Print

Vegan Lentil Shepherd’s Pie

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Vegan Lentil Shepherd’s Pie is a hearty, plant-based twist on the classic comfort dish. A savory lentil filling is simmered with herbs, tomato paste, and umami-rich seasonings, then topped with a creamy potato-cauliflower mash for a cozy, satisfying meal.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 8 servings
  • Category: Main Dish
  • Method: Stovetop & Baking
  • Cuisine: British-Inspired
  • Diet: Vegan

Ingredients

    • For the Lentil Filling:
    • 2 tbsp olive oil
    • 2 yellow onions, diced
    • 4 garlic cloves, minced
    • 1 tbsp fresh thyme leaves, chopped
    • 1 tbsp fresh rosemary leaves, chopped
    • 2 tbsp tomato paste
    • 4 cups vegetable broth
    • 1 1/2 cups green or brown lentils
    • 2 bay leaves
    • 1 tsp paprika (sweet or hot)
    • 2 tbsp smooth tahini
    • 2 tbsp tamari (or soy sauce)
    • 1 tbsp balsamic vinegar
    • 1 tsp vegan Worcestershire sauce (optional)
    • Kosher salt and black pepper, to taste

 

    • For the Mashed Potato-Cauliflower Topping:
    • 2 lbs Russet potatoes, peeled and chopped
    • 1 medium head cauliflower, cut into florets
    • 1 rosemary sprig (optional)
    • 2 tbsp vegan butter or olive oil
    • 1/2 cup lite coconut milk (or unsweetened oat milk)
    • 2 tbsp nutritional yeast
    • Salt and black pepper, to taste

 

  • Optional Garnishes:
  • Olive oil drizzle
  • Fresh thyme leaves
  • Flaky sea salt & black pepper
  • Chopped flat-leaf parsley

Instructions

  1. Prepare Lentil Filling: Heat olive oil in an oven-safe skillet. Sauté onions with a pinch of salt for 8–10 minutes until golden. Add garlic, thyme, and rosemary, cooking 2 minutes. Stir in tomato paste and cook until darkened. Deglaze with a splash of broth, then add lentils, remaining broth, bay leaves, and paprika. Simmer 25–30 minutes until lentils are tender. Off heat, stir in tahini, tamari, balsamic, Worcestershire (if using), salt, and pepper.
  2. Make Potato-Cauliflower Mash: Boil potatoes, cauliflower, salt, and rosemary sprig for 15 minutes until fork-tender. Drain well and squeeze excess moisture from cauliflower. Mash with vegan butter, coconut milk, nutritional yeast, salt, and pepper until smooth.
  3. Assemble: Spread lentil filling in skillet or baking dish. Top with mash, spreading evenly. Drizzle olive oil and sprinkle thyme, salt, and pepper.
  4. Bake: Bake at 375°F (190°C) for 20 minutes. For a golden finish, broil for a few minutes. Rest 20 minutes before serving if you want cleaner slices.

Notes

  • Use all potatoes instead of adding cauliflower for a creamier topping.
  • Stir in peas, carrots, or mushrooms for added texture.
  • The lentil filling also works as a standalone stew or toast topping.
  • Try topping with sweet potatoes or a potato-parsnip mash for variety.
  • Squeeze moisture from cauliflower well to prevent watery mash.

Nutrition

Find it online: https://savorymomskitchen.com/vegan-lentil-shepherds-pie/