vegetarian shepherds pie

The ultimate Vegan Lentil Shepherd&#x27;s Pie featuring rich, flavourful, saucy lentils topped with fluffy, creamy mashed potatoes &amp; baked until deliciously golden brown &amp; crispy. Easy, healthy, comforting and filling! 

Lentil Shepherd’s Pie

salt

/ 80 mls non-dairy milk (, unsweetened)

butter

olive oil

onion (, chopped finely)

garlic (, chopped finely)

carrot (, peeled & diced)

herbs

arrowroot

tamari

/ 240 mls canned crushed tomatoes

/ 240 mls mushroom or vegetable stock

black pepper (,

salt (,

Preheat oven to 400° f (200 °C)

Peel the potatoes (or leave the peels on and wash if you prefer), then chop each potato into about 6 pieces. Put the chopped potatoes in a large pan and cover with hot water from a kettle. Add the salt, cover and bring to the boil. Simmer for about 15 minutes until the potatoes are very tender (check with a fork or knife). Drain then return to the pan and leave them alone with the lid off for a few minutes to allow them to steam dry.

Add the milk and optional butter to the pan and mash very well until creamy. Set aside.

While the potatoes are cooking, warm another pan over a medium heat. Add the oil (or use a little water instead to keep it oil-free) and sauté the onions, garlic and carrot until the onions are starting to go golden brown.

Add the dried herbs, lentils and arrowroot or cornstarch. Stir well to distribute the arrowroot through the lentil mixture then add the tamari or soy sauce, followed by the tomatoes and stir well.

Add the stock and stir again. As soon as it is just starting to bubble, turn off the heat, season with salt and pepper and spoon the lentil mixture into an ovenproof dish.

Spoon the mashed potatoes over the top of the lentil mixture, then using a fork spread it out evenly. A few little gaps around the edges are fine. Rough the potato up with the fork (the rough bits create more crispy bits). At this point you can brush it with a little oil or vegan butter for even more crispiness, or just leave it as it is.

Place the dish on a baking tray (to protect the bottom of your oven in case of any leaks), and bake in the oven for 30 minutes. Then pop it under the broiler/grill for a few minutes to make it extra crispy before serving.

https://embed.mediavine.com/videos/pqvlp3fk7iolwq5utxmz

Rich, flavourful, saucy lentils topped with fluffy, creamy mashed potatoes & baked until deliciously golden brown & crispy. The ultimate vegan lentil shepherds pie!

Lentil Shepherd's Pie

<p>Vegetarian Shepherd's Pie ♡ saucy mushrooms, carrots, and peas topped with creamy mashed potatoes. Real food meets comfort food!</p>

Vegetarian Shepherd's Pie

shallots, minced (or some onions and garlic)

mushrooms,

carrots, peeled and chopped (about 2 cups)

tomato paste

flour

red wine

veggie broth

salt (more

peas

Yukon gold potatoes (about 2 pounds)

full fat Greek yogurt

butter oil

Make the mashed potatoes: Peel the potatoes. Boil them until fork tender (you want them to mash easily). Drain, mash, and mix in yogurt and butter. Season to taste. (You can also use the Instant Pot method which is quick and easy! That&#8217;s what I do.)

Step One Mashed Potatoes

Make the veggies

In a large oven-safe pot, heat the oil over medium heat. Add shallots and sauté until fragrant. Add mushrooms, carrots, and whole herbs (you will pull the herbs out later). Sauté until carrots are softened.

Step Two Make Veggies

Make the gravy

Add tomato paste and flour to the pot and stir. Pour in the red wine (sizzzzle) and scrape all the browned bits off the bottom of the pan. Let the wine cook out for a minute or two. Slowly add the broth, stirring it in until a gravy starts to form. Season with salt. Simmer over low heat to get it thickened even further.

Step Three Make the Gravy

Bake

 Remove the herbs. Stir in the peas, spread the mashed potatoes on top (brush with butter to be extra awesome), and bake for 15 minutes at 350. I finished mine on the broil setting for a few minutes to get it nice and brown on top.

Stir in the peas. Add the mashed potatoes.

Step Four Add Peas and Mashed Potatoes

Scoop up a hearty serving and live your best cozy life. 

