Best Plant-Based Shepherd's Pie - Hearty 45-Minute Dinner

This plant-based shepherd's pie swaps the lamb for lentils, and you won't miss the meat. It's hearty, savory, and topped with a cloud of creamy mashed potatoes.

You'll use one skillet for the filling and one pot for the potatoes. That's the whole cleanup, plus a baking dish.

It takes about 45 minutes from start to finish, and most of that is hands-off baking. Perfect for a weeknight when you want something cozy.

About the Ingredients

1 cup (200g) dried green or brown lentils, rinsed

Green or brown lentils hold their shape when baked. Red lentils will turn mushy, so avoid them here.

2 tablespoons olive oil, divided

Use a neutral oil if you prefer. You'll need some for the filling and some for the potatoes.

1 large yellow onion, diced

A sweet onion works too. Dice it small so it melts into the filling.

2 carrots, diced

Carrots add sweetness and color. Scrub them well, no need to peel.

2 celery stalks, diced

Celery adds a savory note. If you don't have it, use a bell pepper instead.

3 cloves garlic, minced

Fresh garlic is best. In a pinch, use 1 teaspoon garlic powder.

1 cup (240ml) vegetable broth

Use low-sodium if you can. Water works, but broth adds more flavor.

2 tablespoons tomato paste

Tomato paste adds depth. If you only have tomato sauce, use 1/4 cup and skip some broth.

1 teaspoon dried thyme

Thyme pairs well with lentils. Rosemary or oregano also work.

2 pounds (900g) russet potatoes, peeled and quartered

Russets mash the fluffiest. Yukon Golds are also good.

1/4 cup (60ml) unsweetened plant-based milk

Oat or soy milk are creamy. Any unsweetened kind works.

2 tablespoons vegan butter or olive oil

This makes the potatoes rich. You can skip it for a lighter version.

Salt and black pepper to taste

Season in layers. Taste the filling before you bake it.

Frequently Asked Questions

Step-by-Step Instructions

1. Cook the lentils

In a medium pot, cover the lentils with 2 cups of water. Bring to a boil, then simmer for 20 minutes until tender. Drain and set aside.

2. Boil the potatoes

While the lentils cook, put the potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook for 15-20 minutes until fork-tender.

3. Sauté the vegetables

In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion, carrots, and celery. Cook for 5-7 minutes until softened.

4. Add garlic and spices

Stir in the garlic, tomato paste, and thyme. Cook for 1 minute until fragrant.

5. Simmer the filling

Add the cooked lentils and vegetable broth. Bring to a simmer and cook for 5 minutes, until the liquid thickens slightly. Season with salt and pepper.

6. Mash the potatoes

Drain the potatoes and return them to the pot. Add the plant-based milk, vegan butter, and the remaining 1 tablespoon of olive oil. Mash until smooth. Season with salt.

7. Assemble and bake

Preheat your oven to 400°F (200°C). Spread the lentil filling evenly in the skillet or transfer to a baking dish. Spoon the mashed potatoes over the top and spread to cover. Use a fork to make ridges.

8. Bake until golden

Bake for 20-25 minutes, until the filling is bubbly and the potato peaks are golden brown. Let rest for 10 minutes before serving.

Tips & Tricks

• Don't skip the tomato paste – it adds a savory depth that makes the filling taste meaty.
• If the filling looks dry before baking, add a splash of broth or water. It should be saucy, not soupy.
• For a crispy potato top, broil for the last 2-3 minutes. Watch it so it doesn't burn.
• Let the pie rest for 10 minutes after baking. It sets up and is easier to serve.

How to Store PlantBasedRecipes

Dinner's done. Go put your feet up.

Best Plant-Based Shepherd's Pie – Hearty 45-Minute Dinner

This hearty plant-based shepherd's pie layers savory lentils and veggies under creamy mashed potatoes. A satisfying, dairy-free dinner ready in about an hour.

15 minPrep time35 minCook time6Servings285 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 1 cup (200g) dried green or brown lentils, rinsed
• 2 tablespoons olive oil, divided
• 1 large yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 cup (240ml) vegetable broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 2 pounds (900g) russet potatoes, peeled and quartered
• 1/4 cup (60ml) unsweetened plant-based milk
• 2 tablespoons vegan butter or olive oil
• Salt and black pepper to taste

📋 Instructions

1. 1Cook the lentils — In a medium pot, cover the lentils with 2 cups of water. Bring to a boil, then simmer for 20 minutes until tender. Drain and set aside.
2. 2Boil the potatoes — While the lentils cook, put the potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook for 15-20 minutes until fork-tender.
3. 3Sauté the vegetables — In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion, carrots, and celery. Cook for 5-7 minutes until softened.
4. 4Add garlic and spices — Stir in the garlic, tomato paste, and thyme. Cook for 1 minute until fragrant.
5. 5Simmer the filling — Add the cooked lentils and vegetable broth. Bring to a simmer and cook for 5 minutes, until the liquid thickens slightly. Season with salt and pepper.
6. 6Mash the potatoes — Drain the potatoes and return them to the pot. Add the plant-based milk, vegan butter, and the remaining 1 tablespoon of olive oil. Mash until smooth. Season with salt.
7. 7Assemble and bake — Preheat your oven to 400°F (200°C). Spread the lentil filling evenly in the skillet or transfer to a baking dish. Spoon the mashed potatoes over the top and spread to cover. Use a fork to make ridges.
8. 8Bake until golden — Bake for 20-25 minutes, until the filling is bubbly and the potato peaks are golden brown. Let rest for 10 minutes before serving.

👨🍳 Chef's Note: This recipe is a great base – feel free to swap in whatever vegetables you have on hand.

Servings: 6

Cuisine: American

Course: Main Course

Easy Recipes for Everyday Cooking60 minutes

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat