1-Hour Vegan Shepherd’s Pie

I’ve made this several times. Satisfying even for my meatatarian husband!

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.

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

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. ;-)

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 ?

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!!!

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!
Xoxo
-Didi

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 ?

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!

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 ???

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 ?

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)

This was excellent and easy to make! Will for sure try to make it again sometime soon. Thank you

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!

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

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!

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!

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!!

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.

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.

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!!

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.

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.

This is one of my (meat-eating) husband’s favorite recipes. I’ve made it a bunch of different ways but my favorite time savers are to use pre-cooked lentils and pre-chopped mirepoix instead of the frozen veggies/onion. It reheats great and also is delicious with a little hot sauce. Thanks for all the awesome recipes Dana!

Thanks so much for this recipe, it’s my favourite new thing to make; especially with the sweet potato topping! ^__^

I made this for my omnivore family’s Xmas party this evening. It was hugely popular, and I got a ton of positive feedback. Even from my step-dad, who has gone to places like Bibibop and simply ordered a bowl of steak because he doesn’t want all of that “rabbit food”

The modifications I made were very minor. I used half Yukon gold potatoes and half red-skinned potatoes because that’s what I had on hand.
I also did half green lentils and half black lentils, again because that’s what I had.
While sautéing onion and garlic I also added a few sliced mushrooms, just for the fun of it.
I doubled the amount of frozen vegetables, using one 10oz bag of “California blend” and one 10oz bag of root vegetable blend.
I used a very very small amount of Thyme. Historically my kids don’t love the flavor, but I do. I wanted it there, but I was hoping they wouldn’t notice.

The recipe was incredibly easy to follow. The prep was especially easy with the use of frozen veggies.

This turned out to be a delicious and relatively easy to put together! I would definitely make it again. The only downfall was the time it took, due to the lentils. Next time I will start the lentils while I peel and boil the potatoes, because otherwise this will take nowhere near an hour. I ended up adding more vegetable broth so the lentils wouldn’t stick and burn and so that they would cook all the way through. I added organic tomato paste to my lentils, onion and garlic powder to my potatoes and talk about perfection!

I never leave reviews, but minimalist baker always has my favorite recipes. This one was so easy and incredibly delicious. Making this for Christmas dinner!

Another winner Dana! Thanks for your help in making our dinners easy, healthy and delicious.

Love this recipe! Made it on a recommendation form a coworker and it did not disappoint! We will definitely be making this again.

Ahhhhhh mazing! Making this for an early Thanksgiving dinner tomorrow! Preparing it tonight so it develops that awesome second day flavor. SO easy & budget friendly too!!

This was dinner tonight and WOW it was so delicious, simple, and satisfying. My husband and I both had multiple servings and are super excited to eat the leftovers for another dinner later this week. Also I used redskin potatoes because it’s what I had and they worked great. Thanks for the recipe!

I made this with mashed cauliflower instead and it’s SO GOOD! The fresh thyme really makes it. I’ve started only making recipes from you because every single one is AMAZING!!

This recipe is so simple and SO yummy! The ultimate comfort with this cold weather starting here in the Northeast! I have been wanting to experiment with Shepherd’s pie for a long time, and to be honest have never even had a traditional one before. But I’m grateful that I chose this recipe for my first attempt because it was fantastic? I used a bit of tapioca starch to thicken the base and used Russet potatoes because that’s what I had (still recommend the Yukon as per the recipe though, because the Russet were a tad tried) Great dish though, highly recommend!

Perfect weeknight meal! I subbed fresh carrots and canned green beans for the frozen veggies. I added the carrots with the lentils and the green beans into the lentils just before transferring to the pan. So yummy and filling! Lovely fall dish.

My family loves this one dish meal (2 year old & baby included!). I like to also add a stalk or two of finely diced celery & serve everything on top of fluffy quinoa for added protein. Thanks Dana!

