Vegan Shepherd’s Pie

Here’s the very best vegan shepherd’s pie! The hearty veggie and lentil filling contrasts fluffy potatoes in this stunning plant based dinner recipe. Wow is all we can say about this one. This vegan shepherd’s pie is the dinner recipe version of wearing a fuzzy sweater and drinking hot mulled cider. It’s cozy comfort food to the max! Imagine: a creamy gravy filled with tender vegetables, lentils and scented with fennel and sage. Then a fluffy layer of Yukon gold potatoes, topped with fresh rosemary. It’s layered together in a baking dish and then baked until golden. This one’s a whole food plant based (WFPB) stunner: perfect for impressing guests…or just yourself. Why it’s the best vegan shepherd’s pie Know one thing: vegan shepherd’s pie is not quick and easy! Though we do have hundreds of fast and easy dinner recipes. But this one is cozy, slow-cooked comfort food. You’ll need 1 hour to make this recipe. And we think you’ll agree with us: this is 1 hour very well spent. Pull this one out when you’re looking to impress…it’s perfect for a Sunday dinner. But if you’re well organized, you can serve it on a weeknight, too! Here’s why […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s the very best vegan shepherd’s pie! The hearty veggie and lentil filling contrasts fluffy potatoes in this stunning plant based dinner recipe.

Vegan shepherd's pie

Wow is all we can say about this one. This vegan shepherd’s pie is the dinner recipe version of wearing a fuzzy sweater and drinking hot mulled cider. It’s cozy comfort food to the max! Imagine: a creamy gravy filled with tender vegetables, lentils and scented with fennel and sage. Then a fluffy layer of Yukon gold potatoes, topped with fresh rosemary. It’s layered together in a baking dish and then baked until golden. This one’s a whole food plant based (WFPB) stunner: perfect for impressing guests…or just yourself.

Why it’s the best vegan shepherd’s pie

Know one thing: vegan shepherd’s pie is not quick and easy! Though we do have hundreds of fast and easy dinner recipes. But this one is cozy, slow-cooked comfort food. You’ll need 1 hour to make this recipe. And we think you’ll agree with us: this is 1 hour very well spent. Pull this one out when you’re looking to impress…it’s perfect for a Sunday dinner. But if you’re well organized, you can serve it on a weeknight, too! Here’s why we think this recipe stands out:

  • The filling is thick, meaty and savory. It’s hard to make vegan recipes taste as satisfying as meaty dishes. Here, fennel seed tricks your brain into thinking there’s meat (it’s used in sausage). The gravy is ultra thick, and the tender French cut-onions are vaguely reminiscent of a meaty texture.
  • It’s full of plant-based protein. This shepherd’s pie is filled with plant-based protein: lentils and peas help it to have sticking power.
  • It can be made in about 1 hour. Most recipes don’t brag about this. But with a shepherd’s pie, it can take multiple hours to make. But we’ve tweaked this one to be as easy as possible within the genre (even faster than our vegetarian shepherd’s pie).
Vegan shepherd's pie

Make sure to use Yukon gold potatoes!

Don’t even think about using Russet potatoes here! Some people claim the best shepherd’s pie is made with Russet potatoes. But we beg to differ! Maybe you can pull it off if you load them with dairy. But for a vegan shepherd’s pie: use Yukon gold potatoes. They have a naturally buttery flavor and creamy texture that can withstand the lack of dairy. Also, isn’t that bright yellow color beautiful?

Time saver: canned lentils vs cooked

Here’s a little time saver: you can use canned lentils instead of cooked for this vegan shepherd’s pie recipe! This speeds up the recipe so you don’t have to get out yet another pot. Here are a few notes:

  • Look for canned lentils near the canned beans in the grocery store. Use any type of canned lentils you can find. Make sure to drain before adding them to the filling.
  • Or, cook your own lentils! If you can’t find canned lentils, cook your own lentils and add 1 1/2 cups of the cooked lentils to the filling. Use our Brown/Green Lentils or Black Lentils recipes. You can cook them in water and omit the seasoning listed in the recipe. Do cook with the kosher salt, but don’t add extra salt after cooking since the filling will be seasoned. If you can, do this step in advance and refrigerate until making the filling.
Vegan mashed potatoes
Make the mashed potatoes in advance as a time saver.

Some meal prep tips: make it even faster!

The canned lentils are a little trick to make this vegan shepherd’s pie quicker to prepare. Here are a few more things you can do to make your life easier the day of baking:

  • Make the mashed potatoes in advance. This will actually work to your advantage since it also helps the texture set. Refrigerate the Vegan Mashed Potatoes until serving, then reheat them to make it easier to spread onto the filling.
  • Make the filling in advance (if you’re really motivated!). If you’re really into meal prep, you can make the filling in advance too! Then refrigerate until serving. You can reheat it before baking to keep the same bake time in the recipe (20 minutes). You could also bake it from cold, and you’d need a few more minutes of baking time. Let us know if you try that out!
Vegan shepherd's pie

Step up vegan shepherd’s pie: add truffle oil!

