Lentil Shepherd's Pie! This vegan shepherd's pie recipe is easy to make in your Instant Pot, slow cooker, or on the stove top. Simply top with mashed potatoes for a healthy gluten-free vegetarian Shepherd's Pie, Cottage Pie, or whatever else you want to call it!
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Friends, we're here today to talk about making a vegan shepherd's pie, and I want to get one thing out of the way right off the bat: no shepherds were harmed in the making of this pie.
In all seriousness, we're here to make an easy and delicious Lentil Shepherd's Pie, and I'm going to show you THREE different ways you could make it!
Want to make Instant Pot Shepherds Pie? You can! Slow cooker lentil shepherd's pie? We can do that! Want to keep this situation classic and make your vegetarian shepherd's pie filling on the stove top? You're in luck!
But first things first:
What is Shepherd's Pie?
You may have heard to this dish referred to as shepherd's pie or cottage pie. According to Jamie Oliver, the difference is in the type of meat. Shepherd's pie is traditionally made with lamb, whereas cottage pie is made with beef.
Either way, the filling is topped with mashed potatoes, and baked to bubbly, delicious, comfort food perfection.
We're keeping things vegetarian and are using lentils to replace the meat, so you can call it lentil cottage pie or vegan lentil shepherd's pie as you wish. Either way, it's packed with lovely savory flavor and your house will smell amazing while the dish bakes.
Ingredients:
Alrighty then, get your ingredients ready! We're going to be using:
- Lentils --> I'll discuss lentil choices below.
- Onions --> A big ol' yellow guy will do.
- Celery --> Fiber and whatnot.
- Carrots --> Getting those veggies in!
- Peas --> We're using frozen this time. You can also sub in green beans if you prefer.
- Tomatoes --> A couple of cans will do the trick.
- Mashed potatoes --> Leftovers work great! My favourite are these Greek Yogurt Mashed Potatoes.
- Garlic and spices --> Makes everything taste great!
Equipment:
The fastest and easiest way to make the lentil filling for your vegetarian shepherd's pie is in the Instant Pot. I have the 6-quart model, and it's the perfect size for this recipe.
Alternatively you could make the filling in your slow cooker. I have a glass lid that allows me to use my Instant Pot as a slow cooker, so that's what I usually use.
If you're going to make the filling on the stovetop, I recommend a large, heavy-bottomed pot. I love my Le Creuset Dutch Oven for jobs like this.
Tips for making this recipe:
- Both the lentil mixture and the mashed potatoes can be made up to a day in advance and kept, covered, in the fridge.
- You can chop the onion, carrots, and celery ahead of time and keep them in the fridge or freezer. I love these reusable silicon bags for storing chopped veggies in.
- You can assemble the shepherd's pie and keep it, covered, in the fridge, for up to 24 hours, or until you're ready to bake it. If you're cooking it directly from the fridge be sure to add another 10 minutes to the cooking time.
- You can also freeze unbaked shepherd's pie, wrapped tightly in foil or plastic wrap. I don't recommend baking from frozen, so plan to mostly thaw it before baking.
- If you don't have leftover mashed potatoes, just boil up a couple of russet potatoes until they're fork tender and mash them with a bit of butter (or vegan butter!) and a splash of milk and you're good to go.
- You can also mix things up with mashed sweet potatoes if you prefer.
What kind of lentils are best?
I recommend you use a small, firm lentil such as Puy or beluga lentils. Larger brown lentils would work as well, but I prefer the texture of the smaller ones.
While red lentils are awesome in other recipes, I do not recommend them in this shepherd's pie recipe.
Is lentil shepherd's pie vegan?
The filling is totally vegan, so as long as you use vegan mashed potatoes, then you bet it is! I use Greek yogurt in my mashed potatoes, but I love this recipe for vegan mashed potatoes if you need one.
How long will leftovers last?
Leftover Lentil Shepherd's Pie will last about three days in the fridge. You can also wrap leftover portions in foil and throw them in the freezer and they'll last about three months.
Related: Vegetarian Freezer Meals for New Moms.
Hey Nutrition Lady, are lentils healthy?
You bet they are! These lovely little legumes are a very good source of cholesterol-lowering dietary fiber. The soluble fiber in lentils helps to keep blood sugar stable, while providing a steady source of energy.
