Main Dishes

The Best Vegan Shepherd’s Pie

Prep

20 minutes

Cook

50 minutes

Yield

8

We are stuck in the middle of a polar vortex and all I want to do is eat this warm, plant-based, comfort in a casserole dish, shepherd’s pie. A traditional British shepherd’s pie is usually the complete opposite of what you’d think a vegan or plant-based dish should be, good thing I like a challenge! This hearty version of a vegan shepherd’s pie is super easy to whip up any night of the week and is packed with nutrients and bursting with flavour.

We are stuck in the middle of a polar vortex and all I want to do is eat this warm, plant-based, comfort in a casserole dish, shepherd's pie.

The Low-Down On Lentils

I have some serious love for lentils! They come in red, brown, and green, and are such a great addition to casseroles, soups, or anything you want to add some texture too. For this recipe, I used red lentils from Bob’s Red Mill, my go-to brand for pantry staples, but you can use whatever colour of lentil you have on hand.

A lentil is a legume from the bean family and are a fibre powerhouse. Because of this, I recommend soaking your lentils for at least 4 hours to remove the outer covering of anti-nutrients. It’s these compounds that have given beans a bad reputation of causing gas and bloating. By soaking your lentils you are mimicking their natural germination process and not only removing the hard to digest compounds but activating the good compounds and increasing the nutritional value. Soaking will also cut down on cook time, but it is totally optional. If you’ve got a belly full of lentils and a gut full of gas don’t say I didn’t warn you!

We are stuck in the middle of a polar vortex and all I want to do is eat this warm, plant-based, comfort in a casserole dish, shepherd's pie.

We are stuck in the middle of a polar vortex and all I want to do is eat this warm, plant-based, comfort in a casserole dish, shepherd's pie.

Two British Thumbs Up

I am always cooking and recipe testing at home and luckily for my boyfriend, he is my number one test subject! Andrew is my biggest fan and best critic because he will always tell me exactly what he thinks. If you’ve seen Andrew on my stories you already know he’s British and has probably enjoyed more authentic shepherd’s pies than you or I could imagine.

So when I decided to tackle a vegan shepherd’s pie, I knew he would really let me have it. I actually tested this recipe twice so we’ve been eating a lot of it and I’m happy to report Andrew has given this vegan shepherd’s pie two thumbs up!  He’s been having it for lunch and dinner, as this recipe makes a large casserole and I love leftovers as a lunch option. It’s Andrew approved so I know your whole family will love this hearty, warm, and not so traditional shepherd’s pie.

We are stuck in the middle of a polar vortex and all I want to do is eat this warm, plant-based, comfort in a casserole dish, shepherd's pie.

Easy Mid Week Meals

Like I mentioned above this recipe makes a large casserole so it can be saved for leftovers or frozen for another cold day. It can also be made ahead, kept in the fridge, and then thrown in the oven for a fast dinner. It is super easy to make and is mostly all prepared in one pot (the mashed potatoes take up another pot, sorry I tried). By using a mix of lentils and the Yves ground round in a tomato puree you’ll have a delicious “meat” sauce that you won’t believe isn’t meat. Don’t be afraid to add other beans or veggies like corn or peas to the filling, get creative! For more easy mid-week meal inspiration be sure to check out my Pinterest board here and try some of my other recipes:

We are stuck in the middle of a polar vortex and all I want to do is eat this warm, plant-based, comfort in a casserole dish, shepherd's pie.

We are stuck in the middle of a polar vortex and all I want to do is eat this warm, plant-based, comfort in a casserole dish, shepherd's pie.

Give this vegan shepherd’s pie a try and I know you will be happy to eat it for the entire week! Not only is it super easy but it is so good for you. Healthy and convenient, win-win. Check out the recipe below and don’t forget to let me know what you think over at @foodbymaria! Tag #foodbymaria and #fearnotfoodisyourfriend so I can see all your beautiful recreations.

Print

Vegan Shepherd’s Pie

  • Author: Maria Koutsogiannis
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8
  • Category: Mains
  • Cuisine: Vegan

Description

We are stuck in the middle of a polar vortex and all I want to do is eat this warm, plant-based, comfort in a casserole dish, shepherd’s pie.


Ingredients

  • 2 tbsp. olive oil
  • 1 medium sweet white onion, finely chopped
  • 3 cloves of garlic, pressed or finely chopped
  • 2 tbsp. dried basil
  • 1 tbsp. dried oregano
  • 1 tsp. cumin
  • 1/2 tsp cinnamon
  • 1/4 tsp cloves
  • season to taste – this may be best to do at the end!
  • 3/4 cup tomato puree
  • 2 heaped tsp. tomato paste
  • 1-2 tbsp. vegetable stock paste – use as much as you like depending on your preference and tolerance to salt
  • 1 1/2 cups cooked lentils – I used Bob’s Red Mill
  • 1 packet Yves Ground Round
  • 2-3 cups hot water
  • season to taste
  • 5 large white potatoes, peeled and cubed
  • season to taste
  • 1 tbsp. olive oil
  • 1/4 – 1/2 cup almond milk
  • 1 heaped tbsp. butter
  • 1 tsp fresh thyme
  • garnish with 2 tbsp. fresh thyme

Instructions

Into a large pot add olive oil and heat for 30 seconds on medium-high heat.  Add your onions and cook for around 5 minutes or until soft and translucent.  Add in your garlic, basil, oregano, cumin, cinnamon and cloves. Stir until onion is well coated and turn heat to low to cook and marry for around 3 minutes.  Stir often to avoid burning.

