Vegan Shepherd’s Pie

Vegan Shepherd’s Pie recipe is a warm and comforting treat; loaded with veggies, savory lentils and topped with creamy mashed potatoes this vegan dish is a perfect crowd pleaser!

Vegan Shepherd's Pie

Vegan Shepherd's Pie


  • 1 medium onion (diced)
  • 2 cloves garlic (minced)
  • 1 Tbsp olive oil
  • 1 1/2 cups uncooked brown lentils (rinsed and drained)
  • 1/2 cup tomato paste
  • 4 cups water
  • 130 g peas
  • 130 g carrots
  • black pepper (to taste)
  • himalayan salt (to taste)
  • 1 tsp Pimiento (red pepper powder)
  • 1300 g potatoes, peeled and quartered
  • 3 cups thinly sliced leeks
  • 1 cup chopped spring onion
  • 3-4 Tbsp olive oil
  • Salt and pepper (to taste)


  1. Bring potatoes, 1 teaspoon salt and water to cover to a boil; cook 20 to 25 minutes or until potatoes are tender. Drain, and keep warm.
  2. Meanwhile, heat olive oil in a large skillet over medium heat. Add thinly sliced leeks and chopped spring onions and cook, stirring, until soft 4 to 8 minutes.
  3. Mash potatoes with a potato masher; stir in leeks and spring onions, until blended. Add Salt and pepper to taste and stir well.
  4. Preheat oven to 210 C degrees (410 F) and lightly grease a 2-quart baking dish (or comparable sized dish, such as 33 x 23 x 5 cm).
  5. In a large saucepan over medium heat, sauté onions and garlic in 1 Tbsp olive oil until lightly browned and caramelized – about 5 minutes.
  6. Add a pinch each salt and pepper and 1 tsp red pepper powder. Then add lentils, water, and stir. Bring to a low boil. Then reduce heat to simmer. Continue cooking until lentils are tender (35-40 minutes).
  7. In the last 10 minutes of cooking, add the carrots, peas and tomato paste stir, and cover to meld the flavors together.
  8. Taste and adjust seasonings as needed. Then transfer to your prepared oven-safe baking dish and carefully top with mashed potatoes. Smooth down with a spoon or fork and season with another crack of pepper and a little sea salt.
  9. Place on a baking sheet to catch overflow and bake for 10-15 minutes or until the mashers are lightly browned on top.
  10. Let cool briefly before serving. The longer it sits, the more it will thicken. Let cool completely before covering, and then store in the fridge for up to a few days.

Leave a reply