This Vegan Shepherd’s Pie with Lentils is comfort food at its best! It’s made with protein-rich lentils and healthy vegetables all cooked in a rich and flavorful gravy, then topped with fluffy, creamy mashed potatoes and baked until golden. Perfect for St. Patrick’s Day or any cold weather dinner!

What is Shepherd’s Pie and where did it come from?

Shepherd’s Pie is one of Ireland’s most beloved dishes. Lore has it that it was an invention of frugal housewives, back in the 18th century, that were looking for a tasty way to put leftovers to good use. Recipes vary but have the same basic structure. A thick and meaty stew is topped with a crust of mashed potatoes and baked until golden. The result is the ultimate comfort food that is enjoyed by Irish and non-Irish alike!

This Vegan Shepherd’s Pie has the same hearty, flavor-packed filling, and fluffy mashed potato topping. To make it plant-based, we simmer lentils in a sticky onion, carrot, and celery base. Then we add bold flavor boosters like red wine, tamari, balsamic vinegar, and spices. It’s perfect for St. Patrick’s Day but satisfies anytime you’re craving savory comfort food.

Let’s take a look at the ingredients

Lentils-

Traditional Shepherd’s Pie is made with ground lamb. To make it hearty and full of protein, we use cooked lentils. If you’re not a fan of lentils, don’t worry, they absorb the bold flavors of the gravy and provide a “meaty” mouth feel. I use canned lentils in this recipe for simplicity, but feel free to use cooked brown or green lentils if you like. Avoid using red lentils because their soft texture will turn mushy instead of meaty.

Vegetables-

This Vegan Shepherd’s Pie recipe is loaded with vegetables. We start by cooking onions until they’re golden brown, add in lots of garlic (of course) and then layer the aromatics with carrots and celery. Adding green peas gives the pie a “cottage” feel to it and a hint of sweetness. The filling is then tucked under a blanket of creamy fluffy mashed potatoes and cooked until bubbly hot and golden.

Here’s a peek at some of the ingredients that really make the flavor in the filling come alive

Tamari (gluten-free soy sauce) creates an additional salt and umami layer.

Tomato Paste adds savory thickness and a hint of tang

Red wine brings the earthiness of the vegetables and lentils together. If you need to skip this ingredient, add a touch more balsamic vinegar.

Tahini is an important carrier of flavor, as the only fat in the filling, and makes the sauce extra creamy.

Worcestershire sauce is a traditional ingredient that adds a subtle yet bold flavor and a touch of sweetness.

Balsamic vinegar brightens and balances the dish.

Mashed Potatoes-

Here’s where the magic happens. The mashed potatoes create a creamy and filling yet fluffy crust that helps lock in the flavors of the pie as it bakes in the oven. Russet potatoes, with their high starch content and mild flavor, are the perfect choice for light, fluffy mashed potatoes.

It’s important to start with cold salted water when cooking the potatoes. That way the interior and exterior of the potato will cook at the same rate and have a salty flavor that is not overwhelmingly salty. Keep an eye on them when boiling. They will be ready for mashing when they’re fork-tender. If your potatoes are falling apart, they will taste waterlogged and mushy instead of fluffy and flavorful.

For a full rundown on how to make the perfect mashed potatoes, check out my Vegan Roasted Garlic Mashed Potatoes recipe!

Can this recipe be made oil free?

Absolutely! The fat in the filling comes from tahini and olive oil. For oil-free, saute the onions in 3 tablespoons of water instead of oil. When making the mashed potatoes, simply swap out the vegan butter for coconut milk and skip the olive-oil drizzle on the top. I’ve tested it both ways with delicious results!

Whether you celebrate St. Patrick’s Day or not, you can enjoy tucking into this comforting dish all winter long! It’s:

Savory
Filling
Comforting
Hearty
Veggie packed
Plant-based
Gluten-free
Full of flavor

Even after 3 days of recipe testing, Todd and I both devoured 2 servings at dinner and looked forward to eating the leftovers for lunch the next day! I love the “cottage” feel to this rustic and flavorful pie that is a true winter comfort food.

Keep scrolling for step-buy-step instructions and photos!

