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There is something very wintry, very comforting about Shepherd’s Pie.
Hearty vegetables in a brothy sauce topped with fluffy mashed potatoes, all baked to bubbly perfectly. It’s kind of what Thanksgiving dreams are made of, at least in my world.
Origin of Shepherd’s Pie
The exact origin of Shepherd’s pie is a bit of a mystery! But both the Irish and British claim the origination of this hearty, mashed potato crust dish. It’s thought that it may have developed in the mid-19th century from cottage pie, which is a similar dish made with a different type of meat in the filling (source). The following is our plant-based take on the concept.
Vegan Shepherd’s Pie
My family wasn’t big on casseroles growing up and Johnand I aren’tbig on them now, but this recipe may be ouroneexception.
Traditional Shepherd’s pie contains ground beef, which I considered swapping for walnuts, a combination of mushrooms and walnuts, or lentils.
Being that lentils seemed to packthe most nutritional punch and protein, I went that route! Plus, they cook up nicely while your potatoes are boiling, making the whole process rather seamless.
Lentils are a plant-based powerhouse. Not only are they affordable and easy to cook, they’re also high in essential nutrients like fiber, iron and protein (9 grams per 1/2 cup serving).
They also absorb flavors well and can be added in place of ground beef in just about any recipe. That’s great news if you ask me!
This recipe is not only nutritious, tasty and filling, it’s also simple!
Just 10 ingredients required and about 1 hour from start to finish. I could see this not only being a vegetarian-friendly Thanksgiving entree, but an easy weeknight meal for colder months ahead.
So, what does it taste like? I’m glad you asked. It’s:
Hearty
Filling
Savory
Loaded with veggies
Herb-infused
Warm
Comforting
& Seriously satisfying
I cooked this up and John and I both gladly ate two servings for dinner. We’re not even really “casserole” people, but we both loved the flavor, consistency and simple nature of this dish.
This will definitely become a staple for us in the winter months ahead.
We hope you guys love this recipe! If you give it a try, be sure to let us know in the comments, or by tagging a photo#minimalistbaker on Instagram! We’d love to see.
Cheers, friends!
1-Hour Vegan Shepherd’s Pie
A hearty, 10-ingredient Vegan Shepherd's Pie that's loaded with veggies and savory lentils and topped with fluffy mashed potatoes. So flavorful and satisfying that you won't miss the meat!
Author Minimalist Baker
Print SAVE
4.74 from 491 votes
Prep Time 15 minutes minutes
Cook Time 45 minutes minutes
Total Time 1 hour hour
Servings 6
Course Entrée
Cuisine British-Inspired, Gluten-Free, Irish-Inspired, Vegan
Freezer Friendly No
Does it keep? 3-4 Days
Ingredients
US Customary – Metric
MASHED POTATOES
- 3 pounds yukon gold potatoes, partially peeled (thoroughly washed)
- 3-4 Tbsp vegan butter
- Sea salt and black pepper (to taste)
FILLING
- 1 Tbsp olive oil
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 2 Tbsp tomato paste (optional)
- 1 healthy pinch each sea salt and black pepper
- 1 1/2 cups uncooked brown or green lentils (rinsed and drained)
- 4 cups vegetable stock (DIY or store-bought)
- 2 tsp fresh thyme (or sub 1 tsp dried thyme per 2 tsp fresh)
- 1 10-ounce bag frozen mixed veggies: peas, carrots, green beans, and corn
Instructions
Slice any large potatoes in half, place in a large pot and fill with water until they’re just covered. Bring to a low boil on medium high heat, then generously salt, cover and cook for 20-30 minutes or until they slide off a knife very easily.
Once cooked, drain, add back to the pot to evaporate any remaining water, then transfer to a mixing bowl. Use a masher, pastry cutter or large fork to mash until smooth. Add desired amount of vegan butter (3-4 Tbsp as original recipe is written // adjust if altering batch size), and season with salt and pepper to taste. Loosely cover and set aside.
While potatoes are cooking, preheat oven to 425 degrees F (218 C) and lightly grease a 2-quart baking dish (or comparable sized dish, such as 9×13 pan. An 8×8 won’t fit it all but close! // as original recipe is written // adjust number or size of dish if altering batch size).
In a large saucepan over medium heat, sauté onions and garlic in olive oil until lightly browned and caramelized – about 5 minutes.
Add tomato paste (optional) and a pinch each salt and pepper. Then add lentils, stock, and thyme and stir. Bring to a low boil. Then cover and reduce heat to simmer. Continue cooking until lentils are tender (35-40 minutes). Once tender, remove the lid and continue simmering uncovered, stirring frequently, to evaporate any excess liquid.
In the last 10 minutes of cooking, add the frozen veggies, stir, and cover to meld the flavors together.
OPTIONAL: To thicken the mixture, add 2-3 Tbsp (amount as original recipe is written // adjust if altering batch size) mashed potatoes and stir. Alternatively, scoop out 1/2 of the mixture and whisk in 2 Tbsp (amount as original recipe is written // adjust if altering batch size) cornstarch or arrowroot powder and whisk. Return to the pan and whisk to thicken.
