Ditch the ground lamb and enjoy this cozy Vegetarian Shepherd's Pie that uses a blend of perfectly seasoned mushrooms and lentils instead. Top it all off with fluffy, creamy mashed potatoes for a show-stopping family meal you'll want again and again. It's the ultimate comfort food.
Although Shepherd's pie is usually made with ground lamb, this vegetarian version is just as cozy and filling even without the meat. Mushrooms are a great alternative to ground meat, and the cooked lentils will keep you full for hours. The rest of the flavors are the same ones you already know and love. You won't even know it's vegetarian!
Why You'll Love This Vegetarian Shepherd's Pie
- Perfect make-ahead meal. Prep this lentil shepherd's pie on the weekend and enjoy it all week long as leftovers! It's one of those make-once-and-eat-all-week kinds of recipes (the best kind).
- So filling and hearty. The mushroom and lentil filling will tide you over for hours, absolutely perfect for a cold winter's night. This shepherd's pie without meat is a total crowd favorite!
- Lots of veggies. When we say vegetarian, we really mean veggie-packed. This easy vegetarian shepherd's pie has potatoes, mushrooms, onion, garlic, carrots, and peas, so it's the perfect way to get plenty of veggies into your diet.
Ingredient Notes
To make this delicious Vegetarian Shepherd's Pie, you will need the following ingredients (full measurements in recipe card below):
For the mashed potato topping:
- russet potatoes - russets are notoriously starchy, so they're the best type of potato for fluffy mashed potatoes. Yukon gold potatoes are great, too.
- unsalted butter - this butter will add a rich, creamy smoothness.
- milk - thin out the cooked potatoes with your favorite milk.
- sour cream - make the flavors pop with Greek yogurt or sour cream.
- garlic powder - a little garlic powder complements the savory vegetable filling.
- salt and black pepper
For the vegetable mixture:
- olive oil - use a drizzle of olive oil to saute your veggies.
- white mushrooms - start by cooking most of the moisture out of the mushrooms. This will keep the filling from becoming overly soggy and highlight their meaty texture.
- onion - choose a yellow or white onion for a slightly sweet, aromatic flavor.
- garlic - adjust the amount of garlic to suit your personal preference.
- carrots - dice these into small cubes to help them cook quickly.
- all purpose flour - a little flour will absorb any excess liquid and create a saucy texture
- Worcestershire sauce - this is optional, but it adds an amazing umami flavor that replicates the flavor of meat. You can try substituting a little soy sauce instead.
- tomato paste - tomato paste has a really rich flavor that makes this vegetarian shepherd's pie recipe taste really hearty.
- Italian seasoning - this blend of herbs works really well in shepherd's pie. Feel free to use dried thyme instead.
- paprika - paprika has a slightly smoky, savory flavor that makes the filling taste meaty.
- vegetable stock - use either veggie broth or water to bring the filling together.
- frozen peas - add these right at the end to preserve their bright green color.
- canned lentils - the combination of cooked lentils and mushroom tastes a lot like ground beef and will make this shepherd's pie even more filling.
- salt and pepper
You will also need a large skillet, 2-quart casserole dish, colander, and potato masher.
How to Make the Best Vegetarian Shepherd's Pie
First, make the mashed potato topping.
- Boil potatoes. Add the potatoes into a large pot of salted water. Bring it to a boil over medium-high heat and cook until fork tender, about 10-15 minutes. If you can easily insert a fork into the potatoes, then they are ready.
- Mash potatoes. Drain the water and mash the potatoes using a potato masher or a fork.
- Combine with remaining ingredients. Add butter, milk, sour cream, garlic powder, salt, and pepper. Mix well and set aside.
Then, make the vegetable mixture.
- Sauté mushrooms. While potatoes are boiling, heat olive oil in a cast-iron skillet (or other oven-proof skillet) for 2 minutes over medium-high heat until the hot oil sizzles. Add mushrooms and cook until most of the liquid has evaporated, about 5-7 minutes.
