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 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:

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, 10-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
4.73 from 449 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



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


  • 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


  • 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 cover and 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.



*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. Michelle says

    Absolutely amazing! I make this regularly and freeze the leftovers so I always have food on days that I don’t feel like cooking.

  2. Marie says

    This was great. I used red lentils instead of brown and that cut the cooking time down significantly. I also didn’t peel the potatoes because I forgot and it still tasted excellent :-]
    I’d recommend not starting your oven until the potatoes are done cooking, otherwise it will be on for a while.
    This will definitely become one of my staples.

    • Support @ Minimalist Baker says

      Yay! So glad you enjoyed this recipe, Marie. Thanks so much for sharing your experience, and for the great review!

  3. Patricia G says

    Great recipe – one suggestion though – put the preheating the oven instruction later on in the recipe, perhaps when assembling the pie. Having the oven on for the 30-45 minutes that the filling is cooking is quite teh waste of electricity

  4. Simone says

    I made this today in my slow cooker. I skipped the oil threw everything else in with a bit of Worcester sauce and rosemary (as suggested by someone else). Then when I got home from work I just made some mash potatoes to go on the plate with it. Amazing!!! Thanks for such a great recipe.

  5. Michal A says

    I made this recipe yesterday for a Passover Seder, I used 2Tb matzoh meal to thicken the lentil mixture which worked perfectly. I added celery because I had it which was delicious and omitted the carrots because I didn’t have them. I used the vegan no-beef broth from better than bullion to cook the lentils and that worked well with the tomato paste and herbs de Provence I used (didn’t have thyme by itself). There were 18 people at the Seder and they all mentioned how good it was, my husband and I really liked it and even the toddlers liked it too!
    Will definitely repeat this recipe, it was great.

    • Support @ Minimalist Baker says

      Yay! So glad to hear this was enjoyed by all, Michal. Thank you for the lovely review and for sharing your modifications!

  6. Taylor says

    I love the recipe but it is a lot for just one person. Can I ask why this isn’t considered freezer friendly?

    • Support @ Minimalist Baker says

      Hi Taylor, You can freeze it, but we find it gets a little watery so we prefer it fresh. Another reader mentioned freezing it in smaller containers with success!

  7. Linnea says

    I’ve made this many times now.
    I love adding a tablespoon of vegan worchestershire sauce, a teaspoon of rosemary, and just a tiny bit of Balsamico vinegar in addition to the other ingredients. Tastes sooo good, and our meat eating friends and family loves it too.

    • Support @ Minimalist Baker says

      Yay! Thanks so much for the great review, Linnea. We’re so glad you enjoy this recipe!

  8. Steven says

    Put a little rosemary in and it was delicious. Probably didn’t need it but a lovely recipe to play around with. Thank you.

    • Support @ Minimalist Baker says

      Sounds delish! Thanks for the great review and for sharing your modifications, Steven!

  9. Stephanie says

    This was AWESOME!
    I know I don’t really like thyme, so I simply omitted it.
    I used 10oz of peas instead of mixed vegetables and added 1 more clove of garlic. Simply scrumptious!
    I was a little confused on when to add the peas (based on the numbering) so I added them before the thickening process (lid off plus adding mashed potatoes).

    • Support @ Minimalist Baker says

      Woohoo! Thanks so much for the great review and for sharing your modifications, Stephanie! So glad you enjoyed!

  10. CJ says

    This is heaven. I have made it several times now. I double the “gravy” and use an entire can of tomato paste.

  11. Janet Evpraxia says

    This recipe is a Winner!

    Ok, it took me more than 1 hour, but my blender/beaters died part way through the mashing of the potatoes. Hand mashing ended up with lumpy mashed potatoes – what I called “rustic”. Grin!

    I did make some changes:
    * Better then Bouillon veggie base broth & Better the Bouillon Roasted Garlic
    * I forgot to add the tomato paste, stressed after my beaters died
    * I used red lentils
    * I sized it down to 3/4 of the recipe, and it fit into my square Pyrex dish just fine

    The dish is Heavenly!!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Janet! Thank you for the lovely review and for sharing your modifications! xo

  12. Honey Jerram says

    Looks a lovely recipe but can I make a small correction? As a Brit I grew up with shepherd’s pie and cottage pie and I can tell you that cottage pie may contain any kind of meat but shepherd’s pie has a clue in the name: the shepherd looks after sheep and thus the meat must be lamb or mutton.

  13. May says

    I don’t recommend this recipe. It took forever (far longer than described) and tasted terrible. A really disappointing outcome after so much effort. I have no idea how others had success, but I wouldn’t risk it. Try somethubt else.

