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This hearty vegan shepherd’s pie is true comfort food, offering the familiar flavors of tomato, garlic, loads of veggies, and creamy mashed potatoes. Serve it for dinner to satisfy both the tastebuds and bellies of you and your hungry family and friends.

Vegan shepherd's pie baked in a white rectangle dish. A large wooden spoonful is in the dish.

Why This Recipe Works

Shepherd’s pie is an all-in-one casserole that is super easy to make! It features a rustic lentil and veggie filling blanketed with a layer of mashed potatoes. The filling is quick to make in a skillet on the stovetop in only about 20 minutes, and the mashed potatoes can be made in just a few easy steps!
Even though it comes together quickly, this recipe is also wonderful to prep ahead. Both the lentil filling and the mashed potato topping can be made a day or two in advance. Simply assemble and refrigerate until you need it! Keep reading for my make-ahead tips below.
This recipes uses wholesome plant-based ingredients with a handy mix of fresh and frozen ingredients. Or you can use all fresh vegetables, if you like! Either way, the pie is brimming with veggie nutrient-packed goodness.
Most importantly – it tastes amazing! The rich savory flavor of the lentils and tomatoes topped with fluffy mashed potatoes is pure comfort food. My vegan version has all of the delicious taste and coziness of a traditional shepherd’s pie, and is great to serve to both the vegans and the omnivores in your life!
This large casserole is perfect for a crowd. It feeds 8-10 people and is easy to scoop and serve! Make shepherd’s pie for family gatherings and holiday celebrations like Saint Patrick’s Day, Thanksgiving weekend, Easter, and Christmas… It is sure to be a regular at all of your special occasions!

Square serving of shepherd's pie on a plate, two forks in the foreground.

Recipe Ingredients

Vegan mashed potatoes – Use my easy recipe for Perfect Mashed Potatoes !
Vegan butter or margarine – Go with your favorite brand – I typically use Earth Balance.
Fresh veggies – The classic trifecta of fresh chopped onion, carrots, and celery.
Frozen veggies – You can use fresh, but frozen corn and peas are super handy.
Garlic – Minced garlic makes everything taste better, am I right?
All-purpose flour – See notes below for gluten-free options.
Tomato paste – I like to use the type in a jar or tube (rather than canned) so I can easily save the leftovers.
Fresh herbs – The combination of fresh thyme and sage gives this vegan shepherd’s pie that cozy comfort food taste. I also use a bit of fresh chopped parsley to garnish.
Canned lentils – Drained and rinsed in a fine mesh sieve to remove the excess liquid and sodium.
Vegetable broth – I suggest using low sodium broth. That way you have control over the amount of salt added.
Red wine – Medium-bodied wines such as pinot noir, merlot or shiraz work nicely in this recipe.
Salt and pepper – Taste the lentil filling, then add a pinch of each seasoning as needed.

How to Make Vegan Shepherd’s Pie

Prepare one batch of Perfect Vegan Mashed Potatoes. Cover potatoes with a lid or plastic wrap and set aside until they’re needed.
Preheat your oven to 400°F (approx. 204°C). Grease a 9-x-13- inch (23-x-33-cm) or other shallow 3-quart baking dish with butter. Set aside for now.
Melt the butter in a large skillet or pot over medium-high heat. Add the onion, carrots, and celery and sauté until slightly soft, 3–5 minutes.

Chopped carrot, celery, white onion, and garlic in a large white cooking pot.

Add the corn, peas, garlic, flour, tomato paste, thyme, sage, salt, and pepper and stir until vegetables are evenly coated and the peas and corn are warmed through, about 1 minute.

Peas, corn, tomato paste, added to the filling mixture in a large cooking pot.

Stir in the lentils, broth, and wine and bring the mixture to a rapid simmer. Continue cooking, stirring occasionally, until the mixture starts to thicken, about 10 minutes.

Shepherds pie filling ingredients simmering in a large round dutch oven.

Transfer the lentil mixture to your prepared 3-quart dish and smooth over the surface.

Vegan shepherd's pie filling mixture in a large rectangle dish.

Top the lentil mixture with mashed potatoes a little at a time. Note: If your mashed potatoes have dried out a bit, mash in an extra splash or two of non-dairy milk before adding to the casserole dish. Completely smooth over the surface of the potatoes, or leave some peaks and valleys for a more rustic design.

Mashed potatoes spread out across the top of the pie filling in a large white rectangle dish.

Bake for 20 minutes or until the edges start to bubble and brown. Allow the shepherd’s pie to rest 5–10 minutes before serving. Garnish with fresh chopped parsley.

Shepherd's pie baked in a white rectangle dish. A large wooden spoonful is in the dish.

Looking for More Dinner Recipes? Then You Have to Try My:

Vegetarian shepherd's pie baked in a white rectangle dish. A large wooden spoonful is in the dish.

Recipe Tips and Variations

If you’re feeling fancy, add a thin layer of mashed potatoes to the top of the lentil mixture first, then transfer the remaining potatoes to a piping bag with a large star tip and pipe the remaining potatoes over the surface!
Mix things up and make my vegan shepherd’s pie recipe with mashed sweet potatoes. The sweetness is quite tasty with the savory filling, and sweet potatoes are chockfull of nutrients like fiber and B vitamins. Mashed Yukon gold potatoes can be used, as well!
It is easy to make this a gluten-free shepherd’s pie! Swap all-purpose flour 1:1 with your favorite gluten free all purpose flour, chickpea flour, or GF oat flour. Side note: did you know you can make your own oat flour simply by blending rolled or quick oats in a high-powered blender? True story!
There is a very small amount of wine in this dish and it cooks off in skillet. But if you would like to omit the alcohol simply sub with more vegetable broth.
This shepherd’s pie can be assembled as far as 3 days in advance. Simply follow steps 1–7, then cover in plastic wrap before storing in the refrigerator. Take the pie out of the fridge to warm to room temperature 1 hour before placing in the oven.

Top down view of a square serving of vegan shepherd's pie on a plate, two forks in the foreground.

What do you serve with shepherd’s pie?

This casserole is loaded with protein-packed lentils, lots of veggies, and a generous layer of yummy potatoes… So it’s a complete meal as-is!

Consider bringing more vegetables to the table for an even heartier dinner to feed a crowd. Side dishes like roasted asparagus, Brussels sprouts, or even just a simple fresh green salad are always a good idea. Take it up another notch and serve with fresh crusty bread or warmed dinner rolls.

Square serving of veg shepherd's pie on a plate, two forks in the foreground.

How long do leftovers last?

Baked vegan shepherd’s pie will keep well for 4 to 5 days in the fridge. Let it cool completely before transferring leftovers to a container with a lid, or top the entire baking dish with plastic wrap.

Reheat individual servings of this casserole in the microwave in short 30-second bursts at 50% power. It’s best to cover with a paper towel before heating this way. You can also reheat individual portions in the oven at 350°F for 10-15 minutes. Sprinkle just a tad of non-dairy milk over the potatoes before heating to keep them from drying out in the oven.

Can you freeze shepherd’s pie?

Yes, but is best to freeze shepherd’s pie before baking in the oven, as baking, freezing, and baking again can dry out the ingredients and create an unpleasant texture.

Therefore if you plan to freeze the casserole, make the potatoes and prepare the filling, then assemble in the casserole dish without baking. Wrap tightly in a layer of plastic wrap, and then in a layer or two of aluminum foil. Freeze for up to 2 months. Thaw in the fridge overnight and rest on the counter for 1 hour before baking according to the recipe instructions.

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Vegan Shepherd’s Pie