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Home » Lunch/Dinner Entree » The Perfect Vegan Shepherd's Pie

The Perfect Vegan Shepherd's Pie

Published: Nov 12, 2021 · Modified: Oct 6, 2022 by Gigi & Sersie

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Vegan Shepherd's Pie is the ultimate guilt-free comfort food. This delicious hearty meal is oil-free, gluten-free, and nut-free.

top side view of a white plate with a helping of vegan shepherd's pie with lentils, veggies and mashed potatoes; fork and napkin blurred on the side.
vegan shepherd's pie makes a wonderful holiday meal, but can be enjoyed any time of the year

It sounds like an oxymoron, guilt-free and comfort food—but it comes down to ingredients. With no oil, no added fat, plus the addition of starchy potatoes and heartiness of the lentils and veggie mixture are comforting without sabotaging your weight loss goals.

Don't shy away from potatoes and legumes because the resistant starch and fiber are oh so good for beneficial microbes in your gut, which can further aid in weight loss.

One of the questions we get when working with our group doing the Daniel fast as a bridge to healthy living is "How do I handle the holidays?"

Well, this dish can be that solution to the holiday dinner consternation.

Why? Because this Vegan Shepherd's Pie is tasty and easy to prepare, pack and transport to wherever you're meeting up with family. You can reheat it in the oven or pop it in the microwave just before everyone sits down for dinner. Yes, you still may get questions about why you're eating vegan or even some funny looks from a few "curious" family members. But you can take comfort in knowing your meal is nutritious, tasty, and filling.

Pro Tip: Bring enough to share with those curious family members.

Below are the ingredients for this savory vegan pie

  1. Potatoes (Yukon gold or red)
  2. Garlic
  3. Unsweetened, plain soy milk
  4. Brown or Green Lentils, dry
  5. Mushrooms
  6. Carrot
  7. Onion
  8. Coconut aminos (or reduced sodium tamari soy sauce)
  9. Dried thyme
  10. Dried rosemary
  11. Tomato paste
  12. Black pepper
  13. Low sodium vegetable broth
  14. Frozen peas
  15. Frozen corn

Mashed potato topping ingredients

key ingredients for the garlic mashed potato topping for vegan shepherd's pie

This vegan shepherd's pie recipe uses the same mashed potato topping as the amazingly easy (and yummy) garlic mashed potatoes.

Shepherd's Pie filling ingredients

top view of key ingredients for vegan shepherd's pie: lentils, corn, peas, coconut aminos, diced carrots, tomato paste, diced mushrooms, chopped onions, seasonings
key ingredients for the vegan shepherd's pie filling (not pictured: low sodium vegetable broth)

How to make vegan shepherd's pie

Start by preparing the creamy, garlicky mashed potatoes. Then make the filling, assemble and bake.

Prepare the mashed potatoes

Chop Yukon gold (or red) potatoes (with skin on), and add to a pot.

Add smashed garlic cloves to the pot

Add enough water to cover the chopped potatoes and garlic by an inch or two.

Boil the potatoes and garlic over medium-high heat, uncovered, for 15 to 20 minutes or until potatoes are fork-tender.

Drain potatoes and garlic and return them to the pot.

Add ⅓ cup of unsweetened, plain soy milk to the drained potato garlic mixture. Use a hand mixer to whip potatoes until creamy. If the potatoes are too stiff, add another few tablespoons of soy milk until desired consistency. Set aside.

Make the filling

Preheat a large sauté pan over medium heat. Dry sauté the chopped onion for about 4 minutes or until it starts to brown.

Add chopped mushrooms and carrots and continue cooking for another 2 to 3 minutes.

Stir in seasonings (aminos, black pepper, dried thyme, dried rosemary) and tomato paste. Continue cooking for 1 to 2 minutes. It should smell quite lovely.

Add dried lentils and low-sodium vegetable broth to the sauté pan. Stir well, and increase the heat to medium-high. Bring lentils and veggies to a gentle boil. Reduce heat to low, cover pot, and continue to cook until lentils are tender, about 25 to 30 minutes.