Ingredients for Vegan Shepherd’s Pie

Shepherd’s Pie Filling

1 large onion (2 cups) diced
½ teaspoon of kosher salt
2 tablespoons of olive oil
1 cup (237 mL) of vegetable broth
2 tablespoons of all-purpose flour (use gluten-free if needed)
1 tablespoon of tamari
6 cloves of garlic, minced or pressed
2 medium carrots (1 cup) medium diced
2 celery stalks (1 cup) medium diced
2 tablespoons of tomato paste
½ cup of red wine
1 can (15 oz / 425g) of lentil beans, drained and rinsed (1½ cups of cooked brown or green lentils)
1 cup of frozen peas
2 tablespoons of tahini
1 bay leaf
2 teaspoons of thyme
1 teaspoon of sage
1 teaspoon of sweet paprika
1 teaspoon of vegan Worcestershire sauce
2 teaspoons of balsamic vinegar
Salt and freshly ground pepper to taste

Mashed Potatoes

2 pounds (907g) of Russet potatoes
2 tablespoons (1 oz) of vegan butter (use 2 tablespoons of coconut milk as an oil-free option)
¼ cup of lite coconut milk
Salted water for cooking the potatoes

How to make this recipe

Steps 1-2:

1. **Make the Sheperd’s Pie filling:** Preheat oven to 375 F / 190 C / Gas mark 5. Have an ungreased 2½ quart (10.5 X 7.5) baking dish ready.
2. Heat a large heavy-bottomed skillet over medium-high heat. Add 2 tablespoons of olive oil. When a splash of water sizzles in the pan, add your diced onions. Sprinkle with salt. Sauté until soft, translucent, and slightly golden, 7-10 minutes. Add water, 1 tablespoon at a time, if the onions begin to dry out.

Steps 3-4:

3. While the onions are cooking whisk the vegetable broth, flour, and tamari in a small bowl or measuring cup. Set aside.
4. Add the garlic and sauté until fragrant, 1 minute more.

Steps 5-6:

5. Now add the carrots, celery, a few twists of freshly ground black pepper, and sauté until tender, about 5-7 minutes. Add water, 1 tablespoon at a time, if the veggies begin to dry out.
6. Scooch the veggies to the sides of the pan and plop in the tomato paste. Cook it for a few minutes to mellow the flavor, then mix it into the vegetables.

Step 7:

7. Pour in the wine, deglazing the pan and scraping up any brown bits that are sticking to the bottom. Continue to cook until it no longer smells like alcohol and the liquid is mostly absorbed, about 3 minutes.

Step 8:

8. Give the veggie broth mixture a stir and pour it over the sauteed veggies. Add the lentils, peas, tahini, bay leaf, thyme, sage, paprika, and Worcestershire sauce. Stir to combine all the ingredients and bring to a gentle simmer. Add the balsamic vinegar and season to taste with salt, black pepper and more vinegar, if needed, to give it a zing. Turn the heat down to medium-low and let the filling gently simmer away while you make the mashed potatoes.

Steps 9-10:

9. **Make your mashed potatoes**. Peel the Russet potatoes, rinse them under cold water, and cut them into eighths.
10. In a large 4-quart cooking pot, add 2 tablespoons of kosher salt to 2 quarts of cold water. Slide in your potatoes and turn the heat on high. Once the water is boiling cook the potatoes until they are fork-tender but not mushy and falling apart, about 7-9 minutes.

Step 11:

11. Drain the potatoes in a colander until they look dry. Back in the pot they go with the vegan butter. Wait until the butter is mostly melted and add the lite coconut milk. Give the potatoes and milk a stir before you start mashing. Use an immersion blender to blend it all up into a creamy mass. Check for seasoning and add salt to taste.
Note: you can use a handheld potato masher if you don’t have an immersion blender.

12. Assemble the Shepherd’s Pie. Remove the bay leaf and scoop the filling into the baking dish and smooth out the top. Then scoop large spoonfuls of mashed potatoes and place them gently over the filling so that the top is evenly covered. Carefully spread the mashed potatoes into your favorite pattern and drizzle with olive oil, if you like, for a crispier top.