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Vegan Shepherd's Pie with Lentils
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5 from 1 vote

Vegan Shepherd's Pie with Lentils

Vegan shepherd's pie with lentils is pure comfort food. Loaded with nutritious ingredients all snuggled under creamy mashed potatoes. This is one hearty, comforting and easy to make veggie-loaded meal that is sure to delight your tastebuds
Prep Time40 mins
Cook Time30 mins
Course: Main Course
Cuisine: British, Worldwide
Servings: 4
Calories: 435kcal


For the Base

  • 1 Onion
  • 1 Celery stick
  • 200 g Aubergine
  • 100 g Mushrooms
  • 120 g Green lentils dried
  • 300 g Carrots
  • 120 g Peas frozen
  • 500 ml/ 2 cups Vegetable stock
  • 4 tsp Nutritional yeast
  • 4 tsp Sunflower protein powder or mushroom powder
  • 1 tbsp Soy sauce
  • 4 Thyme sprigs
  • 1/8 tsp Ground black pepper
  • Salt

For the Mashed Potatoes

  • 1 kg Floury potatoes King Edward or Maris Piper are great
  • 2 tbsp Nutritional yeast
  • 3 tbsp Vegan butter e.g. Flora Buttery
  • Salt & pepper to taste


Make the Filling

  • Wipe clean the mushrooms and roughly chop along with the aubergine
  • Place in a food processor and process until finely minced
  • Put some olive oil into a cooking pot or saucepan and fry the minced mushroom and aubergine for a few minutes
  • Add finely diced onion and celery and cook for 3-4 minutes until softened
  • Dice the carrot and toss into the pan along with the lentils, nutritional yeast, sunflower protein powder and thyme
  • Pour in 3/4 of the stock and let simmer for 25 minutes, stirring occasionally and adding more stock if the pan gets too dry
  • When the lentils are cooked through add the pepper and season with salt to taste then toss in the frozen peas and take off the heat

Make the Mashed Potato

  • Preheat oven to 200C/ 400F/ GM6
  • Peel and chop the potatoes
  • Place in a large saucepan and cover with lightly salted water
  • Put a lid on the pan and bring to a gentle simmer. Cook for around 20 minutes until tender (poke with a sharp knife to check)
  • Drain, reserving the cooking liquid
  • Mash, using a handheld masher or a potato ricer
  • Stir in vegan butter, nutritional yeast and seasoning to taste
  • If the potato is too stiff add a little of the reserved cooking liquid

Assemble the Pie

  • Spoon the cooked filling into a large pie dish
  • Spread or pipe the mashed potato over the top
  • Bake for 25 minutes in the preheated oven


Calories: 435kcal | Carbohydrates: 71g | Protein: 23g | Fat: 9g | Saturated Fat: 2g | Sodium: 441mg | Potassium: 2061mg | Fiber: 22g | Sugar: 10g | Vitamin A: 13208IU | Vitamin C: 52mg | Calcium: 144mg | Iron: 12mg