I baked it for a bit longer too.
We’re so glad it turned out well! Thanks for sharing, Kesondra!
Zoë says
I love this website for vegan dishes and this might be my favourite recipe! So easy to make and super delicious. It goes down really well with my carnivorous partner too! When I’m lazy/too impatient, I’ve made it with a tin of lentils and a tin of chickpeas instead of the dry lentils – less stock and less cooking time but works really well.
Thanks so much for sharing, Zoë! xo
Christeen says
Made this for dinner for my husband and I. It was delicious and he loved it! It’s such a hearty and nutritious meal and I can see it being a great way to use old veggies.
We’re so glad you both enjoyed it, Christeen! Thanks so much for sharing!
JB says
I made this and replaced the lentils with vegan ground “beef” crumbles and only 3 cups of the veggie stock and it was delicious. I made it for my husband. I’m usually not a fan of Shepherd’s Pie but this was really good.
Thanks so much for the lovely review, JB. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Jaime says
Made this and it was amazing! I blended about half of the lentil mixture with about 4 tbsp of mashed potatos and added it back in before adding the veggies. I also added about 1 cup of water when adding the veggies, since blending the lentils made the mixture a little thicker! I like my shepherds pie a little thicker, which is why I did the blending. Also made a gravy to go on top which was amazing! Thanks for the great recipe!
Thanks so much for the lovely review, Jaime. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Bradley says
Made this with potato mash but also gave used sweet potato mash very yummy!
Cheri-Rose Smith says
I made this with a few additions; I added a sliced leek just after the onions and garlic and then some mushrooms and fresh carrot, all before the lentils and stock. I also added some spashes of white wine and YUM. Mine took way longer than expected to cook for the lentils to soften and extra water, so I think that next time I will soak the lentils first. This was super yummy and I really enjoyed the wine and mushroom flavours too. My omni flatmates thoroughly enjoyed it and said that it is such a hearty winter meal. Thanks for yet another amazing recipe.
Thanks so much for sharing, Cheri-Rose! We’re so glad you and your flatmates enjoyed it! xo
Alissa says
Hi, Is there a reason you can’t freeze this in portions? Thanks!
Hi Alissa, we think it might end up a little watery, but other readers have reported success freezing it! For more info, we’d recommend searching the comments to see what others have tried!
CP says
Even though it’s way too hot to be cooking right now we huge batch of this and made a few modifications just for fun. To thicken the lentil-veggie mixture I added a couple spoonfuls of a vegan instant gravy packet and we mixed in some nutritional yeast into the mashed potatoes for extra flavor. Super yummy :D
Thanks so much for the lovely review. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Danielle says
I made this recipe tonight and my family loved it! Even the picky eater took seconds!
I substituted 2 cups of TVP instead of the lentils, and I used 3 cups of broth instead of 4. I also added one tablespoon of soy sauce, hoping to get that “umami” flavor. I considered adding a teaspoon of liquid smoke, but decided not to at the last minute. I’m wondering if you think that would turn out well?
I also think that next time, I’ll add more broth and simmer it longer to make the dish a little more “saucy.”
I served it with an instant packet of gravy, but next time, I’ll try to make a homemade gravy. Thank you for the recipe!
Daisy says
Wow, so good. Hearty, flavors were great, used cornstarch to thicken and gravy was excellent . Had low expectations, I’d made a lentil shepards pie in the past that was dry and tasteless so I decided a vegetarian option just wasnt worth it. This is def worth making. So glad I made extras so I could reheat throughout the week. I added nutritious yeast in the potato (someone suggested it here) which gave it an added kick. Will make again
We’re so glad you enjoyed it, Daisy! Thanks for sharing!
MARK says
Second time we have made this. The recipe is simple and very versatile. We can season and add what we want. The base recipe allows us to do that and it has came out great each time.
The recipe itself stands alone as well. No complaints from our family. We have a Vegan, but everyone eats and enjoys this dish. Great job and thank you.
We’re so glad you enjoy it, Mark! Thanks so much for sharing!
Kimberly says
How could you adjust this to use instant mashed potatoes instead? I don’t have potatoes on hand but I do have Bob’s Red Mill potato flakes. Thanks!
Hi Kimberly, you could just skip to step 3 and use the instant mashed potatoes in place of the homemade.
Donna Lombardo says
Thank you! This was so delicious!
nancy hartford says
Hi
I made the recipe as stated but didn’t have mixed frozen vegetables, so cut up carrots & mushrooms & sautéed with onions & garlic. Added onion soup mix as I didn’t add any other salt to the recipe then at the end added some frozen peas. My husband loved it
Del says
Just made this. Only had red lentils. Overshot with the liquid so added cornstarch. Took me 2 hours but I’m slow. Very versatile. Didn’t have thyme so would love a hack (I have onion salt and other spices). Thank you!
Elizabeth says
I’ve made this a few times and I love it. It lasts really well in the fridge. I’ve started making it as part of my meal prep to save time. Occasionally (if I’m being lazy) I’ll make the lentils one day and put it in the fridge and then make the potatoes the next day and then bake it. How long would you recommend baking it for if you refrigerate it before you bake it?
We’re so glad you enjoyed it, Elizabeth! We’d say maybe add another 10 minutes or so?
Dana says
Think I could use form vegan chorizo or chickpeas instead of lentils? This looks great but my husband always complains when I make lentils.
