This Vegan Lentil Shepherd’s Pie proves that plant-based comfort food can be just as satisfying and soul-warming as the traditional version. Tender green lentils replace the meat, simmered with sweet carrots, peas, and aromatic herbs like thyme and rosemary in a rich tomato-based sauce that’s both hearty and deeply flavorful. Crowned with a layer of fluffy, creamy mashed potatoes made with vegan butter and almond milk, it bakes until golden brown on top, creating that signature shepherd’s pie appearance with crispy edges and a tender interior—proving you don’t need meat or dairy to create ultimate comfort food.
Vegan Lentil Sheperd’s Pie
Recipe by Daily Disher
Vegan Lentil Shepherd's Pie features green lentils cooked with carrots, peas, and herbs in savory tomato sauce, topped with creamy mashed potatoes and baked until golden.
Course: Main
/Cuisine: Vegan
/Difficulty: Medium
Servings
6
Prep time
20 minutes
Cooking time
45 minutes
Calories
320 kcal
1 hour 5 minutes
Ingredients
1 cup green lentils
3 cups vegetable broth
1 tablespoon olive oil
1 large onion, diced
2 cloves garlic, minced
2 large carrots, diced
1 cup peas, frozen
1 tablespoon tomato paste
1 teaspoon thyme
1 teaspoon rosemary
2 tablespoon soy sauce
4 large potatoes, peeled and cubed
1 tablespoon vegan butter
½ cup almond milk
to taste salt and pepper
Directions
1.
Preheat the oven to 400°F (200°C). Boil the lentils in vegetable broth until tender, about 15-20 minutes, then drain excess broth.
2.
In a large pan, heat olive oil over medium heat. Add the diced onion and cook until translucent, approximately 5 minutes.
3.
Stir in the minced garlic, diced carrots, and frozen peas. Cook for another 5 minutes until the carrots begin to soften.
4.
Mix in the cooked lentils, tomato paste, thyme, rosemary, and soy sauce. Season with salt and pepper, then simmer for 5 minutes.
5.
Meanwhile, cook the cubed potatoes in a pot of boiling water until tender, about 15-20 minutes, then drain and return to the pot.
6.
Mash the potatoes with vegan butter and almond milk until smooth and creamy. Season with salt and pepper to taste.
7.
Spoon the lentil mixture into a baking dish and spread the mashed potatoes evenly over the top.
8.
Place the dish in the preheated oven and bake for 20 minutes, or until the top is golden brown.
9.
Remove from the oven and let cool slightly before serving.
Nutrition Facts
Total number of serves:
4 servings
Calories:
320kcal
Cholesterol:
0mg
Sodium:
620mg
Potassium:
400mg
Sugar:
8g
Protein:
6g
Calcium:
60mg
Iron:
2mg