Our shepherd’s pie is packed full of cooked lentils, mushrooms, vegetables, and flavor, and topped with the most delicious layer of smooth mashed potato, this is a hearty winter’s meal that the whole family will love! When it’s cold outside, we know that our family needs warming up and filling up, and our vegetarian shepherd’s pie is a firm favorite!
Why you’ll love this recipe
- It’s a hearty filling family weeknight meal.
- You can make it ahead and even freeze it.
- It’s a great way to use up leftover mashed potato.
- It tastes so good that even meat eaters will love it!
- It’s 100% vegetarian.
Hearty, healthy family comfort food, lentils and veggies, in the most delicious sauce, topped with smooth creamy mashed potato – does it get any better than this?
What is shepherd’s pie?
Originating in Scotland, traditionally, shepherd’s pie is made with lamb meat and topped with mashed potatoes (or a pastry topping).
Naturally, being vegetarian, we don’t use lamb, in this vegetarian shepherds pie recipe, we use lentils instead.
And if you’re wondering, a cottage pie is traditionally made with beef.
What kind of mashed potatoes should I use?
We recommend that you use mashed potatoes made with either Maris Piper potatoes or Yukon gold potatoes.
Russet potatoes and King Edwards will also work, but we prefer Maris Piper or Yukon gold potatoes.
You can make the mashed potatoes that we have in the recipe card below or you can make our creamy mashed potatoes, which are insanely good!
Do you put peas in shepherd’s pie?
Now that’s a debatable question!
Some people are adamant that you shouldn’t use frozen peas in your pie, and some say you should.
We say YES!
We use frozen peas to add a light taste to the pie filling, and we think they’re a delicious addition.
If you don’t like them, then just leave them out!
What are the best cooked lentils to use?
We’ve used a variety of different lentils, puy lentils, green lentils, and brown lentils, but you can cook your preferred cooked lentils.
How do I store it?
Our vegetarian shepherd’s pie stores well.
You can make it ahead and it will store overnight in the fridge.
It’s perfect for batch cooking and you can freeze shepherd’s pie for up to 3 months.
How to make this a vegan shepherd’s pie
If you follow our recipe, it’s easy to make this vegetarian shepherd’s pie vegan.
Simply replace the butter with vegan butter, replace the milk with plant-based milk, (you can even use vegan sour cream if you’d like) this will give you vegan mashed potatoes.
All the ingredients for the pie filling are vegan but please make sure that you buy the vegan Worcestershire sauce, many stores sell it now.
Recipe notes and tips
- Use leftover mashed potatoes for the topping
Don’t throw leftovers away, but you may just want to warm them slightly because spreading cold mashed potatoes isn’t easy! - Be budget friendly
Make your own Italian seasoning, it’ll be better and cost effective in the long run. - Want even more flavor?
Use fresh herbs such as fresh rosemary and thyme. - Go oil free
Instead of using olive oil use water instead. - Worried that your pie filling is too runny?
It really shouldn’t be, and it does firm up in the baking process, but if you’re worried, you could add tomato paste (tomato puree), the tomato paste will help thicken the mixture. - Make it cheesy
Sprinkle a light layer of grated cheese on the top for a cheesy flavor. - Caution!
Be very careful if you are browning this off under the broiler (grill) as untempered ceramic or glass will explode at high heat!
How to make vegetarian shepherd’s pie with step-by-step instructions
Making our vegetarian shepherd’s pie is easy if you follow our simple instructions.
A full printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Preheat your oven to 200°C/400°F.
Prepare the mashed potatoes
Bring a large pan of salted water to a boil and add in your chopped potatoes, and simmer for approximately 15-20 minutes.
When the potatoes are cooked enough, they will be tender, and you’ll be able to pierce them easily with a fork or knife.
Drain the potatoes and return them to the pan, then add milk, butter, salt, and pepper to taste.
Using either a potato ricer or potato masher, mash the potatoes until they are a smooth creamy consistency, then set aside.
How to make the shepherd’s pie filling
While the potatoes are cooking, make a start on your pie filling.
In a large pan over medium heat, add olive oil, and then add your onions, celery, garlic, carrots, and mushrooms, and sauté until the onions are golden brown.
Next, add your cooked lentils and frozen peas and stir to combine.
Then, add in your Italian seasoning, smoked paprika, and cornstarch (cornflour) then stir to combine.
Now, add soy sauce, balsamic vinegar, vegetarian Worcestershire sauce, and tomato sauce (passata), stir to thoroughly combine.
Next, add in your vegetable broth (vegetable stock), stir to combine, season with salt and pepper, and cook until the mixture starts bubbling, and then take the pan off the heat.
Now, take an ovenproof dish or casserole dish and place the pie mixture in, ensuring that it is an even layer.
Then, spread the mashed potatoes on top, making sure that you have an even layer.
Run the back of a fork over the mashed potatoes, to give the potato more chance of becoming crispy.
Place the casserole dish on a baking sheet to avoid spills in your oven, and bake it in the oven for 30-40 minutes, turning it halfway through to ensure an even cook.
When your shepherd’s pie is ready, the mashed potato topping will be golden brown and crispy, for extra crispiness, you can place it under the broiler (grill).
Serve immediately and enjoy!
We hope that you enjoy making and eating our vegetarian shepherd’s pie recipe and would love to hear how you got on with it.
Please leave a comment below or feel free to ask any questions you may have.
More vegetarian recipes you’ll love
- Vegan shepherds pie – 100% vegan and bursting with fresh herbs and flavor, this is a great vegan recipe.