  14. Amy says

    I have made this recipe twice and my family loves it. Thank you so much! It takes us about an hour and a half to prepare and is worth every minute!

      • Darragh says

        I’ve made this a couple of times and its a great simple dish to make, delicious. I added some grated smoked cheddar to the mash and add a tbsp of Worcestershire sauce and some brown sauce (A1 steak sauce is similar) when adding the stock.

        • Support @ Minimalist Baker says

          Yay! Thanks so much for the lovely review and for sharing your modifications, Darragh!

  15. Paul says

    i followed exactly and there was way too much lentils for the potato topping for some reason. i would use a cup of lentils next time not 1.5 cups

  16. Mel B says

    Made this and topped it with dried chives and it looked super duper fancy!
    Comfort food for me here in the Lone Star Staye where we are experiencing a little taste of winter!
    I have started adding meat back in to my diet. I have made this with lentils in the past and it was super delicious but this time I replaced the lentils with grass fed free range bison from Force of Nature… calm down angry vegans.. I still love the animals …. after a decade of being vegan I had to make dietary changes for my health. I also used homemade bone broth in the potatoes and grass fed butter. It was yummy!
    I have lots of leftovers and will be making again and again!

    • Support @ Minimalist Baker says

      Yay! Thanks so much for sharing your modifications and personal experience, Mel. So glad you enjoyed this recipe!

  17. Kelsey says

    This was an excellent base recipe! I made it about 80% as written, and I riffed off of some of the helpful comments. Every foodie present was clamoring for the recipe!

    -Boil potatoes skin-on, allow skin to split. Drain and let sit for 15 min.
    -Add 1/2 c Earth Balance and 1/2 C coconut milk to potatoes
    -Add 2tbsp nutritional yeast and 1tbsp pepper (salt to taste)
    -Mash mash mash!
    -Sautee/caramelize finely chopped shallot, onion, garlic in EVOO and Earth Balance (the Earth Balance adds a greater depth of flavor)
    -Add finely chopped organic baby bella mushrooms, cook until very tender
    -Add vegan Worcestershire sauce
    -Add lentils
    -Add dried thyme, sage, umami seasoning, pepper, vegetable bouillon. Coat thoroughly.
    -Add 1tbsp tomato paste, brown
    -Deglaze with 2-3 splashes red wine
    -Add 1.5 c veggie stock, 1.5 c filtered water
    -Add 1/2 packet veggie brown gravy mix (I happened to have it on hand)
    -Simmer lid-on until lentils are fluffy, then take lid off to let reduce
    -Add frozen peas and green beans, continue to simmer/reduce until desired consistency is reached

    Assemble and bake as directed, let sit for a while! SUPER YUMMY (and beef-eaters said the house smelled like a beef stew, so that’s a plus for some!)

  18. Dawn Leah McDonald says

    This Shepherd’s pie is so delicious! I make it slightly differently to accommodate some dietary restrictions, but the basic recipe is great!

  19. jahlaya says

    This was a great recipe to get rid of some extra dried potato flakes and barley. I just made pre-made the barley (instead of lentils) and added it in right before I put it in the oven. I also added cheese on top and I made the potatoes from a box!

  20. Rhonda shelton says

    I had to change it around due to the fact I do not do salt, potatoes, tomatoes, and no oils. So here is what I did
    Shepard pie 2 turnips cooked. black pepper (to taste)
    1 medium onion (diced)
    2 cloves garlic (minced)
    2 Tbsp nomato sauce
    black pepper
    1 1/2 cups uncooked brown or green lentils (rinsed and drained)
    4 cups vegetable broth
    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 then just follow the recipe switching what needs to be switched. Was very good

  21. Allison says

    Just made this again, used sweet potatoes this time and a mirepoix blend I had instead of just onion. Topped with a bit of brown sugar after it came from the oven just for flavor and it was SOOO good! I had to adjust the step for cooking the potatoes (cut into smaller pieces and once water was at a boil cooked for 20 mins which *might* be a little too long (check doneness at maybe 15 mins from reaching boil next time) but my hubby LOVED it!

  22. Catherine says

    I’ve made this recipe several times with modifications, my favorite being:
    -use red lentils (sweeter and more colorful), but simmer for 10-12 minutes only
    -add frozen vegetables and cook UNCOVERED for 5-10 minutes, so more of the liquid evaporates
    -add about 1 cup of the mashed potatoes to vegetable mix, no need to add cornstarch or arrowroot powder
    -add pesto to the mashed potatoes and nutritional yeast if you want more of a cheesy flavor

    • Support @ Minimalist Baker says

      Love it! Thanks so much for the lovely review and for sharing your modifications, Catherine. So glad you enjoy this recipe!

