My gluten-free vegan lentil shepherd’s pie is a hearty plant-based version of a classic comfort food. Made with lentils, carrots, and creamy mashed potatoes, it’s simple and satisfying.
When we wanted a comforting dish without meat, I started experimenting with lentils. After several tries, this vegan lentil shepherd’s pie became a regular on our dinner table.
It’s easy to make, packed with flavor, and feels like the kind of meal that warms you from the inside out. I use canned lentils to save time, and the simple ingredients make it a reliable, go-to recipe on busy evenings.
What you need to make vegan lentil shepherd’s pie
- Lentils – I like to use canned, as we didn’t notice a big flavor difference using the fresh.
- Potatoes
- Carrots – finely diced so they cook evenly
- Olive oil -for sautéing, consider using a garlic-infused variety
- Bay leaves – they give depth to the sauce
- Passata or tomato puree
- Vegetable stock powder – adds a savory flavor
- Salt and pepper
Tips for making vegan, gluten free lentil shepherd’s pie recipe
- I always cook the carrots first so they soften before adding anything else.
- Lentils can turn mushy if overcooked, so I drain the liquid from the can and add the lentils after the carrots are ready.
- For the potatoes, I like to keep them simple with just water to thin them out. It keeps the topping light. Letting the pie bake long enough for the top to brown makes it taste even better.
Serving suggestions
I like to create a colorful plate. Last time we had this pie, I served it alongside some sliced red pepper and steamed spinach. Alternatively, I sometimes serve it with a side of cabbage stir-fry or tahini roasted cauliflower and a colorful side salad.
Leftovers reheat well, and I think the flavors deepen overnight, so it’s worth making enough to enjoy the next day.
Some readers have asked . . .
Can I make this vegan lentil shepherd’s pie ahead of time?
Yes. Assemble it a day in advance, cover, and refrigerate. When ready, bake until heated through and the top is browned.
Can I freeze vegan lentil shepherd’s pie?
Yes. Cool completely before freezing. Reheat from frozen at 350°F (175°C) until hot in the center.
Can I use fresh lentils instead of canned?
You can. Cook them first according to the package directions before adding them to the sauce.
Our vegan lentil shepherd’s pie recipe
Vegan lentil shepherd's pie
This vegan lentil shepherd's pie is hearty, satisfying, simple to make, and gluten-free. A classic comfort food made with lentils and vegetables.
Ingredients
- 1 can lentils, drained
- 1 lb potato
- 1 carrot, finely diced
- 1 Tablespoon olive oil
- 2 bay leaves
- 10 ounces tomato puree (passata)
- 1 ½ teaspoon vegetable stock powder
- ¼ teaspoon salt
- ⅛ teaspoon pepper, ground
Instructions
- Heat the olive oil on medium heat in a saucepan and sauté the carrot until soft (about 5 minutes).
- Drain the lentils and add them to the saucepan along with the passata, bay leaves, vegetable stock powder, salt, and pepper. Stir. Simmer uncovered on medium-low for about 20 minutes or until thick.
- At the same time as the lentil mixture is cooking, peel and quarter the potatoes and add them to a pot of boiling water. Boil them until tender when probing with a fork (about 15 minutes).
- Drain the potatoes and mash. Add a bit of water until the mixture is smooth and creamy.
- Spoon the lentil mixture into an ovenproof dish (8" glass casserole or similar) and smooth flat. Add the mashed potatoes on top and smooth.
- Cook in an oven at 375°F for 20-25 minutes. Grill for the last 5 minutes to brown the top.
Notes
Minced onion and garlic can be added to the carrots when sautéing for additional flavor.
Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 299Total Fat: 5gSaturated Fat: 1gUnsaturated Fat: 4gSodium: 235mgCarbohydrates: 55gFiber: 11gSugar: 8gProtein: 11g
Nutritional information isn't always accurate and it will vary based on the specific ingredients used.
If you are not vegan, perhaps our gluten-free cottage pie will suit you.
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