But the energy benefits don’t stop there, lentils are a rich source of iron, as well as being a good source of plant-based protein, which is good news for us veg heads.
Lentils are also a great source of vitamins and minerals, such as heart-healthy folate and magnesium, phosphorous, manganese, zinc, potassium, and B6.
Other recipes you might enjoy:
Vegan Lentil Soup
Cheesy Baked Spaghetti Squash Noodles
Baked Pumpkin Risotto
Black Bean and Quinoa Freezer Burritos
Mung Bean and Coconut Curry
Vegetarian Baked Ziti
Vegan Sloppy Joes with Lentils
Vegan Lentil Loaf
Spicy Instant Pot Red Lentil Soup
Lentil Shepherd's Pie
Equipment
Ingredients
- 1 large yellow onion diced
- 1 tablespoon extra virgin olive oil
- 4 stalks celery diced
- 2 large carrots peeled and diced
- 2 cloves garlic crushed
- 1 teaspoon salt
- ½ teaspoon dried thyme
- ½ teaspoon freshly cracked black pepper
- 1 ½ cups lentils puy or beluga lentils
- 14 oz diced tomatoes
- 2 cups vegetable broth
- 1 cup frozen peas
- 4 cups mashed potatoes
Instructions
INSTANT POT
- Layer the diced onion, olive oil, carrot, celery, garlic, salt, thyme, pepper, lentils, tomatoes, and vegetable broth into your Instant Pot.1 large yellow onion, 1 tablespoon extra virgin olive oil, 4 stalks celery, 2 large carrots, 2 cloves garlic, 1 teaspoon salt, ½ teaspoon dried thyme, ½ teaspoon freshly cracked black pepper, 1 ½ cups lentils, 14 oz diced tomatoes, 2 cups vegetable broth
- Set to manual pressure for 10 minutes. It will take about 15 minutes to come to pressure. Once the pressure cooking cycle is complete, allow to vent naturally for 5 minutes, then flip the valve to venting for quick release.
- When the cooking time is complete, stir in the frozen peas.1 cup frozen peas
SLOW COOKER
- Layer the diced onion, olive oil, carrot, celery, garlic, salt, thyme, pepper, lentils, tomatoes, and vegetable broth into your slow cooker.1 large yellow onion, 1 tablespoon extra virgin olive oil, 4 stalks celery, 2 large carrots, 2 cloves garlic, 1 teaspoon salt, ½ teaspoon dried thyme, ½ teaspoon freshly cracked black pepper, 1 ½ cups lentils, 14 oz diced tomatoes, 2 cups vegetable broth
- Cook on low for 6 hours or on high for 3 hours*
- When the cooking time is complete, stir in the frozen peas.1 cup frozen peas
STOVE TOP
- Heat 2 tablespoon of olive oil in a large heavy-bottomed pot over medium-high heat on the stove top.1 tablespoon extra virgin olive oil
- Add the onions and sauté until they've softened slightly. Add the garlic and spices and cook for a few minutes more.1 large yellow onion, 2 cloves garlic, 1 teaspoon salt, ½ teaspoon dried thyme, ½ teaspoon freshly cracked black pepper
- Then add the carrots and celery and sauté 5 minutes more, until the vegetables are slightly tender.4 stalks celery, 2 large carrots
- Add the lentils, canned tomatoes, and vegetable broth. Bring to a boil, then reduce the heat to low and simmer until the lentils are tender.1 ½ cups lentils, 14 oz diced tomatoes, 2 cups vegetable broth
- When the cooking time is complete, stir in the frozen peas.1 cup frozen peas
TO FINISH
- Spoon the lentil filling into a casserole dish. Top with mashed potato, and bake in a pre-heated oven at 200°C / 400°F for 20-30 minutes, until the potatoes are golden and the filling is bubbling around the edges.4 cups mashed potatoes
Notes
- Nutrition values are an estimate only
- Both the lentil filling and the mashed potatoes can be made up to a day in advance and kept, covered, in the fridge.
- You can chop the onion, carrots, and celery ahead of time and keep them in the fridge or freezer. I love these reusable silicon bags for storing chopped veggies in.
- You can assemble the shepherd's pie and keep it, covered, in the fridge, for up to 24 hours, or until you're ready to bake it. If you're cooking it directly from the fridge be sure to add another 10 minutes to the cooking time.