Stir in frozen peas and corn, and cook for another 2 to 3 minutes. If peas and corn are still cold, do not worry. They will finish cooking in the oven.

top side view of large pan with chopped onion
1. preheat a large sauté pan over medium heat; dry sauté chopped onions and cook for 4 minutes
top side view of diced mushrooms being added to pan with chopped onion
2. add diced mushrooms
top side view of diced carrots being added to the pan with onions and mushrooms
3. add diced carrots and cook for another 2 to 3 minutes
top side view of dried spices being added to the pan with veggies
4. add dried spices
top side view of coconut aminos being added to the pan with veggies and spices
5. add coconut aminos
top side view of tomato paste being added to the pan with veggies and seasonings
6. add tomato paste
top side view of veggies and seasonings being stirred in the pan with a large cooking spoon
7. stir seasonings to combine
rinsed and drained lentils being added to the pan with veggies
8. add rinsed and drained lentils
low sodium vegetable broth being added to the pan with lentil and veggie mixture
9. add low sodium vegetable broth
shepherd's pie filling in a large pan being boiled
10. increase heat to medium high to bring mixture to a gentle boil
large sauté pan with lid on the stovetop
11. put the lid on and reduce heat to low; cook for 25 to 30 minutes or when lentils are tender
green peas being added to the cooked lentils and veggies
12. add frozen peas
corn being added to the lentil and veggie mixture in the large pan
13. add frozen corn
lentil and veggie filling for vegan shepherd's pie in a large sauté pan
14. stir peas and corn into mixture and continue cooking for another 2 to 3 minutes

Assemble, bake and serve

Preheat the oven to 425°F (220°C).

Add lentil and veggie mixture to a 7x11 casserole dish or 9x9 or 8x8 square baking pan.

Spoon on prepared garlic mashed potatoes.

Bake in a preheated oven uncovered for 12 to 15 minutes or until mashed potatoes start to brown and the lentil veggie mixture is bubbly.

Remove from the oven and let sit for 10 to 15 minutes before serving.

top side view of lentil and veggie mixture in a white rectangular casserole dish with large cooking spoon
15. spoon lentil and veggie mixture into a casserole dish
top side view of mashed potatoes being spooned on top of lentil and veggie mixture in casserole dish
16. spoon garlic mashed potatoes on top of lentil and veggie mixture
unbaked vegan shepherd's pie in white rectangular casserole dish
17. bake in a preheated oven for 12 to 15 minutes

Garnish with fresh chopped herbs (if using), dish up and enjoy! 

side view of vegan shepherd's pie being dished up into a white rimmed bowl

Frequently Asked Questions

How long does this lentil shepherd's pie last in the refrigerator?

You can store leftovers in the refrigerator for 4 days. Alternatively, you can portion out servings and store in the freezer for up to 3 months.

What is vegan shepherd's pie made of?

Some recipes will call for using mock meats as the base. However, this recipes calls for using more whole plant food ingredients. The lentils, mushrooms, onion, carrot, peas and corn dominate the filling. The topping uses creamy garlic mashed potatoes. I appreciate what the nutrients of these fiber-rich whole plant foods are doing in my body to lower inflammation and improving my gut health.

top side view of vegan shepherd's pie in rectangular white casserole
baked to perfection, this vegan shepherd's pie is the ultimate in healthy comfort food

We hope you love this vegan shepherd's pie recipe as much as we do. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!

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top side view of vegan shepherd's pie with lentils and veggies topped with mashed potatoes on a white plate with fork and colorful napkin on the side

The Perfect Vegan Shepherd's Pie


★★★★★

5 from 1 reviews

  • Author: Gigi & Sersie
  • Total Time: 1 hour 5 minutes
  • Yield: 5 1x
  • Diet: Vegan
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Description

Vegan Shepherd's Pie is the ultimate guilt-free comfort food. This delicious hearty meal is oil-free, gluten-free, and nut-free.


Ingredients

Units Scale

Potatoes

  • 735 grams (or 1 pound 10 ounces) of Yukon gold potatoes (about 6 medium)
  • 3 cloves of garlic
  • ⅓ cup unsweetened plain soy milk

Filling

  • 1 ½ cups chopped yellow onion (about 1 medium onion)
  • 1 cup diced mushrooms
  • ¾ cup diced carrot (about 1 large carrot)
  • 1 Tbsp coconut aminos (or reduced-sodium tamari soy sauce)
  • ½ tsp black pepper
  • 1 tsp dried thyme
  • ½ tsp dried rosemary
  • 2 Tbsp tomato paste
  • 1 cup dried brown or green lentils, picked through and rinsed
  • 4 cups low-sodium vegetable broth
  • 1 cup frozen peas
  • ½ cup frozen corn

Topping (optional)

  • Fresh herbs (parsley, rosemary, thyme, chives) for garnish
  • Salt and pepper to taste

Instructions

Start by preparing the creamy, garlicky mashed potatoes. Then make the filling.