Into the pot add your tomato puree, tomato paste and vegetable stock paste.  Give this all a good stir and then increase heat to high before adding your lentils and Yves Ground Round.  Let them sautéed in the pan for two minutes before adding your water.  Stir, stir, stir, bring to a boil then simmer for 20 minutes until thick and luscious like a traditional meat sauce. Set aside once done.

Preheat oven to 400F and line a baking sheet with parchment paper.

While your “meat” sauce is simmering prepare your mashed potatoes by boiling water in a large stockpot.  Season your water and cook your potatoes till very tender, could take 15 minutes or so.  Strain your potatoes but absolutely do not rinse and return to pot.  Add the remainder of the ingredients and mash till extremely rich and creamy!  Remember, when adding your liquid that you must have a more solid mash to add on top of the first layer! Set aside.

Into a 13″L x 7.75″W x 2.25″H baking dish transfer your “meat mixture” and lay it flat using a spatula. Begin dolloping your mashed potato onto the mixture and using a flat tool flatten it all out.  I like using a fork to carve marks vertically and horizontally across the pie.  This adds fun texture and when it cooks gets nice and golden brown! Before cooking spray the mashed potatoes with an oil of your choice for that added golden colour (you will thank me later if you do this).

Cook for 25 minutes before setting the oven to broil for 5 minutes.  Watch closely so nothing burns but this is an amazing adding touch to the recipe!

Enjoy with fresh thyme garnish and your choice of steamed greens or veg!


Notes

It will last up to 1 week in a tightly sealed container in the fridge.

This recipe is freezer friendly, lasts up to 2-3 months.

If you don’t have vegetable stock paste then use 2-3 cups of your own vegetable stock! Just make sure it’s strong, good quality stuff!

We are stuck in the middle of a polar vortex and all I want to do is eat this warm, plant-based, comfort in a casserole dish, shepherd's pie.

Disclaimer: This post was sponsored by Bobs Red Mill

Casey Jolly

Recipe was incredible!
The meat sauce is savory, hearty & very simple.
And the thyme mashed potatoes are so flavorful & not too rich. All of the flavors compliment each other. It’s a hearty home style dish the whole family (meat eaters too) will love!

Catarina Cardoso

So so good. In Portugal I couldn’t find the equivalent to Yves ground round but it was divine, even without it. Real confort Food.

this is amazing!! Thank you for sharing!!!

shaleigh

THANK YOU THANK YOU for easy, hubby approved recipes. This casserole was easy and delicious. We somehow managed not to eat it all in one sitting, and to have some leftovers for easy lunches. Woo hoo!

Ok, wow this makes me sooo happy! Thanks so much love!

larlie21

Thankyou so much Maria! You have made plant based meals with so much flavour and ease. I have made this for my family and not being funny we should have had some left over for lunch, there was nothing left!

YESSSSS! Honestly I couldnt be more flattered. I see that your email says UK so I AM SO PUMPED that someone from the UK is saying this about my VEGAN Shepherds Pie!! Thanks so much for your support!!

Nafeesa

This was so delicious! The recipe was easy to follow and I loved the addition of lentils. Was lovely to have the leftovers for lunch, tasted just as good the next time. Also approved by my husband! Thanks so much for the recipe, excited to try your moussaka next!

Hey beauty! Thanks so much for the love! I love this recipe as well, I quite like how simple it is too! The moussaka is amazing! Please let me know what you think of the recipe!!!

Dana Rah-Khem

Made this for dinner and it was a huge hit, literally vanished so fast. Very flavorful and fragrant. You have so many wonderful recipes!

Thank you so much beauty! I love cooking food with amazing flavour. Healthy food doesn’t have to taste like shit should really be my motto haha.

Anonymous

Delicious dinner. One of my new soulfood recipes. Wanted to safe the leftover for tomorrow but it’s nothing left 😂

hahahahah I am so sorry there were no leftovers! haha but I feel like that’s a good thing so I won’t complain! xx

Meaghan

This was my first time ever making a shepherds pie and it was worth the wait!! The spices in this recipe really make it so delicious! I did happen to overlook that I was supposed to add cooked lentils so that added a few extra minutes in the middle of preparation but it ended up turning out amazing!

Hey Meaghan!! Thanks so much for the love!!!!!! So glad you loved this!

Kasia Taekema

This recipe is amazing – and perfect for the plant-based food scared hah! The flavours are fantastic and the textures are bang on. This will easily be a staple in our household. Also, it’s heavily toddler approved. So many wins.

Yes!! Kasia, this is amazing! So glad even your little ones loved this!!! BIG FOODBYMARIA WIN!