- Add veggies. Add onion, garlic and carrots. Stir well to combine and continue cooking until tender, about 2-3 minutes.
- Add seasoning. Add flour, Worcestershire sauce (if using), tomato paste, Italian seasoning, paprika, salt, and pepper. Stir well to combine.
- Add remaining ingredients. Add vegetable stock, peas, and lentils. Stir occasionally and bring the mixture to a simmer, about 2 minutes.
- Simmer. Reduce the heat to medium and let it simmer for another 2 minutes until thickened to a desired consistency, stirring occasionally.
Now, let's assemble and bake.
- Transfer. Transfer the vegetable mixture into a 2 quart casserole dish (or 7x11-inch casserole dish) and spread evenly. You can also use the same skillet for assembling and baking.
- Assemble. Carefully add spoonfuls of the mashed potatoes on top and spread it evenly on top using a fork.
- Bake. Bake in a 400F preheated oven for 25-30 minutes until the top turns golden brown. Let cool for 15 minutes before serving.
Recipe Variations
- Vegan shepherd's pie. For a vegan version, you'll mostly need to adjust the potato recipe. Use non-dairy milk, vegan butter, and dairy-free sour cream for a creamy mashed potato topping. Don't forget to use vegan Worcestershire sauce or skip it.
- Sweet potato topping. Instead of white potatoes, use sweet potatoes. They'll add a bright orange topping and a little sweetness to balance the hearty lentil mixture.
- Use dried lentils. It will take a little longer, but you can easily cook your own brown or green lentils at home. ou will need about ⅔ cup dried lentils. Soak them for an hour or two, then cook them on the stove with water until they soften. See How to Cook Dried Beans. Strain and use like canned lentils. ⅔ cup dried lentils will yield 1.5 cups cooked (which is what you will find in a 15 ounce can).
- Use leftover mashed potatoes. This is a great recipe to use leftover mashed potatoes. Instead of preparing the mashed potato top, use about 5 cups of mashed potatoes. Try it with our Brown Butter Mashed Potatoes, Instant Pot Mashed Potatoes, or Cheddar Mashed Potatoes.
How to Serve
This vegetarian shepherd's pie recipe is delicious served on its own, or paired with some of my favorite sides including:
- Skillet Dinner Rolls
- Oven Roasted Vegetables
- Potato Stacks
- Sautéed Garlic Green Beans
- Fall Harvest Salad with Butternut Squash and Apple
- Cheesy Brussels Sprouts Bake
For more recipe inspiration, see our 50 Best Fall Side Dishes.
Recipe Tips and Tricks
- Season the potatoes well. Potatoes need lots of salt to have any flavor. Boil them in salted water or use vegetable broth. Season the mashed potatoes to taste before placing over the mushroom lentil filling.
- Don't rush the mushrooms. Mushrooms require patience. If you don't cook them down all the way, they'll be watery and bland. Let them really cook down until they are golden brown and dry. It's worth it for the best flavor.
- Add more veggies. The traditional shepherd's pie recipe typically uses common storage crops, like onions, carrots, and potatoes, since those are available during the winter. However, you can easily add extra veggies, like bell peppers, green beans, and more.
Storing and Freezing Instructions
How to Store
Store leftovers in an airtight container in the fridge or cover your baking dish with plastic wrap. It will last for 3-4 days in the fridge.
How to Reheat
Either microwave your leftovers for 3-4 minutes, stirring halfway, or bake them in the oven at 350 degrees F for 4-5 minutes until warm.
How to Freeze
To freeze, store your leftovers in a freezer safe container for 2-3 months. Thaw in the fridge overnight before reheating.
FAQ
Shepherd's pie is traditionally made by mixing cooked ground lamb with onions, carrots, and other veggies, then topping it off with a fluffy layer of mashed potatoes. Vegan shepherd's pie uses a mixture of cooked brown lentils, mushrooms, and vegetables instead. For the fluffy mashed potato layer, be sure to use your favorite vegan non-dairy products to get a creamy texture without the animal products.
