1-Hour Vegan Shepherd’s Pie

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Glass baking dish and plate filled with simple gluten-free vegan Shepherds Pie

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.

Cooking potatoes for simple Vegan Shepherds Pie

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.

Rinsing lentils in a colander

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!

Cooking lentils in broth with fresh thyme sprigs
Using a wooden spoon to stir together lentils and vegetables for homemade Vegan Shepherd's Pie

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

Baking pan of Vegan Lentil Shepherds Pie

Just 9 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:

Loaded with veggies
& 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.

Plates and baking pan of our Lentil Shepherds Pie recipe

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.

Using a fork to slice into a serving of Vegan Lentil Shepherds Pie

Cheers, friends!

1-Hour Vegan Shepherd’s Pie

A hearty, 9-ingredient Vegan Shepherd’s Pie that’s loaded with veggies and savory lentils and topped with fluffy mashed potatoes. So flavorful and satisfying that you won’t miss the meat!
Author Minimalist Baker
Glass baking dish of Vegan Shepherds Pie with a couple servings removed
4.77 from 355 votes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Course Entree
Cuisine British-Inspired, Gluten-Free, Irish-Inspired, Vegan
Freezer Friendly No
Does it keep? 3-4 Days



  • 1 medium onion (diced)
  • 2 cloves garlic (minced)
  • 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


  • 3 pounds yukon gold potatoes, partially peeled (thoroughly washed)
  • 3-4 Tbsp vegan butter
  • Salt and pepper (to taste)


  • 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 add desired amount of vegan butter (2-4 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 1 Tbsp olive oil (amounts as original recipe is written // adjust if altering batch size) until lightly browned and caramelized – about 5 minutes.
  • Add 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).
  • 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.



*Inspiration from Martha Stewart
*Nutrition information is a rough estimate.

Nutrition (1 of 6 servings)

Serving: 1 serving Calories: 396 Carbohydrates: 72 g Protein: 17.7 g Fat: 5.3 g Saturated Fat: 1.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 109 mg Fiber: 19 g Sugar: 4 g

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My Rating:

  1. 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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad everyone enjoyed it, Molly! Love the piping idea. Thanks so much for sharing!

  2. 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!

  3. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.

  4. 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!

  5. 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!

  6. 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!

  7. 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

  8. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sonya, we haven’t tried that, but other readers have commented saying they did so with success. Let us know how it goes!

  9. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Gene, We’re so glad you enjoyed it! And thanks for the feedback- we’ll take it into consideration.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  10. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  11. 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!

  12. 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!

    • 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.

  13. 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!! 😋

  14. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for your kind words, Don’L! We think that would work well. Let us know if you try it!

  15. 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.

  16. 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 😊

  17. 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!

  18. 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 :)

  19. 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!

  20. 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!

  21. 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.

      • 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!!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Aw, we’re so glad everyone enjoys it, Chelsea! Thanks so much for the lovely review! xo

  22. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you and your family enjoy it, Corrina! Thanks so much for sharing!

  23. 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!

  24. Maria says

    Incredibly time consuming recipe and taste wise rather disappointing definitely won’t be making it ever again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.

  25. 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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad everyone enjoyed it! Thanks so much for the lovely review, Jessica!

  26. 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 😁

  27. 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.

  28. 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.

  29. 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.

  30. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  31. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  32. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing, Cheri-Rose! We’re so glad you and your flatmates enjoyed it! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  33. 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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  34. 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!

  35. 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.

  36. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kimberly, you could just skip to step 3 and use the instant mashed potatoes in place of the homemade.

  37. nancy hartford says

    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

  38. 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?

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        We’re so glad you enjoyed it, Elizabeth! We’d say maybe add another 10 minutes or so?

  39. 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.

  40. 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.

  41. 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.

  42. 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.

  43. 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!

  44. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Melissa, that should work! We would add them with the onions and garlic. Maybe 2-3 cups?

  45. 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

  46. Ivy says

    I only have cooked lentils from TJ. Should I reduce the broth and cooking time? By how much? Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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.

  47. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  48. Julie Bramhall says

    Can I use dried lentils for this? Will 30 mins be enough cooking time or would you advise soaking them first?.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Julie, we used dried green lentils. They should take about 35-40 minutes to cook.

  49. 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.

  50. 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.

  51. 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.

  52. 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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.

  53. 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!

  54. 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.

  55. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  56. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  57. 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!

    • 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!!!

  58. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  59. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  60. 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.

  61. 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!!!

      • 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!

  62. 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.

  63. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  64. 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!

  65. 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.

  66. 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

  67. 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. ?.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Claire, We haven’t tried freezing it, but it looks like others have and had success with it!

  68. 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!!

    • 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 :)

  69. 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,

  70. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!!

  71. 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?

  72. 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❤

  73. 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.

  74. 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!

  75. 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.

  76. 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.

  77. 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?

  78. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  79. 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.

  80. 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

  81. 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!

  82. 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!!!

  83. 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 ;)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.