We haven’t tried it, but sounds promising! Let us know if you try it!
Caroline Teasdale says
This was delicious, and really simple although it took me a bit longer than an hour due to peeling potatoes etc. I didn’t have that particular variety of potatoes so I just used what I had to hand, which worked just fine. I also added 4/5 chopped sun-dried tomatoes and a tsp smoked paprika which gave an extra depth/richness.
Thanks for sharing, Caroline! We’re so glad you enjoyed it!
CK says
Delicious! I halved the recipe in order to try it first and it worked beautifully! I used red potatoes with their skins, they got a little crispy in the oven but not browned, still very tasty. I used 3 medium carrots and a cup or so of frozen peas for the added veggies. I didn’t have thyme so I used an Italian seasoning mix. Very tasty, this is going into my rotation.
We’re so glad you enjoyed it! Thanks for sharing! xo
Taylor says
Soo good! Pretty simple recipe even if it has a few steps. Can’t really go wrong even just using what you have – I added in some frozen vegan “beef” and used half turnips, half potatoes for the mashed topping since we had some turnips we needed to use! It was a hit with the whole family and I could make it earlier in the day when I had time and just heat it up in the oven that night for dinner.
Kelly Baumann says
This was a hit with the family, so much so that I made 2 days worth (lunches and dinners) for us. I added in finely chopped mushrooms for an even heartier, meaty texture. Thanks for the winner!
Melissa says
I don’t have a bag of frozen veggies but I do have fresh carrots, mushrooms, and celery! How many cups approximately would this require, and should I add them to the lentils sooner? I’ve been wanting to make this for a long time, I’m excited!
Hi Melissa, that should work! We would add them with the onions and garlic. Maybe 2-3 cups?
Lauren says
I’ve made this before, true to recipe, and it was perfect!
Today I used canned lentils, russet potatoes, and sweet potatoes; made one batch with different potatoes divided in two 6×8 pans. My partner who hates casseroles asked for extra servings. The sweet potatoes are ok here, but not as good as any white or yellow potatoes. Cooking from what I had on hand, this was the favorite meal of the week by far! I’m y
Ivy says
I only have cooked lentils from TJ. Should I reduce the broth and cooking time? By how much? Thank you!
Yes, both! The cook time should reduce by at least half. Same goes for the broth – more like reduce by 2/3 or more. Let us know how it goes!
Lauren says
Thanks for the tip. The stores are sold out of my favorite staple, dried lentils, but I was lucky to find canned.
Jay says
I just made this recipe. It was a success with my family of vegan and non vegans.
Thank so much for always coming up with delicious recipes.
Thanks so much for your kind words and lovely review, Jay. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Julie Bramhall says
Can I use dried lentils for this? Will 30 mins be enough cooking time or would you advise soaking them first?.
Thanks
Julie
Hi Julie, we used dried green lentils. They should take about 35-40 minutes to cook.
Meghana says
Which lentils do you recommend for this?
Green or brown would be best!
April says
Made this last night. I mainly fooled the recipe but I used precooked lentils from Trader Joe’s and added enough broth to have a little gravy. Added paprika, used mashed potato to thicken gravy and cooked it in Individual ramekins Like Denise did I got 5 servings with the mashed potatoes I made and there are 2 servings left that need potatoes. We ate 2 and I froze the rest. SO DELICIOUS! Will write back after I cook the ones i froze. Can’t imagine that it wouldn’t work.
Amber says
This is my go-to shepherd’s pie recipe. And even my very carnivorous daughter loves it! I do get the lentils going before I even think about the potatoes. The timing works better that way.
Anastasia says
Hi, can I freeze it and bake it from frozen?
We haven’t tried that, but we think it would work! Let us know if you give it a try!
Colleen says
This was my first attempt at a vegan Shepard’s pie and I was very happy with it. Next time I might try onion soup mix for a little more flavor.
Thanks, Colleen! So glad you enjoyed it. Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo
Colleen says
Sure, sorry, didnt notice it there!
Denise says
I just wanted to tell you that I had prepared a batch of the shepherds pie for 40 people this week. I could only make the filling, because I came down with the flu 4 hours after I left the kitchen. Had to coach another volunteer on how to finish it. I added some chopped shallots, more herbs and 4 pounds of chopped mushrooms. I also used tamari instead of Worcestershire sauce, plus some of my own seasonings to make it my own. One that I will advise, smoked Spanish paprika. Adds a wonderful, mmmm earthiness. The pie filling was put into pot pie tins, then covered with mashed potatoes and baked. Just before service, they will be sprinkled with paprika and chopped italian parsley to give it even more color. The coordinator for the event said it was the best shepherds pie she had ever eaten. This is for a St. Paddy’s day event in our very rural town. We are holding a fundraiser for our tiny elementary school. I found out that more people are coming to the event just to get my shepherds pie, even though it is going to be snowing. Thank you
Aw, we’re so glad everyone enjoyed it, Denise! Thanks for sharing! We hope you feel better soon! xo
Denise Lindquist says
Just a follow up on the event. Our tiny mountain school raised over $5,000.00! We thought that $1000.00 would be great. They were selling the pies for people to take home, because people loved it so much. I have had so many compliments on this recipe, and have already promised to do this again next year. If it weren’t for the Corona Virus, we may have sold out completely.