Step Five Bake & Finish

“Vegetable Pie” is too broad a term. There are thousands of pies out there that could be called “vegetable pie” how are people supposed to know what kind pie the author is referring to? I know both cottage and shepherds pie from before I went vegan. So I know what they are supposed to taste like. So adding the vegetarian before any recipe title is more than appropriate if not logical, I’d say ;)

They call vegetarian shepherd's pies "Shepherdess Pies" in England.

Actually, as an English grandma who’s been cooking for more years than I care to remember, I don’t think it matters one jot what you call it. I have heard it called shepherdess pie here in England, I think it could be regional. At the end of the day, so long as it tastes good, does it really matter?  Life’s too short to be shirty about the name of a dish of food.

Made this today for Memorial Day dinner.  My husband is a heart patient as well as a type II diabetic and we eat no meat, sugar, dairy and keep all fat to an absolute minimum.  He absolutely LOVED this pie!!  Thank you SO much!!

Can we use something else instead of wine?

I’m not a vegetarian but I absolutely adore this recipe it’s delicious and simple to make.

Who doesn't love Shepherds Pie? It's an American classic, even if we did 'borrow' it from the Irish;)

I made this last week after you posted it on Instagram Stories - really good and perfect for cold winter nights! Comfort food meets healthy real food is one of my fav combos!

We actually never have tried a Vegan shepheards pie before, but this does look so good to miss out. Gonna give it a try soon.

Thanks for sharing!!! I am def trying this out soon.

Wow, awesome recipe! I`m gonna try this out today :) Can it be cooked without the wine though?

https://www.youtube.com/watch?v=xw2V1Pb3U_c

Vegetarian Shepherd’s Pie ♡ saucy mushrooms, carrots, and peas topped with creamy mashed potatoes. Real food meets comfort food!

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Indian-Spiced, Vegetarian Shepherd's Pie with lentils, veggies and fragrant Garam Masala, topped with curry mashed potatoes. Truly one of the most delicious vegetarian dinner recipes on the blog!

Indian Vegetarian Shepherds Pie 

lbs potatoes (Yukon gold, red,

tablespoons, ghee, butter, vegan butter

plain yogurt (or sour cream)

milk, half and half or heavy cream

salt, more to taste

pepper

yellow curry powder, more to taste

lentils

onion,

garlic, rough chopped

carrot, (2-3 carrots)

celery

masala,

cumin

coriander

dried fenugreek leaves

ghee or olive oil

cumin seeds

fennel seeds

flour (or gf flour)

Cook Potatoes

Cut potatoes in one-inch slices ( if small, just in half) and place in a large pot. Cover with one-inch salted water. Bring to a boil, lower heat, cover and simmer until very tender about 20-25 minutes.

Cook lentils

Set lentils to cook in salted water (unless cooked already &#8211; and you could absolutely do this ahead) about 20-25 minutes (see notes) simmer until tender, but not falling apart, al dente.

Make the filling

In a large 10-12 inch ovenproof skillet (or wide, shallow dutch oven) -heat the ghee over medium high heat and saute the onion 2-3 minutes, lower heat to med, add garlic, saute 2 mintues, add carrots, celery, cook 5-7 mintues. Add salt, cumin, coriander, fenugreek leaves and garam masala.

Add broth. Bring to a simmer, cover and simmer on med low, until carrots are cooked through about 7-8 minutes.

While this is simmering, MAKE THE GRAVY

Over medium heat, in a little pot, simmer the whole seeds ( cumin seeds and fennel seeds)  in ghee or oil until fragrant and golden. Add flour, whisking, stirring and toasting the flour one minute. Gradually whisk in the warm veggie broth. Cook until slightly thickened. Add this gravy to the filling, along with the peas and drained lentils. Mix to combine.

Taste the filling and adjust salt and pepper. Add more garam masala if you like. The filling should have  thick stew-like, saucy consistency. If too dry, add a splash of broth or water. If too watery, simmer off some of that liquid. If the filling is too watery, the mashed potatoes will sink.

Mash the potatoes

Drain the potatoes (saving some hot potato water) return to the same pot and mash with the 3-4 tablespoons ghee and yogurt. If potatoes seem dry or too stiff, add a little warm potato water to loosen. If you want extra richness a little milk, nut milk, half and half, or whipping cream is nice. I add about ½ cup. (Adding more yogurt will make these too tangy.) Season with salt, pepper and curry powder. Mash and whip until relatively smooth and light and fluffy. Taste and adjust salt.

