There's nothing quite like the comforting hug of a warm, oven-baked shepherd’s pie—especially when it's bubbling with flavor and loaded with good-for-you ingredients. This hearty vegan shepherd’s pie with mixed veggies is a feel-good twist on the traditional dish. No meat, no dairy, no problem—just a flavorful, satisfying, and nutrient-packed dish that makes plant-based eating a joy, not a chore. If you're looking for a simple shepherds pie recipe that delivers big on both taste and comfort, this is it. Think of this as the ultimate cold-weather favorite, but with a healthy and hearty vegan soul.
Hearty Vegan Shepherd’s Pie with Mixed Veggies
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine British, Irish
Large skillet or sauté pan For cooking the lentil-veggie filling. A cast-iron skillet can go from stovetop to oven.
Large pot To boil the potatoes for mashing.
Potato masher or hand mixer A masher gives a rustic texture, while a mixer creates fluffier potato toppings.
9x9 baking dish or oven-safe skillet To bake the pie. A deep dish allows for a generous filling-to-topping ratio.
Wooden Spoon or Spatula For sautéing veggies and stirring the filling.
Colander and peeler For prepping potatoes.
For the Filling
- 2 tablespoons olive oil
- 1 large yellow onion diced
- 3 cloves garlic minced
- 2 medium carrots diced
- 2 celery stalks chopped
- 1 cup mushrooms chopped (cremini or button mushrooms work well)
- 1 ½ cups cooked green or brown lentils or canned, rinsed
- 1 cup frozen peas
- 1 cup frozen corn
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce or tamari for gluten-free
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon rosemary
- Salt and black pepper to taste
- 1 tablespoon flour use gluten-free if needed, or arrowroot for paleo
- 1 cup vegetable broth
For the Potato Topping
- 4 medium russet potatoes peeled and chopped
- 2 tablespoons vegan butter
- ½ cup unsweetened plant-based milk like oat or almond
- Salt and pepper to taste
Optional: garlic powder or nutritional yeast for extra flavor
Step 1: Prepare the Potato Topping
Start by adding peeled and chopped potatoes to a large pot of salted water. Bring to a boil and cook until fork-tender, about 15 minutes. Drain and return the potatoes to the pot. Add vegan butter, plant milk, salt, pepper, and optional garlic powder or nutritional yeast. Mash until smooth and fluffy. Set aside.
Step 2: Sauté the Base Veggies
In a large skillet, heat olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes. Add garlic, carrots, and celery. Sauté until slightly softened—about 5–7 minutes.
Step 3: Build the Filling
Add chopped mushrooms and cook until browned. Stir in tomato paste, soy sauce, smoked paprika, thyme, rosemary, salt, and pepper. Mix well. Then add lentils, frozen peas, and corn.
Step 4: Thicken the Mixture
Sprinkle the flour over the veggie mix and stir until fully incorporated. Pour in vegetable broth and bring the mixture to a simmer. Cook until thickened, about 5–8 minutes. Adjust seasoning as needed.
Step 5: Assemble the Pie
Preheat your oven to 400°F (200°C). Spoon the lentil-veggie filling into a baking dish. Smooth it out evenly. Top with your mashed potatoes, spreading them gently across the filling to seal it in.
Step 6: Bake
Place the assembled pie in the oven and bake for 20–25 minutes, or until the top is lightly golden. For a crispier top, broil for the final 2–3 minutes, keeping a close eye to prevent burning.
Step 7: Cool and Serve
Let the pie rest for at least 5–10 minutes before serving. This helps the filling set and makes slicing easier.
Pairings
This vegan shepherd’s pie is filling enough to stand alone, but if you want to round out the meal, here are some perfect pairings:
- Side salad: A crisp green salad with lemon vinaigrette balances the richness of the pie.
- Crusty bread: For scooping up the savory filling or soaking up every last bit.
- Roasted brussels sprouts or asparagus: Roasting brings out a natural sweetness that pairs well with the earthy lentil filling.
- A glass of red wine: Try a pinot noir or merlot to complement the herbs and savory umami flavors.
Looking for a holiday twist? Serve this pie alongside cranberry sauce or maple-glazed carrots for a festive plant-based feast.
Frequently Asked Questions
1. Can I use canned lentils instead of cooking them from scratch?
Absolutely. Canned lentils are perfect for a lentil shepherds pie vegan dish. Just rinse them well to remove any excess sodium or canning liquid. One 15-ounce can should give you about 1 ½ cups cooked lentils.
2. What type of potatoes are best for the topping?
Russet potatoes are ideal due to their starchy texture, which makes for fluffy, creamy mash. Yukon Golds also work well and offer a buttery flavor. You could also use sweet potatoes for a paleo shepards pie version with a slightly sweet twist.
3. Can I make this ahead of time?
Yes! Assemble the entire pie, cover it tightly, and refrigerate it for up to two days. When ready to eat, bake it straight from the fridge at 375°F for about 30–35 minutes or until heated through.
4. Is this recipe gluten-free?
It can be! Just use tamari instead of soy sauce and a gluten-free flour or arrowroot starch as the thickener. Everything else is naturally gluten-free.
5. How does this differ from a vegan pot pie recipe?
While a vegan pot pie recipe uses a pastry crust and a creamy filling (much like a vegan chicken pot pie), a vegan shepherd’s pie like this uses mashed potatoes as the topping and has a more savory, stew-like base. They're similar comfort foods but with different textures and cooking techniques.