  23. Beth says

    I love this recipe. I’ve made it many times and it has become one of my favorite easy winter comfort food recipes. I typically do mashed sweet potatoes on top, but it’s delicious as written too. I don’t add tomato paste and find it has plenty of flavor without it. Highly recommend for a hearty vegan dish!

    I have a question as well, I am having low key open-house style holidaygathering. I’d love to have something filling and festive on hand for those who come hungry. This would be perfect, but I’m wondering about how to keep it warm. My current idea is to prepare it usual and use my (oven-safe) crock pot insert to bake it…so that I can place it in the crock pot on warm and folks can help themselves if they get hungry.

    Do you see any potential concerns here? Namely…do you think the texture of the potatoes likely to get kind of weird? Other issues?


    • Support @ Minimalist Baker says

      So happy to hear you enjoy this recipe, Beth! We think the crock pot keep-warm idea sounds great, as long as the potatoes are covered they should stay a nice texture. Let us know how it goes!

  24. Alexis says

    Do you have any recommendations on how to make this ahead of time? I was thinking to make the filling and the mashed potatoes the day before then assemble the next day before putting in the oven? Or do you think it would be ok to assemble and reheat the next day? Thanks!

    • Support @ Minimalist Baker says

      Hi Alexis, We would recommend preparing up to the point of putting the mashed potatoes on top. Then refrigerate and bake as instructed later on. Hope that helps!

      • Alexis says

        Thank you for your reply! I’ve made it twice since then :) Very good. If you are prepping it ahead of time like I did, it takes about 30 minutes in the oven to get heated thoroughly from the fridge. I did about 15 minutes covered then 15 minutes uncovered for the potatoes to brown. So good and so easy!

  25. Allison says

    Wonder if sweet potatoes could be added to the potato part of this dish successfully? Just happen to have some on hand …

  26. kungaa joseph says

    I was trying to use up my Quorn vegan pieces instead of lentils; had to throw the whole thing out. OMG I forgot how comfort food tasted; when I redid my dinner last night it was a delight to use this recipe. I used my Duo Instant Pot to cook my lentils and put the broth instead of water into the pot. Cut the time down and it was incredible. I only had thin green beans to add to it but I could have eaten the whole pan. I made half the recipe, because it is only ME! Once again you posted a wonderul keeper recipe.

  27. Melissa says

    I just made a double batch of this recipe before discovering that it isn’t freezer friendly. I’m just wondering why it wouldn’t be?

    • Support @ Minimalist Baker says

      Hi Melissa, You can freeze it, but we find it gets a little watery so we prefer it fresh. Another reader mentioned freezing it in smaller containers with success!

      • Melissa says

        Well, as a result of the “not freezer friendly” advice, I gave away several casseroles to non-vegan friends and they all LOVED this recipe! It truly was a blessing. I love sharing vegan recipes with omni’s!

  28. Allison says

    I made this recipe recently, but had to substitute red lentils for the green (as that is all I had at the time). It worked out alright, though think I will try and use the cooking directions on the lentils package instead of that step in the recipe if I do that again …. I wonder if something like this Lentil and Pea Soup Mix would work in place of the lentils? Just as an option to add a bit more bulk to the dish (cause it has lentils, split peas, and barley).

    • Support @ Minimalist Baker says

      Ooo, we like that idea! We’re not sure how it would go, if the amount is the same as the 1 1/2 cups of dry lentils it could work, but you might need more liquid for the barley to cook fully? Let us know how it goes if you give it a try!

          • Allison says

            It turned out well, might just replace the lentils completely with the soup mix … had not gotten a lot of it, just wanted to try it first :) we also added cheese on top but that’s cause we love cheese :) whether it is shredded cheese or plastic cheese, still like it on this sort of dish

      • Allison says

        Recipe calls for 1.5 cups of lentils and 4 cups broth …. the soup is 1 cup to 4 cups liquid (water in this case as it will be drained) … so will see

  29. Treena says

    LIke all recipes on this blog, it turned out fantastic. I’m making it again today and I am so excited!! It goes great with homemade sourdough bread too.

  30. Kayla says

    I added 3tsp Italian seasoning, a little rosemary and some roasted garlic to the potatoes and it’s delicious! I’ve made it twice now and it definitely took longer than an hour. It was more like an hour and half to two hours. It’s so good it’s worth it though.

  31. Scott J. Morgan says

    I love this recipe and follow it to a ‘T’…although today I added a teaspoon of dijon mustard to the mash potatoes. So, thank you for all your great recipes. I will make a couple of observations that seem pretty consistent across the board with your recipes.
    The estimated timing always seems to be on the short side.For example with this recipe, I had all the ingredients on the table when I started watching the clock and it still took me an hour and a half.
    And then the timing of when to Preheat the oven always seems premature. My oven takes under 10 minutes to preheat so I started it at the same time that I added the frozen vegetables.
    thanks again

    • Support @ Minimalist Baker says

      Hi Allison, 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).

  32. Matthias says

    Let me say, I absolutely adore the lentil filling in this recipe. I could eat it alone with a spoon! I think calling it “one-hour” is a little optimistic, though. I made this in about two and a half hours, though I think the fact that I added two portobello caps to the onions and garlic had something to do with that (it takes FOREVER to cook all the water out of those suckers!). I really like the addition of the mushrooms for extra depth of flavor, though. I’d like to make this again and add some vegetarian Worcestershire sauce to the filling as well…

    I’m not sure what went wrong with my potatoes, though; they came out quite gluey and it was very unfortunate. In the future I think I’ll stick to my separate tried-and-true mashed potato recipe. All in all, I really appreciate the simplicity of the ingredients in this recipe, because these are all staples I keep around and it means I can make a really good meal just about any time.

    • Support @ Minimalist Baker says

      Thanks so much for the review and for sharing your modifications, Matthias! The addition of mushrooms sounds delish!

    • Aislinn says

      Gluey mash is generally due to overcooking. It’s something to do with the starch content of certain potatoes. The potatoes you get in the states are pretty starchy.

      When making mash, I cut 1lb rooster potatoes (skin on) into 1/1.5 inch cubes, peel 4 garlic cloves and throw them all in a pot of salted water for 10 minutes, then when I’m mashing I add 2tbsp butter or some greek yoghurt. The smaller you cut them the quicker it is overall.

      This recipe is delish! I added mushrooms too, adds to the umami.

    • Support @ Minimalist Baker says

      Hi Laura, Yes, that should work! Just reduce the amount of broth added and cook for less time. Let us know how it goes!

  33. Grace says

    I look forward to trying this!

    Correction to the post from a UK citizen here: traditional shepherds pie is made with lamb, not beef (that would be cottage pie). Shepherds = sheep.

    I much prefer the sound of a lentil version 😉

  34. Sara says

    This was my first time making a recipe from your blog, and it did not disappoint! I added mushrooms to the sautéed onion/garlic, and added the entire can of tomato paste. In addition, I added nutritional yeast to the mashed potatoes. Before baking it, I added smoked paprika to the top for some extra flavor. This was also my first time cooking lentils, and they came out perfectly! Thank you for writing/creating/sharing this recipe, it’s SO good!

    • Support @ Minimalist Baker says

      Woohoo! Welcome, Sara! Thanks so much for the lovely review and for sharing your modifications, we are so glad you enjoyed!

  35. Jenny says

    This is amazing! I did find the lentil/veggie mix a bit bland so I added some rosemary, onion powder, garlic powder and some extra thyme and a bit of worchestershire sauce. It’s absolutely delicious and super filling! Thanks for the recipe!

  36. Sladjana says

    So simple and yet delicious. My son does not like too many flavours and this recipe is gentle, healthy and delicious. Thank you!

  37. Amy says

    I lost track of how many times I have made this! I did not have enough potatoes, so I used sweet potatoes mixed with red and it turned out great. Such an easy recipe to follow, you can add any veggie and I have even added soy chorizo before! .

      • James says

        Great recipe! Can follow to the letter or adapt to your liking. Very easy and extremely satisfying. Perfect mid week meal. Even the non vegans in the family said its the best shepherd’s pie they’ve had!!!

  38. Kat says

    I made this for the family last night. I didn’t have thyme, or time, so I substituted in a tablespoon of vegan Wostershire sauce for extra flavor, and threw in a bayleaf while I was cooking the veggies. And I used tinned lentils to save time.

    It was absolutely delicious. Hubby had his serve and half of mine, the kids (teen boys who used to say nothing would ever be as nice as meat) both complained there wasn’t MORE, and I ate way to much filling while preparing it because it was yum!

    This will be on the weekly rotation!

  39. Bryce says

    This has become a regular meal in my rotation because it’s so simple and delicious! I was wondering if it’s unadvisable to do all the steps up until number 9 and then refrigerate the unbaked dish, and pull it out the next day to bake it?