ASSEMBLE

Place 8 big dollops over the lentils stew and fill in the spaces with smaller spoonfuls, carefully spreading out, maybe making a pattern with the back of the spoon, like frosting a cake.

Place in the oven until golden and bubbling, about 20-25 minutes. Feel free to brown the top under a broiler.

Garnish with scallions, chives or cilantro.

Preheat oven to 350F

One of my favorite dishes I have ever made.

Delicious!  I used regular old brown lentils and didn't have the fenugreek and it was still tasty.  Had this dish with 4 adults and 5 kids and stillnhad leftovers.  4/5 kids approved!

Absolutely amazing.  My husband loved it so much he ran across the house to tell me how great it was.  We don’t typically eat a lot of Indian food and are just venturing into a more plant based diet so trying it was a bit of a shot in the dark, but the result was incredible.  I didn’t add the fenugreek (store didn’t have any) and I didn’t have any fennel seeds, so I used star anise.

Delicious and nutritious!  I love the curry flavors and the potatoes on top.

I have always loved shepherd's pie, but this transformation is the next level! I can't enjoy it any other way now. Gorgeous color, creamy textures, exciting flavors (like the fennel in the gravy and curry in the potatoes), and it can feed a crowd on a tight budget. Thanks for the time saving prep tip! You've done it again, Sylvia!

I agree with John Saldano there in the last comment. This was one of the best things I've made in a LONG time. I just went vegetarian in December, and I've tried several of your recipes. All have been good, but this was so good I wanted to cry. The curry mash by itself was life-changing, so I had high hopes before I put the whole thing together. The final dish did not disappoint. It was also a great recipe for a day when I wanted to cook but didn't want to be rushed. I put together each step leisurely over the course of the day, slapped it all together, and had it ready to go in 20 minutes.

I was about to post a review but after reading a few comments, Erin Looney took the words out of my mouth. This is exactly how I would review this recipe.  Outstanding!!!!!!

This dish was absolutely delicious, the best I have made in a while. The mash is sensational, along with aroma oozing through the house. I couldn't get Fenugreek leaves and used some crushed Fenugreek seeds instead. I had no celery and added mushrooms as an attempt to clean out the fridge, giving it a rich, saucy texture. It was a huge hit!

It’s good!  We’re not veggie and we enjoyed it. Used a couple of star anise instead of fennel and then removed them. Also used pre cooked Puy lentils, 300gr pack of Merchant brand from Tesco, which worked well. It’s a keeper!

This tastes amazing and is worth the time and effort. The leftovers are even better!  Be warned that it uses a ton of pots and pans and there is plenty of clean up. I made it per the recipe, but I will probably substitute mushrooms for the celery next time.

This was really delicious! It does take some time and effort (we usually cook super easy, quick meals, but wanted to try this out). We used an instant pot to cook first the lentils and then the potatoes. Will definitely revisit this recipe for special occasions or days when we feel in a cooking mood. Mildly spiced, but still flavorful and delicious even to a level 10 spice-lover (my husband— though he did add some cayenne on top). Thank you!

https://content.jwplatform.com/videos/2BDM8UP1.mp4

A vegetarian recipe for Indian Shepherd’s Pie infused with the most fragrant Indian spices, along with black lentils, veggies, gravy and topped with curried mashed potatoes. 

Indian Shepherd’s Pie Video 

The best vegan Lentil Shepherd’s Pie has a savory and herby lentil filling with soft and cheesy mashed potatoes on top. Kid friendly!

Lentil Shepherd's Pie with Cheesy Mashed Potatoes

russet potatoes

vegan butter

unsweetened, unflavored cashew milk

black pepper

vegan cheese shreds, cheddar preferred

yellow onion, diced

garlic,

rosemary

thyme

Worcestershire sauce

all purpose flour

vegetable broth

frozen pea and carrot mix

corn

Peel your potatoes and chop them into large chunks. Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook uncovered for about 15 minutes or until fork tender.

Drain the potatoes in a colander, then return to the pot. Add the vegan butter, milk, salt and pepper to taste and mash until smooth and creamy. Stir in ¾ cup of the vegan cheese, saving the rest for sprinkling on top.

Cover and set aside while you make the lentil filling.

For the potatoes

Preheat the oven to 400℉.

In a large skillet, warm the oil over medium-high heat, then add the onion and sauté for 3-4 minutes, until translucent. Add the garlic and cook for one more minute.

