Vegan Lentil Shepherd’s Pie

This vegan lentil shepherd’s pie is oh so comforting, with layers of fluffy mashed potatoes, hearty lentils, and tasty veggies. Another perk: it’s also gluten-free!

I already have a couple St. Patrick’s themed recipes here on the blog (my Healthy Shamrock Shake and Whole Wheat Irish Soda Bread), so I’m excited to add another Irish-inspired recipe to the mix.

Thank you to my friends at McCormick for sponsoring this post, originally published in 2015.

Gluten-Free Shepherd’s Pie with Lentils

This savory and hearty meal is packed with veggies, so it’s as nutritious as it is cozy. It’s a great comfort-food meal that’s less heavy/intense than a traditional meaty Shepherd’s Pie, since the “meat” is actually lentils! 🙂

This dish really is a classic winter staple. It would be a great potluck or dinner party dish, or make it just for you! The leftovers are even better.

Vegan Lentil Shepherd’s Pie Ingredients

To make this dish, you’ll need:

• onion
• carrots
• celery
• mushrooms
• dried black or green lentils
• canned diced tomatoes
• vegetable broth (I always recommend low sodium, if possible!)
• smoked paprika
• ground cumin
• poultry seasoning
• garlic powder
• ground black pepper
• potatoes (about 1 and 1/2 pounds)
• olive oil
• garlic powder

Also, feel free to mix it up and use sweet potatoes instead of regular potatoes in the topping. Either would be delicious!

How to Make Vegan Shepherd’s Pie

Making this dish takes place in a couple phases: the veggie/lentil filling, and the mashed potato topping.

Start by chopping and sautéing your veggies in a skillet with some olive oil until tender. Then, toss in the lentils, veggie broth, tomatoes, and spices. Bring to a boil then reduce heat and simmer for about 15-20 minutes. (The lentils should absorb most of the liquid and become tender.)

While the lentils are simmering, start those mashed taters!

In a pot, bring potatoes to a boil, then lower the heat and simmer for about 15-20 minutes, until soft. (To save time, slice your potatoes in half or into smaller pieces).

Next, drain and add olive oil, garlic powder, and black pepper. Mash using a potato masher (or a fork) adding a few splashes of veggie broth until the taters are creamy, but still thick.

When everything is cooked, put the lentil mixture in a pan:

And then layer the potatoes on top and spread to even out, before popping it in the oven at 400 degrees F.

Bake for 20 to 30 minutes. Once the lentil filling is bubbly and the mashed potatoes are slightly golden brown, take out and let cool for a bit. This will help thicken the filling. Then, you’re ready to serve!

How to Store Shepherd’s Pie

I wouldn’t recommend putting shepherd’s pie in the freezer, as it doesn’t freeze well. But you can definitely save your leftovers in the refrigerator! Just store in an airtight tupperware container in the fridge. They’ll keep for about 3-4 days.

You’ll find the full vegan lentil shepherd’s pie recipe at the bottom of this post. Enjoy!

Looking for more comforting dinner recipes? Check these out:

• Healthy Tuna Noodle Casserole
• Vegan Stuffed Sweet Potatoes with Black Beans
• Chicken Broccoli Rice Casserole
• Black Bean Vegan Burgers with Pumpkin
• Lemon Dijon Sheet Pan Salmon Dinner
• Instant Pot Spaghetti Squash & Vegan Bolognese
• Healthy Chicken Enchiladas

Vegan Lentil Shepherd’s Pie

July 24, 2019

Savory and hearty but packed with veggies, this is a great comfort-food meal that’s less heavy/intense than a traditional meaty Shepherd’s Pie, since the “meat” is actually lentils! 

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Yield

about 6

Print Recipe

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Ingredients:

For the filling

• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 cup chopped carrot
• 1 cup chopped celery
• 8 oz mushrooms, chopped
• 1 cup dried black or green lentils
• 1 (28 oz) can diced tomatoes
• 1/2 cup vegetable broth, low sodium if possible
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon poultry seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• salt to taste

For the topping

• 1 and 1/2 pounds potatoes (regular or sweet), peeled and diced
• 3 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• vegetable broth as needed
• salt to taste

Instructions:

1. Preheat oven to 400 degrees F.
2. Heat the olive oil in a large pot over medium-high heat. Add the onion, carrot, celery, and mushrooms. Sauté until tender, about 7-8 minutes.
3. Add the lentils, tomatoes, vegetable broth, smoked paprika, cumin, poultry seasoning, garlic powder, and black pepper. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and simmer until the lentils are tender and most of the liquid is absorbed, about 15-20 minutes. Season to taste with salt.
4. Meanwhile, make the mashed potatoes: Place the potatoes in a large pot and cover with water. Bring to a boil, then reduce the heat to medium-low, cover, and simmer until the potatoes are tender, about 15-20 minutes.
5. Drain the potatoes and add the olive oil, garlic powder, and black pepper. Mash with a potato masher or fork, adding a couple splashes of broth until the potatoes are creamy (but not watery). Season to taste with salt.
6. Pour the lentil mixture into a baking dish or pie pan. Spread the mashed potatoes on top, then bake for 20-30 minutes, until the filling is bubbly and the mashed potatoes are slightly golden on top.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

If you missed my previous McCormick posts, check those out, too:

• Healthy Tuna Noodle Casserole <— get your 90’s on
• Spiced Baked Apple Chips Recipe <— obsessed
• How to Add Flavor to Meals Without Salt or Sugar
• Lemon & Herb Fish Recipe
• Mexican Shrimp Salad Bowl <—great for spring
• Braised Chicken with Dried Plums, Olives & Capers <—LOVE
• How to Pickle Cucumbers Quickly at Home
• Gluten-Free Grilled Taco Wings