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Olivia

Vegan Shepherd’s Pie with Lentils & Carrots

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Vegan shepherd’s pie made with lentils, carrots, and creamy mashed potatoes. A hearty Let’s Veg comfort recipe perfect for plant-based meals.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 -6
Course: Main Course
Cuisine: American
Calories: 261
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 2 lbs potatoes peeled and cubed
  • 2 tbsp olive oil or vegan butter
  • ¼ cup plant-based milk
  • Salt to taste
  • Black pepper to taste
  • 2 tbsp olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 carrots diced
  • 1 cup cooked green or brown lentils
  • 1 cup vegetable broth
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • ½ tsp dried rosemary
  • Salt to taste
  • Black pepper to taste

Equipment

5 Quart Pot
5 Quart Pot
$28.07
Buy Now
04/20/2026 04:01 pm GMT
Small Stew Pot

Cooking Instructions
 

  1. Preheat oven to 400°F (205°C). Lightly grease a baking dish.
  2. Boil potatoes in salted water for 15-20 minutes until tender. Drain well.
  3. Mash potatoes with olive oil, plant-based milk, salt, and pepper until smooth. Set aside.
  4. Heat olive oil in a skillet over medium heat.
  5. Add onion and carrots; cook for 6-7 minutes until softened.
  6. Add garlic and cook for 30 seconds until fragrant.
  7. Stir in lentils, vegetable broth, tomato paste, thyme, rosemary, salt, and pepper.
  8. Simmer for 10 minutes until thickened.
  9. Spread lentil mixture evenly in baking dish.
  10. Spoon mashed potatoes on top and spread gently.
  11. Bake uncovered for 25-30 minutes, until top is lightly golden.
  12. Let rest 10 minutes before serving.

Nutrition

Calories: 261kcalCarbohydrates: 45gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 333mgPotassium: 1142mgFiber: 6gSugar: 5gVitamin A: 5357IUVitamin C: 49mgCalcium: 48mgIron: 2mg

Notes

Add peas or mushrooms for extra texture
For a crispy top, broil for 23 minutes at the end
Freezes well after baking

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