Thank you so much for this recipe. It made such a difference to have this dish at an event that was all about the corned beef and cabbage. It allowed many vegetarians to enjoy this event and this may be a tradition from now on.
Yay! xo
Susan says
I was struggling to find a vegan dish I actually love and thankfully I found it! This is a straight forward, delicious recipe. The only thing I did differently was I pulsated the lentils with a hand mixer when they were soft to give it more of a ground beef texture. And I added a package of onion soup mix to the broth for extra flavour, delicious!
So great! Thanks for sharing, Susan!
Ann Condon says
Recipe for milk rolls, please
rachel says
This recipe is fantastic. I don’t often leave comments but this is so delicious. I highly recommend it. I love the idea of adding mashed potatoes to thicken up the filling. It really works well. Thank you very much.
Lovely! Thanks for sharing, Rachel!
Lynda says
What can I use to brush the top of the mashed potatoes to brown up the top like egg???
You can spritz or brush with a little oil.
Brooklyn says
Just made this and YUM!
Selena says
It’s just as good as it says! I made it exactly as the recipe states and turned out fantastic! Great meatless comfort food.
Thanks so much for the lovely review, Selena. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Ali says
Hello! I’ve made this a few times and my hubby and I LOVE it. I’m wondering if I were to double the recipe would it be possible to make the lentil part in the slow cooker? If so, how long on high and low setting would I want to do it for?
Hi Ali, we haven’t tried this in the crockpot, but we don’t see why it wouldn’t work! Not sure on the cooking specifics- but maybe on low for 4-6 hours? Let us know if you do some experimenting!
Gina says
Hi, just making this and wondering if I could add nutritional yeast to mash for a cheesy flavour?! So far it smells delicious and so easy to make!
Sure! Let us know how it goes!
Jacinta Howard says
Amazing! My meat eating husband loved it. Great recipe and will definitely make it again.
Yay! Thanks for sharing!
Gina says
Oh Dana, this was absolutely superb!! We’ve just had it and it was so beautiful, I had to leave you a review! I followed it pretty much exactly to a T, apart from that my lentils needed a bit more water during cooking and I had no frozen veg so used up some chopped up carrots and fine beans and it was delicious! Definitely recommend and defo making it again, thank you!!!
Thanks so much for your kind words and lovely review, Gina! We’re so glad you enjoyed it!
Rachel Chadwick says
Hi ?
Can I use uncooked red lentils?
Thanks
Sure! Just cook for slightly less time so they don’t get mushy.
Kelly says
Dear Dana,
This recipe is delicious, but I’m wondering if we are supposed to drain the excess vegetable broth from the lentil/vegetable mix before transferring it to the pan and into the oven. I always seem to end up with a layer of liquid left at the bottom. Thank you so much!
Hi Kelly, maybe try with less broth next time? Or cook with the lid off at the end to evaporate remaining water. We wouldn’t recommend draining the broth as it may remove some of the flavor. Hope that helps!
Kerry says
Made this for me and husband and we both thought it was delicious! He told me to make it again, and he’s a big army dude so you know it’s gotta be good if it fills up a soldier!
Thanks so much for the lovely review, Kerry. We are so glad you both enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Kallan says
This was great! I will say it took more like an hour and a half once you factor in peeling potatoes. I would recommend adding a good amount of salt to the lentils. I used Miyoko’s vegan butter in the mashed potatoes (so! good!) and added sauteed mushrooms to the lentils before baking. I also mixed vegan gravy into the lentils before baking, which I think helped with thickening and definitely added flavor. Will definitely be making this again — vegan comfort food at its finest.
Isabel says
Hi Dana! Thank you very much for this delicious recipe. I am going to cook it as well. It will be my first time. Yes, I believe the corn starch will keep it together. All the best!!!
Thanks for sharing, Isabel!
Zach says
Great recipe!!! Thank you!!!
My potatoes needed a lot more boiling time, and a LOT more butter.
I threw Tomato Paste and Worcestershire Sauce (liberally) into the mix for more flavor.
Great portion size and the lentils rock! Gonna have tons of leftovers!
Angela Moran says
We are not vegan, but I found this recipe and decided to make it as a healthier option. It was truly AMAZING! I followed the recipe with 2 changes, I used 2 cups of lentils and increased the vegetable broth by an additional cup. My family went crazy it was so good. Truly you have to try it, you will not miss the beef.
So kind! Thanks for sharing, Angela!
Kaitlynliuwho says
This recipe looks amazing! Is this meal freezer friendly? A friend of mine and her hubby are both vegan and they are expecting a little bundle of joy due in mid march 2020. As a mom, I know how crazy things can get once a baby is born and wanted to make them something to ease the transition. If I make this ahead of time and give it to them as a freezer meal, would that affect the dish?
Such a good friend! We haven’t tried freezing it, but another reader mentioned success with freezing without baking and then reheating in the oven. Hope that helps!
Lisa Breneman says
My husband and I have been Whole Food Plant Based since the beginning of the year. We mostly eat raw vegetables, hummus and vegetable soups, stews and chili. We needed something with the same basic ingredients and this met the criteria. Just finished eating it and we were both delighted and satisfied! I used a little truffle salt in the potatoes and Milkadamia milk. Outside of that followed the recipe to a T! Delicious! Thank you!