If you want to make veggie shepherd's pie quickly, use frozen vegetables. You can easily cut frozen carrots into small pieces or use frozen onions or garlic. Since frozen foods can become overcooked quickly, be sure to cook them for a shorter period of time to preserve their color and texture.
Absolutely! As long as you properly store your shepherd's pie, you can easily reheat a portion the next day to enjoy for lunch or dinner. Be sure to let your freshly baked shepherd's pie cool at room temperature for no more than 2 hours and store it in the fridge overnight. It should only be reheated once, so it's best to warm just the portion you want to eat that day.
More Vegetarian Recipes
- 60 Easy Vegetarian Dinner Recipes
- Vegetarian Stuffed Peppers
- Vegetarian Lasagna with Spinach
- Stuffed Butternut Squash with Wild Rice
- Falafel
- Vegetarian Bolognese
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Recipe
Vegetarian Shepherd's Pie
- Total Time: 1 hour 10 minutes
- Yield: 6-8 servings
- Diet: Vegetarian
Description
Ditch the ground lamb and enjoy this cozy Vegetarian Shepherd's Pie that uses a blend of perfectly seasoned mushrooms and lentils instead. Top it all off with fluffy, creamy mashed potatoes for a show-stopping family meal you'll want again and again. It's the ultimate comfort food.
Ingredients
For the mashed potato topping:
- 2 pounds medium russet potatoes, peeled and quartered
- ¼ cup unsalted butter
- ½ cup milk
- ⅓ cup sour cream or Greek yogurt
- ½ teaspoon garlic powder
- ½ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper (or to taste)
For the vegetable mixture:
- 2 tablespoons olive oil
- 8 ounces white mushrooms, sliced
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 tablespoons all-purpose flour
- 1 tablespoon Worcestershire sauce (optional)
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon salt (or to taste)
- ½ teaspoon ground black pepper (or to taste)
- 1 ½ cups vegetable stock or water
- 1 cup frozen peas
- 1 (15-ounce) can lentils, drained
Instructions
- Preheat oven to 400F.
Prepare the mashed potato topping:
- Add the potatoes into a large pot of salted water. Bring it to a boil over medium-high heat and cook until fork tender, about 10-15 minutes. If you can easily insert a fork into the potatoes, then they are ready.
- Drain the water and mash the potatoes using a potato masher or a fork. Add butter, milk, sour cream, garlic powder, salt, and pepper. Mix well and set aside.
Make the vegetable mixture:
- While potatoes are boiling, heat olive oil in a cast-iron skillet (or other oven-proof skillet) for 2 minutes over medium-high heat until the hot oil sizzles.
- Add mushrooms and cook until most of the liquid has evaporated, about 5-7 minutes.
- Add onion, garlic and carrots. Stir well to combine and continue cooking until tender, about 2-3 minutes.
- Add flour, Worcestershire sauce (if using), tomato paste, Italian seasoning, paprika, salt, and pepper. Stir well to combine.
- Add vegetable stock, peas, and lentils. Stir occasionally and bring the mixture to a simmer, about 2 minutes. Reduce the heat to medium and let it simmer for another 2 minutes until thickened to a desired consistency, stirring occasionally.
Assemble and bake:
- Transfer the vegetable mixture into a 2 quart casserole dish (or 7x11-inch casserole dish) and spread evenly. You can also use the same skillet for assembling and baking.
- Carefully add spoonfuls of the mashed potatoes on top and spread it evenly on top using a fork.
- Bake for 25-30 minutes until the top turns golden brown. Let cool for 15 minutes before serving.
Notes
How to store: Store leftovers in an airtight container in the fridge or cover your baking dish with plastic wrap. It will last for 3-4 days in the fridge.
How to reheat: Either microwave your leftovers for 3-4 minutes, stirring halfway, or bake them in the oven at 350 degrees F for 4-5 minutes until warm.
How to freeze: Store your leftovers in a freezer safe container for 2-3 months. Thaw in the fridge overnight before reheating.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Bake
- Cuisine: American
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