Taste and adjust seasonings as needed. Then transfer to your prepared oven-safe baking dish and carefully top with mashed potatoes. Smooth down with a spoon or fork and season with another crack of pepper and a little sea salt.
Place on a baking sheet to catch overflow and bake for 10-15 minutes or until the mashers are lightly browned on top.
Let cool briefly before serving. The longer it sits, the more it will thicken. Let cool completely before covering, and then store in the fridge for up to a few days. Reheats well in the microwave.
Video
Notes
*Inspiration from Martha Stewart
*Nutrition information is a rough estimate.
Nutrition (1 of 6 servings)
Serving: 1 serving Calories: 396 Carbohydrates: 72 g Protein: 17.7 g Fat: 5.3 g Saturated Fat: 1.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 109 mg Fiber: 19 g Sugar: 4 g
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Reader Interactions
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All commentsI made thisQuestions
Claire says
This was delicious and very easy to make! I did add 3 teaspoons of Worcestershire sauce as others suggested, and I used 1.5 teaspoons of tomato paste, which was optional, but I would suggest using. My vegetarian daughter and my carnivore husband both loved it! When we went to bed that night, my husband mentioned how much he loved it again!! This is now in my recipe box and will be made regularly. Soooo good! Thank you!!
Support @ Minimalist Baker saysAmazing! We’re so glad it was a hit with the whole family. Thank you for sharing, Claire! xo
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Carla says
This was REALLY good! My husband cannot have potatoes or tomatoes so I used white sweet potatoes for the top and omitted the tomato paste. Instead, I used some vegan Worcestershire sauce. Super easy and yummy!
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- Support @ Minimalist Baker says
We’re so glad you enjoyed it, Carla. Thank you for the lovely review and for sharing your modifications! xo
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Jasmine says
Made this for St. Patricks Day and this is a winning recipe! Huge hit and so flavorful! The whole family loved it.
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- Support @ Minimalist Baker says
Yay! We’re so glad everyone enjoyed it, Jasmine. Thank you for the lovely review! xo
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Deidre says
I love this recipe! My only critique is to move steps 1 & 2 AFTER step 5 since the lentils take so much longer than the potatoes! Thank you for a yummy recipe!
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- Support @ Minimalist Baker says
Thank you for the feedback, Deidre! We’re glad you still enjoyed it! xo
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Stephanie says
I followed the recipe exactly and it came out wonderfully. I would definitely make it again. The recipe looks involved but was actually pretty easy.
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- Support @ Minimalist Baker says
Yay! We’re so glad you enjoyed the recipe, Stephanie. Thank you for sharing! xo
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Saoirse says
Grew up on Shepards Pie but had never tried a vegan version. Prepared exactly as instructed and was honestly one of my favourite meals I have ever made/eaten! Will definitely become a regular – thank you so much!!
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- Support @ Minimalist Baker says
Amazing! We’re so glad you enjoyed this version, Saoirse. Thank you for sharing! xo
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Jayne says
I made this again for the umpteenth time. I omit the tomato paste. I cut it up once it is cool and freeze individual squares and reheat for lunch. Love this recipe, its a meal-prep staple for me!
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- Support @ Minimalist Baker says
Amazing! We’re so glad you enjoy the recipe, Jayne. Thank you for the lovely review and for sharing your great meal prep method! xo
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Michelle Rinella says
How would the recipe need to be adjusted to be made in advance and heated from refrigerated termperature?
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- Support @ Minimalist Baker says
Hi Michelle, We would recommend preparing up to the point of putting the mashed potatoes on top. Then refrigerate and bake as instructed later on. Hope that helps!
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Mat says
So to be clear prepare the entire dish and put in fridge? Cook at same temp and time noted in recipe? I want to make this today and bake tomorrow.
Thanks
MatReply
- Support @ Minimalist Baker says
Hi Mat, yes! It may need ~5 minutes longer just because it’s starting at a colder temperature.
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Dalarama says
How many cans or ml of lentils do you think would replace 1.5 cups of uncooked lentils?
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- Support @ Minimalist Baker says
You’ll need about three 15-oz cans of lentils and probably 1-2 cups broth. We suggest cooking it for less time and use less broth. Let us know how it goes!
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Gerri says
Hi, I made this tonight, and it came out great! I followed the recipe as written, and it was perfect. Very yummy and makes a lot!
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- Support @ Minimalist Baker says
We’re so glad you enjoyed it, Gerri! Thanks so much for the lovely review. xo
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Jessica says
I’ve been using this recipe for years and my family loves it! I always add in a little bit of BBQ sauce into the lentil mix for some extra “meat” like flavor. When I don’t have tomato paste I substitute with 2 tablespons ketchup and it works amazingly. Make sure to cook the spices in with the onions for more flavor, and don’t skip out on fresh cracked pepper and salt! I always use instant potatoes rather than mashed potatoes from scratch in a pinch as well. All around amazing dish!
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- Support @ Minimalist Baker says
We’re so glad you enjoy it, Jessica! Thanks so much for the lovely review. xo
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Kathy says
I made this exactly as written and it was delicious but definitely not a 1-Hour recipe! If I make this again I will plan to make the filling in my Instant Pot the day before.
