Vegan Shepherd’s Pie

I love this seriously flavorful Vegan Shepherd’s Pie, made with seasoned lentils, cooked with carrot and peas in a delicious sauce, and topped with creamy and fluffy garlic mashed potatoes. It’s perfect for Thanksgiving or a weeknight dinner!

Recipe Credit: Healthier Steps


  • Energy 289 kcal / 1208 kJ
  • Fat 8 g
  • Protein 13 g
  • Carbs 42 g


  • 1.Preheat oven to 400℉. Sort and wash lentils and set aside. Heat a large pot and add olive oil. Add onions and cook until soft, then add garlic and cook until fragrant.
  • 2.Stir celery, carrots, thyme, rosemary, parsley, smoked paprika, cayenne pepper, tomato paste, Bragg's liquid aminos, lentils, and vegetable broth into the pot. Bring to a boil, then cover the pot and reduce to simmer until lentils are tender, for about 25 minutes. Stir in frozen peas.
  • 3.Prepare mashed potatoes while lentils are cooking, and stir vegan shredded cheese into mashed potatoes.
  • 4.Scoop the lentil mixture into a lightly greased 9x13 casserole dish. Top with the mashed potatoes and cheese. Bake for 15 minutes, then broil on high for 3 minutes or until top is brown.

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  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 4 cloves garlic, minced
  • 1 stalk celery, chopped
  • 1 medium carrot, peeled and chopped
  • 1 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary leaves
  • 1 teaspoon dried parsley
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon Cayenne pepper, (optional)
  • 3 tablespoons tomato paste
  • 3 tablespoons Bragg liquid aminos
  • 1 1/2 cups brown lentils
  • 4 cups vegetable broth
  • 1/2 cup frozen peas
  • 1/2 cup shredded vegan cheese
  • 1 batch Garlic Rosemary Mashed Potatoes