This super hearty vegan lentil shepherd’s pie is packed with hearty lentils, a meatless ground and veggies. It’s baked up bubbling hot in a cast-iron skillet for one comforting and delicious meal!
A little while back I shared a traditional shepherd’s pie with lamb and a lovely horseradish mash.
Today I’m mixing things up a bit with this vegan lentil shepherd’s pie. If you’re a “meat-n-potatoes” kinda person, honestly, you’re not gonna miss the meat at all!
This meatless shepherd’s pie is super hearty and always hits the spot on a cold day. I don’t know about you, but I crave food like this, especially this time of year.
Ingredients Needed
For the “meaty” component of this vegan shepherd’s pie I used a combination of lentils and meatless crumbles (soy based crumble). You can typically purchase in your grocery store where you would find other veggie products, like meatless burgers or tofu.
Lentils are super convenient to have in your pantry, are quite versatile, filling and pretty inexpensive.
The lentils and ground round really add a substantial base to this veggie shepherd’s pie.
Other ingredients are:
- Olive oil
- Onion
- Garlic
- Carrot
- Peas
- Corn
- Sweet Potato
- Seasonings and herbs
- Mushroom or vegetable broth
- Tomato Paste
- Flour (to thicken)
- Almond milk and nutritional yeast (for the sweet potatoes)
How To Make Vegan Shepherd’s Pie
You make a vegan shepherd’s pie much in the same way you would a classic shepherd’s pie, just instead of using an animal protein, you use a vegan alternative. So, to make this vegan shepherd’s pie you simply:
- In a pan, cook onion in some olive oil. Then, add garlic and cook for a minute.
- Add soy-based crumble, carrots, thyme, broth, chili, salt and pepper. Bring to a simmer and cook until carrots start to get a little tender.
- Add lentils, peas and corn.
- Stir in flour.
- Pour over remaining broth.
- Cook everything for a little bit.
- Add sweet potato mash over top.
- Spread the mash out so that it’s not perfectly smooth.
- Bake. (Full details are in the recipe card below.)
Tip: I love to have some textural interest to the sweet potato mash, so I don’t smooth them out. Run a spoon over top so there’s peaks and valleys in the mash.
Tips for Making This Recipe
- Don’t chop the carrots too thick because you want them to cook tender. You want them about ¼ of an inch thick.
- For the mash, salt, pepper, nutmeg and almond milk was used. If you want your potatoes a little richer, feel free to add a dab or two of vegan butter.
- Mushroom broth was used. This really adds a rich punch of savoury flavour. All you do is soak about a cup of mushrooms in some water for about 15 minutes or so. Strain the mushrooms and use. Alternatively, you could use store-bought broth.
- Place a sheet pan under the cast-iron pot when you bake this vegan shepherd’s pie. It will catch any mess that may bubble over. Ain’t nobody got time for cleaning a messy stove, am I right?
Recipe Variations
- Other veggies could be substituted or added to the mix, like celery or mushrooms.
- Don’t have sweet potato or prefer not to use? Try regular potato.
More Easy Comfort Food Recipes
If you try this veggie shepherd’s pie recipe, be sure to leave a comment below!
Vegan Lentil Shepherd’s Pie Recipe
Ingredients
- 2 pounds sweet potatoes, peeled and cut into chunks
- 1 tablespoon olive oil
- 1 yellow onion, peeled and roughly chopped
- 3 cloves garlic, minced
- 12 ounces soy-based crumble (vegan and gluten free), about ¾ of a pound or 340 grams
- 2 carrots, peeled and chopped
- 1 tablespoon minced fresh thyme (leaves only), or 1 teaspoon dried thyme
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon salt, divided
- ¾ teaspoon freshly ground black pepper, divided
- 2 tablespoons tomato paste
- 1 (19-ounce) can lentils, rinsed and drained
- 2 cups low sodium mushroom or vegetable broth, divided
- 1 cup frozen peas
- 1 cup frozen corn kernels, or drained canned corn kernels
- 2 tablespoons all-purpose flour
- ¼ cup almond milk
- 2 tablespoons nutritional yeast, optional
- ¼ teaspoon ground nutmeg
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Meanwhile, cook sweet potato in a pot of boiling salted water on the stovetop for about 10 to 12 minutes or until tender (there should be an inch or two of water above the sweet potato, basically ensuring that it is fully submerged and covered by the water). Drain and set aside.
- Then heat oil in a 12-inch cast-iron skillet over medium-low heat.
- Add onion and cook, stirring often, for 5 minutes or until softened.
- Add garlic, stir, and cook 1 minute.
- Add soy-based crumble, carrots, thyme, crushed red pepper flakes, ½ teaspoon of salt, ½ teaspoon black pepper, tomato paste and 1 cup of mushroom broth. Stir, bring to simmer and cook about 5 to 7 minutes or until most of the broth is absorbed.
- Stir in lentils, peas and corn. Gently sprinkle flour over top and stir in. Pour over remaining 1 cup of mushroom broth and stir to combine. Cook 2 minutes.
- In a bowl, mix reserved sweet potatoes with almond milk, remaining ½ teaspoon of salt, remaining ¼ teaspoon of black pepper and nutritional yeast. Spread over lentil mixture. I like to not have perfectly smooth so there is a little texture in the potatoes.
- Carefully place skillet onto a sheet pan (just in case there is bubbling over) and bake for 45 minutes. Let cool 15 minutes before serving. Enjoy!
