• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Urban Farmie
  • Home
  • About
  • Recipes
  • Resources
    • Gardening
    • Substitutes
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipes
  • Resources
    • Gardening
    • Substitutes
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Main Course

    Published: December 19, 2022 | Last Modified: December 19, 2022 by Shruthi Baskaran-Makanju | This post may contain affiliate links. 💬 - No Comments

    Vegan Shepherd's Pie

    Dairy Free RecipesGluten Free RecipesNut Free RecipesVegan RecipesVegetarian Recipes
    Shares14Facebook2Pin12
    Vegan Shepherd's Pie is made with lentils, mushrooms and a creamy vegan mashed potato topping - hearty vegan main ready in an hour!
    Jump to Recipe Pin Recipe

    Warm, cozy, and comforting are the words that come to mind when I think of this vegan shepherd's pie. This dish is made with lentils, mushrooms, and a creamy mashed potato topping. It'll make you feel warm and cozy from the inside out, so it's perfect for chilly days. Even if you're not vegan, I promise this pie will be sure to win you over.

    Overhead view of a baked vegan shepherd's pie placed on a white baking pan.

    This post contains helpful tips and tricks! If you're in a rush, please use the "Jump to Recipe" link!

    This post might contain affiliate links. If you click on those and make a purchase, I earn a small commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

    💭 Why you'll love this recipe

    This vegan shepherd's pie is just as flavorful and nutritious as the classic dish. It adds a flavorful, hearty touch to any meal, and can be eaten on its own or alongside a delicious salad. Make sure to include this dish on your next holiday.

    • It's packed with nutrients. This recipe is hearty and nutritious. It has a mix of vegetables, lentils, and starches, ensuring that you're getting a well-rounded mix of vitamins, minerals, protein, and fiber! No one will even miss the meat!
    • It's perfect for cold days. As the weather gets cooler, this warm and hearty shepherd's pie is sure to hit the spot. Not only is it the perfect comfort food, it's also a great vegan main course for any holiday dinner.
    • Ready in an hour with limited active cook time. Most of the cook time is from the filling simmering, or the shepherd's pie baking in the oven. So it's a great main course to prepare without chaining yourself to the stove!

    📋 Ingredients and Notes

    To make the filling, you'll need olive oil, onion, celery, carrot, cumin, Italian seasoning, vegan brandy, tomato puree, vegan Worcestershire sauce, balsamic vinegar, white mushrooms, red lentils, diced tomatoes, vegetable broth, and salt.

    For assembling the pie you'll either need prepared mashed potatoes and butter, or you can make mashed potatoes from scratch using Russet potatoes, almond milk (or soy milk), vegan butter, and salt.

    Labeled ingredient image for vegan shepherd's pie - check recipe card for details.

    Notes and Variations

    I get a lot of questions on swaps and variations of ingredients used in this recipe, so I wanted to write a comprehensive section to help answer a bunch of those!

