A rich and satisfying twist on a classic comfort food, this Vegan Lentil Shepherd’s Pie pairs a savory, umami-packed lentil and onion filling with a creamy, fluffy mashed potato-cauliflower topping. It’s hearty, healthy, and absolutely perfect for cozy winter nights—or anytime I want something deeply flavorful and plant-based.

Why I Love This Recipe

I find this dish to be the perfect blend of comfort and nutrition. The lentil filling delivers deep, meaty flavors without any animal products, thanks to ingredients like tomato paste, tahini, and balsamic vinegar. The mashed potato-cauliflower topping adds a creamy texture that’s light yet indulgent. Whether I’m cooking for a holiday meal or just craving something warm and nourishing, this pie always hits the spot. It’s loved by both vegans and meat-eaters in my life, making it a reliable crowd-pleaser.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For The Lentil Filling
olive oil
yellow onions, diced
garlic cloves, minced
fresh thyme leaves, chopped
fresh rosemary leaves, chopped
tomato paste
vegetable broth
green or brown lentils
bay leaves
sweet or hot paprika
smooth tahini
tamari (or soy sauce)
good-quality balsamic vinegar
vegan Worcestershire sauce (optional)
kosher or sea salt
freshly cracked black pepper

For The Mashed Potato-Cauliflower Topping
Russet potatoes, peeled and chopped
cauliflower florets
kosher salt
rosemary sprig (optional)
vegan butter or olive oil
lite coconut milk (or unsweetened oat milk)
nutritional yeast
freshly cracked black pepper

Optional Garnishes
extra virgin olive oil
flaky sea salt and black pepper
fresh thyme leaves
chopped flat-leaf parsley

Directions

1. Prepare The Lentil Filling:
I heat olive oil in a large oven-safe skillet and sauté the onions with a pinch of salt until they’re deeply browned—about 8–10 minutes. Then I stir in the garlic, thyme, and rosemary, letting them cook for a couple of minutes.

I make space in the center of the pan, add tomato paste, and cook it until it darkens. Then I deglaze the pan with a splash of vegetable broth, cooking until it becomes jammy.

Next, I add the lentils, the remaining vegetable broth, bay leaves, and paprika. I bring it to a boil, then simmer it for about 25–30 minutes until the lentils are just tender. Off the heat, I stir in tahini, tamari, balsamic vinegar, vegan Worcestershire (if using), and season everything generously with salt and pepper.

2. Make The Mashed Potato-Cauliflower Topping:
While the lentils simmer, I boil the potatoes and cauliflower with salt and a rosemary sprig for 15 minutes, until everything is fork-tender. After draining, I make sure to squeeze the excess water out of the cauliflower so the topping doesn’t turn watery.

Then I mash the vegetables together with vegan butter, coconut milk, nutritional yeast, salt, and pepper. I use an immersion blender for an extra smooth mash, but a potato masher works great too.

3. Assemble And Bake:
I spread the lentil filling evenly in the skillet or a baking dish, then gently spoon the mashed topping over it. I drizzle olive oil over the top, sprinkle with thyme, salt, and pepper, and bake at 375°F (190°C) for 20 minutes. For a golden-brown finish, I broil it for a few minutes.

If I want the pie to hold its shape better, I let it rest for 20 minutes before serving.

Servings And Timing

This recipe serves 8 hearty portions.
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes

Variations

• Make it even creamier: I sometimes use all potatoes instead of adding cauliflower for a richer, more indulgent topping.

• Add veggies: I occasionally stir in sautéed mushrooms, peas, or carrots to the filling for extra texture and sweetness.

• Skip the mash: The lentil mixture is so flavorful on its own that I’ve enjoyed it as a standalone stew or over toast.

• Switch the topping: Sweet potatoes or a parsnip-potato mash add a sweeter, earthy contrast to the savory filling.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I warm individual portions in the microwave or the whole dish in a 350°F (175°C) oven until hot throughout. It also freezes well—I just wrap it tightly and freeze for up to 3 months. I thaw it in the fridge overnight before reheating.

FAQs

1. Can I make this recipe ahead of time?

Yes, I often prepare the lentil filling and mash the topping a day in advance. I assemble everything and store it in the fridge, then bake it just before serving.

2. What can I use instead of deglazing with broth?

I sometimes add a splash of balsamic vinegar or tamari for depth of flavor instead of just broth.

3. Can I make it soy-free?

Definitely. I leave out the tamari and Worcestershire sauce, and simply adjust the salt to taste.

4. Is it possible to use only potatoes?

Absolutely. I use just Russet potatoes when I want a more classic, creamy mashed topping.

5. How do I keep the topping from getting watery?

After boiling, I make sure to thoroughly drain the potatoes and cauliflower. For the cauliflower especially, I squeeze out excess moisture with a towel or sieve before mashing.

Conclusion

This Vegan Lentil Shepherd’s Pie is one of my go-to dishes for comfort, flavor, and nourishment. The lentils create a deeply savory, satisfying filling, while the mashed potato-cauliflower topping adds a light, buttery contrast. It’s just as fitting for a casual weeknight as it is for a special occasion. Whether I’m serving it to long-time vegans or skeptical omnivores, it never fails to impress.