Prepare the mashed potatoes

Chop Yukon gold (or red) potatoes (with skin on), and add to a pot.

Add smashed garlic cloves to the pot

Add enough water to cover the chopped potatoes and garlic by an inch or two.

Boil the potatoes and garlic over medium-high heat, uncovered, for 15 to 20 minutes or until potatoes are fork-tender.

Drain potatoes and garlic and return them to the pot.

Add ⅓ cup of unsweetened, plain soy milk to the drained potato-garlic mixture. Use a hand mixer to whip potatoes until creamy. If the potatoes are too stiff, add another few tablespoons of soy milk until desired consistency. Set aside.

Make the filling

Preheat a large sauté pan over medium heat. Dry sauté the chopped onion for about 4 minutes or until it starts to brown.

Add chopped mushrooms and carrots and continue cooking for another 2 to 3 minutes. 

Stir in seasonings (aminos, black pepper, dried thyme, dried rosemary) and tomato paste. Continue cooking for 1 to 2 minutes. It should smell quite lovely.

Add dried lentils and low-sodium vegetable broth to the sauté pan. Stir well, and increase the heat to medium-high. Bring lentils and veggies to a gentle boil. Reduce heat to low, cover pan, and continue to cook until lentils are tender about 25 to 30 minutes.

Stir in frozen peas and corn, and cook for another 2 to 3 minutes. If peas and corn are still cold, do not worry. They will finish cooking in the oven.

Assemble, bake and serve

Preheat the oven to 425°F (220°C).

Add lentil and veggie mixture to a 7x11 casserole dish or 9x9 or 8x8 square baking pan.

Spoon on prepared garlic mashed potatoes.

Bake in a preheated oven for 12 to 15 minutes or until mashed potatoes start to brown and the lentil veggie mixture is bubbly.

Remove from the oven and let sit for 10 to 15 minutes before serving.

Garnish with fresh chopped herbs (if using), dish up, salt and pepper to taste, and enjoy! 

Notes

EQUIPMENT / SUPPLIES

  1. Medium-large pot
  2. Knife
  3. Cutting board
  4. Colander or strainer
  5. Hand mixer
  6. Measuring cup
  7. Measuring spoons
  8. Large sauté pan with lid
  9. Large cooking spoon
  10. Casserole dish or square baking pan
  11. Oven
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Lunch/Dinner Entrée
  • Method: Stovetop & Oven
  • Cuisine: British

Keywords: vegan shepherds pie, lentil shepherds pie, lentils, potatoes, mushrooms, carrot, onion, garlic, aminos, thyme, rosemary, tomato paste, peas, corn, no oil, oil free, daniel fast compliant, daniel fast recipes, whole food plant based, healthy thanksgiving dinner, low fat, comfort food, gluten free, nut free

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Reader Interactions

Comments

  1. Kevin

    December 26, 2021 at 4:16 pm

    This #ShephardsPie is a must with the #CarmelizedOnionMushroomGravy. I had the blessed opportunity to taste test both, and they were both delicious. I am a vegan advocate and this recipe hit all my priorities: taste, health, and sustainability!

    ★★★★★

    Reply
    • Pauline

      January 05, 2022 at 11:22 pm

      Great comfort food without the additional calories. The gravy is delicious and very nutritious.

      Reply
    • Gigi & Sersie

      January 11, 2022 at 9:47 pm

      Kevin - we're so glad you enjoyed it! Thanks for sharing your feedback.

      Reply
  2. Dorkita Robertson

    January 05, 2022 at 9:13 pm

    The Shepard's pie had some great ingredients I would not have thought about using. The potato and garlic mixture is great!!

    Reply
    • Gigi & Sersie

      January 11, 2022 at 9:45 pm

      Thank you for your feedback, Dorkita. Yes, the garlic potato combo is a great match.

      Reply
  3. Nicole

    January 05, 2022 at 10:48 pm

    Great dinner to make ahead for the week. I've also made this with diced mushroom and zucchini, instead of lentils.

    Reply
    • Gigi & Sersie

      January 11, 2022 at 9:48 pm

      Thanks for your feedback, Nicole. Diced mushrooms and zucchini are a great idea.

      Reply

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Hi, we are Sersie and Gigi. We love to eat delicious whole plant foods that energize us to live out our purpose of helping you take control of your health.

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“We created Daniel’s Plate so you can eat your favorite foods without compromising your health. Life should be simple. Eat better, not less.”

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