Lentil Shepherd’s Pie

Name: Lentil Shepherd’s Pie
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: European, British
Ingredients: 1000g / about 6 large potatoes (, I love Yukon Gold for this); ½ teaspoon salt; ⅓ cup / 80 mls non-dairy milk (, unsweetened ); vegan butter; 2 teaspoons olive oil ((optional - use water to sauté to make the recipe oil-free)); 1 medium onion (, chopped finely); 4 cloves garlic (, chopped finely); 1 large carrot (, peeled & diced); 2½ teaspoons dried herbs; 2½ cups / 190 g canned/cooked green or brown lentils (, (NOT red lentils)); 2 tablespoons arrowroot or cornstarch (, (cornflour in the UK)); 3 tablespoons tamari or soy sauce (, or coconut aminos or liquid aminos); 1 cup / 240 mls canned crushed tomatoes or passata ((if you only have whole or diced tomatoes just blend them up until smooth)); 1 cup / 240 mls mushroom or vegetable stock; 1 teaspoon freshly ground black pepper (, or to taste); 1½ teaspoons sea salt (, or to taste (reduce as necessary if using table salt))

Instructions

Prep:15minCook:45min

The ultimate Vegan Lentil Shepherd's Pie featuring rich, flavourful, saucy lentils topped with fluffy, creamy mashed potatoes & baked until deliciously golden brown & crispy. Easy, healthy, comforting and filling!

Updated at: Fri, 11 Sep 2026 00:05:43 GMT