We are hosting an exchange student who is vegetarian so I was excited to try this recipe! It turned out very well and everyone seemed to enjoy it but I think I need to cut back on the amount of lentils I added (more than the recipe called for) and add more seasoning. I would definitely make it again!

So… Mine was made a little differently.
•I had russet potatoes on hand that needed to be used up, so I made plain mashed potatoes with plain unsweetened almond milk & soy-free Earth Balance. I used a whisk to help mash it to a smoother texture.
•They never ghave veggie stock at the store so I used veggie broth (not having ingredients for DIY).
•I couldn’t find a 10 oz bag of a combination of frozen carrots, green beans, corn & peas, so I bought a bag of each and mixed up just over a cup of them together, trying to have an equal amount of each veggie.
•I ended up only having 1 TBS of cornstarch, so I used 1 TBS Non-GMO cornstarch + 2ish TBS nutritional yeast + mashed potato to thicken the filling.
Veggie stock would give it a bit more flavor that it could use, but it still turned out delicious! I wish it would freeze well. I cook for just myself most of the time & don’t eat much so I think I’m set for lunch/dinner for a week!
This is a yummy recipe that’s pretty easy to make. I love it!! :)

This recipe is easy and very tasty, just needed a bit more flavor. I’ve made it twice now and for a more savory robust taste, I substituted one of the cups of vegetable stock for 1 cup or red wine. FABULOUS!! I also added fresh parsley, Italian seasoning, 3 tablesoopns worchestire sauce, 3 tablespoons of tomato paste and I also added sautéed mushrooms to the mix. I also added garlic salt. I put a dash of nutmeg to my potatoes as well. Just a few tweaks to an already great recipe. Check out the eggplant pasta she has….to die for! Enjoy!

I made this for my boyfriends family (most of which are meat eaters) and they all absolutely loved it! (Caught everyone coming back for seconds and they’re the kind of people who only see a meal as something which contains meat so I knew this was a massive success. My partner also said he likes it as much as a meat Shepard’s pie!.) I don’t usually cook meals that take longer than 20 minutes either so was concerned about how it would turn out but seemed full proof! (I added a few extra veggies and some almond milk in with the mash to make it creamier but regardless was shocked at how good this was with such few ingredients!) It’s one of those meals that make you happy just from eating it without the guilt afterwards!

Fantastic is an understatement! This is a meal that will now go into my rotation. Any non-vegan/vegetarian would love this as much as our family. Thank your for this great recipe!!

Yummy! I was quite generous in the quantity, so we’ll happily have the leftovers tomorrow for lunch.
I added more veggies in the lentils mix: fresh dices tomatoes, sauteed spinach and mushrooms.
Thanks for this delicious recipe.

I just made this and it is soooo good! I will be making this again , for sure!! Hearty, tasty and filling. Loved it!!
Thanks for sharing

Followed the recipe almost to the letter (red lentil’s), even needing the boil over bottom pan for the baking portion, and it was a complete hit! I’ll be trying this on my non-vegan and vegan friends alike, especially a few hardcore shepherds pie fans (not surprising being here in Ireland).

Thanks for the great recipe!

I love this recipe! Even my non-vegan friends really enjoy it~
Though the weight of potato seems to be about a third of what’s needed.
I usually leave out the corn, add mushroom, and use about a cup less stock. I replace that portion of stock with a tin of diced tomato and some red wine. Some garlic powder in the mash is a tasty addition if you’re feeling it.

Tried this out last night and it was brilliant! I did modify it slightly because I added a little leftover bacon marinade and crispy tofu bacon pieces (only a small handful) that I had in the fridge because it needed to be sed up. thumbs way up for the recipe though. Easy peasy especially if you boil the potatoes ahead of time

I have made this twice now and really love it. This recipe is a great base to make as is or mix and match with other flavors from the fridge. This time I tossed in some mushrooms and did a mixed sweet and russet potato topping( I didn’t have enough for just one of with on hand)

Enough of these ingredients are staples in my house that this is easily becoming a go to recipe for when I don’t know what to make and I want amazing lunch leftovers. ?