- You can also freeze unbaked shepherd's pie, wrapped tightly in foil or plastic wrap. I don't recommend baking from frozen, so plan to mostly thaw it before baking.
Nutrition
This recipe was originally published February 23, 2015. It was retested, rephotographed, and updated March 15, 2019. Last edited and updated March 22, 2022.
Patrick
I cooked this today, added some cauliflower florets And a veggie stock cube.
Wife and I absolutely loved it, beautiful flavours, will definitely be making it again.
Katie Trant
Sounds delicious! So glad you enjoyed this recipe as much as we do, Patrick 🙂
Brittany
I cut back my brown lentils to only 1 cup and used 1 1/2 cup of broth. Then I added about 3/4 cup ground Quorn so it would look like ground beef for the hubby. Also, used corn starch instead of flour to keep it GF. Amazing recipe with the perfect amount of spices. I really enjoyed it. Thank you so much. I’m easing my man into more vegetarian meals and this was a win for us!
Doug Baker
I made the stove-top version with beluga lentils and I thought, after the prescribed cooking time and rendering down a bit, that it was still a bit soupy and thought the lentil mix probably wouldn't hold together on serving. So I mixed a little of the mashed potatoes and a bit of flour into the mix and it firmed up nicely. A hit at our house and now on the "repeat" list. Thanks.
Claire
This was my first attempt at Shepherd's Pie, though I've been eyeing this recipe for a while. I used the slow cooker method and added rosemary, parsley, and sage in addition to the thyme because that's how the song goes (and also I love rosemary especially). I also subbed 1 cup of red wine for 1 cup of the veggie broth and I thought I was GENIUS, but honestly I don't think it made that much difference so I'd probably just use veggie broth for a remake.
Like another comment said, my filling came out pretty soupy in the slow cooker. I left the lid off and cooked it on high for a few minutes to try to reduce the liquid, then just said to heck with it and threw it in the dish. My pans were quite stuffed, so I put a pan down to catch inevitable drips.
When it was done cooking I took it out and let it rest for about 10-15 minutes. I think this helped it firm up because it was a decent texture when I served it after the rest. I doubled the recipe and froze an 8x8 pan of it. I think the freezing will dry it out a bit too; I expect the second one to be just as good if not better. I think if I were to make it again I'd use the instant pot method and freshly made potatoes. My potatoes were cold from the fridge, which made them hard to spread (totally my fault). All in all very tasty and fun to try!
Kim
Can you please post an update when you wind up eating the frozen batch you made? I'm very interested in making this as a freezer meal, but want to make sure it works beforehand. Also, can you let us know how you heat it from frozen? Thanks!
Katie Trant
Hey Kim, I made and freeze this all the time. Usually I make a full portion, then chill the leftovers in the fridge overnight. Then, I slice it up, wrap individual slices in foil, and toss those into the freezer. To re-heat I unwrap and usually microwave it, though you can also re-heat in the oven.
Kim
Oh that's great! Thanks
Claire
Kim, I haven't reheated this from frozen yet, but what I plan to do is thaw in the refrigerator for about 24 hours then bake in the oven at 400 for about 45 minutes. Since it will be cold into the oven I think it will need some more time. I'm thinking I may need to cover it with foil to ensure the potatoes don't burn before the pie is heated through, but I'm going to play that by ear. It is currently in an 8x8 pan, so it will take longer than individual pieces. I will report back when I actually cook it, but that's my plan. I've done this method with frozen lasagna and enchiladas and it always seems to work well. Plus it seems to be more delicious and more solid (less watery) out of the freezer; I think the freezer dries it out in a good way.
kim
Thanks for getting back so quickly! I'm definitely gonna try it.
Linda Zell
It was very easy to make. I followed the recipe to a T. It was very good. Next time I'll add more thyme potatoes and
onions and I'll broil thè potatoe till they become brown top.
Kaitlyn Marie Czajkowski
Im not sure why this came out so loose. Like soup. I made in my slow cooker :/
Katie Trant
I wish I'd been there in your kitchen to trouble shoot it with you!
