Vegan Lentil Shepherd’s Pie Receipe
Ingredients:
For the lentil filling:
- 1 cup dry brown lentils, rinsed and drained
- 2 1/2 cups vegetable broth
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup mushrooms, chopped
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
For the mashed potato topping:
- 4 large potatoes, peeled and cubed
- 1/4 cup non-dairy milk (such as almond, soy, or oat milk)
- 2 tablespoons vegan butter or olive oil
- Salt and pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large skillet or pot, sauté the onion and garlic in a bit of olive oil over medium heat until softened, about 5 minutes.
- Add the carrots, celery, and mushrooms to the skillet and cook for another 5 minutes, until the vegetables start to soften.
- Stir in the lentils, vegetable broth, tomato paste, thyme, rosemary, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 25-30 minutes, or until the lentils are tender and most of the liquid has been absorbed. If needed, add more vegetable broth or water during cooking.
- While the lentil mixture is simmering, cook the potatoes in a large pot of boiling water until tender, about 15 minutes. Drain the potatoes and transfer them to a mixing bowl.
- Mash the potatoes with a potato masher or fork until smooth. Stir in the non-dairy milk, vegan butter or olive oil, salt, and pepper until well combined.
- Transfer the lentil mixture to a baking dish and spread the mashed potatoes evenly over the top.
- Place the shepherd’s pie in the preheated oven and bake for 25-30 minutes, or until the mashed potatoes are lightly golden on top.
- Remove from the oven and let it cool for a few minutes before serving. Enjoy your delicious vegan lentil shepherd’s pie!

Introduction: Indulge in the rich flavors and wholesome goodness of our Vegan Lentil Shepherd’s Pie, a delightful twist on the classic comfort food. Packed with nutritious ingredients and bursting with savory flavors, this dish is sure to satisfy your cravings while nourishing your body with plant-based goodness.
Ingredients: For the lentil filling:
- 1 cup dry brown lentils, rinsed and drained
- 2 1/2 cups vegetable broth
- 1 onion, finely diced
- 2 cloves garlic, minced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 1 cup mushrooms, finely chopped
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
For the mashed potato topping:
- 4 large potatoes, peeled and cubed
- 1/4 cup non-dairy milk (almond, soy, or oat milk)
- 2 tablespoons vegan butter or olive oil
- Salt and pepper to taste
Instructions:
- Prepare the Lentil Filling:
- In a large skillet or pot, heat a drizzle of olive oil over medium heat. Add the diced onion and minced garlic, sautéing until softened and fragrant, about 5 minutes.
- Incorporate the diced carrots, celery, and mushrooms into the skillet, cooking for an additional 5 minutes until the vegetables begin to soften.
- Stir in the rinsed lentils, vegetable broth, tomato paste, dried thyme, dried rosemary, salt, and pepper. Bring the mixture to a gentle boil, then reduce the heat and let it simmer uncovered for 25-30 minutes, or until the lentils are tender and the liquid has reduced, stirring occasionally.
- Prepare the Mashed Potato Topping:
- In a separate large pot, boil the peeled and cubed potatoes in salted water until fork-tender, approximately 15 minutes. Drain the potatoes thoroughly and return them to the pot.
- Mash the potatoes using a potato masher or fork until smooth. Incorporate the non-dairy milk, vegan butter or olive oil, salt, and pepper, blending until creamy and well-combined.
- Assemble and Bake the Shepherd’s Pie:
- Preheat your oven to 375°F (190°C).
- Transfer the prepared lentil filling into a baking dish, spreading it evenly to create a smooth layer.
- Carefully spoon the mashed potato topping over the lentil filling, spreading it out with a spatula to cover the entire surface.
- Place the assembled shepherd’s pie in the preheated oven and bake for 25-30 minutes, or until the mashed potatoes develop a golden crust on top.
Nutritional Information:
- Serving Size: 1 slice (1/6 of the pie)
- Calories: Approximately 300 kcal per serving
- Total Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 480mg
- Total Carbohydrates: 53g
- Dietary Fiber: 11g
- Sugars: 6g
- Protein: 11g
Smart WW Points:
- Each serving of our Vegan Lentil Shepherd’s Pie amounts to approximately 7 SmartPoints® on the Weight Watchers program, making it a wholesome and satisfying option for those seeking healthier meal choices.
Conclusion: Elevate your culinary experience with our Vegan Lentil Shepherd’s Pie, a nourishing masterpiece that brings together the goodness of lentils, vegetables, and creamy mashed potatoes in every bite. Whether you’re a seasoned vegan or simply looking to incorporate more plant-based meals into your diet, this hearty dish promises to delight your taste buds while providing essential nutrients for a balanced lifestyle. Enjoy the satisfaction of a comforting classic made with compassion and creativity, one delectable slice at a time.