Amazing! I’m new to veganism. This turned out great. I used my instant pot to make the potatoes. Then used it to make the lentils. It turned out awesome.

Yes, shepherd’s pie is most definitely a comforting, wintry food! My neck of the woods is experiencing some hot spring weather now, so such dishes are not in order, but I still enjoy them even now. When my family has traditional beef shepherd’s pie, I like to prepare a single serving size of your recipe, using 1/6 the amount of all the ingredients and 1/2 pound (~1 large) sweet potato instead of the yukon gold and baking the lot in a mini loaf pan. Instead of vegan butter, which I don’t have in the house, I either substitute olive oil or do without the butter/oil entirely. Either way works well!

This is an easy recipe that isn’t intrusive to prepare beside a traditional shepherd’s pie. The one recommendation I’d make is to add more liquid than than the recipe calls to use (maybe 1/4-1/2 cup more) to keep the filling moist.

I’m making this almost every week the kids love it… despite the 22’C heat.

Thanks

I’m making this for the second time tonight. I made very minor changes. To give the filling a little more of a meaty taste and texture, I addeda half pound of sliced mushrooms and a splash each of Worcestershire sauce and liquid smoke. I skipped the listed vegetables and added a layer of corn to make it more like my mom’s. I was beyond pleased with this dish. Tonight I’ll be adding chives to the potatoes because we just pulled a bunch out of the garden.

Absolutely loved it, changed lifestyle a week ago and have a hard to please partner. I halved recipe as only 2 of us and still plenty left, he said next time I make it can I put extra mash. That’s a thumbs up from fussy pants eater

So so so tasty!!! My husband (meat eater) loves it. I just added salt and a bit of my fave vegan cream to the mash. The rest is perfect. Thanks Dana!!!

I just made this for lunch& dinner for the week ahead! I doubled the recipe and it made about 12 portions. It is absolutely delicious! One thing I did add to the lentil mix was some brown sugar, a bit of maple syrup (i like my food with a hint of sweetness!), and some sriracha sauce and also a touch of soy sauce&a squeeze of lime! I even added a touch of sesame oil. It is so tasty this way! This will be one of my go-to- Sunday- cook- off- batch- cook- for the- week- and- freeze- half- recipes!! I also didn’t boil the frozen veg I just added it once lentils had finished cooking. I’ll be reheating it anyway.

I also made the mash using 2 sweet potatoes& a large cauliflower instead of using white potatoes. and i didn’t bother Browning it in oven, i just dished it into portions after mashing and seasoning. I will freeze some tubs & refridgerate some.

No fuss, tasty, healthy, easy, CHEAP, protein – packed, quick recipe. thank you!! GO AND MAKE THIS!!

This was delicious! I had leftover Irish mashed potatoes (spuds mashed with sauteed kale and lots of butter) and used that as the topping. We only had red lentils, which broke down too much, but it still worked. Serious yum!

Used red lentils instead as that’s all I had on hand, and there was far too much liquid, but the taste was yum. Will try again for sure!

Loved this recipe! I added 1.5 cups of Vegan Ground Crumbles, 8 oz. of mushroom pieces, and 1/2 can of tomato paste to the lentil filling. I used fresh carrots, frozen peas and left out the corn and green beans. I also added 1 cup of mashed cauliflower to the mashed potatoes and I couldn’t even tell it was there. I will add 2 cups next time.
I cooked it in a 9-inch by 14-inch pan for 30 minutes and it was great! Thanks for a fantastic recipe that can be adapted to

this is soooooo good. my dad is from England so he grew up eating this dish, traditionally made with beef. he loves this vegan version even better!!

