Vegan Lentil & Veggie Shepherd’s Pie
Shepherd’s pie is one of those classic comfort foods, and this vegan version has all the hearty goodness without the meat. A savoury filling of lentils, vegetables, and herbs is topped with creamy mashed potatoes and baked until golden. The result is a dish that feels warming, wholesome, and deeply satisfying.
This recipe is perfect for family dinners or when you want a make-ahead meal that reheats beautifully. The lentils give the filling a rich texture that makes the dish filling while keeping it plant-based.
Vegan shepherd’s pie is proof that comfort food can be both nourishing and cruelty-free.
Storage & Leftovers
Store in the fridge for 3–4 days or freeze in portions for up to 2 months.
Ingredient Swaps & Variations
– Use sweet potato mash instead of regular potato.
– Add mushrooms for extra umami flavour.
– Try different herbs like rosemary or sage.
Serving Suggestions
Serve with steamed greens or roasted vegetables.
Mini FAQ
Q: Can I make this ahead of time?
A: Yes, assemble the pie and refrigerate for up to 24 hours before baking.
Q: Can I freeze it?
A: Yes, freeze baked or unbaked for later use.
Vegan Lentil & Veggie Shepherd’s Pie
Ingredients
- 2 cups cooked lentils
- 1 cup carrots, diced
- 1 cup peas
- 1 cup onion, chopped
- 3 cups mashed potatoes
- 1 tbsp olive oil
- 1 tsp thyme
- Salt & pepper, to taste
Instructions
- Sauté onion, carrots, and peas until tender.
- Add lentils, thyme, salt, and pepper. Stir well.
- Transfer filling to a baking dish and top with mashed potatoes.
- Bake at 190°C for 25 minutes until golden.
