This Vegan Shepherd’s Pie is the perfect comfort food for cold winter nights. It is a delicious plant based and gluten free casserole to serve alongside your holiday meal or enjoy as an easy weeknight meal during the winter months.
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If you think that going vegan means your favorite comfort food is off the table, then you’re going to love what I have for you today. This vegan shepherd’s pie is a cozy, plant based, comfort food that you can feel great about feeding to your family.
Instead of ground beef or lamb, this vegan shepherd’s pie recipe uses a combination of lentils and diced mushrooms for a low cholesterol meat free substitute. The results? A heart healthy, protein packed, plant based and gluten free meal that is hearty, delicious, and oh so satisfying!
And if mushrooms or lentils aren’t your favorites, or if you’re trying to eat a low carb diet and looking to avoid potatoes, that’s no problem! This recipe allows you to make tons of substitutions to customize it completely to suit your tastes and dietary habits.
Vegan, gluten-free, and with low carb and keto options, this is a meal everyone can enjoy.
Ingredients & Substituions
The ingredients you will need for this vegan casserole are easy to find with many available substitutions. You should be able to find everything you need at your local grocery store.
Here is everything you’ll need.
Ingredient Notes
- Spices – This recipe calls for dried rosemary and dried thyme. You could substitute fresh herbs if you’d prefer. For fresh herbs, use 1 tablespoon of each.
- Brown Lentils – The lentils in this recipe replace the traditional choice of lamb or beef. You could substitute green lentils if you have them on hand. For a lower-carb option, you can substitute the lentils for 3 additional cups of chopped mushrooms.
- Potatoes – This recipe calls for russet potatoes. Feel free to substitute with white or golden potatoes. For a low carb option, substitute the mashed potatoes for mashed cauliflower.
- Vegan Butter – Look for a high-quality non-hydrogenated vegan butter. I recommend either Earth Balance or Miyoko’s.
Step-by-Step Instructions
Step One: Make the Mashed Potatoes
Thoroughly wash and peel the potatoes. Chop them potatoes into roughly 1″ cubes.
Pro Tip: It is important to cut the potatoes into even sizes so that they evenly cook. Adjust your boiling time if your potatoes are much larger or smaller than 1″.
In a large stockpot bring six cups of water to boil. Once it is boiling, add the cubed potatoes and boil until soft. This will take about 15 minutes but the time will vary depending on the size of the potato pieces. The potatoes are done when they are easily pierced with a fork.
Carefully drain the water through a colander and transfer to a large bowl. Rinse under cold water until the potatoes are cool enough to handle. Lightly mash the potatoes with a potato masher until most of the big chunks are broken down. Add the remaining ingredients and mash together until the potatoes are light and fluffy.
Step Two: Make the Lentils and Veggies
Preheat your oven to 400 F. Spray a 3-quart casserole dish and set aside.
In a large skillet, heat olive oil over medium heat. Once the skillet is hot, add the onions and garlic and sauté for 5 minutes or until onions are translucent and fragrant. Next, add the carrots and mushrooms and sauté for an additional 2 minutes or until the mushrooms have started to release their juices and the carrots are slightly softer.
Stir in spices and salt until fully coated. Add the lentils, vegetable broth, and tomato paste. Bring the mixture to a boil, reduce heat to a simmer, and cover. Cook for 30 to 40 minutes, until the lentils are cooked all the way through and all of the liquid has been absorbed.
Stir in the peas.
Time Saving Tip: Use frozen carrots and peas to reduce prep time. Add your frozen veggies at the end, after the lentils are cooked all the way through.
Step Three: Assemble and Bake
Transfer the lentil and vegetable mixture to the prepared casserole dish. Top the mixture with the mashed potatoes. Use a spoon or a spatula to smooth the top.
Drizzle the top with a little extra olive oil and sprinkle with salt and pepper.
Bake the casserole for 10 to 15 minutes, until the potatoes have turned golden brown and the liquid underneath is boiling over. Remove from the oven and let cool for 10 minutes before serving. The filling will thicken as it cools.
Serving And Storing
Serving – This meal is best served fresh out of the oven. Serve it with fresh bread, rolls, or biscuits and a side of roasted veggies.
Storing – Store the pie in the refrigerator for up to 3 days. To store it, let the casserole first cool completely before transferring to an airtight container and placing in the refrigerator. When you are ready to serve, remove the pie from the fridge and either bake it at 350 for about 20 minutes or until warmed through or heat in the microwave for 1 to 2 minutes.
Tips and Tricks
- Cut the potatoes into even sizes so that they evenly cook. Adjust your boiling time if your potatoes are much larger or smaller than 1″.
- Use frozen carrots and peas to reduce prep time. Add your frozen veggies at the end, after the lentils are cooked all the way through.
- Make sure the lentils are fully cooked and all the liquid has absorbed. This will help ensure your filling has the right consistency.
- For a low carb option, substitute the mashed potatoes for mashed cauliflower. For a keto-friendly version, substitute the lentils for 3 cups of chopped mushrooms. Cook the filling until the veggies are cooked all the way through, about 5 minutes.
- Don’t add the peas until the very end to help ensure they don’t overcook and mushy.
Frequently Asked Questions
For a low carb option, substitute the mashed potatoes for mashed cauliflower. If you want to make a keto-friendly shepherd’s pie, substitute the lentils for 3 cups of chopped mushrooms. Cook the filling until the veggies are cooked all the way through, about 5 minutes.
Yep! It is naturally gluten-free.
Yes! Assemble the dish in your casserole dish and tightly wrap it prior to baking. Store the unbaked casserole in the refrigerator for up to 3 days. When you are ready to serve, simply follow the heating instructions below. You will need to cook it a bit longer since the casserole will be chilled.
More Vegan Dinner Casseroles
- Classic Vegan Eggplant Parmesan
- Vegan Pot Pie w/ Tofu
- Vegan and Gluten-Free Skillet Enchiladas
- Mushroom and Spinach Lasagna
- Mushroom and Lentil Meatloaf
Make sure to check out all my vegan dinner recipes for more inspiration.
Classic Vegan Shepherd’s Pie
Ingredients
Lentil Filling
- 2 tbsp. olive oil
- 1 medium yellow onion (about 1 cup), diced
- 2-3 cloves of garlic, minced
- 1 tsp. dried rosemary
- 1 tsp. dried thyme
- 1/2 tsp. salt
- 2 cups carrots, peeled and diced
- 1 cup mushrooms, diced
- 1 1/2 cup dried brown lentils
- 4 cups vegetable broth
- 2 tbsp. tomato paste
- 8 ounces frozen peas
Mashed Potatoes
- 2 pounds russet potatoes, peeled and roughly chopped
- 4 tbsp. vegan butter
- 1/2 cup unsweetened non-dairy milk
- 1 tsp salt, to taste
- pepper, to taste
Instructions
- Begin by making the mashed potatoes. Wash, peel, and chop the potatoes into roughly 1" cubes. In a large stockpot bring 6 cups of water to boil. Add cubed potatoes and boil until soft, about 15 minutes. Time will depend on how large your pieces are. Potatoes are done when they are easily pierced with a fork. Drain the water through a colander and rinse under cold water until the potatoes have cooled enough to handle. Lightly mash the potatoes with a potato masher. Once most of the big chunks have broken down, add the remaining ingredients and mix together until well incorporated and the potatoes are light and fluffy. Set aside.
- Preheat your oven to 400 F. Spray a 3-quart casserole dish and set aside.
- In a large skillet, heat olive oil over medium heat. Add onions and garlic and sauté for 5 minutes, until onions are translucent and fragrant. Add the carrots and mushrooms and sauté for an additional 2 minutes, until the mushrooms have started to release their juices. Stir in spices and salt until fully coated. Add the lentils, vegetable broth, and tomato paste. Bring to a boil, reduce heat to a simmer, and cover. Cook for 30-40 minutes until the lentils are cooked all the way through and all the liquid has absorbed. Stir in the peas.
- Transfer the lentil/vegetable mixture to your prepared casserole dish. Top with the mashed potatoes. Smooth evenly with a spoon or offset spatula. Drizzle with a little extra olive oil and sprinkle with salt and pepper.
- Cook for 10-15 minutes until the potatoes have turned golden brown and the liquid underneath is boiling over. Remove from the oven and let cool 10 minutes before serving.
Notes
- Cut the potatoes into even sizes. I use about 1-inch cubes, if you cut them larger, you will need to boil them for a bit longer.
- Make sure the lentils are fully cooked. This will help ensure your filling has the right consistency.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
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