  40. Katie says

    Absolutely delicious. It took me more than an hour to make because I had to skin my potatoes and I cooked my lentils before adding them to filling. I would say don’t add any extra salt to recipe as there is quite a lot on the potatoes and vegetable stock. Other than that, I’m so impressed.

  41. Hether says

    The recipe was so good and delicious nice and silky the mashed potatoes were nice and smooth and I would visit this website definitely use a recipe from this website and this is just really good experience I’m gonna give it a five stars.

  42. Emma says

    I love this recipe! I’ve made it at least five times. Sometimes I put a little bit more of each ingredient and end up with one pie for dinner and one to freeze. It reheats really nicely too! I like to add celery and carrots with the garlic and onion in the beginning, then instead of adding a bag of frozen veggies in the last step I add a huge pile of sliced mushrooms and some sautéed impossible meat. The flavor is totally unbeatable for vegans (me) and meat-eaters (my husband).

    • Support @ Minimalist Baker says

      We’re so glad you both enjoy it, Emma! Thank you so much for the lovely review and sharing your modifications! xo

  43. Steve says

    Ok. First. I love this stuff. I’m a meat eater and I worked at an Irish pub for over a decade, and I can attest: this recipe is delicious!! I’ve probably made it 20 times now.

    Second, I make a couple changes-
    – I saute red peppers with the onions and garlic.
    – I add rosemary along with the thyme, and that goes in the onions peppers and garlic BEFORE the lentils and veggie broth.
    – I don’t know how you can make a recipe this big with *pinches* of salt and pepper. I put in about 1.5 tsp salt in the lentils as they simmer. I put in a heap of salt while the potatoes are boiling. I add probably 2 tsp salt, 1 tsp pepper,, 4 tbsp butter (literally country crock) and about 1/2 cup almond milk for the mash
    – on that note *Russet* potatoes

    Now here’s my beef with the recipe (Get it?). One hour is impossible. At least that is my experience. This is a 2 hour recipe, at the least.

    Absolutely delicious. But not 1-hour.

    • Support @ Minimalist Baker says

      Thank you for sharing your experience, Steve! We hear you! Glad to hear you enjoy it with some modifications.

  44. Denise says

    Absolutely delicious. I doubled up on the onion & garlic, used tomatoe paste and sprinkled vegan cheese on top – super tasty dish. Loved it. Thank you so much for sharing 👌🏼

  45. Maddie says

    This is incredibly delicious, but no surprise there!! Every MB recipe I have tried blows us away. This is the third one we have made this week because everything is so good we just keep coming back for more ideas. We have recently made the switch to a fully plant-based lifestyle, but regardless on your dietary preference this is sure to impress. You do not miss the meat AT ALL. The lentils give such a great texture to the mixture. So good, so easy and approachable. Thank you again!!!

    • Support @ Minimalist Baker says

      Aw, we’re so glad you enjoy our recipes, Maddie! Thank you so much for your kind words and lovely review! xo

  46. Rob says

    I’m not a practiced cook. The first time I made this I followed the directions and made the potatoes first, but then had to wait for the lentils. This time I got the lentils started and then made the potatoes. That way everything is ready for the oven at the same time.

  47. Sydney says

    Very bland. I followed the ratios in the recipe just as instructed. Also my lentil mixture was just a thick orange mush after baking. I even cooked the lentils for about 10 minutes less than suggested because they were already done before the “uncovered ” portion of time was supposed to begin. I hate wasting food, but I can’t seem to dump enough salt, pepper, or garlic on it for it to taste like anything. I don’t want to throw it out, but I’m just not eating it because it’s not appealing.

    • Support @ Minimalist Baker says

      Hi Sydney, we’re so sorry to hear that was your experience. Is it possible you were using red lentils? We’re not sure why it would look orange and be mushy if using green lentils. Either way, we’ll take another look at this one to see if we can make improvements. In the meantime, tomato paste, coconut aminos, salt, pepper, and thyme should help with the lentils. And vegan butter and salt should help with the potatoes. Hope that helps!

      • Kayte says

        Can this be frozen? I’ve made this recipe plenty of times, I also add some extra spices and flavors to the lentils. But is there any way to freezer prep this?

        • Support @ Minimalist Baker says

          Hi Kayte, We’re so glad you enjoy it! You can freeze it, but we find it gets a little watery so we prefer it fresh. Another reader mentioned freezing it in smaller containers with success!

  48. Michelle says

    I made some adjustments to the recipe for more flavor and it turned out really good! I would definitely make it again.

