Lentil Shepherd's Pie

Name: Lentil Shepherd's Pie
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 3 pounds russet potatoes; 3 tablespoons vegan butter; 3/4 cup unsweetened, unflavored cashew milk (or other non-dairy milk); 3/4 teaspoon salt, or more to taste; few shakes black pepper; 1 1/2 cups vegan cheese shreds, cheddar preferred (optional); 2 tablespoons olive oil; 1 medium yellow onion, diced; 3 cloves garlic, minced; 3 cups cooked black or green/brown lentils, drained and rinsed (I used 2-15oz cans lentils, see Notes for dried); 2 teaspoons dried rosemary; 2 teaspoons dried thyme; 3/4 teaspoon salt; few shakes black pepper; 2 tablespoons vegan Worcestershire sauce; 3 tablespoons tomato paste; 3 tablespoons all purpose flour; 1 1/2 cups vegetable broth; 2 cups frozen pea and carrot mix; 1 cup frozen corn

Vegan Lentil Shepherd’s Pie is the best comfort food! A herby lentil and veggie-packed filling is topped with creamy mashed potatoes, then baked until golden. Easy to make ahead of time and perfect for the holidays!

Try my Vegan Shepherd’s Pie next! It’s a simple, family-friendly comfort food made with a vegan ground beef filling.

overhead view of a baked vegan lentil shepherd's pie topped with thyme sprigs in a large baking dish.

I have endless vegan comfort foods to choose from on my blog, but I usually stick with the classics on especially cold days and around the holidays. You know, like a cheesy Vegan Lasagna, an ooey gooey Vegan Pot Pie, and a cozy “Chicken” Broccoli Rice Casserole

But if I had to pick the queen of the comfort foods? Well, it’d be this Lentil Shepherd’s Pie with Mashed Potatoes, no contest.

It’s the kind of dish that just makes you feel good from the inside out. The filling is made from budget-friendly lentils, frozen vegetables, and dried winter herbs, all tucked under a blanket of creamy mashed potatoes with slightly crispy edges. Whether I’m serving it for a holiday feast or just a quiet, freezing Tuesday night, it never disappoints.

⭐⭐⭐⭐⭐
“I’ve made this recipe multiple times now and it is flawless! Would be great for holidays too. Highly recommended along with all of Nora’s wonderful recipes!” – Kayla

Why you’ll love this vegan shepherd’s pie

The best comfort food – Hearty lentils, savory seasonings, and aromatic herbs, all topped with creamy mashed potatoes and baked to perfection. There’s nothing better on a cold day!
Make-ahead-friendly – Save time on busy weeknights or during the holidays by assembling your vegetarian shepherd’s pie up to 3 days before baking. Just pop it in the oven when you’re ready.
A holiday hit – This is a hit with everyone at family dinners and holidays—vegans, picky eaters, and meat eaters alike! As my reader, Zulema, put it: “You know it’s good when the kids ask for thirds!!!”

overhead view of a scoop of vegan lentil shepherd's pie on a plate.

How to make a lentil shepherd’s pie

Find the complete recipe with measurements in the recipe card below.

Mash the potatoes:

Mash the boiled potatoes with the vegan butter, milk, salt, and pepper in a large pot. Stir in most of the vegan cheese (optional). Set aside.

Got leftover mashed potatoes?
Go ahead and use them as the topping instead of making a fresh batch!

overhead view of the mashed potatoes for a vegan lentil shepherd's pie in a large pot.

Make the lentil filling:

Saute the aromatics in a large skillet until fragrant. Stir in the lentils, rosemary, thyme, salt, pepper, Worcestershire sauce, and tomato paste.

Next, add the flour. Stir until it’s incorporated.

Add the broth and frozen vegetables to the skillet. Heat it to a simmer.

overhead view of the ingredients for a vegan lentil shepherd's pie filling in a large saucepan.

Assemble and bake:

Transfer the lentil filling to a baking dish.

overhead view of the filling for a vegan lentil shepherd's pie in a large baking dish.

Spoon the mashed potatoes on top. I like to drag a fork through the potato layer to create small edges that will crisp up as they bake.

Sprinkle the remaining cheese on top, then bake until it’s hot.

overhead view of the filling for a vegan lentil shepherd's pie topped with scoops of mashed potatoes in a large baking dish.

overhead view of an assembled and unbaked vegan lentil shepherd's pie in a large baking dish.

Serve the lentil shepherd’s pie right away with buttered vegan dinner rolls and a fresh green salad. Enjoy!

The cheese is optional
Remember: you can always omit the vegan cheese from the mashed potatoes. One of my readers even swapped the vegan cheese shreds for my Nut-Free Vegan Cheese Sauce as a “healthier” option. The choice is up to you!

overhead view of a spoon scooping into a vegan lentil shepherd's pie in a large baking dish.

Frequently asked questions

What kind of lentils should I use?

I prefer black lentils because their tender and chewy texture makes the filling meaty in the best way. Green or brown lentils work just as well, though! I used canned lentils to speed up the cooking process, but you’re more than welcome to use dried (cooked in advance).

To cook the dried lentils, combine 1 ½ cups of dry lentils with 4 cups of water in a medium saucepan, then bring to a boil. Simmer, covered, until they’re tender but not mushy (about 20 minutes). Drain and set aside until you’re ready to make the filling.

Why are my lentils mushy?

This usually means the lentils were initially overcooked or simmered in the filling too long.

This shouldn’t happen with black lentils since they hold their shape well. If you’re using a softer variety (like green/brown lentils), stir the cooked lentils into the filling right before you transfer the filling to the baking dish.

Can I add vegan ground meat to the filling?

Sure! A 50-50 mix of vegan ground beef and lentils in the filling would be great. Or, if lentils aren’t really your thing, swap them for ground Impossible or Beyond Meat instead.

Can I make the shepherd’s pie ahead of time?

Yes, you can assemble the vegan shepherd’s pie up to 3 days before baking. Keep it covered in the fridge, and then bake when you’re ready.

How long do the leftovers last?

Leftovers will keep for up to 4 days in the fridge. I like to store the servings in individual airtight containers in the fridge for easy, reheatable meals.

Can I freeze the lentil shepherd’s pie?

Yes, the leftovers freeze really well for months! To reheat, thaw as much shepherd’s pie as you plan on eating in the fridge overnight, then warm it (covered) in a 400ºF oven for 30 minutes or until heated through.