    • Mashed potatoes. This recipe includes instructions for making simple mashed potatoes. But you can substitute this with premade mashed potatoes or Instant mashed potatoes. You can also make these cheesy parmesan mashed potatoes or super easy Instant Pot garlic mashed potatoes instead.  
    • Use of alcohol: Fun fact, most brandy is vegan (I use Hennessy brand). You can also use any red cooking wine instead. If using red wine, any full bodied varietal works well (I typically use a Syrah). Make sure to get a vegan varietal if that matters to you. The alcohol is completely cooked out, so you don't have to worry about it, or you can just leave this out.
    • Condiments: I've seen vegan Worcestershire in most grocery stores. If you're in the UK, you can substitute with 1 tablespoon of vegan brown sauce. In a pinch, you can use dark or regular soy sauce or tamari (if you're gluten-free).
    • Seasoning: I use Italian seasoning, which is available easily here. But you can also substitute this with Fines de Herbs, any Italian dried herbs, or just a mix of dried basil, oregano and thyme! 
    • Red vs. green lentils: French green lentils (Puy lentils) tend to hold their shape a lot better, but I usually have a lot more red lentils on hand, so I've used the latter. You can totally swap the red lentils with green lentils or use a lentil mixture, just make sure it's cooked!
    • Tomato puree vs. tomato paste. I use tomato puree since that's more traditional, but you can substitute with tomato paste if that's easier to get. Just note that tomato paste is more concentrated.
    • Cheese toppings. If you prefer a vegetarian shepherd's pie, you can add use regular butter in the mash, and top with some sharp cheddar cheese (or vegan cheese!) before baking the pie.
    • Add more vegetables. You can also add more hearty vegetables to this vegan shepherd's pie. Fresh broccoli, cauliflower, and zucchini are good additions. You can also use frozen peas, frozen vegetables all work great.
    • Lower-carb topping. Try mashed cauliflower or a combination of cauliflower and mashed potatoes, or even mashed sweet potatoes as a delicious and healthy alternative!

    📖 Make easy vegan Shepherd's pie

    If you're making mashed potatoes from scratch, peel and boil the potatoes until fork tender. Then, add almond milk, vegan butter and salt and mash the potatoes to a silky-smooth consistency. Allow the mashed potatoes to cool for a few minutes!

    Heat a large pot or skillet over medium heat. Add the olive oil, followed by chopped onions, celery, carrot, cumin, and Italian seasoning. Cook, stirring frequently for about 10 mins, until vegetables are softened.

    Overhead view of carrots, onions and celery along with spices before being sautéd in a skillet.
    Overhead view of carrots, onions and celery along with spices after being sautéd in a skillet.

    Add brandy or red wine, and reduce for about 1 minute until the alcohol is cooked off. Then, add tomato puree, vegan Worcestershire sauce, and balsamic vinegar. Cook for another minute, then add chopped mushrooms, red lentils, diced tomatoes, and vegetable broth.

    Overhead view of uncooked filling for vegan shepherd's pie with brandy, tomato pureé, vegan brown sauce, and balsamic vinegar on top.
    Overhead view of uncooked filling for vegan shepherd's pie added with mushrooms, lentils, chopped tomatoes, and vegetable stock.

    Bring to a boil, then reduce the heat to low. Cover the pot loosely and simmer for 20 minutes or more to cook the lentils and the sauce has thickened to your liking. Add a splash of water or stock if the sauce dries out too much.

    Overhead view of simmered filling of the vegan shepherd's pie placed on a large saute pan.

    Preheat the oven to 320ºF. Transfer the filling to an 8x8 baking dish and top with dollop spoonfuls of mashed potato, spread with a silicone spatula. Use a fork to create a wavy pattern.

    Overhead view of the vegan shepherd's pie filling transferred to a baking pan. 
    Overhead view of an unbaked vegan shepherd's pie with mashed potatoes spread on top of the baking pan.

    Bake for 20 minutes until bubbly and browned. Remove from the oven and let it sit for 5 minutes before carving. Serve with peas, if desired.

    Overhead close-up view of a portion of vegan shepherd's pie with peas and fork on the sides placed on a white plate.

    👩🏽‍🍳Top Tips for Vegan Shepherd's Pie

    Use these tips to make sure your vegan shepherd's pie turns out perfect every time.

    • Make sure to cool the mashed potatoes. Making sure that the mashed potatoes have cooled down will ensure that they don't sink to the bottom of the filling.
    • Bake until the top is golden brown. Be sure to keep an eye on it while it bakes so that it doesn't get too dark or burn.
    • Experiment with seasoning.  This recipe calls for Italian seasoning and cumin to keep it simple, but you can try adding garlic powder, thyme, rosemary, or sage for an added kick of flavor in your filling. You can also sprinkle sea salt on mashed potatoes before baking them in the oven for an extra tasty topping! 
    • Get creative with garnishes. A sprinkle of chopped chives gives it an unexpected pop of color; fresh parsley adds something special, and a drizzle of olive oil takes its presentation over the top.

