Vegan Lentil Shepherd’s Pie

Comforting, hearty, and deeply satisfying — this plant-based twist on a classic Shepherd’s Pie is perfect for Sunday dinner, with leftovers that taste even better the next day. It’s simple enough to prepare on a relaxed evening, and I love pairing it with roasted vegetables (broccoli, Brussels sprouts, or cauliflower) that can bake right alongside the pie.

Check out my recent post on Instagram, where I show you how I make it.

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Vegan Lentil Shepherd's Pie

Ingredients

Filling

• 1 cup French lentils
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 carrots, diced
• 2 ribs of celery, diced
• ½ lb mushrooms, diced
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 tablespoon tahini
• 1 tablespoon tamari
• 1 tablespoon nutritional yeast
• 1 tablespoon tomato paste
• ½–1 cup water
• Salt + pepper

Mashed Potatoes

• 1 lb yellow potatoes, peeled + cut
• ½ cup unsweetened soy milk
• 1–2 tablespoons vegan butter
• 1 teaspoon salt

Instructions

1. Cook lentils: Boil, then simmer until tender (20–25 min). Drain.
2. Make filling: Sauté onion, carrot, celery → then mushrooms + garlic.
3. Add flavor: Stir in thyme, smoked paprika, tahini, tamari, nutritional yeast, and tomato paste. Add cooked lentils, ½ tsp salt + ½–1 cup water. Simmer 5–10 min. Add more water if needed. Season with more salt + pepper to taste.
4. Make potatoes: Boil until fork-tender. Drain. Mash with soy milk, vegan butter + salt using a hand mixer (or whisk) until creamy. Adjust seasoning.
5. Assemble: Spread mashed potatoes over filling in oven-safe skillet (or baking dish).
6. Bake: 25 min at 400°F until potatoes begin to brown.