    In the potatoes after mashing I added in about half cup of vegan cream cheese.

    I mixed in beyond “burger meat” with the onions and cooked only half the lentils (so 3/4 cup) I used 2.5 cups of broth since there were less lentils,

    I added worshteshire and some coconut aminos before tossing in the veggies.

    I added sweet potatoes, celery and carrots to the veggie blend.

    I cooked two regular size round pies and since I had a pie crust laying around, I put one of them I put a pie crust (that’s not traditional but it was good!)

    I served it with a Chopped spinach and avocado topping.

    I needed to do the final bake for 20 mins to get the potatoes to brown.

    I realllly loved this with all the changes I made!

    Thanks for sharing!

      • Angela says

        Almost there “wooster” Worcester sauce – aah the foibles of the English language : )
        Oops I think I was replying to one of your responders : ) Great recipe though.

  49. Judi Sweat says

    This was a most disappointing recipe. The quantities were way off. I would never make this again. There was far too many lentils for the amount of vegetables. Way too many potatoes. It was pretty bad. Sorry!

    • Support @ Minimalist Baker says

      Hi Judi, we’re so sorry to hear you didn’t enjoy it! This recipe is heavier on the lentils vs. veggies, but could certainly be adjusted to personal preference. For a more veggie heavy version, you might prefer this sweet potato mushroom version.

      • Judi says

        I fixed. the issue with this recipe by cooking some mixed vegetables and adding them to the dish when I reheated it for leftovers. That made all the difference. I would make this again and add more vegetables at the onset. Thank you for your response.

    • Support @ Minimalist Baker says

      Yay! We’re so glad you and your family enjoyed it, Helen. Thank you sharing! To speed up the time, you could cook the lentils first or make them in an Instant Pot or pressure cooker. Hope that helps!

      • Support @ Minimalist Baker says

        Oh no! Sorry you didn’t enjoy this recipe, Brianna. Thank you for sharing your feedback with us. What brand of veggie stock did you use? We find that brands can vary a lot, it’s possible that affected the flavor? We’re here to trouble-shoot further if you would like!

  50. Patti Barber says

    My non bean loving 15 year olds daughter went back for seconds! Yeah! Finally a dish the whole family will eat! I made adjustments per other reviewers ( soy sauce, liquid smoke and bay leaf) /
    Thanks so much for your recipe!

  51. Celine says

    I made so much filling and not enough potato (did not have enough) but I do have pie crust. I was thinking of using the filling to make pot pies. any advice about this take? DELICIOUS THO.

  52. Micheline says

    I don’t think I’ve commented or rated this recipe yet but it’s one of my go to’s on a fall/cold day. I use whatever vegetables are in season or whatever I have on hand. It’s always delicious! Thank you for sharing this.

  53. Rory says

    I’m wondering if anyone has made the whole thing and then baked it later (aka I have already made the lentil mix and the potatoes). Can I wait to bake it until tomorrow or should I bake it now and then just reheat tomorrow?

    • Support @ Minimalist Baker says

      Hi Rory, this can be made ahead. We would recommend preparing up to the point of putting the mashed potatoes on top. Then refrigerate and bake as instructed later on. Hope that helps!

  54. Natalie says

    This was so delicious and super easy to make! I did use the tomato paste, which added some flavour. I also added some vegan cheese on top!
    Thanks again for always inspiring my vegan cooking !! ♥️✨🌱

  55. Karyna says

    This was so amazing! I fed it to my non-vegan family and they loved it. I added a tiny bit of soy sauce and Worcester sauce for flavor. Will definitely be serving this again :)

  56. Roxanne says

    Hi Dana!

    I was curious if the vegan butter can be replaced or omitted with something else? I find a lot of vegan butter brands I’ve tried don’t seem to sit with my stomach.

    Thank you! Can’t wait to make this

  57. Marianne says

    Fabulous! Made this last night for Pi Day and the whole family loved it!! I read the other comments so did adjust flavorings in lentil/veggies. I added coconut aminos, vegan worcestershire, garlic powder and paprika. I also only used fresh vegetables – orange pepper, celery, broccoli, zucchini, yellow squash and cherry tomatoes. The only frozen veggie on hand was butternut squash and I added that as well. One more change, I only had a few white potatoes so did half white/half sweet potatoes on top.

  58. Leanne says

    This recipe is great! I used some quinoa because I didn’t have enough lentils, and I added frozen spinach to my veggie mix.