To the skillet, add the lentils, rosemary, thyme, salt, pepper, Worcestershire sauce and tomato paste. Stir to combine and cook for 1 minute.

Now add the flour and stir well until incorporated and no clumps of flour or tomato paste remain.

Stir in the broth, peas and carrot mix and corn. Bring to a boil then reduce to a simmer and cook for 5 minutes, stirring occasionally.

Pour the lentil mixture into a 9x13 inch baking dish (or use your cast iron pan.) Spread it into an even layer, then spoon the mashed potatoes on top of the lentils. Spread them carefully and evenly.

Sprinkle the rest of the vegan cheddar on top, then bake for 25-30 minutes until hot. Serve immediately and enjoy!

Store leftovers covered in the refrigerator for up to 4 days. It can also be frozen once completely cooled.

For the lentil filling

The secret to this shepherd's pie filling is to choose big carrots so they don’t lose their texture when cooked

Veggie shepherd's pie with sweet potato mash

carrots

can chopped tomatoes

vegetable stock cubes

green lentils

sweet potatoes,

vegetarian mature cheddar, grated

Heat 1 tbsp olive oil in a frying pan, then fry 1 halved and sliced large onion until golden.

Add 2 large carrots, cut into sugar-cube size pieces and most of the 2 tbsp chopped thyme, reserving a sprinkling for later.

Pour in 200ml red wine, 150ml water and a 400g chopped tomatoes, then crumble in 2 vegetable stock cubes and simmer for 10 mins.

Tip in a 410g can green lentils, including the juice, then cover and simmer for another 10 mins until the carrots still have a bit of bite and the lentils are pulpy.

Meanwhile, boil 950g sweet potatoes, cut into chunks, for 15 mins until tender, drain well, then mash with 25g butter and season to taste.

Pile the lentil mixture into a pie dish, spoon the mash on top, then sprinkle over 85g grated vegetarian mature cheddar and the remaining thyme. The pie can now be covered and chilled for 2 days, or frozen for up to a month.

Heat oven to 190C/170C fan/gas 5. Cook for 20 mins if cooking straightaway, or for 40 mins from chilled, until golden and hot all the way through. Serve with broccoli.

This fast and fresh vegetarian Shepherd’s Pie made with Portobello mushroom, carrots, peas, corn, and onions, all topped with leftover mashed potatoes.

Portobello Shepherd's Pie

For potatoes:

Skinny Garlic Mashed Potatoes or potatoes

parmesan cheese

For vegetables:

mushrooms

¼ teaspoon Kosher salt (divided)

onion

carrots,

parsley

garlic (minced)

black pepper (to taste)

½ cups low sodium vegetable or chicken broth

green peas

corn kernels

Prepare Skinny Garlic Mashed Potatoes according to directions.

For the Vegetarian Shepherd&#039;s Pie: In a large sauté pan, heat the butter and oil.  Add the mushrooms and ½ teaspoon salt, cook for 10 minutes, stirring occasionally.

Add the onion, carrots, parsley, thyme, ½ teaspoon salt and pepper and sauté 10 minutes.

Stir in garlic, cook for 30 seconds, then add the tomato paste, Worcestershire, remaining ¼ teaspoon salt and pepper.

Sprinkle vegetables with the flour, stir to coat and cook, scraping brown bits from the pan, 3-4 minutes.

Add the broth, peas and corn, cook, stirring often, until sauce has thickened (about 5 minutes).

To assemble the Mushroom Shepherd&#039;s Pie: Preheat broiler to high.

Transfer vegetables to an 8” x 11” casserole dish.

Spread mashed potatoes in an even layer over the vegetables, top with parmesan and broil 5 minutes, or until top is golden. Garnish with parsley.

A flavorful vegetable shepherd's pie is made in a skillet with lots of veggies and protein rich kidney beans. It's easy to make and a hearty, comforting meal that always hits the spot!

Top 10 vegetarian shepherds pie recipes from across the web

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Top 10 vegetarian shepherds pie recipes from across the web

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Indian Vegetarian Shepherds Pie

Lentil Shepherd's Pie with Cheesy M...

Veggie shepherd's pie with sweet po...

Portobello Shepherd's Pie

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Vegetarian Shepherds Pie

Vegetarian Shepherd's Pie

The most viewed vegetarian shepherds pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine