clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
three quarter photo of vegan shepherd's pie on a plate with herbs

Vegan Shepherd’s Pie

  • Author: Chris @ Sweet Simple Vegan
  • Total Time: 1 hour
  • Yield: 6 servings
  • Diet: Vegan


This Vegan Shepherd’s Pie is made with a lentil and mushroom filling, then topped with the best, thick and fluffy mashed potato topping. It’s the perfect hearty comfort food to enjoy around the holidays, for a filling vegan dinner, or as a make-ahead meal. All you need is 1 hour.



  • 1.5 lbs Yukon gold potatoes
  • 2 tablespoons vegan butter
  • 2 cloves fresh garlic, finely minced
  • 4 oz vegan cream cheese
  • 1/2 cup almond milk*
  • Salt & pepper, to taste


  • 1 tablespoon oil, for cooking
  • 3 cloves garlic, minced
  • 1 cup yellow onion, diced
  • 1 rib celery, finely chopped
  • 1 (15 oz.) can of cooked brown lentils, drained and rinsed
  • 8 oz baby Bella mushrooms, finely chopped
  • 2 tablespoons fresh parsley*
  • 1 tablespoon fresh rosemary*
  • 1 tablespoon fresh thyme*
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons tomato paste
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon pepper, or to taste
  • 2 tablespoons all-purpose flour
  • 10 oz frozen veggie mix (peas, carrots green beans, corn)
  • 3/4 cup vegan beef broth (or vegetable broth)


  • 9x9 Baking Dish
  • Potato Ricer or Masher
  • Large Pan
  • Large Pot


The Topping:

  1. Wash and quarter the potatoes and add them to a large pot. Fill with water about an inch above the potatoes, add a generous pinch of salt, and bring to a boil. Cook until the potatoes are tender, about 15-20 minutes. Drain the potatoes through a strainer.
  2. Place the pot back on the stove and set it over medium-low heat. Using a potato ricer or masher, process the potatoes until fluffy. 
  3. Add in the vegan cream cheese, vegan butter, almond milk, and garlic, and mix together until fully combined.
  4. Season with salt and pepper as needed and set aside.

The Filling

  1. Preheat oven to 400°F. 
  2. In a large pan over medium-high heat, add in oil. Once heated, add in the onions, garlic, and celery. Cook for 4-5 minutes or until the onions are translucent and garlic fragrant. 
  3. Add in lentils, mushrooms, herbs, salt and pepper. Stir through and continue to cook for 6-8 minutes. 
  4. Next, add the tomato paste and Worcestershire sauce. Mix through until fully combined and cook for 1 minute. Evenly sprinkle over the all-purpose flour and mix through for a minute more.
  5. Lastly, mix in the frozen veggies and broth and continue to cook for about 10 minutes, or until the liquid has cooked off. Keep in mind that it should still be moist, just not dripping!
  6. Transfer the filling to a 9×9 baking dish, using a spatula to evenly spread it out and to level of the top.
  7. Evenly layer on all of the mashed potatoes, and then using the spatula or a spoon, gently spread it over the filling. We like to use the back of a spoon to add some texture to the top of the potatoes (as seen in the photos above). You could also add texture using a fork like this
  8. Place into the oven and bake for 30 minutes or until golden brown. If need be, you can broil it for 1-2 minutes on high to crisp up the topping and add a bit more color. 
  9. Store in an airtight container in the refrigerator for up to 1 week. 


  • Any unsweetened plant-based milk can be substituted
  • If using dry herbs, replace them with a teaspoon for every tablespoon. 
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Entree
  • Method: Oven

Keywords: thanksgiving, holiday, shepherds, pie, entree, dinner, irish, st patricks day, easter