Vegan Shepherd's pie, a super comforting recipe. It's delicious, nutritious, packed with lots of veggies and protein, and made with simple ingredients.
This vegan Shepherd's pie is a great recipe for special occasions. It's delicious and filling, as well as easy to make, and so nutritious! I love to have it for Christmas, as it's a beautiful dish and it's perfect for making a big batch of it so everyone can enjoy it.
Traditional Shepherd's pie is made with ground beef, so I decided to use lentils instead. However, you can make this recipe with any legume you have on hand, and also with textured soy protein.
Besides, you can customize it with your favorite veggies. It actually is a very convenient dish for when you have some leftover ingredients (such as small parts of different veggies) and don't want to throw them away.
Vegan Shepherd's pie, a traditional British recipe, super comforting, and very appropriate for when you need to serve a special dish. It's made with simple and natural ingredients, and it's super easy to prepare!
How to make vegan shepherd's pie - Step by step
- Preheat the oven to 355 ºF or 180 ºC.
- Steam or boil the potatoes for about 15 to 20 minutes (photo 1). Drain and set aside.
- In the meantime, heat the oil in a large pot (photo 2), add the veggies and cook over medium-high heat for about 5 to 10 minutes (photo 3). Then add the wine (photo 4), stir, and cook for 5 more minutes.
- Add the peas, tomato paste, canned tomatoes, lentils, paprika, oregano, rosemary, salt, and pepper (photo 5), stir and cook over medium-high heat for about 10 to 15 minutes (photo 6).
- To make the mashed potatoes just place the potatoes in a large bowl and mash them using a potato masher, a fork, or even an immersion blender (photo 7). Add all the remaining ingredients (photo 8) and mash again.
- Transfer the filling to a large baking dish (photo 9) and top it with the mashed potatoes (photo 10).
- Score the top with a fork to create grooves that will brown easily (optional) (photo 11).
- Bake the pie for about 20 to 25 minutes (photo 12).
- Serve immediately.
Pro tips
- Although I didn't peel the potatoes, you can do it if you'd like.
- Feel free to boil the potatoes instead of steaming them.
- You can add any veggies, dried or fresh herbs, or spices you like.
- Replace the canned tomatoes with fresh tomatoes or even with some tomato sauce if you want to.
- If you can’t find nutritional yeast, use brewer’s yeast instead or just add some beer.
- Use some water or vegetable stock instead of oil.
- You can also replace the wine with some water or vegetable stock.
What is vegan shepherd's pie?
Shepherd's pie is a classic British dish traditionally made with meat. However, I veganized it by adding vegetable protein (lentils) to make it comforting, nutritious, warm, and filling, as well as cruelty-free.
This is a perfect dish to enjoy on holidays like Thanksgiving or even Christmas, although it's so good and easy to make you could actually have it on a regular day. It is one of my go-to comfort foods!
Can you freeze vegan shepherd's pie?
Yes, you can. The mashed potatoes might get a slightly different texture than the non-frozen version, but the dish will keep in good condition in the freezer for up to 2 months.
To freeze it, let it cool first, put it into an airtight container, and transfer it into the freezer. When you're ready to eat it, you can let it thaw in the fridge overnight and then reheat it in the oven, or you can directly reheat in the oven for 1 hour approximately.
How long will this vegan shepherd's pie last?
This recipe is made with natural ingredients, so it's important to store it in an airtight container in the fridge so it keeps in good condition for about 3-5 days.
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Did you make this vegan shepherd's pie recipe?
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📖 Recipe
Vegan Shepherd's Pie
Ingredients
For the mashed potatoes:
- 2 pounds potatoes, peeled and cubed
- ½ cup unsweetened plant milk of your choice, I used soy milk
- 4 tablespoon extra virgin olive oil or melted vegan butter
- 4 tablespoon nutritional yeast
- 1 teaspoon sea salt
- ¼ teaspoon ground black pepper
For the filling:
- 2 tablespoon extra virgin olive oil
- 1 onion, chopped
- 4 cloves of garlic, sliced
- 2 carrots, peeled and chopped
- 1 red bell pepper, chopped
- ½ cup red wine, optional
- 1 cup frozen peas
- 4 tablespoon tomato paste, optional
- 2 15-ounce cans crushed tomatoes
- 1 15-ounce can lentils, drained and rinsed
- 2 teaspoon paprika
- 2 tablespoon dried oregano
- 2 tablespoon dried rosemary
- 1 and ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 355 ºF or 180 ºC.
- Steam or boil the potatoes for about 15 to 20 minutes or until they're soft. Drain and set aside.
- In the meantime, add the oil to a large pot and when it's hot, add the veggies (onion, garlic, carrot, and red bell pepper) and cook over medium-high heat for about 5 to 10 minutes or until they're soft. Then add the wine, stir, and cook for another 5 minutes.
- Add all the remaining ingredients (peas, tomato paste, canned tomatoes, lentils, paprika, oregano, rosemary, salt, and pepper), stir, and cook over medium-high heat for about 10 to 15 minutes.
- To make the mashed potatoes just place the potatoes in a large bowl and mash them using a potato masher, a fork, or even an immersion blender. Then add all the remaining ingredients (milk, oil or vegan butter, nutritional yeast, salt, and pepper) and mash again.
- Transfer the filling to a large baking dish (of about 9x13 inch or a similar size, about 23x33 cm) and top it with the mashed potatoes.
- Then use a fork and score the top to create grooves that will brown easily (this step is optional).
- Bake the pie for about 20 to 25 minutes or until golden brown.
- Serve immediately or keep the leftovers in an airtight container in the fridge for 3-5 days or in the freezer for up to 2 months.
Notes
- Although I didn't peel the potatoes, you can do it if you'd like.
- Feel free to boil the potatoes instead of steaming them.
- You can add any veggies, dried or fresh herbs, or spices you like.
- If you don't want to use canned tomatoes you can replace them with fresh tomatoes or even with some tomato sauce.
- If you can’t find nutritional yeast, use brewer’s yeast instead or just add some beer.
- If you don’t eat oil, just use some water or vegetable stock instead.
- You can also replace the wine with some water or vegetable stock.
Nutrition
Update Notes: This post was originally published in April of 2016, but was republished with new photos, step by step instructions, and tips in August of 2020.
Jasmin childs says
hi i havent managed to try this yet because i am a single person and 6 servings is too much for me to make. i do batch cook but normally only up to about 4 servings. i find it easier to try to work it out for a portion of 1 and then double it up from there, if that makes sense. however, with this one i am unsure of how to work out what 1 portion would be in terms of the amounts of spices. for example, if this 6 serving one requires 1 teaspoon of paprika, how much would i need for 1 portion? i tried to divide it but that comes up with 0.3!!
Iosune Robles says
Hi! Thanks for writing to us 🙂 That's it! You have to divide the recipe into 6! But, maybe, instead of 0.3 teaspoons of paprika, add just a pinch!
Dave Pressman says
Thanks for another sure-to-be delicious recipe. One minor question: The list of ingredients calls for a "12 15-ounce can crushed tomatoes (850 g in total)". Should this read "1 12 or 15-ounce can crushed tomatoes (850 g in total)"?
Iosune Robles says
Hi Dave! It was a mistake but we've already fixed it 🙂 Sorry for the inconvenience!
Dave Pressman says
Again a minor comment from a neurotic writer: It should be "2 15-oz. canS of crushed tomatoes".
Iosune Robles says
Thanks for your comment Dave 🙂 Have a nice day!
Lawerence says
Delicious recipe however, I cannot STAND any sort of ‘woody’ herbs such as rosemary, thyme, sage etc. Would adding a tbsp. of standard dried mixed herbs work as well or would this be too much/too little do you think? Thanks in advance! 😊
Iosune Robles says
Hi Lawerence! Feel free to use dried mixed herbs 🙂 I think it will be delicious!
Bonnie says
The recipe sounds very tasty, but I don’t understand your directions in #4 and $5. In #4, it says to mash the potatoes in a bowl, then to mash the rest of the ingredients in. Then in #5, it says to put the potatoes on top of the other ingredients. Please clarify. The mashed potatoes are or are not mixed in with the other ingredients?
Bonnie says
Ok, ignore my last comment. I finished reading the directions, oops. 😀
Iosune says
Hi Bonnie! Hope you enjoy it 🙂
Rick says
double up on the potatoes !! recipe is 5 star
Iosune says
Hi Rick! So glad you liked it 🙂
Jean says
What size casserole dish did you use for this recipe?
Iosune says
Hi Jean! I used a 9 1/4 x 6 x 2 inch or 23 x 15 x 5 cm baking dish 🙂
Emily says
This recipe was so yummy! I kind of winged it (which I always do) by making the lentils myself, so probably had 1.5 cups, added extra carrots, tomatoes, and wine. Even Hubby - who hates all things vegetarian - said to put it on the 'eat again' list! Woohoo!
Thanks for sharing!
Iosune says
Hi Emily! I'm so happy to hear that 🙂 Thank YOU for making my recipe!
Kerry O'Hare says
Thanks for this recipe. Made this tonight and it is going to be a staple! It's really delicious, Even the non~vegans in the family love it. I used my instant pot to cook the veggies and steam the potatoes at the same time before putting it in the oven. I added some chopped white cabbage, coconut aminios , garlic and onion powder. Yum!
Iosune says
Hi Kerry! You're so welcome 🙂 Sounds great!
Raven says
Everything turned out right, except for the potatoes. I followed the metric measurements to make sure everything was accurate, but I feel like there should be twice as many potatoes as the recipe calls for. They hardly covered the filling and began to mix in. Otherwise very tasty.
Iosune says
Hi Raven! I'm so sorry about that. Maybe your casserole tray was bigger than ours. Have a nice day!
Rachel Morris says
I've made this a couple of times and adapted it slightly to UK Slimming World.
I honestly think it's the tastiest thing i've ever cooked and so simple!! Absolutely love it 🙂
Iosune says
Hi Rachel! Thanks a lot, you're so kind 🙂 Have a nice day!
Tina says
Love this recipe. We have made it twice already. Thank you so much for sharing.
Iosune says
Hi Tina! Thank you so much 😀 You're so welcome!
Juliana says
Whats the nutritional information for one person??
Iosune says
Hi Juliana! We don't share the nutritional information anymore, sorry!
Karen says
This looks yummy ?.. Can I check which lentils you used? So happy to have found your site!! I'm a new vegan finding my way. Also travelling through Spain shortly so desperate to have easy recipes to cook
Yours seem amazing. Thank you ?
Iosune says
Hi Karen! Thanks for your kind words 😀 I used canned brown lentils, but you can use your favorite ones 😉 Hope you like Spain!!! 😉
Judith says
This shepards pie recipe sure looks like it has cheese melted into it? The picture doesn't fit the recipe. I'd love to hear your opinion on this recipe vs the picture.
Chrissy says
It looks like cheese to me also.
Iosune says
Hi Chrissy! Just in case you didn't read what I said to Judith: I thought the same when I saw the original recipe for the first time, but it's not cheese, it's just golden brown baked mashed potatoes mixed with the tomato mixture, it's amazing! We never lie to our readers and we always share the photos of our recipes 🙂 Have a nice day!
Iosune says
Hi Judith! I thought the same when I saw the original recipe for the first time, but it's not cheese, it's just golden brown baked mashed potatoes mixed with the tomato mixture, it's amazing! We never lie to our readers and we always share the photos of our recipes 🙂 Have a nice day!
Jocelyn King says
I agree. No cheese in this. I am vegan and very allergic to cheese. I can recognize cheese at a glance because cheese makes me so sick. This is just very yummy delicious mashed potatoes. I always appreciate recipes with no cheese!
Iosune says
Hi Jocelyn! You'll find lots of dairy-free recipes on the blog 🙂 Thanks for your comment!