Vegan Classic Shepherd's Pie

Comfort food goes plant-based with this Vegan Classic Shepherd's Pie, a hearty and wholesome dish that’s perfect for cozy dinners. This recipe swaps traditional meat for a savory medley of protein-packed lentils, earthy cremini mushrooms, and colorful frozen peas, all simmered in a rich, herb-infused gravy. Topped with fluffy mashed russet potatoes enriched with almond milk and a hint of nutritional yeast for a cheesy flavor, this shepherd’s pie is as indulgent as it is nutritious. Ready in just over an hour, it’s an easy and satisfying family dinner option that’s entirely dairy- and meat-free. Great for meal prepping or feeding a crowd, this vegan spin on the classic shepherd’s pie will quickly become a comforting favorite!

Nutriscore Rating: 84/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 6

Ingredients

• 4 large Russet potatoes
• 3 tablespoons Olive oil
• 0.5 cup Unsweetened almond milk
• 2 tablespoons Nutritional yeast
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 medium Yellow onion
• 2 medium Carrots
• 2 medium Celery stalks
• 3 cloves Garlic cloves
• 8 ounces Cremini mushrooms
• 15 ounces Canned lentils
• 1 cup Frozen peas
• 2 tablespoons Tomato paste
• 2 tablespoons Soy sauce
• 2 cups Vegetable broth
• 2 tablespoons All-purpose flour
• 1 teaspoon Thyme
• 1 teaspoon Rosemary

Directions

Step 1

Peel the russet potatoes and cut them into large chunks. Place the potatoes in a pot and cover them with water. Add a pinch of salt and bring to a boil. Let simmer for 15-20 minutes or until tender.

Step 2

Drain the potatoes and return them to the pot. Add 2 tablespoons of olive oil, almond milk, nutritional yeast, and a pinch of salt and pepper. Mash until smooth and set aside.

Step 3

Preheat the oven to 400°F (200°C).

Step 4

Dice the onion, carrots, and celery, and finely chop the garlic. Slice the mushrooms.

Step 5

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onions, carrots, and celery, and sauté for about 5 minutes until they begin to soften.

Step 6

Add the garlic and mushrooms to the skillet and cook for another 5 minutes.

Step 7

Stir in the canned lentils (drained and rinsed), frozen peas, tomato paste, and soy sauce.

Step 8

Sprinkle the flour over the mixture, then stir it in to incorporate. Pour in the vegetable broth and add thyme and rosemary.

Step 9

Let the mixture simmer for 5 minutes, stirring occasionally, until it thickens.

Step 10

Transfer the lentil and vegetable mixture to a baking dish, spreading it into an even layer.

Step 11

Spoon the mashed potatoes over the top, smoothing them out with a spatula.

Step 12

Bake in the preheated oven for 20 minutes, or until the potatoes are golden brown.

Step 13

Let cool slightly before serving.

Nutrition Facts

Serving size	(3073.6g)

Amount per serving	% Daily Value*
Calories	2683.8

Total Fat 51.8g	0%
Saturated Fat 8.4g	0%
Polyunsaturated Fat 5.9g
Cholesterol 0mg	0%
Sodium 6094.1mg	0%
Total Carbohydrate 462.4g	0%
Dietary Fiber 82.4g	0%
Total Sugars 58.7g
Protein 112.0g	0%

Vitamin D 59.8IU	0%
Calcium 795.9mg	0%
Iron 39.5mg	0%
Potassium 12098.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 16.9%

Protein: 16.2%

Carbs: 66.9%