Whip up my Vegan Shepherd’s Pie when you’re craving comfort. It’s made of a meatless, veggie-loaded filling that’s topped with delicious mashed potatoes. Slice and serve up this nutrient-rich dinner idea whenever you need a hug.
This meatless shepherd’s pie is one I have enjoyed for years. It’s a staple recipe for the winter months when you want a stick-to-your-bones type of meal. Serve it alongside a fresh salad or a light soup to round out your meal. And treat yourself to some yummy fruit cobbler for dessert!
This Vegan Shepherd’s Pie recipe is….
- Gluten-free
- Made with fresh or frozen vegetables
- Topped with redskin potatoes
- Hearty
- Freezer-friendly
How to Make Vegan Shepherd’s Pie
- Cook, drain, and mash potatoes.
- Add oil and veggies to a skillet and cook to soften them up.
- Add lentils, peas, beans, spices, sauces, and simmer for 2–3 minutes.
- Whisk in cornstarch slurry to thicken, add stock, and bring to a boil.
- Pour filling into casserole dish, top with potatoes, and cook until golden brown.
Tips & Tricks for Vegan Shepherd’s Pie
Mashed Potatoes
It’s okay if you still have some lumps—you choose how creamy you want your potatoes to be. You can also use leftover mashed potatoes to simplify the prep work.
Casserole Dish
Make sure to use a good quality casserole dish when baking your meatless pie. This pie will be pretty heavy, as it is loaded with food, and you don’t want to break your dish!
Variations to Vegan Shepherd’s Pie
Frozen Veggies
You can use frozen veggies instead of fresh if you want to or it’s more convenient. This will reduce the prep tremendously, so frozen veggies are also a good idea if you’re in a hurry.
Potatoes
I used redskin potatoes and left their skins on for texture, but feel free to use Russets, Yukon Golds, or any other kind of potato you prefer. You could even swap the potatoes with sweet potatoes for a change!
Canned Lentils
You are more than welcome to use canned lentils instead of dried if you want. Just drain off the juice if you use canned lentils. This is also a time-saving option, though you can find instructions for how to cook your lentils overnight in a slow cooker or instant pot, too.
Recipe
Ingredients
Potatoes
- 2 lbs redskin potatoes scrubbed and chopped into small pieces
- 3 tbsp vegan butter
- ½ tsp salt
Filling
- 2 tbsp olive oil
- 1 onion diced
- 2 cloves garlic minced
- 2 carrots peeled and diced
- 1 stalk celery diced
- 2 cups lentils canned, rinsed, and drained
- 1 cup peas fresh or frozen
- 1 cup corn fresh or frozen
- 1 cup green beans chopped; fresh or frozen
- 1 tbsp soy sauce
- 1 tbsp balsamic vinegar
- 1 tsp thyme
- ½ tsp salt
- 1 ½ cups vegetable stock
- 2 tbsp cornstarch
- ¼ cup water
Instructions
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Preheat oven to 400°F.
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Add potatoes to a large pot of salted water, bring to a boil, and simmer until potatoes are fork tender, about 10–15 minutes.
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Drain potatoes and add vegan butter and salt, then mash until mostly smooth (some lumps are okay).
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Heat oil in a large skillet over medium heat. Then add onion, garlic, carrots, and celery and cook until tender, about 6–8 minutes.
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Add the lentils, peas, corn, green beans, soy sauce, balsamic vinegar, thyme, and salt and mix well. Allow to cook an additional 2–3 minutes.
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Whisk the cornstarch and water together in a small bowl to form a slurry mixture. Add the cornstarch slurry to the lentil mixture.
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Add the vegetable stock to the lentil mixture, and bring to a boil. Then reduce heat and simmer for a few more minutes until thickened.
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Transfer the lentil filling to a large casserole dish.
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Spoon potatoes over the top and smooth down, using a fork to create ridges.
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Bake in preheated oven 35–45 minutes or until filling is bubbly and potatoes are starting to turn golden brown.
