Bringing together a hearty, savory filling of seasoned veggies, chickpeas, and lentils, topped with creamy sweet potatoes, our Vegan Sheperd's Pie will have you coming back for seconds.
As a mom short on time most days, let me tell you how great it was to throw together leftover vegetables in a baking dish, top it with mashed sweet potatoes, and leave it in the oven to do its job. It was equally satisfying seeing my toddler try it for the first time, lick his fingers and proceed to ask for more! (SUCCESS!!)
Traditionally made with lamb (the term "shepherd" refers to sheepherders), Shepherd’s Pie dates back to the late 18th century in Ireland when leftover meat and vegetables were baked with a potato crust making it a practical, comfort food.
DID YOU KNOW?
Originally, it was called "cottage pie" when made with beef, while "shepherd's pie" referred specifically to versions using lamb or mutton.
From embracing seasonal vegetables to incorporating spices that range from simple traditional to ethnic, the versatility and depth of flavor you can get with this dish create such a satisfying experience that the absence of meat becomes an afterthought.
This Vegan Sheperd's Pie is therefore a hearty meal favorite for families too! Another similar dish worth checking out is our famous Baked Polenta.
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💚 Why you will love this recipe
- Hearty and Filling
- Flavorful and Savory
- Nutritious Ingredients
- Versatile and Customizable
- Plant-Based Goodness
- Guilt-Free Comfort Food
- Easy to Prepare
- Crowd-Pleaser
- Seasonal Appeal
🧾 Ingredients
The ingredients that make our Vegan Sheperd's Pie dish sure to win hearts:
Spotlight
- Lentils:
- High in protein and fiber, lentils help support digestion and maintain steady energy levels.
- Sweet Potatoes:
- Rich in beta-carotene, which the body converts to vitamin A, promoting healthy skin, vision, and immune function.
- Mushrooms:
- A great source of antioxidants like selenium, mushrooms help protect cells from damage and boost the immune system.
- Chickpeas:
- High in plant-based protein and fiber, chickpeas support muscle repair and aid in digestion.
- Sweet Peas:
- Rich in vitamins A, C, and K, sweet peas support immune function, skin health, and bone strength.
See recipe card for quantities and complete instructions!
Substitutions
| Original Ingredient | Suggested Substitution |
|---|---|
| Lentils | Black beans, chickpeas |
| Sweet Potatoes | Russet potatoes, Yukon gold potatoes, cauliflower |
| Onion | Leek, shallots |
| Carrots | Parsnips, butternut squash |
| Celery | Fennel, bell peppers |
| Mushrooms | Zucchini, eggplant |
| Vegetable bouillon | Mushroom broth |
| Garlic | Garlic powder, shallots |
🍽 Equipment
Baking dish, steamer, and potato masher.
🔪 Instructions
To make this savory Vegan Sheperd's Pie, start by preheating oven to 390°F (200°C).
- Step 1: Dice both potatoes and steam until soft, about 10-15 minutes.
- Step 2: Mash them in a large bowl with a vegetable bouillon cube and one cup of water until smooth. Set aside.
- Step 3: Chop onion, garlic, carrots, celery, and mushrooms.
- Step 4: Heat 3 tablespoons of olive oil in a large pan over medium heat. Add Step 3 ingredients cooking until softened and till mushrooms release moisture, about 8-10 minutes.
- Step 5: Add cooked lentils, chickpeas, 2 tablespoons of tomato paste, dried thyme, and 2 bouillon cubes to the sautéed vegetables. Stir to combine.
- Step 6: Deglaze with red wine and add remaining tomato paste, cooking for 5 minutes until the wine reduces and the mixture thickens.
- Step 7: Finally, add the sweet peas to the mixture and stir to combine.
- Step 8: Spread the lentil and chickpea mixture evenly in an oiled, baking/casserole dish.
- Step 9: Spread the potato mixture over the top, and optionally sprinkle with homemade vegan parmesan.
- Step 10: Place the casserole in the preheated oven and bake for 10-15 minutes, until the top is golden and crispy.
💡 Expert Tips
To ensure your vegan shepherd's pie turns out perfectly every time, make sure to thoroughly cook the lentils and vegetables until tender and flavorful before layering them in the dish.
When mashing the potatoes, whether you're using sweet potatoes or a combination, add a bit of plant milk and vegan butter for extra creaminess and a smooth texture.
Spread the mashed potatoes evenly over the filling, using a spatula to create a slight texture on top, which will help achieve a beautiful golden crust when baked.
If you're short on time, prepare the filling and mashed potatoes ahead of time and assemble the pie just before baking for a stress-free experience.
Lastly, allow the pie to cool for a few minutes before slicing to help it hold its shape when served.
📖 Variations
Mediterranean Style: Add spinach, olives, and sun-dried tomatoes to the filling, topped with a layer of hummus instead of mashed potatoes.
Mushroom & Barley: Replace some lentils with cooked barley and incorporate sautéed mushrooms and thyme for a hearty texture.
