Vegan Shepherd’s Pie made with lentils, butternut squash, cauliflower and spices in a rich, savory tomato sauce, finished with creamy mashed potatoes. This comforting, nutritious casserole is perfect for family dinners and makes excellent leftovers.
This Lentil Shepherd’s Pie casserole is loaded with plant protein and vegetables baked in a savory sauce and topped with silky mashed potatoes.
It’s easy to prepare ahead of time and freezes beautifully for quick meals later.
A satisfying meatless dinner the whole family will enjoy.
Ingredients you need
Ingredient notes and substitutions
Lentils — Brown or green lentils are best because they hold their shape after cooking. Red lentils become mushy and aren’t recommended here. Canned or precooked lentils save time; just drain and rinse before using. If you prefer, cooked vegan ground crumbles can substitute for lentils.
Vegetables — This version uses butternut squash and cauliflower for texture and a hint of sweetness. Frozen vegetables work well and don’t need pre-cooking. You can swap in peas and carrots or use a mixed vegetable blend; if you increase the veg, add a little more broth to maintain the right consistency.
Spices and flavorings — Tomato paste, tamari or soy sauce, dried thyme, salt, and pepper are key. Use a vegan Worcestershire sauce to keep the recipe plant-based. Optional herbs like rosemary or parsley can enhance the flavor.
Thickener — A small amount of all-purpose flour (or a gluten-free blend) thickens the filling. Cornstarch or arrowroot can be used instead if preferred.
Potatoes — Yukon Golds give the creamiest mashed potatoes; peel them for the smoothest texture. Use vegetable broth or unsweetened plain non-dairy milk to mash the potatoes for added flavor and creaminess.
How to make the recipe
Scroll to the recipe card for precise measurements and step-by-step instructions. Below is an overview of the process.
If using dried lentils, cook them until tender (about 15–20 minutes). Boil the potatoes for the mash at the same time; they should take roughly 15–20 minutes. Drain and return potatoes to the hot pot to evaporate excess moisture before mashing.
Simmer fresh squash and cauliflower in water or broth until fork-tender, about 15 minutes, or roast them if you prefer more caramelized flavor. Frozen pieces can be used without pre-cooking.
Sauté diced onion in oil until soft, then add garlic, tomato paste, Worcestershire sauce, tamari, thyme, salt, and pepper. Sprinkle flour over the vegetables and stir to coat to avoid white flour pockets.
Slowly whisk in vegetable broth a little at a time until the mixture is slightly thickened. Add cooked lentils, squash, and cauliflower and simmer until bubbly and thickened.
Spread the lentil filling evenly into a baking dish. Finish the mashed potatoes by adding vegan butter and broth or non-dairy milk, then mash until smooth. Dollop the potatoes over the filling and gently spread into an even layer without pressing down.
Bake at 400°F for about 20 minutes until hot and bubbling. Optionally broil for 1–2 minutes to brown the top. Allow a few minutes to set before serving.
Storage and freezing
Fridge: Store leftovers in an airtight container for 3–5 days.
Freezer: Freeze the casserole before or after baking. If baking first, cool completely before freezing. It keeps well for up to 3 months.
Thaw and reheat: Thaw overnight in the refrigerator when possible, then reheat in the oven. You can bake from frozen, but allow extra time for it to heat through.
Pro tips and tricks
• Use brown or green lentils rather than red so they keep their shape.
• Drain and rinse canned lentils before adding them to the filling.
• Frozen butternut squash and cauliflower save time and work well without pre-cooking.
• Whisk the flour into the sautéed vegetables before adding broth to prevent lumps.
• Taste and adjust seasoning before baking; the potatoes especially benefit from good seasoning.
• To make it gluten-free, use gluten-free flour, tamari, and Worcestershire sauce.
• To make it oil-free, sauté with water or broth and omit butter from the mashed potatoes, using extra broth or non-dairy milk for creaminess.
• Make-ahead: Cook components in advance (lentils, vegetables, or potatoes), or assemble the casserole and refrigerate for a day or two before baking. If cold from the fridge, bake longer than 20 minutes.
