Vegan Lentil Shepherd’s Pie — a savory mushroom and lentil “shepherdless” pie topped with garlic mashed potatoes and served with gravy. This gluten-free, nut-free recipe can be made soy-free and oil-free if desired. It makes a comforting main course for holiday dinners or a hearty weeknight meal.
This shepherd’s pie layers garlic mashed potatoes over a rich filling of sautéed mushrooms, onions, carrots, celery, brown lentils and a savory gravy. The filling can be adjusted to your preference — add seasonal vegetables, root vegetables, or extra herbs. The dish comes together quickly once the potatoes are prepared and the filling is assembled, and much of it can be made ahead to save time on the day you serve it.
Why this version works
The mushrooms add meaty, umami depth while the lentils provide body and protein. A little gravy binds the filling and keeps it moist in the oven. For texture and flavor contrast, finish with a drizzle of olive oil, fresh thyme, cracked black pepper or a crunchy garlic breadcrumb topping. If you prefer a less “wet” pie, reduce the gravy; if you like it saucier, add more for serving.
More mains for the holidays
- Lentil Quinoa Loaf (favorite)
- Cauliflower Steaks with Mushroom Gravy (gluten-free)
- Chickpea Veggie “Meatloaf”
- Cauliflower Alfredo with Spinach and Artichoke Lasagna (can be gluten-free)
- Easy Vegan Veggie Lasagna (can be gluten-free)
- Whole Roasted Cauliflower with creamy makhani sauce (gluten-free, great for non-traditional gatherings)
This shepherd’s pie requires some prep time, but components can be made ahead, refrigerated, and assembled just before baking. The assembled pie keeps well and leftovers store in the refrigerator for up to four days.
Vegan Lentil Shepherd’s Pie – Mushroom Lentil Shepherdless Pie
Vegan Lentil Shepherd’s Pie: mushroom and lentil filling with garlic mashed potatoes. Gluten-free, vegan, nut-free. Can be made soy-free and oil-free. Makes one 9 by 9 inch dish (about 6 servings).
Prep: 15 mins • Cook: 45 mins • Total: 1 hr • Servings: 6 • Course: Main • Cuisine: Gluten-free, Vegan
Ingredients
- 1 recipe garlic mashed potatoes (prepared separately)
- Lentil Mushroom filling:
- 1 tsp oil (optional; or use a splash of water for oil-free)
- 1/2 medium onion, chopped
- 5 cloves garlic, minced
- 8 oz mushrooms (cremini, white, or a mix with portobello), chopped
- 3/4 cup chopped carrots
- 1/2 cup chopped celery
- 1 tsp fresh thyme or 1/2 tsp dried thyme
- 1/2 tsp dried sage
- 1.25–1.5 cups cooked brown lentils, drained well
- 1/3 cup peas
- 1/3 cup vegan gravy (plus more for serving), or a mix of 1 tbsp vegetable broth, 1 tsp cornstarch, 1 tsp vegan Worcestershire, and a dash each onion and garlic powder to thicken
- 1/2 tsp salt, plus more to taste
- 1 tbsp BBQ sauce or 2 tsp tomato paste (optional)
- Black pepper to taste
- Extra virgin olive oil and thyme for finishing, or garlic breadcrumbs for topping
Instructions
- Prepare the garlic mashed potatoes and the vegan gravy in advance and set them aside. Preheat the oven to 400°F (200°C).
- Pulse or finely chop the onion, garlic and mushrooms, or mince by hand.
- Heat a skillet over medium with 1 tsp oil or a few tablespoons of water. Add the onion-mushroom mixture with a pinch of salt and cook about 8 minutes, until mushroom moisture begins to evaporate.
- Add the chopped carrots, celery, herbs and 1/4 tsp salt. Cook 5–6 more minutes until the vegetables are tender. (Alternatively, brush a baking dish with oil, spread the chopped mushroom-onion mixture in it and roast 12–14 minutes, then add carrots and celery and roast another 8 minutes.)
- Fold in the cooked lentils, peas, BBQ sauce or tomato paste if using, the gravy, and black pepper. Mix well and taste, adjusting salt and seasonings. Add more or less gravy depending on how saucy you want the filling.
- Transfer the filling to a 9×9-inch baking dish if it isn’t already there. Spoon the garlic mashed potatoes over the filling and use a spatula to smooth the surface.
- Finish with a drizzle of olive oil, a sprinkle of thyme and cracked black pepper, or top with garlic breadcrumbs for a crunchy finish.
- Bake for 20 minutes. If you like a browned top, broil for 1–2 minutes until golden. Let the pie rest a few minutes before serving — it will thicken as it cools. Serve with extra gravy if desired.
Notes & tips
- Make the lentils and potatoes together using the pot-in-pot (PIP) method in an electric pressure cooker: add 2/3 cup dry lentils (soaked 15 minutes then drained) and 1½ cups water to the pot. Place a steamer basket on top and add halved potatoes. Pressure cook for 8 minutes and release after 5 minutes. Drain potatoes well and make mashed potatoes; drain lentils well before using.
- Make ahead: assemble the pie and refrigerate up to one day before baking. Bake on the day you plan to serve.
- Oil-free option: sauté the mushrooms and onions in water instead of oil and omit oil from the mashed potatoes.
- Adjust the amount of gravy or thickener to achieve your preferred filling consistency.
Nutrition (per serving)
Approximate values per serving (1 of 6): Calories: 185 kcal; Carbohydrates: 18 g; Protein: 6.1 g; Fat: 9 g; Saturated Fat: 6 g; Sodium: 435 mg; Potassium: 515 mg; Fiber: 5 g; Sugar: 4 g; Vitamin A: 2770 IU; Vitamin C: 7.4 mg; Calcium: 27 mg; Iron: 2.1 mg. Nutrition information is an approximation and should be used as a guideline.
Enjoy this hearty vegan lentil and mushroom shepherd’s pie as a centerpiece for Thanksgiving or as a cozy, make-ahead main for any gathering. The combination of earthy mushrooms, tender lentils and creamy garlic potatoes makes it a crowd-pleaser for vegans and omnivores alike.