Lentils and mushrooms are simmered in a savory sauce with flavors similar to a traditional Shepherd’s Pie. Then, the filling is topped with creamy mashed potatoes and baked to perfection until the potatoes are golden and crispy on the edges.

Vegan Shepherd's Pie
Shepherd’s pie feels like a very nostalgic and comforting dish to me. However, it’s traditionally made with beef or lamb in the filling so I wanted to make a version the was 100% vegan and 100% full of the savory and hearty flavors I used to enjoy. I think this one turned out even better due to its sophisticated flavor profile and use of ingredients that accentuate savory and complex notes in this dish.
For the filling I used lentils and mushrooms as a substitute for the meat filling. This combination works perfectly, because the lentils are full of protein and absorb the flavors of whatever they’re cooked in. The mushrooms add a meaty texture and are an important source of vitamin D, B vitamins, and other micronutrients.

Ingredients for Vegan Shepherd's Pie
Russet potatoes: This variety of potato is good for mashing because they are high in starch, but low in moisture making them light and airy for fluffy mashed potatoes
Vegan butter and nutritional yeast: Butter adds creaminess and nutritional yeast add a slight cheesy flavor.
Olive oil and rosemary: The first step of this recipe is to infuse olive oil with rosemary in a cast iron pan to add a light herbal flavor throughout.
Mirepoix: Onions, carrots, celery, and garlic are used to develop a rich flavor base for the rest of the ingredients.
Coriander: Ground coriander is used to add a lighter note to the dish to balance out the savory flavors.
Sundried tomatoes: They are chopped up small to add complexity and a depth of flavor. They also add to the meaty texture.
Worcestershire sauce: This sauce is an absolute must to get this dish to have a flavor reminiscent of traditional shepherd’s pie. Make sure it’s vegan! Worcestershire sauce is traditionally made with anchovies! I used the one from Whole Foods.
Soy sauce: Adds umami and depth of flavor sub with tamari to make this dish gluten free.
Green lentils and mushrooms: The stars of the show! These ingredients are used to substitute the meat filling. They are super nutritious and satisfying. This recipe can use canned or dry lentils.
Frozen peas: Add more protein and is a delicious vegetable to add to this dish.
Red wine: Another ingredient to add more depth of flavor and savoriness to this dish. The alcohol cooks off, but this can be substituted for more veggie broth.
Veggie broth: Used to add a flavorful broth for the filling to simmer in.

How to Make Vegan Shepherd's Pie
Mashed potatoes
Making the mashed potatoes is easy! Just peel 5lbs of potatoes, quarter them, and cover them with water in a pot. Bring to a boil, and then simmer for 10 – 15 minutes or until the potatoes are fork tender.
Drain them in a colander and let them sit out to dry for a few minutes. (While the potatoes are cooking and draining, you can prep and cut the veggies.)
Use a potato masher to mash the potatoes with the butter and nutritional yeast. Season to taste with salt and set aside.
Lentil and mushroom filling
For the brown lentils, you can cook these at home or use 1 can of lentils instead.
The first thing you’ll do is cook some rosemary in a bit of oil. This smell so good and gets that rosemary flavor throughout the whole dish! Cook down all the veggies and then start layering in more flavor with the sundried tomatoes, Worcestershire sauce, soy sauce, and red wine. Finally add in the lentils and peas and veggie broth and let everything simmer down and create a super flavorful base!
Putting it all together
If you’re using a cast iron pan, just put the potatoes on top of the lentil mixture. No need to get fancy here. A rustic look will make the top more craggy and will cook the tops of the potato peaks a nice dark golden brown with a slight crispiness that’s oh so good.
If you’re not using a cast iron pan, transfer it to an oven safe dish. The size and shape doesn’t really matter for the baking process, so use your best judgement here. Make sure the lentils aren’t spread out to thin in a large dish or that the dish isn’t to small and can’t contain the volume of the lentils and potatoes without overflowing.
Now bake to perfection for 15 minutes, and then broil the top for a few minutes until it turns a golden brown, with lightly burned edges.

Why you'll love this Vegan Shepherd's pie
Its a healthy alternative to traditional shepherds pie: This dish contains ingredients from over 11 different kinds of plants making it a plant-based nutritional powerhouse! And you don’t have to skip the protein, lentils and peas are both high in this satisfying macronutrient.
It’s a comfort food: Its warm, its savory, and its covered in mashed potatoes. Does it get any better than that?
Good for holidays: This dish is perfect for hosting a holiday party or to bring to a potluck.


Vegan Shepherd's Pie with Lentils and Mushrooms
Equipment
- cast iron pan
Ingredients
Mashed potatoes
- 5 lbs of potatoes
- ½ cup vegan butter softened
- ¼ cup nutritional yeast
- 1 tsp salt
Lentils
- 2 tbsp olive oil
- 2 sprigs fresh rosemary minced
- 350 g mushrooms diced
- 1/2 yellow onion diced
- 2 carrots diced
- 2 sticks of celery diced
- 4 cloves garlic diced
- 2 tbsp powdered coriander
- 12 sundried tomatoes diced
- 3 tbsp Worcestershire sauce
- 1 tbsp soy sauce sub tamari for gluten free
- 1 can of lentils or 1.5 cups cooked
- 1 cup frozen peas
- ½ cup red wine
- ½ cup veggie broth
Instructions
- Preheat the oven to 400°F
- Peel and quarter the potatoes, then add them to a pot and cover them with water. Bring the water to a boil, then cover and simmer for 10-15 minutes or until the potatoes are fork tender.
- Drain and let them sit out to dry out for a few minutes. Add them to a bowl and mash lightly. Add the butter, nutritional yeast, and salt. Mash until smooth, then set aside.
- Heat a cast iron pan to medium heat (see notes if you are not using a cast iron pan). Once hot, add the oil to a cast iron pan, then cook the rosemary in the oil until fragrant, about 2 - 3 minutes, being careful not to burn the rosemary..
- Increase the heat to medium-high. Add the mushrooms, onions, carrots, celery, garlic, and coriander. Season with salt and pepper. Cook down for about 15 mins
- Add in the sundried tomatoes, Worcestershire sauce, and soy sauce. Cook for a couple minutes.
- Add the wine, and simmer until the alcohol cooks off, a couple minutes
- Add in lentils, peas, and veggie broth. Combine and simmer for about 5 to 10 minutes.
- Top the dish with the mashed potatoes or transfer the lentils to an oven safe dish before topping with potatoes if you’re not using a cast iron.
- Drizzle some olive oil on the surface of the potatoes (optional).
- Bake for 15 minutes and then broil for 2 to 3 minutes, but keep an eye on it to make sure it doesn’t burn.
Notes
Did you try this recipe?
If you made this Vegan Shepherd’s Pie with Lentils and Mushrooms, I would really appreciate it if you could comment and leave a rating below. You can also share a photo and tag me on Instagram @thesunshinevegankitchen. I would love to hear all about your experience. Thank you so much!
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