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Vegan shepherd's pie is full of veggies and topped with creamy mashed potatoes. A delicious, comforting dish!

Vegan Shepherd's Pie.

A comforting vegan shepherd's pie is perfect for a healthy weeknight dinner. Lots of vegetables and a creamy mashed potato topping make this a delicious dish for the whole family.
Course Entree
Cuisine gluten free, vegan., Vegetarian
Keyword vegan main dishes, vegan shepherd's pie
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8
Calories 276 kcal
Author Kelly Roenicke

Ingredients

For the vegetable base:

  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 Tablespoons vegan buttery spread
  • 1 1/4 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
  • 1/4 teaspoon pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder

For the mashed potatoes:

  • 6-7 large Yukon Gold potatoes peeled and cut into chunks
  • 1/3 cup non-dairy milk
  • 3 Tablespoons vegan buttery spread
  • 1/2 teaspoon salt
  • fresh parsley
US Customary - Metric

Instructions

  1. In a large soup pot, cook the onion and garlic in the vegan buttery spread over medium heat until soft, about 6 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Once everything is heated through, spread the lentil mixture into a casserole dish. Top with the mashed potatoes, and use a spatula to spread them out evenly.
  7. 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!

Recipe Notes

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.

Nutrition Facts
Vegan Shepherd's Pie.
Amount Per Serving
Calories 276 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 569mg25%
Potassium 1021mg29%
Carbohydrates 41g14%
Fiber 13g54%
Sugar 5g6%
Protein 12g24%
Vitamin A 3240IU65%
Vitamin C 25.9mg31%
Calcium 74mg7%
Iron 6.8mg38%
* Percent Daily Values are based on a 2000 calorie diet.