This Vegan Lentil Shepherd’s Pie is so amazing, and packed with nutrition! I know you will love it as much as I do!

Best of all, you can have 1 1/2 cups of this vegan shepherd’s pie for just 236 calories! Plus it has 10.9g of plant based protein!!

This wonderful vegan casserole is a great meal to make and enjoy all week long. And it is a great meal prep dish as well (I’ll share meal prep directions below!)

Vegan Lentil Shepherd’s Pie

• Ingredients in Vegan Shepherd’s Pie
• How to Make Veggie Shepherd’s Pie
• Vegan Lentil Shepherd’s Pie Recipe
• Nutrition in Recipe for Vegan Shepherd’s Pie

Ingredients in Vegan Shepherd’s Pie

I always use gold potatoes to make mashed potatoes. They are so creamy and perfect, but you can use russet if you prefer.

And for the lentils, green and brown lentils will work well. But I would recommend avoiding red lentils in this recipe.

Shopping List for Plant Based Shepherd’s Pie:

For Mashed Potato Topping:

• 6 large gold potatoes
• ½ teaspoon salt
• ⅓ cup unsweetened almond milk
• 2 tablespoons vegan butter

For the Shepherd’s Pie Filling:

• Olive oil spray
• 1 cup brown lentils
• 2 cups water
• 1 yellow onion
• 1 large carrot
• 4 garlic cloves
• 2 teaspoons Italian Seasoning
• 2 tablespoons cornstarch
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 2 ½ cups vegetable stock
• 1 teaspoon salt
• ½ teaspoon pepper
• 8 oz canned crushed tomatoes

How to Make Veggie Shepherd’s Pie

You can make a big tray of this vegan shepherd’s pie and enjoy it all week long (that’s what I do). But if you want to move it to individual meal prep containers and freeze for later. That works too! Here’s how to do it.

How To Meal Prep:

1. Cook as directed, and then cool completely.
2. Cut the shepherd’s pie down the middle lengthwise, and then twice across so you have 6 large portions.
3. Scoop each portion into a meal prep container, cover and add to the freezer or fridge.
4. Will hold in the freezer for a month, and in the fridge for 4-5 days.
5. To Reheat From Frozen– Microwave for 5-8 minutes (microwaves vary) or bake at 350 degrees for 35-45 minutes (I have glass meal prep containers so all I have to do is uncover, and pop into the oven).
6. To Reheat From Defrosted– Microwave for 1-3 minutes (microwaves vary) or bake at 350 degrees for 20-30 minutes.

How to Make Plant Based Shepherd’s Pie:

1. In a large bowl, add the lentils and 2 cups of cold water. Set aside to soak for 30 minutes while you prep the rest of the ingredients.
2. Preheat oven to 400 degrees and spray a 9×13 casserole dish with olive oil.
3. Peel and cube the potatoes, adding to a pot of cold water while you work.
4. Bring the potatoes to a boil, then reduce to a simmer until they are soft when poked with a fork. About 10-15 minutes.
5. Drain then return to the pan and add in the salt, almond milk, and butter.
6. Mash with a potato masher until they are smooth (unless you like lumpy- that’s cool too!) Then taste, and add more salt and pepper as needed.
7. Meanwhile heat a sauce pot over medium heat and spray with olive oil.
8. Add in the onions and carrots and cook for 10 minutes until softened.
9. Add the garlic and cook for 1-2 minutes until fragrant, then add in the herbs and cornstarch. Mix well to coat the veggies, and then add in the soy sauce, vegetable stock, salt and pepper.
10. Drain and then add in the lentils and cook for 20 minutes.
11. Add the crushed tomatoes and cook for an additional 15 minutes until the lentils are tender.
12. Taste the lentil filling, and add more salt or pepper as needed.
13. Spoon into the prepared casserole dish, smooth out to an even layer.
14. Spoon over the mashed potatoes, and even out and spray with olive oil.
15. Place the casserole dish on a rimmed baking sheet (to catch any spillage) and bake for 30 minutes.
16. Broil for 3-5 minutes until the top is crispy, then remove from the oven and serve hot.

Vegan Lentil Shepherd’s Pie Recipe

I made this recipe because I got a request for vegan casseroles. This recipe is great for cold nights, or for cooking for a crowd. Here are more plant based dinners I think you’ll love.

More Plant Based Dinner Recipes:

• Lentil Bolognese Recipe
• Quinoa and Black Bean Vegan Burgers
• Vegan Moroccan Chickpea and Kale Soup
• Vegan Chow Mein Recipe
• Vegan Enchiladas

Vegan Lentil Shepherd’s Pie

Audrey Johns

This vegan Shepherd's pie is amazing, and so filling!

Best of all, you get 1 1/2 cups for just 236 calories, leaving lots of room for seconds.

Special Tip: You can skip the vegan butter all together, or use olive oil in it's place if you are not a fan of vegan butter.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Main Course

Cuisine English, Irish

Servings 6 servings

Calories 236 kcal

Ingredients

  

For Mashed Potato Topping:

• 6 large gold potatoes
• ½ teaspoon salt
• ⅓ cup unsweetened almond milk
• 2 tablespoons vegan butter

For the Shepherd’s Pie Filling:

• Olive oil spray
• 1 cup lentils
• 2 cups water
• 1 yellow onion minced
• 1 large carrot peeled and minced
• 4 garlic cloves minced
• 2 teaspoons Italian Seasoning
• 2 tablespoons cornstarch
• 3 tablespoons soy sauce or tamari for gluten-free
• 2 ½ cups vegetable stock
• 1 teaspoon salt
• ½ teaspoon pepper
• 8 oz canned crushed tomatoes

Instructions

 

• In a large bowl, add the lentils and 2 cups of cold water. Set aside to soak for 30 minutes while you prep the rest of the ingredients.
• Preheat oven to 400 degrees and spray a 9×13 casserole dish with olive oil.
• Peel and cube the potatoes, adding to a pot of cold water while you work.
• Bring the potatoes to a boil, then reduce to a simmer until they are soft when poked with a fork. About 10-15 minutes.
• Drain then return to the pan and add in the salt, almond milk, and butter.
• Mash with a potato masher until they are smooth (unless you like lumpy- that’s cool too!) Then taste, and add more salt and pepper as needed.
• Meanwhile heat a sauce pot over medium heat and spray with olive oil.
• Add in the onions and carrots and cook for 10 minutes until softened.
• Add the garlic and cook for 1-2 minutes until fragrant, then add in the herbs and cornstarch. Mix well to coat the veggies, and then add in the soy sauce, vegetable stock, salt and pepper.
• Drain and then add in the lentils and cook for 20 minutes.
• Add the crushed tomatoes and cook for an additional 15 minutes until the lentils are tender.
• Taste the lentil filling, and add more salt or pepper as needed.
• Spoon into the prepared casserole dish, smooth out to an even layer.
• Spoon over the mashed potatoes, and even out and spray with olive oil.
• Place the casserole dish on a rimmed baking sheet (to catch any spillage) and bake for 30 minutes.
• Broil for 3-5 minutes until the top is crispy, then remove from the oven and serve hot.

Keyword lentil shepherd’s pie, shepherd’s pie, vegan casserole, vegan shepherd’s pie

Nutrition in Recipe for Vegan Shepherd’s Pie

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