Vegan Lentil Shepherd’s Pie
Ingredients:
For the lentil filling:
- 1 cup dried green or brown lentils, rinsed and drained
- 3 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce or tamari
- 1 cup frozen peas
For the mashed potato topping:
- 4 large potatoes, peeled and diced
- 1/4 cup non-dairy milk (such as almond milk or soy milk)
- 2 tablespoons vegan butter
- Salt and pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large pot, combine the lentils and vegetable broth. Bring to a boil, then reduce the heat and simmer for about 20-25 minutes, or until the lentils are tender but not mushy. Drain any excess liquid and set aside.
- In a separate pan, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and cook until softened, about 5-7 minutes. Add the minced garlic, thyme, rosemary, salt, and pepper, and cook for another 2 minutes.
- Stir in the tomato paste and soy sauce, then add the cooked lentils and frozen peas. Cook for an additional 5 minutes, stirring occasionally, until everything is heated through and well combined. Adjust seasoning if necessary.
- Meanwhile, prepare the mashed potato topping. Place the diced potatoes in a pot of water and bring to a boil. Cook until the potatoes are fork-tender, about 15-20 minutes. Drain the potatoes and return them to the pot.
- Mash the potatoes with a potato masher or fork until smooth. Stir in the non-dairy milk and vegan butter until creamy. Season with salt and pepper to taste.
- Transfer the lentil filling to a baking dish and spread the mashed potatoes evenly over the top.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the mashed potatoes are golden brown and the filling is bubbling around the edges.
- Remove from the oven and let cool for a few minutes before serving. Enjoy your vegan lentil shepherd’s pie!
This hearty dish is perfect for a comforting dinner, and it’s sure to satisfy vegans and non-vegans alike!
Ingredients:
For the lentil filling:
- 1 cup dried green or brown lentils, rinsed and drained
- 3 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce or tamari
- 1 cup frozen peas
For the mashed potato topping:
- 4 large potatoes, peeled and diced
- 1/4 cup non-dairy milk (such as almond milk or soy milk)
- 2 tablespoons vegan butter
- Salt and pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large pot, combine the lentils and vegetable broth. Bring to a boil, then reduce the heat and simmer for about 20-25 minutes, or until the lentils are tender but not mushy. Drain any excess liquid and set aside.
- In a separate pan, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and cook until softened, about 5-7 minutes. Add the minced garlic, thyme, rosemary, salt, and pepper, and cook for another 2 minutes.
- Stir in the tomato paste and soy sauce, then add the cooked lentils and frozen peas. Cook for an additional 5 minutes, stirring occasionally, until everything is heated through and well combined. Adjust seasoning if necessary.
- Meanwhile, prepare the mashed potato topping. Place the diced potatoes in a pot of water and bring to a boil. Cook until the potatoes are fork-tender, about 15-20 minutes. Drain the potatoes and return them to the pot.
- Mash the potatoes with a potato masher or fork until smooth. Stir in the non-dairy milk and vegan butter until creamy. Season with salt and pepper to taste.
- Transfer the lentil filling to a baking dish and spread the mashed potatoes evenly over the top.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the mashed potatoes are golden brown and the filling is bubbling around the edges.
- Remove from the oven and let cool for a few minutes before serving. Enjoy your vegan lentil shepherd’s pie!
This hearty dish is perfect for a comforting dinner, and it’s sure to satisfy vegans and non-vegans alike!

Introduction: Deborah Snow Shaghaghi’s Vegan Lentil and Vegetable Shepherd’s Pie is a culinary masterpiece that seamlessly combines hearty lentils, wholesome vegetables, and creamy mashed potatoes. This plant-based twist on a classic dish offers a delectable dining experience that satisfies both the palate and the conscience.
Ingredients:
For the lentil filling:
- 1 cup dried green or brown lentils, rinsed and drained
- 3 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, finely diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce or tamari
- 1 cup frozen peas
For the mashed potato topping:
- 4 large potatoes, peeled and diced
- 1/4 cup non-dairy milk (such as almond milk or soy milk)
- 2 tablespoons vegan butter
- Salt and pepper to taste
Instructions:
- Prepare Lentil Filling: In a large pot, combine the rinsed lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are tender. Drain any excess liquid and set aside.
- Sauté Vegetables: In a separate pan, heat olive oil over medium heat. Add diced onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add minced garlic, thyme, rosemary, salt, and pepper. Cook for an additional 2 minutes.
- Combine Ingredients: Stir in tomato paste and soy sauce. Add cooked lentils and frozen peas. Cook for 5 minutes, stirring occasionally, until heated through and well combined. Adjust seasoning if necessary.
- Prepare Mashed Potatoes: While the lentil filling cooks, place diced potatoes in a pot of water and bring to a boil. Cook until fork-tender, about 15-20 minutes. Drain and return to the pot. Mash potatoes with non-dairy milk and vegan butter until creamy. Season with salt and pepper.
- Assemble Shepherd’s Pie: Preheat oven to 375°F (190°C). Transfer lentil filling to a baking dish and spread mashed potatoes evenly over the top.
- Bake: Place baking dish in preheated oven and bake for 25-30 minutes until mashed potatoes are golden brown and filling is bubbling around the edges.
Nutritional Information:
- Servings: 6
- Calories per serving: Approximately 320
- Total Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 670mg
- Total Carbohydrates: 55g
- Dietary Fiber: 12g
- Sugars: 7g
- Protein: 13g
Weight Watchers (WW) SmartPoints:
- Green Plan: 7 SmartPoints per serving
- Blue Plan: 6 SmartPoints per serving
- Purple Plan: 4 SmartPoints per serving
Conclusion: Deborah Snow Shaghaghi’s Vegan Lentil and Vegetable Shepherd’s Pie is a delightful blend of flavors and textures, providing a nutritious and satisfying meal for vegans and non-vegans alike. With its rich nutritional profile and irresistible taste, this recipe is a must-try for anyone seeking a comforting and wholesome dining experience.