I went vegan a week ago after having unexpected surgery. I refuse to let health issues wreck my life, so here I am. I am off work for two weeks, which lets me have the time to reboot my diet. My goodness! This is DELICIOUS! I will make this again. I sort of always disliked meat anyway; this is so much better than the original.

Made this for my non-vegan family and they loved it! Definitely could add more veggies and a few less lentils. Only request was to have gravy on the side of more moist potatoes.

I made this last night for St. Patrick’s Day—even my kiddos gobbled it up! I did not have fresh herbs but substituted Herbs de Provence and the flavors were still great. Thanks!

I use a bottom pie crust and put all of this in them use the potatoes on top.

I made this last night. I thought it was good, but my wife and son loved it. They both agreed that some type of sauce would probably set this off. My kid’s a fan of ketchup or bbq, but I think some mushroom gravy would go really well.

Delicious! I made lentil portion in instant pot. Turned out perfect! 12 minutes, quick release.

Made this as part of vegan Christmas dinner – absolutely incredible! My mouth waters just thinking about it STILL.

I made this last night for the first time. My very particular vegan son ate so much I thought he’d burst. I substituted poultry seasoning as I did not have thyme and used fresh broccoli, cauliflower, celery and baby onions in place of frozen veggies. I doubled recipe and he sprinkled a very small amount of vegan cheese on top. So delicious! Thanks

I made this and instead of the last bit of baking I broiled for 15 min. Excellent !!!seriously so good!

This was DELICIOUS! I’m not usually a shepherds pie person but found this delicious.

I made it exactly as it, but added garlic puree and nutritional yeast to the mash – IT’S A MUST. Plus served with roasted broccoli (added olive oil, garlic puree, soy sauce, and lemon juice, yum).

For a “quick” shepherds pie, this was great. I think I’ll spend a little more time and make one with a more substantial gravy and not-frozen veggies in the future.

Great recipe. I added nutritional yeast to the mashed potatoes for a cheesy flavor. Yummy!

I have been using your recpies for some time now and have not done them justice with reviews! As I come across ones I have used I will leave reviews. This recipe is spot on. It is hearty, lentils are not mushy so use the cook time suggested (no longer than 35 mins), tasty, and makes enough for plenty. Followed it almost exactly and it came out perfect! I did drain a bit of the stock so I ended up using only about 3 1/2 C but that depends on your heat level and steam escape when cooking the lentil filling. I also used a simple flour and butter crust for it which made it flaky on the outside. As a vegan, I made it 100% vegan with vegan butter instead. Will definitely be making this again. Thank you.

So good! I’ve made it 3 times now. Its great to reheat for lunch or a quick dinner too. I sometimes have Vegan gravy with it but its great on its own too. I prefer a cauliflower/ broccoli/ carrot veggie mixture. The lentil mixture is so good I could eat it on its own!

Absolutely love this recipe! Thank you for posting it. I made it in November as a dry run, then made it for Christmas dinner. Even the meat-eaters loved it! I added another stage – I create a “meat” base by sauteing onions and mushrooms then adding a package of Boca crumbles (any brand will do). Once that’s all cooked and browned, I set that aside and continue with your recipe, then add it back in once the lentils are cooked.

One note on prep time – it takes WAY more than 15 minutes! It takes me 15-20 minutes just to wash and peel the potatoes! Then they take another 15-20 to cook. I’d say a more realistic estimate of prep time is 30-45 min. Then there’s the 40 min for the lentils. I also find in my oven it takes about 30 min to cook.

Love this recipe. So easy and still healthy/delicious. Topped with cashew parm before putting in oven. ?

I was frantically searching for a comfort food dinner and came upon this recipe. Would you believe that I had ALL the ingredients available? It was a no-brainer to try out since I’ve always loved Shepherd’s Pie growing up as a kid, only our family version was with ground beef (yuck!). I followed the recipe exactly without veering off and it turned out delicious! Thank you for an easy and comforting meal. My family enjoyed it!!