Amanda says
Only 3tbsp of vegan butter for 3 pounds of potato??? I thought that would be a bit dry. I heated up unsweetened non dairy milk with with vegan butter and added it in until creamy.
Jesse Grace says
this is so so delicious! i used a can of lentils and simmered them for 30 minutes in / to soak up the veggie stock flavour (2 cups) and added mushrooms in and green beans and the consistency was perfect! i’ll definitely be making this in winter too, thank youuu dana
Beth says
I’m making this again tomorrow. I topped the last one with a combination of mashed potato and cauliflower. So good. Tomorrow I’m going to ad some mushrooms to the lentils. I also froze individual servings and it was successful. This is such a versatile recipe. Delicious enough for company and a family of cooks. ?.
Thanks so much for the lovely review, Beth. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Beth weir says
Sorry. Thought I did give it 5 stars.
Thanks Beth!
Claire says
Hi – why Can the recipe not be frozen ?
Hi Claire, We haven’t tried freezing it, but it looks like others have and had success with it!
Jenn says
Hi Dana!
I made this for the first time as part of my meal prep for the week and it turned out AMAZING! I’m not vegan or vegetarian and I honestly prefer this recipe over the tradition one!
My only modifications were I used a combo of vegetable and mushroom broth (because that’s what I had) and chopped fresh veggies instead of frozen . This recipe is a keeper for sure, thank you!!
Julie D says
Delicious! Simple to make and incredibly satisfying. Thank you
Thanks, Julie!
Becca says
This was so comforting, healthy and yummy! Added to favourites and will make often to make a nice vegitarian option for the week (I used real butter in my mash as I am not intolerant) thank you Dana :)
Stephanie says
Hi Dana
I would like to just start by saying you are by far one of my favourite!! This is kind of off topic but I am starting my own Vegan food blog and was wondering if you had any tips? I truly love all your recipes and you have inspired me? I look forward to hearing from you!
Kind Regards,
Stephanie
Hi Stephanie, Thanks so much! Check out our blogger resources.
Kathryn says
Its tasty but came out super dry, and I’m not sure why. I even added extra veggie stock when the lentil were getting soft because the destructions said there might be extra, and I definitely wasn’t seeing that. The potatoes are a bit dry too. Will have to figure out a way to moisten it up to salvage the leftovers.
Any suggestions?
Hmm, it sounds like maybe it baked too long or at too high of a temp? Adding more vegan butter may help moisten the potato layer. Hope that helps!
Kathryn Tikkanen says
I added more veggie broth to the leftovers by sort of poking holes through the potatoes and pouring in the broth. ? I wrapped up the leftovers and they have been fantastic for two more days! I’m wondering if I didn’t measure either the lentils or the broth correctly.
Definitely a 5 star recipe!!
Donovan says
When simmering the lentils, should they be covered, or covered only after the mixed veggies are added?
Covering speeds the cooking, but it isn’t necessary.
Sabrena says
Hiii!! I’m new too the vegan world and saw this recipe and wanted too make it!! I have a couple questions?:) Im confused on how one serving is 72g of carbs? I feel that’s very high but im assuming it’s healthy carbs but is it because of how big the serving size is or the ingredients used?
Hi Sabrena, the potatoes, lentils, and veggies all contribute to the carb amount. You could try swapping out the mashed potatoes for this cauliflower mash for a lower carb version: https://minimalistbaker.com/vegan-garlic-mashed-cauliflower/. Hope that helps!
Nilda Trinidad says
Dana, this recipe was priceless. I mixed white potatoes and sweet potatoes…really good.
I couldn’t find green or brown lentils did red. I also added liquid smoke, Worcester sauce and balsamic vinegar sauce. I’m limited on sodium so no salt. But this was really tasty and filling. Going for 2nd serving. My husband is working on his 3rd!!!
Thank you. Following you on Instagram.
Happy New Year❤
We’re so glad you both enjoyed it, Nilda! Thanks so much for sharing! Happy New Year
Rebecca says
Thank you! Absolutely delicious. I made the recipe exact. I am freezing half of the lentils and will repurpose in the future but will top with mashed sweet potatoes. Much appreciation.
We’re so glad you enjoyed this recipe, Rebecca! Thanks for sharing!
Sally Snyder says
I mad this casserole last night for dinner. I am always a little hesitant when making a vegan main dish since I am usually a meat eater, however, my son arrived from far away and he is a vegan. It took me a little longer than the times posted because I cook on an electric range but this was very easy to make and OMG the flavor was delicious! My husband, our son, and I each had seconds! Best of all, we have leftovers for tomorrow night too!
Thank you for a delicious and easy main dish for the reluctant vegan!
Yay! Thanks for sharing, Sally!!
Christel says
Hello from Norway! We make this one every year as new years eve dinner! We loooooove it! I make my own broth from scraps wich makes a perfect taste! Thank you so much for this wonderful recipe!
Yay! We’re so glad you enjoy it, Christel! Thanks for sharing!
Camille Montgomery says
Added mushrooms. Delicious as all your recipes are. Thank you!
Thanks Camille!
Megan Hart says
I’ve made this several times, it’s so good! I either halve the filling, or freeze half, because it does make alot. I also add at least a pound of sliced & sauted mushrooms, and man does it add alot of flavor and texture. Make it.
Thanks for sharing, Megan! We’re so glad you enjoy it!
