Name: Vegan Lentil Shepherd’s Pie
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Cuisine: British
Ingredients: 1 1/2 cups dried brown or green lentils, rinsed; 1 tablespoon olive oil; 1 large onion, finely chopped; 2 cloves garlic, minced; 2 carrots, diced; 1 cup frozen peas; 1 cup corn kernels; 2 tablespoons tomato paste; 2 cups vegetable broth; 1 teaspoon dried thyme; Salt and pepper to taste; 4 large potatoes, peeled and chopped; 1/4 cup unsweetened plant-based milk; 2 tablespoons vegan butter

How This Vegan Lentil Shepherd’s Pie Ended Up in My Regular Rotation

So let me tell you, this Vegan Lentil Shepherd’s Pie is basically my culinary security blanket. The first time I made it, I was trying to impress my partner’s family which, in hindsight, was risky for someone who once burned pasta (don’t ask). But, against all odds (and after rescuing a potato from the dog), the whole thing vanished in record time. I’m not saying this pie can fix everything, but it’ll at least make you want to come home for dinner during a rainy week.

Why You’ll Love This (Even if You’re Skeptical)

I whip this up on nights when I’m craving something tummy-warming, but can’t face the idea of another bland bean stew. The kids light up when the mashed potato topping shows up — honestly, they’d eat shoe leather if it was hidden under mash. Every so often, I substitute mushrooms because I forgot to buy carrots. (No one’s noticed yet, shh.) Also, if you’re a lentil skeptic, trust me: they hold up their end of the bargain here. Would I serve this to a British nan? Well, I have, and she asked for seconds, so there’s that.

What’s in It? (How I Actually Stock My Kitchen)

About 1.5 cups brown or green lentils (red ones fall apart, though I’ve used ’em in a pinch)
1 onion, diced (any colour; red is weird but I’ve done it)
2-3 carrots, chopped (I sometimes use parsnip, no judgement)
2 celery stalks, chopped (honestly, half the time I’m out — so I skip it)
2 cloves garlic, minced (or a giant spoon of that pre-chopped jar stuff)
2 Tbsp tomato paste (Grandma liked Brand X, I’ll use anything)
3/4 cup frozen peas (or half a bag, I don’t really measure)
1 tsp dried thyme
1 tsp dried rosemary
2 cups veggie broth (cube is fine, homemade if you’re fancy)
1-2 Tbsp soy sauce or tamari
1.5 kg potatoes (Yukon Gold is my go-to, but russets are a good backup)
3 Tbsp olive oil, plus extra for drizzling
1/4 cup unsweetened plant milk (sometimes I use oat, sometimes almond — both work)
Salt and black pepper, to taste

How I Throw It Together (and Don’t Stress If You Miss a Step)

Prep potatoes first: Get those peeled and chopped, throw them in salted water. Boil till fork-tender — about 20 minutes. Meanwhile, I usually realise I forgot to dice the carrots. Oops.
Make the lentil mix: Sauté onion, celery, carrots and garlic in oil in a big skillet (medium heat does the trick). You want things softened but not charred. Stir in tomato paste, lentils, thyme, rosemary, a sprinkle of salt. Add broth, bring to a gentle bubble; cover and simmer about 25-30 minutes. Don’t panic if it looks a bit soupy; it thickens as it cools.
Mash time: Drain your potatoes (steam will billow out like witch’s brew). Mash with oil, milk, salt and pepper. Taste it. Fight the urge to scoop out more than is socially acceptable.
Finish filling: Add the peas, soy sauce, and reduce heat. If your mix’s too watery, let it simmer a bit with the lid off (sometimes I just pour a smidge of the excess out — nobody’s perfect).
Assemble: Spread the lentil filling in a baking dish (I think mine’s 9×13” but a pie dish or whatever fits is fine). Dollop mashed potato on top, swoosh to the edges. I like to make fork lines for an excuse to play with the mash. Drizzle with a bit more oil.
Bake: Into the oven at 200°C (about 400°F) for 25 minutes or until the top is goldeny and inviting. (Broil the last 2-3 minutes if you want it real crispy — but watch it like a hawk!)

One-Off Notes from the Trenches

That thickening moment is life or death. Too thin? Honestly, a teaspoon of flour or cornstarch will fix you. Too thick? Just add splash of veggie broth.
If your mash looked weirdly gluey — you might’ve overmixed it. I have, and it still tasted fine.
Potato skin in the mash? Some folks hate it. I don’t always peel — more fibre, less work.

Variations I’ve Tried (Some Worked, Some…Not So Much)

Sweet potato instead of white potato: nice but the vibe changes. Like Shepherd’s Pie on holiday in Bali.
Added spinach in the filling (made it wet and slightly swampy, but I still ate it)
Once subbed lentils for tinned chickpeas. Pretty good, a little less hearty; kids didn’t notice.
Tried a cauliflower mash top. Er, not my best decision. Bland as dishwater for me, but if you love cauliflower, go for it.

What If I Don’t Own a Fancy Tool?

No potato masher? Fork with some attitude gets the job done. Baking dish MIA? Use a giant oven-proof skillet or even two small pans (I once did this in my Dutch oven — bit weird, but zero washing up!).

Storing Leftovers (If That’s Even a Problem)

Technically, this keeps in the fridge for up to three days. But honestly, it never makes it past day one in my place. Microwave or oven both work for reheating; the top gets even better after a spell in the oven again. It freezes fine, just don’t expect the potato to be as dreamy after defrosting.

How I Serve Vegan Lentil Shepherd’s Pie

I just scoop giant spoonfuls into bowls and call it dinner. Sometimes we do it proper — with a side of garlicky greens. On birthdays, my sister demands ketchup. (No comment.)

The Steps I Shouldn’t Have Skipped (But Did, So You Don’t Have To)

Let the lentil mix chill a bit before topping with mash — otherwise, it kinda oozes around.
Piping hot filling will steam up your potato’s bottom layer. Go slow if you want tidy slices (or just own the mess, as I do).
I tried rushing the mash because I was hungry, and the texture went gluey — so yeah, patience here wins.

FAQ — Stuff I Actually Get Asked (and Sometimes Don’t Mind Answering)

Can I use canned lentils instead of dried?: You can, and it’ll save you some time, though the flavor’s not quite as deep. Drain and rinse, and add only about half the veggie broth called for above. Actually, I do this when I’ve forgotten to soak lentils and it’s fine.
Is it gluten-free?: Yep — if you stick with tamari and check your veggie broth. Otherwise, double check the potato topping isn’t hiding flour from an overzealous kitchen helper (oops).
Can I make this ahead?: Yes, and I truly believe it’s better the next day. Make all the layers, then stash in the fridge until you’re ready to bake. Or just reheat the whole thing; works either way.
Why is my potato mash kind of weird?: If it’s gluey, you might have overworked it. Or maybe your potatoes were too wet. Honestly, don’t overthink it! Still edible. Add extra olive oil or vegan butter if you want.
Someone hates peas. What swaps?: More carrots, no problem. Sweetcorn works, too. Or just leave ‘em out.

And to totally veer off for a sec: once, my dog stole the raw carrot destined for this pie, so now I always chop them on the back counter. Lessons learned everywhere!

Vegan Lentil Shepherd’s Pie