    I think the only thing that would improve the recipe is something that would make the lentil mixture (bottom layer) more full in flavor—it tasted like it’s lacking fat . . . Any ideas?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You could sauté in a bit more oil to add more fat. You can also add in 1-2 Tbsp tomato paste and some coconut aminos or tamari for depth of flavor!

    • Jodie says

      Hi Leanne! I agree, I also found the lentils needed more seasoning.

      I’m British so this was a staple dish in my household when I was younger. It’s traditional in the UK to add Worcester sauce (or marmite in my household)… Here I added a teaspoon each of marmite, soy sauce and smoked paprika and it made a huge difference!
      I’m not sure what country you’re from/if you have gravy granules but I also added a tablespoon of onion gravy granules to the lentils right at the end to thicken it up and help with the fatty/savoury flavour even more.

      I also added oat milk, garlic powder, and nutritional yeast to the mash to try recreate how my Mum used to make it – worked a treat :)

      • H says

        Ooo yum! I totally copied your additions but did two drops of liquid smoke instead of worchester sauce (and I had no marmite), and skipped the oat milk. But I did everything else as you suggested. It added great flavor depth! Thanks to your comment and to Dana for EVERYTHING. 👏🏽

  59. Stacey says

    I want to say thank you for the inspiration!!! This was easy to make, I have all the ingredients and didn’t have to go out to buy anything. Not sure if it took an hour or less. But worth every bit of effort as this is my first time trying this recipe. It smells good, looks good … I’m sure it will taste good as well.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So lovely! Thanks for sharing, Stacey! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  60. Liat Malka Baron says

    Hello Dana,
    Thank you for the wonderful recipe! I will surely try it!
    one question though, can I use canned lentils in the recipe? I didn’t see a reason why to cook from scratch.
    thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes you can, just reduce amount of broth added and cook for less time. Let us know how it goes!

  61. Cinthea Neuheisel says

    This is not a one hour shepherd’s pie. But, I believe it is because the recipe is written out of order. The easy fix is to first start the lentils. Then, boil the potatoes. I followed the recipe twice and ended up serving dinner about an hour later than expected each time when the solution dawned on me. Hope this helps others save time and serve a delicious vegan meal—on time!

  62. Meg Shull says

    This recipe looked delish, I normally like your recipes and try to create. Today I used this recipe as a let’s say rough guideline as I’m on very restricted AIP and as vegan with not enough time I was able to make something similar. First I pressure cooked lentils and also sweet potato separately 6 min and 10 min. I pured my diy veg broth ( that was quite red due to beet peelings I had in my stock bag. Turned the brown lentils into a deeper warmer brownish colour. Then I used red onion, celery and carrots . I can’t use the corn or peas. I had very little tyme haha I added some dried margoram. Once I combined I added some arrowroot as thickener. I stiured my sweet potato mash into some grapeseed oil and garlic ( somehow I have no olive oil in house) and spooned on top of lentil mix. The funny part of this story was I had prepared leeks to use in cottage pie ( for today is St David’s Day ( welsh holiday) and I totally got distracted / excited when reading your recipe that I finished it all and thought what the heck no leeks, oops well I suppose I will use them in soup. Sweet potato leek soup yummy!! Anyway I do enjoy your website, thanks for all the inspiration and fun minimalist hacks. I didn’t think to take pic and I’m not on twitter or instagram anyway, I’m actively avoiding another social media addiction.

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Meg! Love your creativity. Thanks so much for sharing! xo

  63. Rosemary says

    This is a lovely comforting dinner. I don’t need to add anything else for flavour, I have also put some in freezer in individual containers and it turns out well. This is easy to make, all you need is steam up some veg and make some gravy. Thank you 😊

  64. Gail says

    Ok .this is fantastic. I did add mustard and covered half with mashed sweet potato and the other half with regular mashed potatoes.

    • Lynn says

      This recipe looks great. I’m excited to try it! Can this be made ahead and put in the fridge for a few hours or overnight before baking?

      • Support @ Minimalist Baker says

        Yes! We would recommend preparing up to the point of putting the mashed potatoes on top. Then refrigerate and bake as instructed later on. Hope that helps!

  65. Anneta says

    I made this recipe twice and it is excellent. Two non gluten-free vegans said the same! Woop Woop! I added plant based ‘ground meat’ once and reduced the sodium elsewhere in recipe due to sodium content in the ‘meat’. Thank you minimalistbaker for a great recipe!