FAQs
Traditional shepherd’s pie is a casserole made with ground meat topped with mashed potatoes. This Lentil Shepherd’s Pie offers the same savory comfort using lentils and vegetables instead of meat.
The classic difference is the meat used: shepherd’s pie traditionally uses ground lamb, while cottage pie is made with ground beef. In this vegan version, lentils replace meat altogether.
This Lentil Shepherd’s Pie is a complete meal with protein, vegetables, and carbs. If you want a side, serve it with cornbread, roasted carrots, or a simple green salad.
More vegan comfort food dinners
- Vegan Jambalaya
- Sloppy Joe Cornbread Casserole
- Vegan Mushroom Pepper Steak
- Easy Chili Mac
- Butternut Squash Mac and Cheese
- Easy Vegan Pasta Bake
- Curry Carrot Lentil Soup
I hope you love this recipe as much as we do! If you try it, please rate and leave a comment with your feedback. For more easy family recipes, check out the author’s cookbook.
Vegan Lentil Shepherd’s Pie
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Recommended Equipment
- Large skillet
- 2.5 quart baking dish
Ingredients
For the Filling:
- 1 ½ cups cubed butternut squash
- 1 ½ cups cauliflower florets
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 3 tablespoons tomato paste
- 2 tablespoons vegan Worcestershire sauce
- 2 tablespoons tamari or soy sauce
- 1 ½ teaspoons dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 ½ tablespoons all-purpose flour (gluten-free, if desired)
- 1 ½ cups vegetable broth
- 1 can (15 oz) green or brown lentils, drained and rinsed (or 1 ½ cups cooked lentils)
For the Potatoes:
- 4 cups peeled and cubed Yukon Gold potatoes (about 2 pounds)
- Water to cover
- 2–3 tablespoons vegan butter
- ¼–1/2 cup vegetable broth or unsweetened plain non-dairy milk
- 1 teaspoon salt, or to taste
Instructions
- Preheat oven to 400°F (200°C).
For the potatoes:
- Place potatoes in a pot, cover with water, bring to a boil, then simmer 15–20 minutes until tender. Drain and return to the pot. Add vegan butter, ¼ cup broth, and salt. Mash until smooth, adding more broth if you prefer a looser texture. Taste and adjust seasoning.
For the filling:
- Place butternut squash and cauliflower in a pot, cover with water, and simmer 15–20 minutes until tender but not mushy. Drain.
- In a large deep skillet, heat oil over medium. Add onion and sauté 4–5 minutes until translucent.
- Add garlic, tomato paste, vegan Worcestershire sauce, tamari, thyme, salt, and pepper. Cook 2–3 minutes until fragrant.
- Add the flour and whisk to combine, then slowly whisk in vegetable broth to avoid lumps. Cook until slightly thickened.
- Stir in the cooked lentils and the squash/cauliflower mixture. Simmer 5–10 minutes until thick and bubbly.
- Transfer the filling to a 2.5-quart casserole dish and spread evenly. Dollop mashed potatoes on top and gently spread into an even layer without pressing down.
- Bake 20 minutes until hot and bubbly, then broil 1–2 minutes to brown the top if desired.
Notes
• If using canned lentils, drain and rinse before adding.
• Frozen butternut squash and cauliflower make this dish quick and easy.
• Whisk the flour into the sautéed vegetables before adding broth to prevent lumps.
• Taste and adjust seasoning before baking; potatoes especially need good salt.
• For gluten-free, use gluten-free flour, tamari, and Worcestershire sauce.
• For oil-free, sauté with water or broth and omit butter in the potatoes, using extra broth or non-dairy milk for creaminess.
• Make-ahead: prepare components in advance or assemble the casserole a day or two ahead. If baking cold, allow longer than 20 minutes.
Nutrition
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Carbohydrates: 61 g
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Protein: 15 g
Nutrition values are estimates only and may vary based on ingredients and portion sizes.
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