Vegan Shepherd’s Pie –
Ultimate Plant-Based Simple Food Recipe. Here at Recipe Mines, we have perfected the ultimate Vegan Shepherd’s Pie. This wholesome, savory, and filling plant-based dish updates this traditional recipe into a completely plant-based option! Lots of wholesome vegetables, lentils (which are high in protein), rich creamy mashed potato topping – it is everything a comfort meal should be – rich, tasty, and guilt-free!

The Origin of Shepherd’s Pie
The story of shepherd’s pie begins in the misty landscape of Ireland and Northern England in the late 1700s, when living plant-based was about being smart and economical with their leftovers. It began as a way for rural families to spread their meals with leftovers and dumplings. The name shepherd’s pie was a natural reference to lamb, this differentiated it from a cottage pie, which was made with beef and did not need a sequitur to sheep and shepherd.
These early versions were almost like staples. Minced lamb (or mutton), onion, roots seasoned and cooked, then smothered in a thick layer of mash, baked until the mash turns golden brown. It was plain—as a dish—but practical and inexpensive, providing a filling meal, on top of being nutritious.
The dish has always been associated with peasant food and frugality, which ties in nicely with the new plant-based interpretations that focus on using fresh vegetables, avoiding waste, and working within the constraints of accessibility and nutrition.
The dish adapted to move throughout the British Isles and eventually onto other areas of the world, particularly ones where the British had colonial influence. Whether being consumed during a Sunday dinner in a small Irish town or served at a fancy vegan bistro in New York, shepherd’s pie is emblematic of culinary adaptation.
Vegan Shepherd’s Pie 2025
Description
Discover the best vegan shepherd’s pie recipe with hearty lentils, savory vegetables, and creamy mashed potatoes. Easy, delicious, and 100% plant-based!
For the Filling:
For the Mashed Potato Topping:
Instructions
Step-by-Step Cooking Instructions
Build the Savory Lentil-Vegetable Base
In a large skillet, heat olive oil over medium heat.
Sauté onions and garlic until translucent, about 3–4 minutes.
Add carrots, celery, and mushrooms. Cook for 6–8 minutes until softened.
Stir in tomato paste, soy sauce, herbs, and spices.
Add lentils and vegetable broth. Simmer for 10–12 minutes until thickened. Use cornstarch if needed.
Fold in peas and adjust seasoning to taste.
Prepare the Potatoes
Boil potatoes in salted water for 15–20 minutes or until fork-tender.
Drain and mash with vegan butter, plant milk, salt, pepper, and nutritional yeast.
Set aside while preparing the filling.
Assemble and Bake
Preheat oven to 400°F (200°C).
Spread the lentil-veggie mixture evenly in a baking dish.
Top with mashed potatoes, smoothing the surface with a spatula.
Optional: Create fork ridges or swirl patterns for texture.
Bake for 25–30 minutes or until golden-brown on top.
Broil for 2–3 minutes for a crispier finish.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 552.32kcal
- % Daily Value *
- Total Fat 12.33g19%
- Saturated Fat 6.17g31%
- Trans Fat 0.01g
- Sodium 1330.32mg56%
- Potassium 1941.94mg56%
- Total Carbohydrate 94.76g32%
- Dietary Fiber 13.34g54%
- Sugars 9.01g
- Protein 21.17g43%
- Vitamin A 276.07 mcg
- Vitamin C 55.93 mg
- Calcium 149.73 mg
- Iron 6.73 mg
- Vitamin D 0.02 mcg
- Vitamin E 2.5 mg
- Vitamin K 34.66 mcg
- Thiamin 2.66 mg
- Riboflavin 2.28 mg
- Niacin 17.2 mg
- Vitamin B6 3.4 mg
- Folate 269.8 mcg
- Vitamin B12 1.56 mcg
- Phosphorus 366.96 mg
- Magnesium 121.65 mg
- Zinc 3.47 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