Julie says
A good comfort meal after a cold day outside. Only adjustments I made was adding a splash of coconut aminos and a bay leaf while the lentils were cooking.
Sounds lovely! Thanks for sharing, Julie!
Sara says
I have yet to buy vegan butter and was wondering if I could use coconut oil instead? Or just a little oil and some potato water?
There might be a coconut taste, but if that doesn’t bother you, it should work.
Valerie Lindaley says
A friend asked me to make something for her Christmas party that the vegetarians and vegans could eat. I found this recipe and felt it would be perfect. I water sautéed the onions and garlic. I also used the precooked lentils from Trader Joes. Not knowing how much the package was in comparison to using dried lentils I added a bit of cooked brown rice to the mixture. I only used about 2 cups of the vegetable broth, enough to loosen up the mix. Everyone raved about how awesome it was! I steered a couple people to your website so they could get the recipe for themselves! I will definitely be making this again. The flavors were perfect!
Thanks for a great recipe and website!
Thanks so much for the lovely review, Valerie. We are so glad everyone enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Davey Quinn says
As a british person from the north of England, corn and green beans wouldn’t be ideal for a Sheperds/Cottage Pie — not sure what dish this would make, though it wouldn’t be traditional British food. I would also suggest adding 1/4 cup vegan cream to the mash. And ideally a couple of tablespoons of Bisto granules rather than mash / cornflour, if you have it. Finally, the magic ingediant is 1-2 tbs of brown sauce such as A1 or HP or I personally add 1/2 tsp of Marmite and 1 tsp HP.
amber says
tried these recs, they were great! thanks!!
Trista Lund says
Could this be made ahead and frozen?
I think so, yes! Scan the comments as I believe others have done so with success.
Angela says
I added sautéed mushrooms and mix of a few tablespoons each of tomato paste / balsamic vinegar/ broth to the lentil veggie mix. Without it Tasted to me like it was missing “something,” it helped tremendously. Thank you for the easy weeknight recipe
Thanks for sharing your experience, Angela! Your modifications sound lovely!
Erin says
Second time I’ve made this recipe and it is a winner for the whole fam, for sure.
Whoop! Thanks so much for the lovely review, Erin!
Veronique says
I made it and it came out quite delicious. My boyfriend who isn’t vegan, loved it! I highly recommend making this for your non-vegan friends & family!
Whoop! Thanks for sharing, Veronique!
Marsha Hargreaves says
Delicious! I followed the recipe as written except I added an extra 1/2 cup frozen veggies. Used about a teaspoon of corn starch and 2 tablespoons of the mashed potatoes to thicken. Perfection! Served to two non-vegan guests and they (and my mostly plant based husband) all loved it! Five stars!!!
Whoop! Thanks for sharing, Marsha!
Sammmmmmmmmmmmmmmmm says
I made this last year, and it was fabulous! I LOVED it with the “Easy Vegan Gravy” from this site, and it was so simple to make.
However, wanted to make a smaller batch this time. If I halve the recipe, can I use a square 9 x 9 dish? My 9 x 13 will be preoccupied with another yummy recipe ;)
We’re so glad you enjoyed it! Thanks for sharing! We used a 9×9 pan when we made a full batch, so no need to halve. But you can if you would prefer.
Jacqui says
So I soaked my 1.5 cups of lentils overnight for better digestion but now there is way more than 1.5 cups. Should I use it all or just 1.5 cups of the soaked lentils? Thanks!
Use all of it.
Jacqui says
Thank you for the quick response!!
Aka says
Hi! Does anyone have any tips for making this ahead?
Hi Aka, we would recommend preparing up to the point of putting the mashed potatoes on top. Then refrigerate and bake as instructed later on!
CATHERINE says
SIMPLY DELICIOUS. Not my first time doing this recipe, and I twist it a bit by adding nibblets between the mashed potatoes and the lentils mixture by make it even Moreno like a shepherds pie. Plus, I’ve frozen this recipe before with great success…! Just saying :). Thank you for such a perfect warm and cozy fall/winter recipe my dear.
Catherine
Thanks for sharing, Catherine! We’re so glad you enjoy it!
Lindsay Anderson says
We had leftover mashed potatoes from the night before and this was a great way to use them up! I absolutely loved this meal, it will definitely be in the rotation going forward and I think it would be a great dish to serve your meat eating friends and family to show how familiar, satisfying, and nutritious vegan cooking can be.
We’re so glad you enjoyed it, Lindsay! Thanks so much for the lovely review!
Jeanie says
Hi Dana,
Thank you for all of your wonderful recipes. I love making everything!
Jeanie
Thanks Jeanie! We’re so glad to hear it!
Duncan Young says
I made this last night and it was deelish. I modified it slightly. I added 8oz of sliced portobello to the saute mix of onions and garlic. The mushrooms gave a real nice meaty taste and texture. I also substituted pureed cauliflower (about 1 1/2 heads) for the mashed potatoes. I simply steamed the cauliflower, then into the food processor with the vegan butter. After spreading the mix on top I sprinkled some paprika over it and baked.
Really good and thanks for the recipe!
We’re so glad you enjoyed it! Thanks so much for sharing!
Lisa says
I’d like to use fresh veggies. About how many cups should I use of each veggie?
I’d say roughly 2 – 2 1/2 cups total?
