1-Hour Vegan Shepherd’s Pie

Jump to Recipe
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
4.74 from 492 votes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Course Entrée
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

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:

    • Patricia says

      This is soooo good! My super fussy 4 year old cleared her plate in minutes and asked for more… This is usually unheard of ! Easily feeds our family of 4 for 2 days. Looking forward to seconds tomorrow.

  1. Jan says

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

  2. Trish says

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

  3. Katie says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Some readers have reported success with freezing! We were concerned that it might end up a little watery with freezing and reheating. Hope that helps!

    • Sara Munoz says

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

      • Patricia says

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

  4. Justin says

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

      • Justin says

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

  5. Lp says

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

  6. Vanessa Davis says

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

  7. Didi says

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

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

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  8. CariLeeFox says

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

  9. Ann V says

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

  10. Kara says

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

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

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

  11. Chloe Champion says

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

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

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

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

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  12. Bonnie Sutherland says

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

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

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

  13. Elf says

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

  14. Cyd Parker says

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

  15. Teressa says

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

  16. Stephanie says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  17. Jessica Brown says

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

  18. Lauren says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  19. Hesther says

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

  20. RS says

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

  21. Noelle says

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

  22. L ward says

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

    Any help appreciated!

  23. Heidi says

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

  24. susan says

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

  25. Shawn says

    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!

  26. Ash Watson says

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

  27. Josh says

    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.

  28. Queen Wifey says

    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!

    • Sara says

      I totally agree that the lentils need to be started first, then the potatoes, then switch the oven on, and the rest of the recipe as it is.

  29. Kayla says

    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!

  30. christy says

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

  31. Stacia says

    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!!

  32. Bethany Bolthouse says

    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!

  33. Sarah says

    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!!

  34. Danielle says

    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!

  35. Patricia Hood-Parsonage says

    This dish is amazing, it freezes well. I freeze is portions size so I can grab to take to work with me. Popular with both the Vegans and meat eaters in my life.
    Sometimes we do have white and sweet potato which gives a different taste and is really good too.

  36. Ashley Landwehr says

    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.

  37. Alyssa says

    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!

  38. Kristina Bayer says

    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!

  39. Christie says

    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!! :)

  40. Tanya Paxton says

    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!

  41. Jem says

    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!

  42. Kirsten says

    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!!

  43. Pat B says

    I have never made mashed potatoes without adding liquid. Oat milk worked well taste wise. Recipe suggests adding only vegan butter.
    Are the potatoes spreadable without added liquid? Also would it be a good idea to soak the lentils before cooking?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried without adding liquid! No need to soak the lentils prior, just ensure they are rinsed and drained!

  44. Clairelle says

    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.

  45. Frankie says

    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

  46. Scott Estes says

    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!

  47. Louise says

    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.

  48. Deidre says

    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

  49. Kay says

    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. ?

  50. Kimberly L Hanson says

    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.

  51. Abigail says

    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.

  52. Patty says

    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.

  53. David Milne says

    Loved this Sheppards pie with some mushroom gravy! We are thinking of serving it at our wedding, If we are preparing the dish the night before and baking for dinner the next do you think it will be okay ? Or would you recommend we bake the day before when we prepare and reheat for dinner the next day?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi David! Yes that should work to prepare and bake the day, but it also reheats well so really either option would work! Have a great wedding!

  54. Kristy Marchese says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      When we win the hearts of fussy eaters, it warms our hearts :D We’re glad you and your partner enjoyed it, Kristy!

  55. Anatom'amma says

    This is my first time making this, and my lentil mixture is still very watery, even though I cooked it for a little extra time and added the potatoes to thicken. I did use a blend of three colors of lentils (red, brown, and black), maybe that has something to do with it?

    For now I’m going to use a slotted spoon to layer the mixture in. I’ll post about how that turns out. Any suggestions for next time?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! For future, if you’re noticing that it is more watery than it should be, you can always scoop some of the liquid out prior to putting the sweet potato on top. Hope this helps!

  56. Shauna says

    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!!!

  57. Ellie says

    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!!

  58. Emily says

    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!

  59. Stella says

    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!

  60. Jen says

    I love your shepherds pie so much that I am making it tomorrow (Thursday) in LA and then driving it to Vegas for a big family dinner Friday night. What do you think the best way to do that would be? Do everything except for the oven part and then put it in the fridge / cooler until ready to heat before Friday’s dinner or do I need to freeze it? Please let me know as soon as you can. Thank you!!

  61. Sharon R Fallon says

    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

  62. Annabelle says

    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!!

  63. Missy says

    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.

    • Missy says

      I meant to give five stars AND my adjustments (too busy shoveling the deliciousness in my face). I added extra lentils – no need to use a thickener – and for half of the potatoes, I substituted cauliflower to lower the carbs. I also added chopped bella mushrooms with the lentils for additional “meat” texture.

  64. Monica says

    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.

  65. Amanda Terry says

    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!

  66. Barbara Alfeo says

    I absolutely love your recipe! I am writing vegetarian recipe round ups on my blog in 2018 (to encourage people to try meatless monday- everyone has to start somewhere) and would love to feature you. You can check out my blog (for beginner environmentalists) at sunshineguerrilla.com. Is it alright if I share this link to your recipe?

  67. Chris says

    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.

  68. Beth says

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

  69. Holly pietrobono says

    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

  70. Abigail Rowse says

    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).

  71. alyse says

    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.

  72. Shannon B says

    Delicious! Just tried this tonight. Ours came out a little dry, so we whipped up a quick vegan gravy to serve with it. We will absolutely make this again!! :)

  73. Stephanie says

    Looking forward to making this recipe and have had great success with other recipes on your website! Question about the mashed potato topping: will subbing in your recipe for cauliflower mashed potato yield the amount necessary for the shepard’s pie? Many thanks!

    • Ann says

      I also wanted to mention that since I can’t have onions and garlic (sad, I know) I added in a few other spices for flavor. Cumin added great flavor to the dish.

  74. Alex says

    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.

  75. Andrea says

    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!

  76. MarieLynn says

    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.

  77. Alex says

    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!!

    • Alex says

      Oh yes, one thing! I cooked the onions and garlic over medium heat longer than 5 minutes. It was about 15 minutes that I had them cooking as I wanted them to get softer and caramelized. After 5 minutes, I still felt they were not “soft” enough.