Vegan Shepherd's Pie

This unique version of vegan shepherd's pie is filled with lentils and vegetables in a savory sauce and topped with thin scalloped cheesy potatoes instead of mashed potatoes. This cottage pie is a delicious sensation you must try!

When I first tried vegan shepherd's pie, as caled cottage pie, all I could say was, "meh." Mashed potatoes are my favorite food; if I had to choose one food to eat for the rest of my life, it would be a mountain of mashed potatoes. But, for some reason, the combination of mashed potatoes on top of a lentil and vegetable pie filling turned me off. So, I decided to make my own version of vegan shepherd's pie with this scalloped potatoes on top rather than mashed potatoes.

Jump to:

• Blanched Potatoes vs. Mashed Potatoes
• Cottage Pie Ingredients
• Cottage Pie Ingredient Substitutions
• Vegan Cheese Sauce Ingredients
• Vegan Cheese Sauce Ingredient Substitutions
• Making the Vegan Shepherd's Pie
• Cooking and Storing
• Recipe FAQs
• Tips
• Vegan Comfort Food Recipes
• 📖 Recipe
• 💬 Reviews

Although I'm sure someone will claim my version isn't shepherd's pie at all, I beg to differ. Since recipes are supposed to be unique versions of our favorite foods to share with others, this is my version of a vegan shepherd's pie. 

Shepherd's pie is traditionally a meat and mashed potato pie. The dish has many variants, but the defining ingredients are ground red meat cooked in gravy or sauce with onions and a topping of mashed potato. Originating in England, cottage pie or shepherd's pie is comfort food taken to a different level. 

Even though my vegan version of shepherd's pie differs from most, I suggest trying something new is adventurous.

Blanched Potatoes vs. Mashed Potatoes

As I said, I love mashed potatoes, just not on top of lentils and vegetables. So, I used my mandoline to cut yellow potatoes into ⅛ inch slices with the skin left on instead of mashed potatoes.

Then, I soaked the potato slices in ice-cold water until it was time to blanch potatoes. Not only does this prevent the potatoes from browning, but it also removes a lot of starch. 

To blanch the slices, boil the potato slices for 5-7 minutes; remove them from the heat and drain them in a colander and allow them to cool. 

While the potatoes are cooling, prepare the lentil meat and vegetable pie filling. 

Cottage Pie Ingredients

• Yellow Onion: Yellow is the ideal variety for caramelizing. When you are sauteing onions to build the flavor as a base for your dish (soup, tomato sauce, you name it), the yellow onion is your friend.
• Garlic: I prefer fresh garlic cloves whenever possible for the best flavor.
• Carrots: The carrots add flavor and a slight crunch to the filling.
• Celery: Celery also adds a fresh crunch and flavor to the cottage pie.
• Mushrooms: I used cremini mushrooms because that is what I had in my refrigerator.
• Lentils: I always buy Trader Joe's steamed brown lentils to save myself a step.
• Frozen Peas: Use fresh or frozen peas, but don't cook them first if they are frozen.
• Soy Sauce: Soy sauce adds an umami flavor to the shepherd's pie.
• Tomato Paste: The tomato paste adds a rich flavor to the sauce.
• Vegan Worcestershire Sauce: I like Amy's brand of vegan Worcestershire sauce.
• Vegetable Broth: I always buy organic vegetable broth in bulk because I use it so often.
• Red Wine (optional): Although an optional ingredient, adding a small amount of red wine to the sauce gives it a deep, bold flavor.
• Flour: I used chickpea flour, but any flour works well.
• Garlic Powder: Garlic powder an additional level of flavor to the sauce.
• Onion Powder: Onion powder also adds additional flavor.
• Salt and Pepper to Taste: Add a small amount of salt and pepper to enhance the flavors in the filling.

Cottage Pie Ingredient Substitutions

• White onion is often used to replace yellow onion in recipes.
• One clove of garlic equals about ⅛th of a teaspoon of garlic powder – not much, so it's worth starting small and tasting as you go!
• Choose any root vegetable to replace carrots in the filling.
• Fennel is often used to replace celery. Although it has a similar crunch, it also tastes like licorice.
• Try baby portobello mushrooms for an alternative option.
• Cook the lentils or use canned lentils. Or replace it with beans.
• Use fresh or frozen peas.
• Tamari, or liquid coconut aminos, are both gluten-free options to substitute soy sauce. Also, using low-sodium soy sauce reduces the sodium content in the filling.
• Miso paste substitutes for vegan Worcestershire sauce.
• Yondu is great to have on hand instead of buying or making vegetable broth.
• Since wine and grape juice have almost identical flavors and colors, you can replace wine with grape juice in recipes at a 1:1 ratio. Naturally, white grape juice should be used in place of white wine, and red grape juice in place of red wine.
• Choose any flour you have in your pantry, or use half the amount of cornstarch.

