Looking for delicious vegan recipe ideas that are both hearty and wholesome? This Vegan Lentil Shepherd’s Pie is the ultimate comfort food—packed with flavor, loaded with plant-based protein, and topped with a creamy mashed potato and cauliflower blend. Whether you’re craving a cozy winter dinner or a satisfying weeknight meal, this dish has you covered!
Why You’ll Love This Recipe
- Rich & Flavorful: A savory lentil filling infused with caramelized onions, garlic, and aromatic herbs.
- Wholesome & Nutritious: Packed with fiber, protein, and essential nutrients.
- Dairy-Free & Vegan: A plant-based spin on a traditional favorite.
- Make-Ahead Friendly: Perfect for meal prep and leftovers taste even better!
Ingredients
Lentil Filling
- 1 tbsp olive oil
- 3 large yellow onions, diced
- 8 cloves garlic, minced
- 1 tbsp fresh thyme, chopped
- 2 tsp fresh rosemary, chopped
- 3 tbsp tomato paste
- 1/2 cup (120 mL) dry red wine (optional)
- 1 1/2 cups (285g) green or brown lentils
- 3 3/4 cups (900 mL) vegetable broth
- 2 bay leaves
- 1 1/2 tsp paprika
- 1/4 cup (56g) smooth tahini
- 1 tbsp tamari (or soy sauce)
- 1 tbsp balsamic vinegar
- 2 tsp vegan Worcestershire sauce (optional)
- Salt & black pepper to taste
Mashed Potato Topping
- 20 oz (680g) Russet potatoes, peeled & chopped
- 16 oz (454g) cauliflower, cut into florets
- 1 1/2 tsp salt
- 1 rosemary sprig (optional)
- 4 tbsp vegan butter (or olive oil)
- 1/2 cup (120 mL) lite coconut milk
- 1 tbsp nutritional yeast
- Black pepper to taste
Optional Garnishes
- Extra virgin olive oil
- Flaky sea salt & black pepper
- Fresh thyme & parsley
How to Make Vegan Lentil Shepherd’s Pie
1. Cook the Lentil Filling
- Heat olive oil in a large ovenproof skillet over medium heat.
- Add onions and a pinch of salt; sauté for 8–10 minutes until browned.
- Stir in garlic, thyme, and rosemary, cooking for another 2 minutes.
- Move onions to the edges, add tomato paste in the center, and cook for 2–3 minutes until darkened.
- Pour in red wine, deglaze the pan, and cook until liquid reduces (3–4 minutes).
- Stir in lentils, vegetable broth, bay leaves, and paprika. Simmer for 25–30 minutes until lentils are tender.
- Reduce heat and mix in tahini, tamari, balsamic vinegar, and Worcestershire sauce (if using). Season with salt and black pepper.
2. Prepare the Mashed Potato Topping
- Boil potatoes and cauliflower with salt and a rosemary sprig for 15 minutes until fork-tender.
- Drain well. Remove rosemary and squeeze excess water from cauliflower.
- Mash potatoes and cauliflower with vegan butter, coconut milk, nutritional yeast, salt, and pepper until smooth.
3. Assemble & Bake
- Preheat oven to 375°F (190°C).
- Spread lentil filling evenly in an ovenproof skillet or transfer to a baking dish.
- Spoon mashed topping over the filling, smoothing it out.
- Drizzle with olive oil and sprinkle fresh thyme.
- Bake for 20 minutes until bubbling.
- Broil for a few minutes until golden brown on top.
- Let rest for 10–15 minutes before serving.
Storage & Meal Prep Tips
- Refrigeration: Store leftovers in an airtight container for up to 4 days.
- Freezing: Freeze individual portions for up to 3 months. Thaw and reheat before serving.
- Meal Prep Tip: Make the lentil filling a day in advance to save time!
Frequently Asked Questions
Can I use canned lentils? Yes! Use 2 1/2 cups of drained canned lentils and reduce the broth to 1 1/2 cups.
What’s a good substitute for coconut milk? Unsweetened almond or oat milk works well.
Can I add more vegetables? Absolutely! Try mushrooms, carrots, or peas for extra texture.
Final Thoughts
This Vegan Lentil Shepherd’s Pie is the perfect comfort meal for anyone looking for vegan recipe ideas that are hearty, nutritious, and satisfying. Whether you’re making it for a family dinner or meal prep, this plant-based twist on a classic will become a favorite in your kitchen.
Have you tried this recipe? Let us know in the comments and share your creations on social media! Happy cooking!