Kayla Belcher

This was so so easy and delicious. My husband, who is not veg, had multiple servings, so I deem this recipe a success. 10/10 will make again. 🙂

YESSSSS! thank you so much Kayla! this is great, so glad your hubby loved and that youll be making it again!

Amber Fehr

This dish was delicious to eat and easy to make. I made it yesterday, and I alone have eaten about a quarter of it! The blend of spices are perfect, and my husband and toddlers love it as well! There’s something so satisfying about cooking healthy meals for your family.. Thank you so much Maria! I will be making this often

Hello Amber!! Thanks so much for this amazing review. Glad your family enjoyed this amazing recipe! Please let me know if you make anymore recipes 🙂

This pie looks like it would taste so delicious! You probably had the most amazing dinner for DAYS. I wouldn’t ever want anything else aside from this shepherd’s pie for a loooooong time if I made this at home, which I totally should do. I did make a sweet potato green lentil shepherd’s pie and it was freaking amazing. I do want to experiment with red lentils to see what the filling texture is like though!

Its amazing!! YOu would love this dish!

Roxane Georgousis

This was amazing!! I’m a meat eater transitioning to a more plant based diet and this Shepards Pie left me 100% satisfied. Didn’t miss the meat at all!

Thank you for sharing your talents!

Yes, this is incredible to hear!!! So glad I can help you transition beauty!!!

Mel

I would like to try this, but I am allergic to soy. What can I substitute for the Yves Ground Round?

I would just double the lentils! That will still work 🙂

Really love this kind of comfort food, so great recipe!

Brittany Longley

Just made this… and holy was it AHH-MAZ-ING. Seriously one of the most flavourful dishes, and my toddler devoured it! It might be the only time i’ve gotten him to enjoy lentils other than in burgers. I will be making this a staple for sure!

YES BRITTANY!!! I AM HERE FOR THIS! So happy to hear! Thanks so much beauty!

Sepideh

Such an easy and yummy recipe. Comfort food at its best. Took the leftovers to works for lunch and it was even better next day. All my colleagues were jelly AF!

Hell ya! this makes me so happy! Thanks for the love hun xx

Janice Boudreau

I’ve made this recipe twice now as a ‘make ahead’ for the work week. We are a household of 2, so it was great for several nights. I think it actually tastes better the next day, as the flavors soak in and deepen. I plan to add corn the next time I make it. It was the first time I used Yves and the texture would make non vegetarians happy too. Thank you- it is now a favorite go to recipe!!!

HELLO JANICE!thank you so much for the kind words. so glad you love this recipe, it’s honestly amazing!!

virginia

looooove this recipe! much much love Maria and thank you!

thank you so much for the love, Virginia! It’s one of my favourites!

Jess

I’m writing this moments after my husband said “Jessica, dinner was so good” for the 30th time. I’ve been following you for a while, but tonight was the first time I tried your recipes- I am so happy I did. An easy way to incorporate plant based meals into the routine and the Recipe was Easy to follow and make! I’ve already sent this recipe to a bunch of pals so they try it too!!

Yes!!! This makes me so happy, Jess. Thanks so much for the support and love!!! Let us know what you make next xx

Kaitlin Hearn

This was so so good!! The only thing my husband and I found was that it was really salty even without adding any extra. I’m guessing from the vegetable stock paste? Would it be possible to use low sodium veggie stock with similar results? Or to just cut down on the amount of paste with the same amount of water? Thanks!

Hey beauty,

You’re the first to say that but honestly, it could be so many reasons. The type of stock paste, what measuring tool yuo used etc. You can sub it out for low sodium, easily or just use less next time. This is why it’s important to season to taste and know your salt preferences and then create the recipe based on that!

Ellie James

SO delicious! My mom and I made this together tonight and we both loved it. Can’t wait to make it again for my hubby when he’s back in town and probably again for our thanksgiving meal! We didn’t have the ground round so we just increased the lentils and added a handful of chopped carrots as well. SO good. Realized I’ve followed you for a long time and had yet to make a single recipe (shame I know!!) – just usually drooled over gorgeous photos on insta – but tonight changed all that and I can’t wait to make so much more of your stuff!! Easy but DELISH – thanks!!

Yes, Ellie! This is amazing, I am so glad you enjoyed this recipe. It’s so easy and adaptable, right?! Well done on your first FoodByMaria recipe, please let us know what you make next!

Adrienne Lem

I’ve always been hesitant to try “fake” meat…but this shepherd’s pie was so tasty, savoury, serious comfort food, I’ve made it twice in the last two weeks. I guess it’s all about how you transform the “meat” and this recipe definitely elevated the Yves Ground Round. A bonus, it keeps very well in the fridge and is perfect for dinner meal preps. This shepherd’s pie will stay in our winter round-up.

YESSSS!! Thanks for the love Adrienne, this is seriously one of my favourites ever.

Amber

This recipe was the cat’s Pajamas — So hearty and delicious!!

YES AMBER! This makes me so happy, thanks so much for the love!

Mahala rae

Cannot wait for winter in Australia so I can eat this every week. Such a great vegan recipe alternative.

Thank you so much love, it’s one of our favourites!

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