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Lentil Shepherd’s Pie is super easy to make and this version is cruelty-free! Made with lentils, peas, mushrooms, and topped with creamy vegan mash potatoes, this Lentil Shepherd’s Pie also makes for an awesome meal prep. And yes it is freezable!
This Lentil Shepherd’s Pie is so good I ate it all in two days! I am so pumped to share with you this lentil shepherd’s pie recipe and best of all it’s completely vegan. It’s so hearty comforting and filling you will not miss the meat!
[click_to_tweet tweet=”This Lentil Shepherd’s Pie also makes for an awesome meal prep. And yes it is freezable! #veganwithcurves #veganrecipes #veganthanksgiving #veganmealprep #veganshepherdspie #lentils #veganprotien” quote=”This Lentil Shepherd’s Pie also makes for an awesome meal prep. And yes it is freezable!”]
What is a Shepherd’s Pie?
Shepherd’s pie is an Irish with animal flesh filling with a mashed potato crust. Technically a pie with animal flesh filling topped with potatoes is called a “cottage pie” and a shepherd’s pie refers more to a pie that has a lamb filling (Hence the name “shepherd”). So technically this vegan version would probably be accurate if we called it a “shepherdless pie.” Hey, whatever you decide to call it one thing for sure is it is very tasty!
I made this vegan shepherd’s pie with white potatoes and sweet potatoes and they both work extremely well. The lentils in this dish give it some serious plant-based protein power and will make a great post workout meal as well as a comforting vegan dinner.
Why this recipe works?
- Plant Based Protein. This dish has 34 grams of protein per serving! But they say vegans don’t get protein? Yea right!
- Filling and comforting! This dish really sticks to your ribs. You will be nice and full after eating this but without the heavy filling meat-based meals give you.
- It’s healthier! This is lentil shepherds pie is comforting but much healthier than the traditional recipe. Instead of ground beef, we use lentils, still high in protein BUT without the cruelty, additional cholesterol, and negative effects on the planet. A win-win!
Here’s how to make them: (READ FULL RECIPE CARD BELOW FOR FULL INSTRUCTIONS)
First, you will boil your potatoes for your mash topping. Then you will begin to make your filling ingredients.
Then you add your filling ingredients to the bottom of a baking dish and top with your mash potatoes. Bake for 30 minutes until topping is browned.
Vegan With Curves Star Ingredient
Potatoes are the Vegan With Curves star of this dish! I stress this a lot but in a world of low carb this and keto that, you must EAT YOUR CARBS to gain and/or keep healthy weight on. Carbs are not a food group but a macronutrient your body needs. Plus you can’t have a hearty shepherd’s pie without potatoes right?
Not only will this recipe make for a good post-workout meal, but will make for a hearty comforting dinner. Enjoy!
Appliances and main ingredient(s) used in this recipe:
IF YOU TRIED THIS RECIPE: Tell me how it turned out for you! Was it a hit or miss? LEAVE A COMMENT BELOW, RATE IT, and PIN IT! Also, tag a photo @_VeganWithCurves and hashtag #VeganWithCurves on Instagram so I can see it!
Lentil Shepherd's Pie (Vegan, Gluten Free, Dairy Free)
- 4 medium/large potatoes peeled and cut into chunks
- 1 tablespoon of vegan butter
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 1/2 teaspoon of pink Himalayan sea salt
- 2 cups of sliced mushrooms (See Notes)
- 1/4 cup of celery chopped (See Notes)
- 1/4 cup of onions chopped (See Notes)
- 1 16 ounce can of lentils
- 1 cup of peas (See Notes)
- 1 cup of broth
- 1 tablespoon of tapioca flour
- 2 teaspoons of vegan Worcestershire sauce (gluten free) (Optional)
- 1 tablespoon vegan butter
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Grab a large pot pour in water and bring to a boil. Add potatoes then reduce to a simmer and cook until tender for about 20 to 30 minutes (test with a fork to make sure they are cooked through)
- Preheat oven to 350F. While the potatoes are cooking, start preparing the filling. Add vegan butter to a large skillet over medium heat. Add onion and mushrooms and cook until softened for about 3 minutes. Next, add in your can lentils, the remainder of your vegetables, and your seasonings. Cook for 3 more minutes.
- While veggies are cooking, mix in 1 cup of vegetable broth or stock with tapioca flour in a small bowl and mix well. Add to your vegetables and simmer until broth starts to thicken slightly for about 3 to 5 minutes. Turn off heat once done and spoon the filling evenly into a square baking dish, including the juice. Set aside while you finish the mash potatoes.
- Drain water from the pot of your potatoes, return the potatoes to the pot and mash them using a potato masher. If you want a really smooth mash, use my favorite kitchen gadget, an immersion blender. Add vegan butter and seasonings and stir with a wooden spoon. Adjust seasonings to your liking.
- Spread the mashed potatoes evenly on top of the filling. Optional: top with rosemary and bake for 30 minutes, until bubbling and brown. The filling will come out a little on top of the mash but that is okay. If you want a real brown topping you can broil in oven for the last 3 to 5 minutes. Remove from the oven and serve. It makes great leftovers and is freezable!
- You can use any vegetables you desire. Lentils are the main component in the recipe. You can use about a cup or 2 cups of frozen vegetables of your choice if you desire.
- If you want a really smooth and creamy mask I highly recommend using an immersion blender. This tool is also good for soups it's one of my favorite kitchen tools!
Equipment used for photos:
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