Serving this vegan shepherd’s pie at a dinner party? If you’d like to impress, here’s a trick: stir a little truffle oil into the potatoes layer! Truffles are a luxury flavor of mushroom that’s used in Italian cooking. The exotic flavor is often paired with potatoes, like in these Truffle Fries! Stirring in a little truffle oil to taste would add a layer of magic to this dish. Here’s more about truffle oil: how to use & where to buy it.

More vegan comfort food recipes

Want to continue to impress with plant based dinners? These vegan comfort food recipes are fan favorites and will knock your socks off (promise):

  • Best Vegan Pot Pie This vegan pot pie is next level: hearty vegetables, a gooey sauce, and a flaky, sage crust. Better yet, it’s easy enough to make on a weeknight!
  • Favorite Vegan Lasagna This vegan lasagna will become your new favorite: guaranteed. Full of flavor, it’s whole food plant based (dairy free) and a winner with everyone!
  • Best Vegan Pizza This best vegan pizza recipe is a total crowd pleaser! The veggie pizza toppings are so full of flavor no one notices it’s cheeseless.
Vegan shepherd's pie

This vegan shepherd’s pie recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

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Vegan shepherd's pie

Vegan Shepherd’s Pie (Best Ever!)


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  • Author: Sonja Overhiser
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 6

Description

Here’s the very best vegan shepherd’s pie! The hearty veggie and lentil filling contrasts fluffy potatoes in this stunning plant based dinner recipe.


Ingredients

  • 1 recipe Vegan Mashed Potatoes
  • 1/4 cup olive oil, divided
  • 8 ounces portabella mushrooms (2 large mushroom caps)
  • 1 medium yellow onion
  • 2 large carrots
  • 1 teaspoon kosher salt, divided
  • 3 tablespoons all-purpose flour
  • 1 teaspoon whole fennel seeds
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 tablespoon dried sage
  • 2 cups vegetable broth
  • 1 cup frozen peas
  • 1 15-ounce can lentils, drained*
  • 1 tablespoon soy sauce (or liquid aminos)
  • 1 teaspoon finely chopped fresh rosemary, for the garnish

Instructions

  1. Start the mashed potatoes: Start the Vegan Mashed Potatoes recipe**. (You can also make these in advance; just reheat before spreading onto the filling to bake.)
  2. Prep the vegetables: Meanwhile, dice mushrooms into bite-sized chunks. Peel and slice the carrots into thin half-circles. Cut the onion into thin slivers length-wise (also called French cut; see the instructions in 1:40 of the linked video).
  3. Make the filling: In large pot, heat 2 tablespoons olive oil on medium high heat. Cook the mushrooms for 5 minutes until golden and tender. Reduce the heat to medium and add 2 tablespoons olive oil and the sliced onion and carrots. Sprinkle with 1/2 teaspoon kosher salt and cook 5 to 7 minutes until the onions are tender and just browning.
  4. Reduce the heat to medium low. Stir in the flour, fennel seeds, smoked paprika, garlic powder, and dried sage and cook for 1 minute. Add the vegetable broth, peas, lentils (drained if canned), soy sauce and remaining 1/2 teaspoon kosher salt. Cook for about 5 minutes until the broth is very thick and the vegetables are heated through.
  5. Finish the mashed potatoes: When the potatoes are done cooking, mash them according to the instructions in that recipe.
  6. Bake: Pour the filling into a 2-quart small baking dish. Spread the mashed potatoes in a layer on top. Bake 18 to 20 minutes until the potatoes are lightly browned. If desired, broil for 1 to 2 minutes to brown the top. Garnish with chopped rosemary and serve warm.

Notes

*If you can’t find canned lentils, cook your own lentils and add 1 1/2 cups of the cooked lentils to the filling. Use our Brown/Green Lentils or Black Lentils recipes: you can cook them in water and omit the seasoning. Do cook with the kosher salt, but don’t add extra after cooking.

**Want to impress? Stir in a little truffle oil to the mashed potatoes to taste. Here’s our favorite All Natural White Truffle Oil.

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Vegan

Keywords: Vegan Shepherd’s Pie

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Slow Cooker Rosemary Garlic Mashed Potatoes

Photos by Rikki Snyder One of my favorite slow cooker discoveries has been that you can make incredible mashed potatoes in them. No peeling (unless you want to), no chopping or boiling—or pots boiling over on the stove, for that matter. Just plop the p…

Photos by Rikki Snyder One of my favorite slow cooker discoveries has been that you can make incredible mashed potatoes in them. No peeling (unless you want to), no chopping or boiling—or pots boiling over on the stove, for that matter. Just plop the potatoes in the slow cooker along with a little liquid, turn the slow cooker on, wait, mash, done. I first tried slow cooker mashed potatoes last year, and I was immediately hooked on the method. The basic formula, I’ve found, is this: 2 pounds of potatoes + 1/4 cup of liquid (water or broth) + 2 tablespoons of butter + a little salt. For this recipe, I doubled the quantities so the result will feed a larger crowd (think Thanksgiving). Once the potatoes are tender—about 4–5 hours on high, more like 7–8 on low—you mash them right in the slow cooker and then add milk or cream, a little more salt and maybe some pepper, and anything else you’d like. And that’s it! I especially love working garlic into the equation. Just add whole peeled cloves up front, along with the potatoes; the garlic cooks up tender and mellow (no roasting separately). Seriously. Easy. What’s even easier? When you opt for […]