  84. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  85. 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.


  86. 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.

  87. 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!

  88. 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 :)

  89. 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.

  90. 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!

  91. 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.

  92. 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!)

  93. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  94. 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!

  95. 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.

  96. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  97. 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!

  98. 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.

  99. 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!

  100. 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.

  101. Linda says

    Like some others here, I also added red wine! I decided to add nutritional yeast to the potatoes, too… I regret nothing.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  102. 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!

  103. 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!

  104. 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.

  105. 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.

  106. 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!

  107. 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 ?

  108. 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!

  109. 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!

  110. 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?

  111. 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!

  112. 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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  113. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          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!


          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            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!

  114. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We think the flavor would be okay, but it would likely end up watery. Some readers have reported freezing with success though!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  115. 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.)

  116. 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.

  117. 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!

  118. Holly says

    Absolutely delicious!! We followed the recipe exactly and it turned out perfectly. Really really tasty and was so easy to make.

  119. 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!

  120. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  121. 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.

  122. 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!

    • Avatar for Dana @ Minimalist BakerSupport says

      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

  123. 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.

    • 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.

  124. Jan says

    Fantastic recipe. Wonderful flavors and textures. Aromatic . We added some dry red wine to the lentil mixture , just balanced out the taste. Will def make again and again for vegan and non vegans…,
    Thank you for the recipe.

  125. Trish says

    Made this today for dinner and wow my hubby and I enjoyed it thoroughly! It was sooo delicious and so easy to make!

  126. Katie says

    Just stupid good, as always. I made a half batch for my husband and to try and it turned out awesome! We just leftovers on day 2 and to no surprise, the flavor was better than yesterday and it reheated in perfect little squares. I will definitely be making a full batch to bring to a family potluck one day soon and I’m sure you’ll gain a few more followers afterwards. ;-)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

    • Sara Munoz says

      I don’t like mashed potatoes when I freeze them, their texture becomes grainy and weird.
      But I have frozen the filling and topped it with new mashed potatoes and it’s just fantastic.

      • Patricia says

        Did you have to do anything to the defrosted filling at all? Was it watery?I’ve just made this for the first time and it’s so good I want to make some batches

  127. Justin says

    On the stove now! Followed EXACTLY. Can’t wait! Although having not having eaten this yet… So simple to make and looks delicious… THAT deserves FIVE STARS! Only thing I wasn’t sure of…was I supposed to cover my pan while it simmers? I haven’t. Can let you know what happens! Thanks for the recipe

      • Justin says

        OMG!! AB-FAB!! I was a bit rushed while making this so I added the frozen veggies a tad earlier and then covered hopin the lentils will soften and cooked quickly. They were perfectly cooked and soft! I placed the mixture into mini foil loaf pans. I find this size is the perfect serving as I don’t have to keep reheating in a larger size. Got 5 pans out of the recipe. Amazing! Thanks again! Justin.

  128. Lp says

    I added a few Tbsp coconut aminos, and 2 tsp. Trader Joe’s Unami seasoning, with a few Tbsp tomato sauce to lentil mixture…. also added 1/4 cup nutritional yeast to potatoes…. epic ?

  129. Vanessa Davis says

    I made this for dinner and it was awesome!!!! I did however substitute the fresh lentils for ones in the can. I added fresh cilantro to help with the seasoning. The recipe still came out great! Thanks!!!

  130. Didi says

    Hihi! This is an amazing recipe like all the other recipes of yours! And the reason why I really love your recipes is that they’re super flexible, ingredients can be easily switched!

    So for this one I didn’t have lentils and enough potatoes. I only had two purple potatoes but I had cauliflower! :)

    So I made a puree from a whole cauliflower and those two purple potatoes. I didn’t have lentils but I had black beans and that’s what I used instead. Girl, this turned out to be piece of art! Thanks so much!!
    I’m not a fan of cooking but I LOVE cooking your recipes bc they’re so easy and AMAZINGLY tasty!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Mostly thick, but a little brothy. If you want it to be more cohesive, you could blend half of the lentil stew in a food processor and add it back to the remaining filling. Hope this helps!

  131. CariLeeFox says

    I just made this but I used TVP instead of lentils, it’s delicious. I haven’t had shepherds pie in years & this is the first vegan version I’ve had. Thank you ?

  132. Ann V says

    This was amazing!!!! Will be added to my rotation often. I skipped the oil and used a little of the veggie broth for cooking the onion & garlic. I also used a mix of green green beans, corn and peas since I had them in the freezer. I kept in the oven just over 30min but I think my oven struggles but I have not checked it with a thermometer, I also like a good crusted top so it helped with that too. Thank you for this amazing recipe!

  133. Kara says

    I just made this and it’s so good. I put a bay leaf in with potatoes boiling. Whipped with my hand blender potatoes with 250ml BelSoy, 1/4 nutritional yeast and some becel. Sprinkled some smoked paprika on the top.

    For the filling, I followed exactly except just threw in 5 sprigs of thyme while lentils simmering (instead of 2 teaspoons). I used better than bouillon veg broth.