Catherine
I know this is an old recipe, but just wanted to comment and say I made this and it was delicious. I used green lentils though and wanted to mention that I needed to double the cooking time - so 20 minutes in the Instant Pot instead of 10. Everything else exactly the same timing wise - I did add a dash of Worcestershire sauce and soy sauce for extra umami flavour. Great dish for a meal with guests when you're not sure when they're going to arrive - you can make the filling early and leave it at room temp until they arrive, then 20-30 minutes in the oven while you're having drinks, nibbles, etc. Thanks for the recipe!
Rita
What a great idea! Cooking is always exciting with your recipes. it is such a wonderful dish!
Pauline
I make this all the time and my 3 and half year old loves it and so do I! I'm thinking of making a double batch. Would the time in the instant pot double or be the same?
Katie Trant
It would be the same!
Emily
This recipe is making me seriously consider investing in an Instant Pot. I love a veggie cottage pie but I'm so tired of all the stirring and waiting.
P.FaUcks
This is a winter fave for us. Looking forward to trying it with your new Greek yogurt mashed potatoes!
Mrsfox
I guess I’ll be joining the instant pot movement now! I love a good Sheppard’s pie! Can’t wait to try this one out!
pamela
This is so good! Did not miss the meat at all!
Lindsay Madge
GIRL, I made this for my husband and I. He has predominately been a meat-eater his whole life but loves shep's pie. I dabbled and added a few other ingredients like corn, subbed green lentils, a little veggie bouillon, pickled jalepenos & a DASH of cholula (sounds strange, i know, but so good for spice) and it was amazing!! We also made of gravy of rice milk, veggie stock, the bouillon and some spices which was also amazing!! So stoked, this will be a keeper!
Katie Trant
This comment totally made my day! And the modifications you made sound so great - love the idea of the gravy!
Andi
Sooooo good!! cheap too. I put this in the crock pot before I went to class (I used green instead of puy lentils) and when I came back I added a little more veggie broth and let it warm for a couple more hours. Put it on a sweet potato and ate that sh** up!! Thanks for the recipe!!
Katie Trant
Good to know that green lentils work as well! Love the sweet potato combo. Yum!
liz
Has anyone tried this in the slow cooker with the mashed potatos already on top?
Katie Trant
Not I, but if you try it out please let us know!
liz
I tried cooking the mashed potatoes on top for the duration of the 6 hours. Granted, i didn't have enough mp to cover the entire top, so i used half of what i had as potatos and added salt and flour to the other half to make dumplings. Both kind of absorbed into it. Didn't work, but tasted fine!
Katie Trant
Well I'm glad it still tasted fine after that experiment! Thanks for the update 🙂
Kelly
This is my recipe of the week for my latest blog post! I made it and it was so simple and delicious! Thank you!
Katie Trant
Thanks for sharing, Kelly!
Melissa
sorry I'm not much of a cook so my question may seem stupid, but do you already cook the lentils or do you just rinse and pick through them and put them in "raw?" Thanks!
Katie Trant
Just rinse, pick through them to make sure there aren't any stones, and toss 'em in! They cook up in the liquid (veggie broth, canned tomatoes, etc) in this recipe. Enjoy!
Evi @ greenevi
This looks super delicious! I especially love the stuffed sweet potato version, though I would never say no to a shepherd's pie either 🙂
Katie Trant
The sweet potato version is so healthy and hearty, I love it!
Sam @ PancakeWarriors
Oh I don't have a slow cooker but this shepards pie looks amazing. Love that it's lentils and therefore I can enjoy it!! I can totally see me enjoying this over a baked sweet potato as you have pictured. Oh I'm drooling!
Katie Trant
I'm sure you could also cook the filling in a dutch oven, or in a regular pot on the stovetop at a higher temperature for a shorter time. Let me know if you give it a try!
Brenda
You don't need a slow cooker to make this. Just taste the lintels until done, on the stove top. Takes about 90 minutes.
Katie Trant
It can definitely be made on the stovetop, but the beauty of the slowcooker is that it's all ready for you when you get home at the end of a long day!
Linda @ Veganosity
I haven't had sheperd's pie is a long time. Since I have every ingredient in my kitchen, I might have to whip this up for dinner tonight. Winter is not letting go of its grasp in Chicago!
Katie Trant
Yes, that part of the world seems to be getting hit hard! Friends of ours in eastern Canada are also getting slammed. I hope it warms up soon, but in the meantime, enjoy a warm bowl of vegan shepherd's pie. I hope you did make it after all!