- Quorn cottage pie – made with Quorn, this is a hearty alternative to this lentil pie recipe.
- Four cheese lasagne – another hearty family weeknight meal, packed full of cheese, mushrooms and big on flavor!
- Vegetable bhuna – if you’re looking for filling meals that are brimming with flavors, then you have to check out this curry!
Vegetarian shepherd’s pie recipe
Utensils
Ingredients
For the potato topping
- 1 kg Potatoes peeled and chopped
- 50 ml Whole milk
- 75 g Butter
- Salt and pepper to taste
For the pie filling
- 3 tbsp Olive oil
- 1 Onion finely chopped
- 1 stick Celery chopped
- 3 cloves Garlic minced
- 1 Carrot sliced
- 200 g Portobello mushrooms sliced
- 250 g Green lentils cooked
- 250 g Brown lentils cooked
- 250 g Puy lentils cooked
- 100 g Peas frozen
- 3 tsp Italian seasoning
- 1 tsp Smoked paprika
- 2 tbsp Cornstarch (cornflour)
- 2 tbsp Soy sauce
- 1 tbsp Balsamic vinegar
- 1 tbsp Vegan Worcestershire sauce
- 325 ml Tomato sauce (passata)
- 300 ml Vegetable broth (stock)
- Salt and pepper to taste
Instructions
- Preheat your oven to 200°C/400°F.
For the potato topping
- Bring a large pan of salted water to a boil and add in your chopped potatoes, and simmer for approximately 15-20 minutes. When the potatoes are cooked enough, they will be tender, and you'll be able to pierce them easily with a fork or knife1 kg Potatoes
- Drain the potatoes and return them to the pan, then add milk, butter, salt, and pepper. Using either a potato ricer or potato masher, mash the potatoes until they are a smooth creamy consistency, then set aside50 ml Whole milk, 75 g Butter, Salt and pepper
For the pie filling
- While the potatoes are cooking, make a start on your pie filling. In a large pan over medium heat, add olive oil, and then add your onions, celery, garlic, carrots, and mushrooms, and sauté until the onions are golden brown. Next, add your cooked lentils and frozen peas and stir to combine. Then, add in your Italian seasoning, smoked paprika, and cornstarch (cornflour) then stir to combine3 tbsp Olive oil, 1 Onion, 1 stick Celery, 3 cloves Garlic, 1 Carrot, 200 g Portobello mushrooms, 250 g Green lentils, 250 g Brown lentils, 250 g Puy lentils, 100 g Peas, 3 tsp Italian seasoning, 1 tsp Smoked paprika, 2 tbsp Cornstarch (cornflour)
- Now, add soy sauce, balsamic vinegar, vegetarian Worcestershire sauce, and tomato sauce (passata), stir to thoroughly combine. Next, add in your vegetable broth (vegetable stock), stir to combine, season with salt and pepper, and cook until the mixture starts bubbling, and then take the pan off the heat. Now, take an ovenproof dish or casserole dish and place the pie mixture in, ensuring that it is an even layer2 tbsp Soy sauce, 1 tbsp Balsamic vinegar, 1 tbsp Vegan Worcestershire sauce, 325 ml Tomato sauce (passata), 300 ml Vegetable broth (stock), Salt and pepper
- Then, spread the mashed potatoes on top, making sure that you have an even layer. Run the back of a fork over the mashed potatoes, to give the potato more chance of becoming crispy. Place the casserole dish on a baking sheet to avoid spills in your oven, and bake it in the oven for 30-40 minutes, turning it halfway through to ensure an even cook. When your shepherd's pie is ready, the mashed potato topping will be golden brown and crispy, for extra crispiness, you can place it under the broiler (grill). Serve immediately and enjoy!
Notes
- Use leftover mashed potatoes for the topping
Don’t throw leftovers away, but you may just want to warm them slightly because spreading cold mashed potatoes isn’t easy! - Be budget-friendly
Make your own Italian seasoning, it’ll be better and cost-effective in the long run - Want even more flavor?
Use fresh herbs such as fresh rosemary and thyme. - Go oil free
Instead of using olive oil use water instead - Worried that your pie filling is too runny?
It really shouldn’t be, and it does firm up in the baking process, but if you’re worried, you could add tomato paste (tomato puree), the tomato paste will help thicken the mixture - Make it cheesy
Sprinkle a light layer of grated cheese on the top for a cheesy flavor - Caution!
Be very careful if you are browning this off under the broiler (grill) as untempered ceramic or glass will explode at high heat!
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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Learn how to make a vegetarian shepherds pie with step-by-step photos.
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Emily Flint says
My mom used to make shepherd’s pie all the time when I was a kid. I’m so glad I found this updated recipe, I can’t wait to make it!!
Carrie Robinson says
This looks delicious! I am loving all the veggies in this. 🙂
Tavo says
I love this recipe and I even better made with lentils!
Claudia Lamascolo says
Oh this will be devoured here I am vegan so its perfect thank you
Gina says
Delicious and still so hearty and true to the nature of Shepherd’s pie with all those lentils!
Jenn says
This is one of my faves!
Mandy from Splash of Taste says
Glad you like it, we can’t get enough of shepherd’s pie in the winter!
Paula Quinn says
Be VERY CAREFUL if you wish to brown this excellent potato-topped recipe under
the broiler, because untempered ceramic or glass will EXPLODE at high heat!
Mandy from Splash of Taste says
Yes, that is an excellent point and I will add it to the recipe notes and tips now – thank you!