    This is a winner and will be making again for sure ???

  134. Chloe Champion says

    I made this for my partner who is vegan. I ‘m no chef but I have to say this was easy and it smelt fantastic (I live on cereal as I’m fussy so anything past opening a cereal box is a task unless it involves baking cakes!) I

    I’m in the UK and couldn’t find an accurate conversion from ‘cups ‘ into grams so I just guessed and ended up doing 150g of red lentils and 150g or green lentils, along with mixed beans, sweetcorn, green beans, carrots and I also put in a little soya mince and the rest as per recipe.

    I did have to add more water as it bubbled away quickly although this could be due to the fact I had to guess the stock amount as with the lentils so I will add a bit more from the start next time.

    My partner loved it! Even my fussy 5 year old child said ‘I like the smell’ although he wouldn’t try it.

    I’ll definitely be making this again. Thank you ?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Chloe, So glad to hear that you, your partner, and child enjoyed this recipe! You are a trooper for doing the metric conversions yourself! For future reference, just below the “Ingredients” label, there is an option to change to metric measurements. Hope that helps for the future!

  135. Bonnie Sutherland says

    This is such a fantastic recipe, by far the most delicious and I had ever tried and I will never look back!

    From time to time I’ll add my spin on the ‘Mash Topping’ by combining 3 parsnips into it. But all in all a perfect hearty dinner – and yes I have another on the go now.
    Can not wait to eat it!!

    Thank you for this recipe, it is also my partners favourite meal that I make too. (Winks)

  136. Elf says

    Unfortunately I’m allergic to Lentils. However, I made the dish regardless because it looked soooo delicious. It was a very emotional experience because as I was cooking, I was imagining how delicious how would taste, and how I will never be able to without my face becoming a bright red Goodyear blimp. After making it, I sat down at the table and smelled the aromas as I imagined eating it. It tasted Delicious! (In my imagination). I would of given it 5 stars but I didnt actually eat it. You have got to try this recipe! Even if your allergic like me. It will taste great in your imagination!

  137. Cyd Parker says

    Why is the crust not on this, the best bit of sheppie pie is missing a 45 min baked potato crust in this recipe

  138. Teressa says

    Just made this and it turned out amazing, above expectations! Both kids loved it (very rare lol) and they look forward to eating it again tomorrow. Your recipes have really been a huge help in our journey of eating more plant based foods. Can’t thank you enough!

  139. Stephanie says

    This is in the oven now! It smells SOOO good!! I made the lentils, but half. The other half I used vegan crumbles. I hope it works, but I’m sure it’ll taste great because of how it smells! Thank you so much!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Ruth! We think that would work. Just adjust the cooking time as different lentil varieties require more / less cooking time. Hope that helps!

  140. Jessica Brown says

    This was amazing!!! The only change I made was to add 1tbs of Worcestershire sauce for a little extra flavor (even though it’s still delish without!). Thank you!!

  141. Lauren says

    Do you know how I can dramatically reduce the carbs? I’m supposed to only have 30 carbs per meal. I’m guessing the problem is the potato-maybe a cauliflower mash would work?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes, you could try another vegetable that is lower in carbs to replace the potatoes, but this recipe is tricky to make carb-light.. Let us know if you experiment with the recipe!

  142. Hesther says

    What a disappointment. The lentil mixture lacked cohesion. It tasted like lentils with pepper and thyme. It needed something else to tie the flavors together. The potatoes also needed at least 1/2 cup almond milk. They were so dry without it. I’ll be looking for another recipe.

  143. RS says

    Thanks. We tend to eat Shepard’s pie with meat, but I tried it this way and loved it. I added some tomato puree and Lea & Perrin’s sauce which, sadly, unveganed the dish, I noticed ;) still, lovely way to eat lentils and definitely will try this again.

  144. Noelle says

    Super yummy! I used the dried thyme and it worked great. I’m new to the vegan cooking and was so happy this turned out delicious!!

  145. L ward says

    If I wanted to add jackfruit to this recipe, do you think it would be better to add it at the lentil stage or closer to the end with the frozen veggies?

    Any help appreciated!

  146. Heidi says

    This is the 3rd time I made this. We are not plant based but have spells where we try to eat a lot more plant based than normal. I would like to be totally plant based, but old habits are hard to break. In any case, the 2nd time I had made this we had friends over unexpectedly. I told them I made a vegan shepherd’s pie and offered for them to join us. They are not vegan at all. They said it was pretty good, and my girlfriend suggested adding a can of creamed corn as it was a little dry. I did that tonight and I really like it with the creamed corn. I just added a 15 oz can on top of the lentil vegetable mix and then topped it with potatoes. This recipe is a keeper. Thank you.

  147. susan says

    Sadly, I found this devoid of flavour. I’m headed over to epicurious for their vegetarian (which I will make vegan) one with roasted fall veggies and lentils. I always like to test before I serve to guests and I’m glad I did. Sorry–don’t mean to be downer.