Emma Prinzi says
Loved this recipe! I made it last night but added Worcestershire sauce, balsamic vinegar, and extra herbs spices like smoked paprika and dried sage. I also used purple yams instead of golden yams and it looks so colourful and amazing! I’m stoked.
Can’t wait to make this for all the hard-core meat eaters in my family :)
Your modifications sound lovely, Emma! Thanks so much for sharing!
Amy says
Delicious and so filling! We made this two weeks in a row because we loved it so much the first time we tried it!
Whoop! So glad to hear it, Amy! Thanks for sharing!
Carlos says
Made this last night, I used fresh carrots and celery, staggered putting them in the filler to avoid over-cooking them. Also in the filler I used about 1/2tbps paprika, shredded the garlic (4 cloves) instead of diced, and added 2tbps corn starch about 30 minutes into simmering. Added garlic to the mashed potatoes and used cashew/almond milk blend in addition to the vegan butter, then a light brush of olive oil before baking. Thank you so much for this recipe, it was delicious, rich and filling, and my family thoroughly enjoyed it. Will definitely be trying more from this page.
Yay! Thanks for sharing, Carlos!
Janine says
Is freezer friendly! I just didn’t do the oven portion and then thawed and put in oven to reheat!
Lisa says
Does this freeze well? I’m traveling for thanksgiving and would like to make and freeze for trip.
Hi Lisa, We haven’t tried it, but it looks like others have and had success with it!
Louise Rollins says
YUM. Made this tonight and it tasted just like my mom’s beef shepherd’s pie growing up. Thought I’d left that cozy flavor behind forever when I stopped eating meat but this was instant nostalgia! I assembled this 1 day in advance and stored in the fridge, baked just before dinner. We’re not big potato fans, so I used mashed cauliflower. One head of cauliflower was enough for half this recipe. Will be making this over and over!
We’re so glad you enjoyed it, Louise! Thanks so much for sharing!
Jillian says
So good I’ve made it twice already!! I enjoy dipping it with bbq sauce. Highly recommend!
We’re so glad you enjoy this recipe, Jillian! Thanks so much for sharing!
Dana says
I will definitely be making this recipe again (enthusiastically approved by boyfriend!). I love the homeyness and simplicity. I lightened it up by making a batch of your potato and cauliflower mash for the topping. I also found the lentil mix wanting additional flavor and seasoning so I added 1 TB of vegan Worcestershire sauce, around 2 TB of tamari, and about a tsp. of Beyond Bullion vegetable stock seasoning.
Thanks for sharing you experience, Dana!
Joanne Bailey says
Both my husband and I loved it! Easy to make and simply delicious! Note: If you use canned lentils, like I did, you will have to reduce the amount of vegetable broth to just enough to cook the mixed vegetables. (I found it to be very liquidy otherwise, but I drained the excess liquid and used it when I made a batch of veggie soup. It didn’t go to waste!)
Thanks for sharing your experience, Joanne!
Marsha Mcleod says
Wonderful recipe.. made a few adjustments
-seasoned the lentils with salt,pepper,paprika,tomato paste and cumin and let it steam a bit BEFORE adding broth..
-added chunks of squash to other veggies/lentils.. let it cook until soft then mash some with spoon to ticken added a dash of A1 and some sazon seasoning!
-added cauliflower to potatoes and mashed it together..DELISH!! Thank you!
Thanks so much for the lovely review and for sharing your modifications, Marsha. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Mary Frey says
This is my go-to recipe for Vegan Shepherd’s Pie! My family loves it! Very easy and versatile for every taste. I like to use a little mint with thyme and rosemary. I also like fresh chives and some sour cream in the whipped potatoes. Yum-Yum!
Wonderful! Thanks for sharing, Mary!
Mia says
Thank you so much for this recipe. This Shepard’s Pie just won my work’s holiday pie contest. It’s a specialty food and beverage shop so there were a lot of discerning palettes to please. I added about 1tbsp of tamari to the lentils as a substitute for Worcester sauce (saw in another recipe) to make it extra savory.
Whoop! We’re so glad to hear that, Mia! Thanks so much for sharing! xo
Ro says
OK I can’t find Yukon potatoes anywhere.
Can I substitute with red or Russet?
Thanks?
We would recommend red!
Diana says
Making it again! So good
Yay! Thanks for the lovely review, Diana!
Andrea says
I made this for my family and my carnivore kids ate it up!!!! They could not get enough and didn’t miss the meat!!! Total game changer!!! Need more Casserole recipes like this!
Thanks so much for the lovely review, Andrea. We are so glad everyone enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Megan says
Starting making this and then realized that I didn’t have enough lentils (only had 3/4 cup)! So I added 1/2 cup quinoa and 1/2 can garbanzo beans to make up for it. Still turned out delicious!! Can’t wait to make this as a plant based option at my family’s Thanksgiving!
Wonderful! Thanks for sharing your experience!
Anna Libby says
This was soooooo delicious. I made it exactly the way the recipe said to and it had so much flavor for so few ingredients. Definitely will be making again.
Yay! Thanks for sharing, Anna! xo
Susanna Osberghaus says
Recently went vegan and am so thankful to find a yummy version of my favorite dish!!! Thank you so so so much for sharing! Definitely adding to my recipe box!