  66. Eric says

    I love the idea of using lentils for Sheppard’s pie! So much more interesting than they typical vegetarian riff on the Sheppard’s pie with slimy , over cooked, underseasoned mushrooms (emphasis on the mush after being sauteed and then baked!). I did not flavor my version as described but instead boosted the fresh garlic significantly, and added one diced jalapeno, then added 3Tsp of garam masala and about an inch of grated turmeric in advance of the tomato paste and lentils, after sauteing the onions, jalapeno and garlic. I added fresh carrots about half way through cooking the lentils and then stirred in a bag of frozen peas before topping with the mashed potatoes and sticking it in the oven. It was glorious! I found that the potatoes benefitted from substantially more salt and pepper along with some garlic powder and additional fat. I used butter but coconut oil or olive oil would be very pleasant too! The result was an amalgum of dal and Sheppard’s pie that everyone rejoiced in! Perfect vegetarian comfort food for a winter night.

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed the lentil filling and your modifications sound great too! Thanks for sharing, Eric!

  67. Kirsten says

    Hi, Wonderful recipe. Have enjoyed it several times. An editorial comment – In the directions for cooking the lentils, Step 5, there is no mention to cover the saucepan as the lentisl cook for 35-40 minutes. Right after, it says to remove the lid.

  68. Emily says

    This turned out great! I added a couple of sweet potatoes with the regular potatoes for the mashed topping, and used some vegan Worcestershire sauce and smoked paprika in the lentil mixture. Also sprinkled some nutritional yeast on top for serving. This recipe is going in the regular rotation! Thank you!

  69. Janet Wehlitz says

    We made this last night and Really like the flavors and textures.

    We did make a change as to when we pre-heated the oven – we preheated the oven during the last ten minutes of the filling being cooked.

    We are planning on making this again, but will choose brown lentils rather than green, I think the color will look better.

    Thank you for All the great recipes!

  70. 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.

    • Lin Kaatz Chary says

      You could consider making and freezing the filling and then just adding the mashed potato topping when you’re ready to serve. I’ve never tried them but you can buy already prepared mashed potatoes in many supermarkets and I have to admit I have used boxed mashed potatoes once for two different recipes and except for the few additives (preservatives) they weren’t bad at all and very easy to make. So there are alternatives even if you don’t want to lower the quality of the mashed potatoes by freezing them. I know not making from scratch is a sacrilege but sometimes you just have to do what you have to do…

  71. 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.

  72. Charly says


    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.

  73. 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.

  74. 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.

  75. 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.

    • Support @ Minimalist Baker says

      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!

  76. 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!

  77. 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!

  78. 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!

  79. 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.

    • Support @ Minimalist Baker says

      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.

  80. 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.

  81. 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

    • Support @ Minimalist Baker says

      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!

  82. 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!

  83. 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.

    • Support @ Minimalist Baker says

      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.

  84. 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.

    • Support @ Minimalist Baker says

      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.

  85. 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!

    • Support @ Minimalist Baker says

      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).

  86. 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!

  87. 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.

  88. 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!

  89. 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!

  90. 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!!

    • Support @ Minimalist Baker says

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

  91. 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!

  92. 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.

    • Support @ 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.

  93. 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!

  94. 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!

  95. 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!

  96. 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

    • 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…

  97. 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!

    • Support @ 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!

  98. 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.

    • Support @ Minimalist Baker says

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

    • Support @ 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!

  99. 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!

    • Support @ 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!

  100. 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!

  101. 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.

  102. 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!! 😋

  103. 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.

    • Support @ 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!

  104. 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.

  105. 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 😊

  106. 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!

  107. 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 :)

  108. 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!

  109. 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!

  110. 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!!

        • Support @ Minimalist Baker says

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

  111. 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.

    • Support @ Minimalist Baker says

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

  112. 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!

  113. Maria says

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

    • Support @ 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.

  114. 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!!

    • Support @ Minimalist Baker says

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

  115. 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 😁

  116. 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.

  117. 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.

  118. 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.

  119. 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.

    • Support @ 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

  120. 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!

    • Support @ 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

  121. 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.

    • Support @ Minimalist Baker says

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

    • Support @ 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!

  122. 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

    • Support @ 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

  123. 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

  124. 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.

  125. 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!

    • Support @ Minimalist Baker says

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

  126. 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

  127. 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?

      • Support @ Minimalist Baker says

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

  128. 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.

  129. 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.

  130. 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.

  131. 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.

  132. 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!

  133. 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!

    • Support @ Minimalist Baker says

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

  134. 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

  135. 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.

  136. 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.

    • Support @ 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

  137. Julie Bramhall says

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

    • Support @ Minimalist Baker says

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

  138. 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.

  139. 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.

  140. 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.

  141. 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

    • Support @ 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.

  142. 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!