The ULTIMATE Vegan Shepherd’s Pie

This Vegan Shepherd’s Pie or cottage pie is a hearty casserole filled with a savory lentil and vegetable filling, plus a buttery mashed potato top!

Looking for a cozy, hearty, but also budget-friendly plant-based main? Look no further! This Vegan Shepherd’s Pie, or cottage pie, is a hearty casserole filled with a savory lentil and vegetable filling. The buttery and crispy mashed potatoes on top take it to the next level!

INGREDIENTS FOR PLANT-BASED SHEPHERD’S PIE

Shepherd’s Pie has humble beginnings, and was originally created as a way to use up leftover roasted meat. It was actually first known as cottage pie (back in 1791!) The term Shepherd’s Pie didn’t come around until 1854. It has it’s origins in the UK, where the minced meat is usually lamb, but ground beef is much more common in the US. Obviously we will be using neither of those today since this is a vegan recipe 😉

This recipe uses all of the essential Shepherd’s Pie ingredients, plus a few plant-based swaps and add-ins to make this dish truly shine:

Since we are skipping the animal protein in this recipe, I use 5 simple and effective ingredients to up the hearty, umami flavor of this dish:

• French Lentils: lentils are a great source of fiber and plant-based protein! I much prefer French Lentils to the standard brown grocery store lentils. They’re smaller and have firmer texture, while brown lentils can get soft and mushy. You can find French lentils online or at some health foods stores – but you can also use brown lentils in a pinch.
• Tomato paste: tomatoes are a great source of umami flavor, and are a common ingredient in Shepherd’s Pie – but I like to add my tomato paste early and sauté it with the onions! This infuses it in the cooking oil, and adds even more depth of flavor.
• Mushrooms: Cremini mushrooms enhance the meaty flavor of this dish with a hearty bite, and chewy texture
• Vegan Worcestershire sauce: has a powerful umami flavor (notice a theme here?), plus a lovely tang from tamarind and vinegar that helps round out the flavors of this recipe. Some Worcestershire sauce isn’t vegan and contains anchovy paste, so just make sure you get a plant-based one.
• Imitation “beef” broth: you are more than free to use vegetable broth to make the gravy/sauce for our filling, but I find that using an imitation “beef” broth really amps up the hearty flavors here.

I also prefer to use fresh herbs (parsley, rosemary, and thyme) instead – their flavor is so much more complex! I do have substitutions listed for dried herbs in the recipe notes, though.

HOW TO MAKE THIS VEGAN SHEPHERD’S PIE RECIPE

This recipe is divided into two main parts: the base lentil and vegetable layer, and the potato layer on top. Thanks to some multitasking, though, you can whip up this recipe in just over an hour!

1. Boil your potatoes until tender, then set aside
2. In the meantime, sauté aromatics and spices for the filling. Add your lentils, veggies, flour, and broth to the pan and simmer briefly to thicken.
3. Mash your potatoes with butter and plant-based milk for a deliciously creamy topping
4. Layer the filling and potatoes in the casserole dish, then rough up the top of the casserole with a fork and brush with butter for a crispy top (this is key!)
5. Bake until bubbly, then serve warm.

This recipe is already very wholesome, hearty, and filling, so honestly, you don’t really need to serve it with anything! I do like to sprinkle the top of my crispy mashed potatoes with some parsley for a nice pop of color.

This hearty recipe is not only the perfect cozy winter weeknight dinner, but also festive enough to serve for Thanksgiving or Christmas. Both vegans and non-vegans alike will love this dish, making it great for gatherings.

COOKING TIPS + FAQ:

• Can I make this Shepherd’s Pie ahead of time? The lentil filling can be made up to 3 days before baking the shepherd’s pie and stored in the fridge until ready to use. I would recommend making the potatoes day-of baking.
• Is there a substitute for potatoes? Any vegetable mash will work, really. Mashed Sweet Potatoes would add a sweet and savory flair, and you could even use a blend of cauliflower or parsnips if you were looking for a lower-carb topping. I would recommend using the same amount of produce and butter for the mash, but adjusting the milk as necessary to get the right thickness.
• How can I make this lower in fat / oil-free? This recipe tastes best with the amounts of butter/oil as stated in the recipe. However, you can cut the oil in half, or reduce it in and sauté the filling in vegetable broth. Use 1/4 cup of coconut cream or cashew cream (or vegan sour cream!) with the potatoes if you do not wish to use butter. You can skip brushing the potatoes with butter, or spray them with nonstick cooking spray before baking.

If you’re looking for more cozy plant-based dinner recipes, you’ll also love this One-Pot Vegan Mushroom Stroganoff, this Easy Vegan Chili, and this Baked Pumpkin Mac & Cheese!

Finally, if you make this vegan shepherd’s pie recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

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