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Square photo of a portion of vegan shepherd's pie

Vegan Shepherd’s Pie

  • Author: Iosune
  • Prep: 15 mins
  • Cook: 45 mins
  • Total: 1 hour
  • 6-8 1x
  • Main Dish
  • British
  • Vegan

Servings 6-8 1x

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Vegan Shepherd’s pie, a super comforting recipe. It’s delicious, nutritious, packed with lots of veggies and protein, and made with simple ingredients.


For the mashed potatoes:

  • 2 pounds potatoes (900 g), peeled and cubed
  • 1/2 cup unsweetened plant milk of your choice (150 ml), I used soy milk
  • 4 tbsp extra virgin olive oil or melted vegan butter (60 ml)
  • 4 tbsp nutritional yeast
  • 1 tsp sea salt
  • 1/4 tsp ground black pepper

For the filling:

  • 2 tbsp extra virgin olive oil
  • 1 onion, chopped
  • 4 cloves of garlic, sliced
  • 2 carrots, peeled and chopped
  • 1 red bell pepper, chopped
  • 1/2 cup red wine, optional (125 ml)
  • 1 cup frozen peas (160 g)
  • 4 tbsp tomato paste (60 ml), optional
  • 2 15-ounce cans crushed tomatoes (850 g in total)
  • 1 15-ounce can lentils (425 g), drained and rinsed
  • 2 tsp paprika
  • 2 tbsp dried oregano
  • 2 tbsp dried rosemary
  • 1 and 1/2 tsp salt
  • 1/4 tsp ground black pepper


  1. Preheat the oven to 355 ºF or 180 ºC.
  2. Steam or boil the potatoes for about 15 to 20 minutes or until they’re soft. Drain and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Transfer the filling to a large baking dish (of about 9×13 inch or a similar size, about 23×33 cm) and top it with the mashed potatoes.
  7. Then use a fork and score the top to create grooves that will brown easily (this step is optional).
  8. Bake the pie for about 20 to 25 minutes or until golden brown.
  9. 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.


  • 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.
  • Recipe inspired by The Happy Pear.


  • Serving Size: 1/8 of the recipe
  • Calories: 371
  • Sugar: 13 g
  • Sodium: 968 mg
  • Fat: 12.1 g
  • Saturated Fat: 1.7 g
  • Carbohydrates: 52 g
  • Fiber: 15.8 g
  • Protein: 15.9 g