Smoky BBQ: Mix in smoked tempeh or jackfruit with barbecue sauce for a smoky flavor, and top with classic mashed potatoes.
Cheesy Cauliflower Topping: Blend steamed cauliflower with nutritional yeast and almond milk for a creamy, cheesy topping.
Herbed Potato Blend: Mix in fresh herbs like rosemary or parsley into the mashed potato topping for added flavor.
These variations can keep your Vegan Shepherd's Pie exciting and allow for seasonal or personal preferences!
🥢 How to serve
Here are other delightful and creative ways to serve your Vegan Shepherd's Pie.
1. Stuffed Bell Peppers
- Why it’s great: Using halved bell peppers adds a colorful twist while providing extra nutrients. This method is also a great way to repurpose leftovers into a new dish.
2. Savory Crust Pot Pie
- Why it’s great: Creating a pot pie version with a flaky crust adds texture and makes for a comforting, hearty meal. It’s a classic favorite that can delight both vegans and non-vegans alike.
3. Pasta Bake
- Why it’s great: Combining the filling with cooked pasta and topping with mashed potatoes transforms the dish into a comforting casserole. It’s a creative way to enjoy familiar flavors in a new format.
🥡 Storage
Storing in the Fridge and Reheating:
Store the vegan shepherd's pie in an airtight container in the fridge for up to 4 days. To reheat, place a portion in a microwave-safe dish and microwave for 2-3 minutes until heated through. Alternatively, you can reheat it in the oven at 350°F (175°C) for about 15-20 minutes, or until thoroughly warmed.
Freezing and Reheating:
To freeze, allow the shepherd's pie to cool completely, then transfer it to a freezer-safe container or wrap the dish tightly with plastic wrap and aluminum foil. It can be frozen for up to 3 months. When ready to enjoy, thaw it in the fridge overnight, then reheat in the oven at 350°F (175°C) for 25-30 minutes, or until completely heated through.
❓ FAQ
Regular russet or Yukon gold potatoes work well as substitutes. You can also try using a mix of regular and sweet potatoes, or even cauliflower for a lower-carb option.
Make sure the filling has thickened adequately before layering the mashed potatoes on top. Also, allow the filling to cool slightly before adding the mashed potatoes to help them stay on top.
📚 More savory and sweet pie recipes
Explore these delicious pie recipes ideal for any special occasion or indulging during the weekend.
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📋 Recipe
Vegan Shepherd's Pie
Equipment
Ingredients
- ¾ cup potatoes 6 oz
- ¾ cup sweet potatoes 6 oz
- 1 ¾ cup lentils cooked
- 1 ¾ cup chickpeas cooked
- 2 stalks celery chopped
- 1 onion chopped
- 4 cloves garlic chopped
- 2 carrots 5 oz
- 8 oz mushrooms chopped
- 4 tablespoons tomato paste
- 1 tablespoons thyme dry
- 5 tablespoons olive oil extra virgin
- ½ cup sweet peas frozen or canned
- 1 oz vegetable bouillon ground (3 cubes)
- ¾ cup red wine
Optional
Directions
- Steam the Potatoes and Sweet Potatoes: In a large pot with a steamer insert, add the diced potatoes and sweet potatoes. Steam until soft, about 10-15 minutes. Once cooked, transfer them to a large bowl and mash with one cube of vegetable bouillon and one cup of water until smooth. Set aside.
- Prepare the Vegetables: In a large pan, heat 3 tablespoons of olive oil over medium heat. Add the chopped onion, garlic, carrots, celery, and mushrooms. Cook until the vegetables are softened and the mushrooms release their moisture, about 8-10 minutes.
- Add the Lentils and Chickpeas: Add the cooked lentils, chickpeas, 2 tbs of tomato paste, dried thyme, and two cubes of ground vegetable bouillon to the pan with the sautéed vegetables. Stir well to combine.
- Deglaze with Red Wine: Pour in the red wine and remaining 2 tbs tomato paste and cook for 5 minutes, allowing the wine to reduce and the mixture to thicken.
- Incorporate the Peas: Add the sweet peas to the mixture and stir to combine.
- Assemble the Casserole: Preheat your oven to 390°F (200°C). Transfer the lentil and chickpea mixture to an oiled baking dish and spread it evenly. Spoon the mashed potato and sweet potato mixture over the top, spreading it evenly with a spatula. Optionally top with homemade vegan parmesan.
- Bake: Place the assembled casserole in the preheated oven. Bake for 10-15 minutes, or until the top is golden and slightly crispy.
- Serve: Remove from the oven and let cool slightly before serving.
Notes
Nutrition Facts
Nutritional Disclaimer
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
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As the creative force behind OPBW, Natasha is a dedicated stay-at-home mom and passionate home chef. She infuses every recipe and personal care tip with love and practicality. Balancing family life with culinary adventures, she crafts wholesome, family-friendly dishes and effective, natural beauty solutions that are both approachable and inspiring. Her hands-on experience and personal touch make OPBW a go-to resource for delicious meals and self-care ideas that fit seamlessly into everyday life.