Next, saute the garlic and onion until the onions are translucent. Now, add the other vegetables and saute until the mushrooms brown. To avoid using oil, add a little vegetable broth to prevent sticking. Next, add the tomato paste, soy sauce (Tamari), and red wine. As the vegetables cook, the flavors enhance. 

As the vegetables soften, combine the vegetable broth and the flour and blend in a small blender cup to avoid any clumps of flour. 

Add the blended vegetable and four mixture slowly, and stir. As a result, the lentil-vegetable mixture thickens. 

As soon as the mixture thickens, pour the lentil mixture into a 9X13-inch casserole pan. 

Vegan Cheese Sauce Ingredients

For this version of shepherds pie, all you need is a few whole-foods ingredients:

• Unsweetened, Unflavored Plant Milk: I used oat milk because it is naturally creamy.
• Nutritional Yeast: Nutritional yeast is a versatile addition to vegetarian and vegan cooking, with a pleasantly cheesy flavor. It is rich in vitamin B12!
• Flour: I sued chickpea flour, but any flour works well.
• Garlic: I used fresh garlic cloves.
• Nutmeg:A popular spice available in ground and whole form, nutmeg is known for its warm, nutty flavor, making it the perfect addition to comforting, sweet and savory dishes. Once ground, nutmeg spice takes on a warm and aromatic flavor with notes of clove.
• Salt and Pepper to Taste: Salt and pepper elevate the flavors in the cheese sauce.

Vegan Cheese Sauce Ingredient Substitutions

• Any type of unsweetened, unflavored plant milk works.
• Soy sauce, miso, or tamari often replace nutritional yeast in recipes.
• Try any flour of choice, or substitute ½ the amount of cornstarch.
• One clove of garlic equals about ⅛th of a teaspoon of garlic powder – not much, so it's worth starting small and tasting as you go!
• Mace is the best option if you're looking for a replacement for nutmeg. Or, try allspice.

Again, combine all the ingredients and blend until smooth using the same small blender cup. Then, add the mixture to a small saucepan and heat, stirring every few minutes, until the sauce thickens. Taste it to adjust for salt and pepper preference. 

Making the Vegan Shepherd's Pie

Now, it's time to layer the cooled, sliced potatoes and the vegan cheese sauce. Slightly overlap the potatoes in a single layer across the lentil and vegetable mixture. 

Now, pour half the vegan cheese sauce over the top of the potatoes, repeat the process with another layer of potatoes, and end with the rest of the cheese sauce. 

For an added crunch and cheesy goodness, sprinkle the top with Vegan Parmesan Cheese. As a result, baking the vegan shepherd's pie uncovered provides a crunchy, browned top. 

Cooking and Storing

One of the best parts about this recipe is it can be made ahead of time, which is always a bonus at my house. If made ahead, it will last 2 days in the refrigerated, covered, before cooking.

Vegan shepherd's pie can be cooked, frozen, and then thawed and reheated. 

• To freeze, cook the shepherd's pie and allow it to cool to room temperature completely before freezing. 
• Cover tightly with aluminum foil, plastic wrap, or a top that tightly fits the pan.
• Freeze for up to 3 months. 
• To prepare frozen, allow thawing completely, cover with aluminum foil, and bake at 350 for 1 hour. 

To cook the vegan shepherd's pie, cook at 425 degrees for 40 minutes until brown on top! 

Recipe FAQs

Tips

• Allow the shepherd's pie to set for about 10 minutes before spooning up the creamy, cheesy lentil sensation.
• Blanch the potatoes ahead of time and keep them refrigerated until ready to construct cottage pie.
• For a crunchy crust on the bottom, sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven.
• I used Trader Joe's brown lentils that are pre-cooked and steamed. This saves the step of cooking the lentils. You can also use canned, drained lentils.
• If using frozen vegetables do not cook them before adding them to the filling.

Even though my vegan shepherd's pie version is a bit different, the final product is to die for.

If you love comfort food, the next time you want to try something new, try my version of shepherd's pie.

Vegan Comfort Food Recipes

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