Vegan Shepherd’s Pie: a meat-free version of the classic comfort food dish

This easy-to-make vegan shepherd's pie is the meat-free version of the much-loved traditional shepherd's pie dish that's popular in Ireland, the U.K., France, Canada, and the USA. This phenomenally delicious vegan shepherd's pie is wholesome, packed with healthy ingredients like lentils and mixed veggies, and topped with creamy mashed potatoes.

It's a fabulous main meal to serve as a vegan or vegetarian option at holiday gatherings like Thanksgiving, St. Patrick's Day, and Christmas, but is easy enough to make any time of year. Vegan shepherd's pie only takes about an hour to make, so it's ideal when you're in the mood to relax and cook a nourishing, warming meal during the week.

Tips for Making Vegan Shepherd's Pie

Use floury potatoes like Russets, Idaho, Maris Piper, or Yukon Golds to make the mashed potato topping for your vegan shepherd's pie.

For an even heartier shepherd's pie, add beans. Be sure to soak, rinse, and drain them first.

Add extra flavor to your vegan shepherd's pie by grating some vegan cheese over the top of the mashed potato layer.

A sprinkling of fresh rosemary, sage, or herbes de Provence will take your vegan shepherd's pie to the next level.

What to Serve with Vegan Shepherd's Pie

Enjoy your vegan shepherd's pie with tasty vegan side dishes like a green salad, steamed carrots, roasted broccoli, garlic bread, or a chopped tomato salad.

How to Store Vegan Shepherd's Pie

Cover or wrap your cooled vegan shepherd's pie and store it in the fridge. It'll last up to 3 days. You can freeze unbaked vegan shepherd's pie for up to 3 months.

How to Make Vegan Shepherd's Pie

Preheat your oven to 425F. Grease a casserole dish with cooking spray then set aside.

Put the potatoes in a large pot. Cover with water and season with salt. Bring the water to a boil, then put the lid on the pot and cook the potatoes for 20 to 30 minutes.

Drain, then leave the potatoes for five minutes.

Mash the potatoes with a potato masher, then mix in vegan butter. Season generously with salt and pepper.

Heat the oil in a skillet over medium heat. Sauté the onions for 5 minutes, or until they begin to brown. Stir in the garlic and cook for 1 minute or until fragrant.

Stir in the tomato paste, salt, and pepper.

Add the lentils, thyme, and vegetable broth.

Add fresh herbs. Bring to a boil then lower the heat to a simmer and cover with a lid.

Cook for 35 to 40 minutes or until the lentils are tender.

Add the frozen vegetables and cook for 10 minutes more with the lid off. If the filling is too runny, add a spoonful or two of mashed potatoes to thicken it.

Pour the filling into your casserole dish.

Cover the filling with mashed potatoes.

Spread it evenly.

Season with additional salt and pepper, if desired.

Bake for 10 to 15 minutes until the top is lightly browned. For a crispier golden brown topping, broil your vegan shepherd's pie for a minute or two before serving.

Top with chopped parsley.

Slice, serve and enjoy!