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square image of a casserole with cheddar mashed potatoes on top
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4.91 from 10 votes

Lentil Shepherd's Pie with Cheesy Mashed Potatoes

The best vegan Lentil Shepherd’s Pie has a savory and herby lentil filling with soft and cheesy mashed potatoes on top. Kid friendly!
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Main
Cuisine: American
Servings: 8 servings
Calories: 419kcal
Author: Nora Taylor


Potato topping

  • 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

Lentil filling

  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 cups cooked lentils, drained and rinsed I used 2-15oz cans, 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


For the potatoes

  • Peel your potatoes and chop them into large chunks. Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook uncovered for about 15 minutes or until fork tender.
  • Drain the potatoes in a colander, then return to the pot. Add the vegan butter, milk, salt and pepper to taste and mash until smooth and creamy. Stir in ¾ cup of the vegan cheese, saving the rest for sprinkling on top.
  • Cover and set aside while you make the lentil filling.

For the lentil filling

  • Preheat the oven to 400℉.
  • In a large skillet, warm the oil over medium-high heat, then add the onion and sauté for 3-4 minutes, until translucent. Add the garlic and cook for one more minute.
  • To the skillet, add the lentils, rosemary, thyme, salt, pepper, Worcestershire sauce and tomato paste. Stir to combine and cook for 1 minute.
  • Now add the flour and stir well until incorporated and no clumps of flour or tomato paste remain.
  • Stir in the broth, peas and carrot mix and corn. Bring to a boil then reduce to a simmer and cook for 5 minutes, stirring occasionally.
  • Pour the lentil mixture into a 9x13 inch baking dish (or use your cast iron pan.) Spread it into an even layer, then spoon the mashed potatoes on top of the lentils. Spread them carefully and evenly.
  • Sprinkle the rest of the vegan cheddar on top, then bake for 25-30 minutes until hot. Serve immediately and enjoy!
  • Store leftovers covered in the refrigerator for up to 4 days. It can also be frozen once completely cooled.


  1. How to cook lentils from dry if you don’t have canned: In a medium saucepan, combine 1 ½ cups dry lentils and 4 cups water. Bring to a boil, then cover and reduce heat to simmer. Simmer for about 20 minutes, until tender but not mushy. Drain excess water.
  2. May leave out the vegan cheese if desired. Or make my shreddable vegan mozzarella.
  3. May substitute ground vegan beef, such as impossible or beyond brand instead of lentils, if desired. I would use about 3 cups of beef substitute, and cook it in the pan with the onions and garlic, then continue adding the rest of the ingredients.
  4. Gluten free? Use cornstarch or gluten free flour instead of all purpose to thicken the lentil mixture.


Serving: 1of 8 servings | Calories: 419kcal | Carbohydrates: 66g | Protein: 14g | Fat: 12g | Saturated Fat: 3g | Trans Fat: 1g | Sodium: 800mg | Potassium: 1238mg | Fiber: 11g | Sugar: 5g | Vitamin A: 3732IU | Vitamin C: 20mg | Calcium: 79mg | Iron: 6mg