Go Back

Vegan Shepherd’s Pie

A simple, hearty, Vegan Shepherd’s Pie made wth vegetables and lentils. The perfect comfort meal, even if you aren't vegan! I recently fed it to my two little boys and they devoured it...mom win!

Course Dinner
Keyword lentil, Mushroom, Shepherd's Pie, vegan
Total Time 1 hour
Servings 10
Author Fraîche


Potato Topping Ingredients:

  • 2 pounds peeled russet potatoes cut into 1” chunks around 5 large potatoes
  • 2 pounds peeled sweet potatoes cut into 1” chunks (around 2 medium potatoes)
  • ½ cup vegan "butter" divided
  • ½ cup unsweetened dairy-free milk
  • 1 clove garlic crushed
  • salt and pepper to taste

Filling Ingredients:

  • 3 tablespoons olive oil
  • 2 cups finely chopped yellow onion 1 large onion
  • 2 cloves garlic crushed
  • 1 cup 2-3 stalks celery, diced
  • 10 ounces sliced white mushrooms
  • 2 portabello mushrooms gills removed and diced
  • 1 cup sliced carrots
  • 3/4 cup red wine*
  • 1 Litre vegetable stock
  • 1 cup green lentils rinsed
  • 7 sprigs thyme tied together with twine plus extra for garnish if desired
  • ¼ cup tomato ketchup
  • 2 teaspoons tamari**
  • 1 cup frozen peas
  • 1 cup frozen corn
  • salt and pepper to taste


  1. Preheat the oven to 400 F.
  2. Bring two large pots of salted water to a boil (start preparing the filling in step 4 while you wait).  Add the sweet potatoes to one, and the russet potatoes to the other.  Cook over medium high heat (low rolling boil) until they are both fully cooked: you will be able to easily pierce them with a fork.  Drain each pot and place the potatoes back in their respective pots (keep separate).
  3. Place the vegan "butter" and the dairy-free milk in a small saucepan over low heat until the "butter" is melted (alternately you can microwave it in a glass dish until melted). Using a potato masher, mash each the russet potatoes and the sweet potatoes in their pots.  Slowly add ½ of the warm milk/"butter" mixture to each of the pots, add the crushed garlic clove to the russet potatoes, and mash each pot until smooth.  Season with salt and pepper to taste.  Set aside.
  4. In the meantime, heat the olive oil in a large heavy bottomed frying pan with high sides or a large dutch oven on medium heat. Add the diced onion and cook, stirring until transparent. Add the garlic and cook, stirring, until the garlic is transparent and fragrant, an additional 1-2 minutes.  Add the celery, both mushrooms, and the carrots and cook until the vegetables are softened, approximately 8 minutes.
  5. Add the red wine, stir well, and cook until the mixture has reduced by ¾ of the original volume (you will have very little liquid left). Add the lentils, vegetable stock and the thyme, reduce the heat to medium-low and continue cook (uncovered), stirring occasionally, until the lentils are soft, around 30 minutes.
  6. Stir in the ketchup, tamari, peas and corn, and season to taste with salt and pepper.
  7. Place the lentil mixture in a 13x9” oven-proof baking dish and even it with the back of a large metal spoon to make a flat layer. Layer the sweet potatoes on top of the lentils followed by the potato layer, carefully spreading each to the edges with the back of a large spoon before adding the next layer on.
  8. Bake until the lentil mixture starts to bubble at the top, approximately 20 minutes. Turn the oven to broil to lightly brown the top if it isn't already browned (watch it so it doesn’t burn), remove it from the oven and serve!

Recipe Notes

*not all wine is vegan: here is a reference list

** you can substitute gluten-free soy sauce or gluten-free worcestershire sauce