Enjoy =)
Karen says
I made this last year because I was the only vegetarian at my husband’s holiday gathering and wanted something to share with them. It was great but I tweaked it by added rosemary, cooking wine, diced mushrooms, tomato paste, vegan worcestershire sauce, and topped it with a mushroom gravy made from mushrooms, “butter”, coconut milk, salt, and poultry seasoning. The lentils I got sucked up a LOT of seasoning so I’d constantly have to add more salt, thyme, and rosemary as I was cooking so I have no idea how much I used. This clearly is not a healthy meal with all the salt and butter but I don’t eat this way usually. My husband’s family LOVED it they were going in for seconds and thirds. I’m making it again this year at their request.
I’m glad you enjoyed it, Karen!!
Linda says
Like some others here, I also added red wine! I decided to add nutritional yeast to the potatoes, too… I regret nothing.
Thanks so much for sharing, Linda. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Aziza says
I love your recipes!
Thank you :)
Thanks for sharing, Aziza!
Alina says
Hi is there something I can use instead of vegan butter? Also does this freeze well?
You could try olive oil? Or perhaps refined coconut oil? And yes, it does freeze well.
Sydney says
This was incredible! Loved that it had simple ingredients, but tasted delicious.
So great! Thanks for sharing, Sydney!
Stephanie Brock says
Made this last night, it was AMAZING!!
My husband is a meat eater and absolutely loved it. I added chopped celery and mushrooms to the lentil mix. Can’t wait for leftovers (although there’s not much left!). Thanks for the great recipe!
Whoop! We’re so glad you both enjoyed it, Stephanie! Thanks so much for sharing! xo
Katie says
I make this for Thanksgiving every year (and multiple times throughout the cold months) and it is such a delicious, hearty, ultimate comfort meal. I make a mushroom gravy on the side just to really make it thanksgiving-y and it hits all those spots for me. Definitely one to come back to over and over!
Wonderful! Thanks for sharing!
Bonnie says
I made this last night for dinner. I agree with another commenter that there was way to much lentils. I would probably do half the amount if I make this again. To cut down on the cooking time, I used my Instant pots to cook the potatoes and the lentils.
Thanks for the feedback, Bonnie. We’ll give it another look to see if we can improve the ratio!
Spence says
I have recently cut out all meat and dairy and this dish tastes better than my childhood shepards pie! Thank you for sharing, it tastes delicious!
Wonderful! Thanks for sharing, Bonnie!
Beth says
This turned out great. A quick view of the comments show that no one else had this issue, so maybe it was just me: 1.5 cups of uncooked lentils was WAY TOO MUCH. I used the suggested sized baking dish, and had a lot of leftover filling. I saved it for a while and tried to creatively use it in other dishes, but eventually threw the rest out.
Yay! Thanks for sharing, Beth!
Alexandria says
I made this for Thanksgiving and it was a hit among the vegetarians and meat-eaters! It is a very user friendly recipe and makes for a satisfying comfort food. The only thing I added to this recipe was two tablespoons of balsamic vinegar when adding the vegetable stock. Definitely will be making again!
Yay! Thanks for sharing, Alexandria!
Myra Bartfeld says
Delicious! Used to be one of my favorite meals before I changed my diet and stopped eating meat and dairy. Thrilled to have found this gem! My husband wanted to eat the whole tray the first time I made it ?
haha yay! Thanks for sharing!
Rebekah says
What a yummy dinner. I added about 1/4 c red wine, 2-3 tablespoons of miyokos butter, baby Bella mushrooms and about 1/2 tablespoon of fresh rosemary from my garden. Oh and pushed the garlic up to 8 cloves. So good! Thank you for all your recipes!
Whoop! Thanks for sharing, Rebekah!
Veronica says
Yum!
Veronica says
It was very good
Krista B says
Loved, loved it. I added a little red wine, fresh carrots and spinach. This will definitely be a go to in my house….
I might add sun dried tomatoes next time!
So glad you enjoyed it, Krista! Thanks so much for sharing! xo
Sabrina says
Can you make this dish the day before a get-together? Prepare everything, put it in the fridge, and them bake on the day of?
That should work well, Sabrina! Let us know if you give it a try!
Amanda A says
This has been a staple recipe of mine for years now. It’s always a hit at potlucks! The only thing I change is to add chopped crimini mushrooms to the lentil mixture. A wonderful recipe, thank you!
Great idea, Amanda! Thanks so much for sharing! xo
Chandra says
This was absolutely delicious I almost liked it better than the traditional Shepard’s pie I used fresh veggies instead of the frozen and I also added sweet potato just damn good
Thanks so much for the lovely review, Chandra. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Paula Lilian Garnham says
So yummy. I swapped corn for peas and used canned lentils. I should have let that all simmer for 5 mins before assembling as carrots a bit hard. But i ate too much anyway as it was so good.
Thanks so much for the lovely review, Paula. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Kate says
What would be the equivalent amount if using canned vs dry lentils? Thanks!
Hi Kate, about 3 cups canned lentils. That should be about two 15-ounce cans. Let us know if you give it a try!
Katie says
Hi there,
Thanks for this modification! I have some canned lentils at home that I’m looking to use. Would you recommend decreasing the amount of veggie broth if using canned lentils, or would you keep the rest of the recipe the same?
Alternatively, could you use red lentils? I do have dried red lentils, but not sure if they cook differently or wouldn’t taste as good in this recipe.