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
Edie Gardner
IF NO CAST IRON SKILLET CAN YOU USE REGULAR BAKING DISH
Dawn - Girl Heart Food
Hi there – I usually bake this one in a skillet, but you can certainly use a greased baking dish when you place the shepherd’s pie in the oven. Enjoy 🙂
David @ Spiced
I am most definitely a meat and potatoes kinda guy…but that doesn’t mean I can’t enjoy a good vegetarian (or in this case, vegan) dish. I love veggies! I also love that you topped this shepherd’s pie with mashed sweet potatoes. This sounds delicious! We’re in the process of moving this week. All the boxes are packed, and now we’re just making trip after trip (after trip)…let’s just say a nice dish of this shepherd’s pie would be quite welcome tonight! 🙂 Looks delicious, Dawn!
Ben|Havocinthekitchen
I haven’t had Shepherd’s pie forever (two years for sure!), so thank you for such a delicious reminder 🙂 I’ve tried a version topped with sweet potato mash, and I did like it probably even more than regular potatoes. But I’ve never tried a vegetable version. And while I normally don’t mind meat in my food, this meatless dish looks and sounds fantastic!
Girl Heart Food
Time to enjoy some, then 😉 It’s quite delish, if I do say so! Thank Ben. Hope you’re having a great weekend!
Marissa
This looks so hearty and comforting, Dawn! It may be vegan, but it looks like it would satisfy every bit as much as meaty versions!
Girl Heart Food
I think so too 😉 Thank you Marissa!
Kelly | Foodtasia
This looks so delicious and so comforting! All those flavors in one dish – YUM! When I got down to the photo that shows the inside I was just … clap, clap, clap emoji! I definitely wouldn’t miss the meat in this dish. Have a great weekend, my friend! 🙂
Girl Heart Food
Lol! Thanks a million, Kelly! You too :)!
mimi rippee
This is fabulous. I’d forgotten that I have used sweet potatoes to top a shepherd’s pie, although not a vegan one. Sweet potatoes are really wonderful. And pretty!
Girl Heart Food
They sure are! Thank you Mimi 🙂
Katherine | Love In My Oven
So much goodness in one dish! I can’t wait to try it – I’ll be smothering mine with cheese! Hope you had a great weekend, Dawn! XO
Girl Heart Food
Woo hoo! So happy to hear that! Cheese? Mmmmmmmm! Happy Monday, my friend 🙂 XOXO
Laura
Dawn – I love shepherd’s pie, I’ve made it with Sweet potatoes before, and I think it’s totally the way to go – so so good! I haven’t used this type of protein before, but am game to try it. Always nice to have a vegan recipe for a hearty (meat) dish!
Girl Heart Food
It really is a yummy protein! Hope you get a chance to try it out soon 🙂 Thanks Laura!
Kevin
What a great twist on traditional Shepherd’s pie – never thought to use sweet potatoes! Such a filly and hearty comfort food for these winter days!
Girl Heart Food
Definitely! Thank you Kevin 🙂
Pam Button
This was sooo good! I used russet potatoes for the mash. This is the ultimate in cozy Fall comfort food. This will be a regular for us. Thanks Dawn!
Dawn - Girl Heart Food
Yay! So happy to hear that! Thanks so much, Pam!
Haylie Abele
I love the sound of this, Dawn!! Especially that mushroom broth! YUM!!! I love mushrooms. This sounds so perfectly hearty and comforting – I know I wouldn’t miss the meat at all!!
Girl Heart Food
Me too! So yummy! Thank you Haylie 🙂
Mary Ann | The Beach House Kitchen
Such a comforting winter dish Dawn! And loaded with all the healthy things! Count me in. Pinned!
Girl Heart Food
I sure will 😉 Thank you Mary Ann!
Jennifer @ Seasons and Suppers
I definitely wouldn’t miss the meat in this beautiful pie! And the colour of the mash is fabulous 🙂
Girl Heart Food
Thank you so much, Jennifer 🙂
[email protected]
All the YESES!! So much comfort, flavor and comfort in this one dish! Everything we need these days!! I’ve never thought to make Shepherd’s Pie with sweet potato… Brilliant, my friend! Happy Monday! XOXO
Girl Heart Food
It really is quite tasty! Thanks so much, Annie! Have a great week 🙂 XOXO
Kathy @ Beyond the Chicken Coop
I love that you used sweet potatoes as a topper. Not only does it look fabulous but I’m sure it tastes fabulous. This does look like a hearty meal to serve during these winter months!
Girl Heart Food
It sure does! Thank you Kathy 🙂
Leanne Combden
As January drags into its 100th day, I need all the comfort food I can get!! And since this one is vegan, I know it’s going to have all the comfort without that heavy feeling. Love the sweet potatoes on top! I’m imagining this bubbling up in my oven for dinner some time soon! Pinning for sure!
Girl Heart Food
Lol…I hear ya! Hope you love it! Thanks Leanne 🙂
Valentina
Yum! I can’t see why one wouldn’t miss the meat. All of the ingredients are so flavorful and with the sweet potato, oh my. I love it! This is exactly what I think we’re all craving when it’s cooler out.
Girl Heart Food
So happy to hear that! Thank you Valentina 🙂 Happy Monday!
Kelsie | the itsy-bitsy kitchen
This looks AWESOME, Dawn! I love every single ingredient you used, and I’m especially excited about the sweet potatoes on top. What a fun twist on a classic! Hope you have a great week!
Girl Heart Food
Thanks a million, Kelsie!! Have a great week too 🙂