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Vegan Lentil Shepherd's Pie - Mushroom Lentil Shepherdless Pie
5 from 60 votes

Vegan Lentil Shepherd's Pie - Mushroom Lentil Shepherdless Pie

This Vegan Lentil Shepherd's Pie combines brown lentils with a mix of sautéed mushrooms, garlic, onions, carrots, and celery, seasoned with fresh and dried herbs then topped with garlic mashed potatoes. The lentil and mushroom mixture creates a hearty, savory filling, while the mashed potato topping adds a creamy, smooth contrast. This plant-based take offers comforting textures and familiar flavors without any animal products.

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 6
Calories: 185 kcal
Course: Main Course
Cuisine: Vegan, gluten-free

Ingredients

  • 1 potatoes garlic mashed, recipe style
Lentil Mushroom:
  • 1 tsp neutral cooking oil generic cooking oil
  • 1/2 onion medium
  • 5 cloves garlic
  • 8 oz mushrooms cremini, white or a mix with portobello
  • 3/4 cup carrot chopped
  • 1/2 cup celery chopped
  • 1 tsp thyme fresh or 1/2 dried
  • 1/2 tsp sage dried
  • 1.5 cups brown lentils 1.25 to 1.5 cups, drained well, see note to cook in Instant pot, cooked
  • 1/3 cup pea
  • 1/3 cup vegan gravy and more for serving, or mix 1 tbsp veggie broth, 1 tsp cornstarch, 1 tsp vegan worchestershire sauce, a good dash of onion and garlic powder
  • 1/2 tsp salt
  • 1 tbsp barbecue sauce optional, or 2 tsp tomato paste
  • black pepper to taste
  • extra virgin olive oil for topping
  • thyme for topping

Instructions

    Cup of Yum
  1. Prepare your mashed potatoes and vegan gravy and set aside. Preheat the oven to 400 degrees F. Pulse the onion, garlic, mushrooms in a processor, or chop all by hand.
  2. Add onion mushroom mixture to a skillet with a good pinch of salt and 1 tsp oil over medium heat and cook for 8 minutes or until the moisture from the mushrooms is starting to dry. Add the carrots, celery, other chopped vegetables (upto 1 cup), herbs, 1/4 tsp salt and cook for another 5 to 6 minutes.
  3. Alternatively, brush oil on the baking dish. Add the chopped onion mushroom mixture and bake for 12 to 14 minutes, then add the carrots, celery, other chopped root vegetables, mix in and continue to bake for another 8 minutes.
  4. Fold in the lentils, peas, bbq sauce, gravy, black pepper and mix in (in the baking dish or mix in the the skillet and transfer to the baking dish). Taste and adjust salt and flavor. Add less or more gravy to preference. 
  5. Layer the mashed potatoes on top. Use a spatula to even ithem out. 
  6. Add a drizzle of olive oil and a dash of thyme and pepper, or top with these garlic breadcrumbs.
  7. Bake for 20 minutes. Broil for a minute to brown. Cool for a few minutes before serving. The pie keeps thickening on cooling. Serve with gravy or other toppings of choice. Leftovers will keep in the refrigerator for 4 days. 

Notes

  • Lentils and potatoes can be cooked together in an Instant Pot by pressure cooking soaked lentils with halved potatoes placed in a steamer basket.
  • Make the mashed potatoes thoroughly dry before layering to avoid sogginess.
  • The lentil base can be cooked with or without oil; sautéing mushrooms and onions in water is an oil-free option.
  • Assemble the dish ahead of time and refrigerate up to one day before baking.
  • This recipe serves approximately six and offers a fully vegan main dish option.

Nutrition Information

Calories 185kcal (9%) Carbohydrates 18g (6%) Protein 6.1g (12%) Fat 9g (14%) Saturated Fat 6g (30%) Sodium 435mg (18%) Potassium 515mg (11%) Fiber 5g (20%) Sugar 4g (8%) Vitamin A 2770IU (55%) Vitamin C 7.4mg (8%) Calcium 27mg (3%) Iron 2.1mg (12%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 185

% Daily Value*

Calories 185kcal 9%
Carbohydrates 18g 6%
Protein 6.1g 12%
Fat 9g 14%
Saturated Fat 6g 30%
Sodium 435mg 18%
Potassium 515mg 11%
Fiber 5g 20%
Sugar 4g 8%
Vitamin A 2770IU 55%
Vitamin C 7.4mg 8%
Calcium 27mg 3%
Iron 2.1mg 12%

* Percent Daily Values are based on a 2,000 calorie diet.