    👩🏽‍🍳 Troubleshooting and FAQs

    Can vegan shepherd's pie be prepared in advance?

    You can prepare this vegan shepherd's pie up to three days in advance and store it in an airtight container in the fridge!

    What prevents mashed potatoes from sinking into the filling?

    When making a shepherd's pie, let the mashed potatoes cool completely before adding them on top of the filling. When you let it cool, it forms a firmer barrier.

    What distinguishes Shepherd's Pie from Cottage Pie?

    Traditional shepherd's pie usually has lamb, while cottage pie usually has beef. That said, this vegan Shepherd's Pie substitutes lentils, mushrooms, and vegetables for a robust plant-based meal!

    Do I need to use brandy or wine in this recipe? What type?

    Adding brandy or wine helps bring out the rich flavors in the filling, but it is totally optional. Most brandy is naturally vegan, and I use the Hennessy brand typically. If going for red wine, pick a full bodied varietal like Syrah, Cabernet Sauvignon, etc.

    🍴 Serving and storage suggestions

    You can store this vegan shepherd's pie in the fridge for up to 3 days, or freeze it for up to two months. When freezing, make sure that the pie has been cooled completely. Then, portion it before storing in a freezer-safe container. When reheating it, throw it in the oven at 350ºF / 180ºC for about 5 minutes.

    Close up of vegan shepherd's pie with peas, on a fork.

    You can also check out other vegan main courses below:

    • Stuffed Acorn Squash
    • Misir Wot - Ethiopian Red Lentil Stew
    • Gochujang Whole Cauliflower
    • Roasted Kabocha Squash

    Did you make this recipe?! ⭐⭐⭐⭐⭐
    Please leave a comment and a star rating and let me know how it went! We love hearing from you, thank you so much

    Close up view of vegan shepherd's pie in a white baking dish.
    Print Recipe
    No ratings yet

    Vegan Shepherd’s Pie

    Vegan Shepherd's Pie is made with lentils, mushrooms and a creamy vegan mashed potato topping - hearty vegan main ready in an hour!
    Prep Time15 mins
    Cook Time1 hr
    Total Time1 hr 15 mins
    Course: Entree
    Cuisine: American, Irish
    Diet: Vegan
    Servings: 6 servings
    Calories: 289kcal
    Author: Shruthi Baskaran-Makanju

    Ingredients

    For the filling:

    • 1½ tablespoon olive oil, extra virgin
    • 1 onion , finely chopped
    • ½ teaspoon cumin
    • 1 teaspoon Italian seasoning
    • 1 celery stalk, finely chopped
    • 1 carrot, large, grated
    • ¼ cup vegan brandy, substitute with cooking red wine
    • 1 tablespoon tomato puree
    • 2 teaspoons vegan Worcestershire sauce, adjust to taste, see substitutions
    • 1 tablespoon balsamic vinegar
    • 1 cup white mushrooms, chopped
    • 1 cup red lentils, dried
    • 14 ounces diced tomatoes, 1 small can, fire roasted works great
    • 1½ cups vegetable broth

    Assembling the pie:

    • 1 lb Russet potatoes, substitute 3 cups of prepared mashed potatoes
    • 2 tablespoons vegan butter
    • 2 tablepoons almond milk
    • 1 teaspoon salt