Thank you!
Katie
Hi Katie, red lentils should work! They just require less time to cook. For canned lentils, yes- maybe reduce veggie stock to just 1 cup? Let us know if you try these modifications!
Paige says
I’ve never had classic shepherd’s pie, but I don’t think it would hold a candle to this! It was an easy recipe, it just took me a bit of time as I had never made lentils before. I had to play around with the liquid amount to get it right, but it was so worth it.
So kind! Thanks, Paige!
Carly says
Would it be ok do you think, to freeze the lentil/ veg mix once cooked?
We think the flavor would be okay, but it would likely end up watery. Some readers have reported freezing with success though!
Gresa says
Could you freeze this for future dinners?
Hi Gresa, Some readers have reported success with freezing! We were concerned that it might end up a little watery with freezing and reheating. Hope that helps!
S. Srinivasan says
Came out great!
Two things:
1. I used “whole green moong beans” that we had from the Indian store. They are whole and high in fiber. Very chewy and nutty. They worked great in this recipe. I mention this in case you want a specific type of lentil to buy.
2. I wouldn’t preheat the oven until the lentils are nearly done. Otherwise, the hot oven will be sitting empty for nearly 40 minutes. (I would actually recommend pressure cooking them if possible as it will only take 15 minutes that way.)
Dylan says
My partner and I subbed the frozen veggies out for fresh carrot, green beans and corn. We added the carrot and beans with the stock and lentils towards the start, and just added the corn in the last 10 minutes of cooking the lentils. We loved this recipe and will definitely be cooking it again! It’s very easy and extremely comforting…
A housemate glibly commented that a shepherd’s pie is made from lamb and a cottage pie is made from from beef, so what should we call this variation? I said I suppose we’ll just call this one a gardener’s pie.
Clever! So glad you enjoyed it, Dylan! Thanks for sharing!
Nadine says
Yum! Used red lentils, ginger and sweet potatoes instead and was delish. Thanks for great recipe.
Katie says
I’ve made this several times. Never ever disappoints. Meat eaters are always shocked at just how delicious (though mine is typically vegetarian). I use 1.5 tsp ish thyme & occasionally add cheese on top of the potatoes when I bake it. Oh…I use butter when making the potatoes. Family favorite!
Holly says
Absolutely delicious!! We followed the recipe exactly and it turned out perfectly. Really really tasty and was so easy to make.
Margo says
THIS WAS INCREDIBLE! My husband is a meat lover considering going vegan, for health reasons, so I’ve been trying to find go-to recipes. This is now one of them! Thank you so much. We mixed in a few splashes of soy sauce with the lentils before adding the mash and it was so delicious!
If you’re craving vegan comfort food, this won’t disappoint!
So glad to hear it, Margo! Thanks for the lovely review! xo
Amanda says
I made this with the gardein “ground beef” instead of lentils because I don’t like lentils ?. It came out perfect! Actually, it doesn’t taste vegan. Very easy recipe thank you!
Thanks so much for the lovely review, Amanda. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Hannah says
Wow. I took one peek at this ingredient list and thought it was going to be flavorless but decided to give it a shot based on the reviews. I was so wrong! This is rich, hearty, earthy and satisfying! I did make a couple of slight changes. I used about a teaspoon and a half of tamari rather than salt in the lentil/vegetable mix. I also added about a half of a teaspoon of dried rosemary to the potatoes for a little extra herby flavor. Last but not least I baked for about 15 minutes and then broiled on low for about 4 minutes. Garnished with some fresh flat leaf parsley and voila! It was absolutely incredible! Thank you so much for the recipe. I’ll be back for more!
We are so glad you enjoyed it, Hannah! Thanks so much for sharing!
Katie says
Was good, got the Omni seal of approval from my dad! I subbed some diced tomato for the vege stock.
Thanks so much for the lovely review, Katie. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Alice says
Made this with sweet potato mash, and added in frozen spinach and canned tomatoes. I left out the thyme too and used way more garlic. Doubled the recipie and it tooker than described, but cheap, yummy, filling and easy! Highly recommend.
Farrah Towers says
Loved this recipe. I used blue potatoes as that’s all I had – using almond milk and nutalex to make creamy.
I used Lentils, Chickpeas, Cauliflower, Peas, Carrots and Onions for the base adding vegetable stock, red wine, vegemite, chilli, garlic and pepper. Absolutely amazing! Loved it! Reheated in oven!
Thanks so much for the lovely review and for sharing your modifications, Farah. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
hailey says
This was so good! I added some chili and garlic powder. I’ll definitely be making this again!
PA Vegan says
I’ve made this recipe on several occassions, always a family favorite. I add soy milk to my mashed potatoes so they are a little creamier. Going to try and make a large tray of this deliciousness for a party this wknd so our non-vegan friends can give it a try. I’m sure it will turn out perfect.
Stacey says
I’ve made this several times. Satisfying even for my meatatarian husband!
Hollie says
Hi,
Can you substitute canned vegetable broth for vegetable stock?
Thanks,
Hollie
Hi Hollie, that should work! Let us know how it goes!
Patricia says
This is soooo good! My super fussy 4 year old cleared her plate in minutes and asked for more… This is usually unheard of ! Easily feeds our family of 4 for 2 days. Looking forward to seconds tomorrow.