This vegan shepherd’s pie is delicious and comforting – it’s loaded with lentils, mushrooms, and other veggies. Perfect for a healthy dinner option!
What kind of comfort food do you love? Is it a cozy casserole? A creamy pasta dish? Something that’s rich and delicious?
When you eliminate dairy from your diet, you might think that comfort food has to fall by the wayside. But that’s not true! There are so many dairy substitutes out there – and you can use them to make creamy, buttery recipes.
This vegan shepherd’s pie is comforting and flavorful, but it doesn’t leave you feeling like you overdid it. It’s loaded with lentils, carrots, mushrooms, and more vegetables, and then topped with creamy, buttery, dairy free mashed potatoes. (It’s hard to decide what the best part is – all the veggies, or the fluffy potato topping).
When you can make a meal that’s homey and comforting, but also healthy, that’s a win for everyone. This easy vegan shepherd’s pie is that kind of dish. The whole family will enjoy it, and you can enjoy the fact that you’re serving something that’s healthy and that everyone loves.
What is shepherd’s pie?
A traditional shepherd’s pie is made with lamb, vegetables, and a potato topping.
What is vegan shepherd’s pie?
Vegan shepherd’s pie uses beans or lentils, or some other type of vegetable in place of the lamb. The vegan version of this recipe is meat and dairy free.
What should you use instead of meat in this vegetarian shepherd’s pie recipe?
Green lentils are a great choice for this dish as they hold their shape well and don’t turn to mush. You could also use garbanzo beans, white beans, pinto beans, or really any type of bean that you enjoy.
If you aren’t into lentils, or vegan shepherd’s pie, then maybe this turkey shepherd’s pie would be a good choice for you.
If you aren’t dairy free, you can go ahead and use regular butter and dairy milk. You can use any type of potato that you like, and you can even make the mashed potatoes the night before to save on prep time before dinner.
Can you freeze vegan shepherd’s pie?
You can try freezing it, but the texture may change a bit. This is best made fresh and eaten within five days. If you do freeze it, it may be best to freeze individual portions wrapped well and stored in a freezer safe container.
This hearty vegan shepherd’s pie is:
- loaded with veggies
- packed with protein from the lentils
- topped with buttery Yukon Gold potatoes
- perfect for a Sunday dinner
- free of the top 8 allergens
Disclosure: This post contains affiliate links.
Vegan Shepherd's Pie.
For the vegetable base:
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 Tablespoons vegan buttery spread
- 1 ¼ cups green lentils picked over and rinsed
- 4 cups water
- 2 Tablespoons ketchup
- 10 white button mushrooms sliced
- 1 cup frozen carrots
- 1 cup frozen peas
- 1 teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon paprika
- ½ teaspoon Italian seasoning
- ½ teaspoon garlic powder
For the mashed potatoes:
- 6-7 large Yukon Gold potatoes peeled and cut into chunks
- ⅓ cup non-dairy milk
- 3 Tablespoons vegan buttery spread
- ½ teaspoon salt
- fresh parsley
In a large soup pot, cook the onion and garlic in the vegan buttery spread over medium heat until soft, about 6 minutes.
Add the lentils, mushrooms, and water, and bring to a boil. Reduce heat to a simmer, and cook until lentils are tender, about 30 minutes.
While the lentils cook, put the potatoes in a pot with enough water to cover them. Bring to a boil, and boil until tender, about 15 minutes. Drain the potatoes and add the vegan buttery spread, non-dairy milk, and salt to the pot. Use a potato masher or mixer to mash the potatoes. Set aside.
Check the liquid level on the lentil mixture - the liquid should be mostly absorbed, but there should still be some in the pot - the lentils should not be dried out.
Once the lentils are tender, add the ketchup, frozen carrots, frozen peas, salt, pepper, paprika, Italian seasoning, and garlic powder. Cook over medium heat, adding a bit more water if needed.
Turn on the broiler. Broil the shepherd's pie for just a few minutes, until the potatoes turn lightly golden brown. Remove from the oven and top with fresh parsley if desired. Enjoy!
Store leftovers in the refrigerator - they should keep for up to five days.
If you want to freeze this pie, I recommend freezing individual portions. Make sure they are wrapped well and place in a freezer safe container.
If you don't want to use white potatoes, you can use sweet potatoes.
If you aren't vegan, feel free to use regular dairy milk and butter.
This post was originally published in March 2017. It has been updated with more information.