    Instructions

    • If making mashed potatoes from scratch: Peel and boil potatoes until fork tender (typically about 20-25 minutes, while you prepare the filling.
    • Heat a large skillet or pot over medium heat. Add olive oil, and then when hot, add diced onions, diced celery and grated carrots, cumin, and Italian herb seasoning. Cook, stirring frequently, for 10 mins, until vegetables are softened.
    • Pour in vegan brandy or red wine, and cook for about a minute until the alcohol is cooked off (optional).
    • Then, add the tomato puree, vegan Worcestershire sauce and balsamic vinegar. Cook for a further minute, then add chopped mushrooms, lentils, diced tomatoes and vegetable broth.
    • Bring to a boil, then reduce the heat to low. Cover the pot or skillet loosely and simmer for 20 minutes or more to cook the lentils. Check to make sure the lentils are soft but not mushy and that the sauce has thickened to your liking. Add a splash of water or stock if the sauce dries out too much.
    • Preheat the oven to 320ºF.
    • Once potatoes are fork tender, add milk, butter and salt to the pot, and use a masher or richer to mash them well.
    • Transfer the cooked filling to an 8x8 baking dish. Then, top with dollop spoonfuls of mashed potato, spread with a silicone spatula. Use a fork to create a wavy pattern.
    • Bake for 20 minutes until bubbly and browned. Remove from the oven and let it sit for 5 minutes before serving!

    Notes

    • Mashed potatoes: The recipe includes instructions for making simple mashed potatoes on stovetop. You can make these Instant Pot garlic mashed potatoes (way more convenient, and one less thing on the stove!) or these cheesy parmesan mashed potatoes on the stovetop, if you want to take it up a notch. I use Russet potatoes for shepherd's pie, but you can also use a combination of Russet and Yukon Gold potatoes if you wish. 
    • Brandy and Wine: Fun fact, most brandy is actually vegan (I use the Hennessy brand). If you don't have brandy on hand, you can use any red cooking wine instead. The alcohol is completely cooked out, so you don't have to worry about it (or you can just leave this out). If using red wine, any full bodied varietal works well (I typically use a Syrah). Make sure to get a vegan varietal if that matters to you. 
    • Sauce & Seasoning: Vegan Worcestershire sauce is easily available in most supermarkets. If you'r e in the UK, you can substitute with 1 tablespoon of vegan brown sauce! I use Italian seasoning, which is available easily here. But you can also substitute this with Fines de Herbs, any Italian dried herbs, or just a mix of dried basil, oregano and thyme! 

    Nutrition

    Calories: 289kcal | Carbohydrates: 40g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 703mg | Potassium: 877mg | Fiber: 12g | Sugar: 5g | Vitamin A: 1940IU | Vitamin C: 15mg | Calcium: 66mg | Iron: 4mg
    Tried this recipe?Tag @urbanfarmie or #urbanfarmie to let me know – I would LOVE to see your creations!
    « Penne Pomodoro
    Classic American Potato Salad »

    Download your seasonal eating guide!

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Shruthi Baskaran - Recipe Developer, Food Photographer, and Blogger at Urban Farmie

    I am Shruthi, the recipe developer, photographer and blogger behind Urban Farmie. I have two graduate degrees from Stanford, one focused on food systems. And I hope to bring you everything you need for healthy-ish, comforting, nourishing vegetarian cooking.

    Read more →

    Recipe Key

    Dairy free
    Gluten free
    Nut free
    Vegan
    Vegetarian

    Fall Favorites

    • Homemade Pumpkin Spice Latte Recipe
    • No Chill Chocolate Chip Cookies
    • Thai Curried Butternut Squash Soup
    • Ethiopian Cabbage
    year-round produce guide

    Get Every Recipe To Your Inbox!

    As Seen On

    Footer

    Urban Farmie

    Urban Farmie

    Seasonal, global, vegetarian recipes and the stories behind them. Inspired by life and travels to 60+ countries. Always authentic, never boring.

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Popular Posts

    Nigerian Jollof Rice

    Strawberry Shortcake Cookies

    Cast Iron Skillet Cornbread (or Quiche!)

    Chana Masala

    Healthy Samosas

    Moroccan Shakshuka

    Back To Top

    Copyright Black Bicycle LLC. © 2023
    Privacy Policy | Cookie Policy | Disclosure Policy | Website Accessibility Statement