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- Support @ Minimalist Baker says
That will definitely help save time! Thanks for sharing your experience, Kathy!
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Jo says
I made this for Christmas today. I honestly found it underwhelming. :( I don’t know what I did wrong. It didn’t taste savory to me. It was just ok. I appreciate MB and follow them on Instagram. Maybe I didn’t season it enough, Idk. I found the potatoes a bit bland, and I wish there were more vegetables or at least a better balance between veggies and lentils. I don’t know if I would make it again. Perhaps, vegan shepherds pie just isn’t for me, but again, I appreciate everything MB does.
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- Support @ Minimalist Baker says
We’re so sorry this one wasn’t a winner for you, Jo! It sounds like it needed more salt.
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Pamela says
Can I use canned lentils instead of dry lentils? If so, how much broth would I use?
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- Support @ Minimalist Baker says
Hi Pamela, yes that should work well – just cook for less time and use less broth. You’ll need about three 15-oz cans of lentils and probably 1-2 cups broth. Let us know how it goes!
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jeremy says
think i can sub fresh carrots and corn for frozen?
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- Support @ Minimalist Baker says
Yes, that should work! You may need to cook the carrots slightly longer and/or cut into very small pieces to get them to soften. Let us know how it goes!
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Michelle says
So, I made this tonight. It was really good. Next time I’m going to try to remember to leave a little more liquid in the lentil mix otherwise it was a little too thick for our taste. Other than that, it was great and I’m going to add it to our repertoire of vegan dishes that we are starting to accumulate.
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- Support @ Minimalist Baker says
Thank you for the feedback, Michelle! We’re glad you enjoyed it overall.
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Therese says
I made this for the first time and it came out so good. I’ve been using vegan meatless crumbs but have been wanting to try lentil based ones, as it’s not processed. This will be my go to recipe for vegan lentil Shepard’s pie. Thank you for this!
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- Support @ Minimalist Baker says
Whoop! We’re so glad you enjoyed this version, Therese. Thank you for the lovely review! xo
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Lindsey says
Loved this recipe. Just felt like something was missing with the mashed potatoes. I added about 3/4 cup of nondairy milk.
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- Support @ Minimalist Baker says
Thank you for sharing, Lindsey! We’re glad you enjoyed it with that modification!
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Megan says
Smelled so cozy and savory and easy to make – I was lazy with the potatoes and used up some instant mashed potatoes, but would try this again the proper way on a quiet weekend. Thanks for the recipe!
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- Support @ Minimalist Baker says
Lovely! Thank you for sharing, Megan! xo
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Roxane Rosalinda Marek says
I improvised with what I had. I used canned organic green beans from Target and canned mushrooms in a gravy made from coffee and Dandy Organic Herbal coffee. The mashed potatoes are instant Edward and Sons Organic Roasted Garlic. I tried to send a photo but it didn’t work. But it’s delicious!
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- Support @ Minimalist Baker says
Amazing! Thanks so much for sharing, Roxane. We’re so glad you enjoyed it. xo
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Quesiyah S. Ali says
Wonderful recipe! A go-to for me and other vegetarians at Thanksgiving!
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- Support @ Minimalist Baker says
We’re so glad you enjoy the recipe! Thank you for the lovely review! xo
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Terra says
I made this last night and it was truly fantastic! I did make a few modifications:
– canned precooked lentils in place of the dry (roughly 1.5 cans) and reducing broth to account for this—I suspect this wound up being overall fewer lentils than if following the original recipe using dry
– in place of those missing lentils, I used diced fresh mushrooms added with the tomato paste
– deglazed the pan with a splash of red wine
– finally, I did add a healthy amount of Worcestershire sauce (I’m not vegan) and I think this did a LOT for the flavour, so I do wonder how the pie would’ve fared withoutAll in all another winner from MB and I can see this being on heavy rotation for the winter weather ahead!
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- Support @ Minimalist Baker says
Love your modifications, Terra! We’re so glad it turned out well. Thank you for the lovely review! xo
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AshleyB says
I made this recipe and it was delish! The only changes I made were using russet potatoes and I added a little milk when mashing to make them extra creamy. I cooked the whole tray for about 20 minutes and the broiled for a few minutes at the end to get a little extra color on the potatoes. This was amazing!! Even my meat preferring husband enjoyed this. Will 10/10 make again.
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- Support @ Minimalist Baker says
Amazing! Love your modifications, Ashley. Thank you for sharing! xo
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Abby says
Delicious. I added a block of impossible meat as well and it’s so good I’m eating it for breakfast after portioning it out for dinner meal prep for the week.
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- Support @ Minimalist Baker says
We’re so glad you’re enjoying it, Abby! Thank you for sharing! xo
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Diane Krumme says
I way too many lentils and not enough vegetables.
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Gaelan says
It’s a great recipe. I used sweet potato and TVP in place of the potato and lentils, and it suprisely worked out pretty good. I look forward to trying the original recipe.
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- Support @ Minimalist Baker says
Amazing! Thank you for sharing, Gaelan! xo
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