This hearty meal is of vegan Lentil Vegetable Shepherd’s Pie is rich and savory. It is made with lentils, vegetables and seasonings to add texture and a flavorful taste. This recipe is a vegan twist on a the classic comfort food. The mashed potatoes on top add to this dish and make it an extra delicious meal, as it’s baked until golden brown.

Pairing suggestions and options

Lentil vegetable shepherd’s pie is a hearty and satisfying dish that can be served as a main course for lunch or dinner. Here are some vegan serving suggestions:

  • Steamed green vegetables such as broccoli or kale
  • Green salad or mixed green salad with a tangy vinaigrette dressing
  • Crusty bread or vegan dinner rolls with vegan butter or olive oil dipping sauce, or garlic bread.
  • Sweet potatoes fries on the side
  • Grilled or roasted seasonal vegetables such as zucchini, eggplant, and bell peppers
  • You can also serve the lentil vegetable shepherd’s pie with a vegan gravy or sauce on top for added flavor.
  • Roasted Brussels sprouts or other roasted vegetables..
  • Steamed or roasted asparagus.
  • Sautéed mushrooms or mushrooms in a garlic sauce.
  • Vegan coleslaw.
  • Roasted or grilled cauliflower.
  • Braised kale or other dark leafy greens.
  • Green salad with a tangy vinaigrette
  • Sautéed kale or spinach with garlic and lemon
  • Steamed broccoli with a drizzle of tahini sauce

Lentil Vegetable Shepherd’s Pie

This vegan version of Shepherd's Pie is made with lentils, vegetables and seasonings to add texture and a savory hearty taste. The mashed potatoes on top add to this dish and make it a delicious meal.
Print Recipe
A baking dish with lentil shepherd's pie with a white dish towel under it. The shepherd's pie is garnished with chopped green onions and a small piece has been taken out to show the inside.


  • 1 cup dried green lentils
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • salt and pepper, to taste
  • 1 can (14.5 oz) diced tomatoes
  • ½ cup frozen peas
  • 4 cups mashed potatoes


  • Preheat the oven to 375°F (190°C).
  • Rinse the lentils and cook them in the vegetable broth for 20-25 minutes, or until tender.
  • While the lentils are cooking, heat the olive oil in a large skillet over medium heat. Add the onion, carrot, and celery and cook until softened (5-7 minutes).
  • Add the garlic, thyme, rosemary, salt, and pepper to the skillet and cook for 1-2 minutes.
  • Add the diced tomatoes (including the liquid) and frozen peas to the skillet and stir to combine.
  • Add the cooked lentils to the skillet and stir to combine.
  • Transfer the mixture to a 9×13 inch baking dish and top with mashed potatoes.
  • Bake for 25-30 minutes, or until the mashed potatoes are golden brown.

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