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Vegan Lentil Shepherd's Pie

Vegan Lentil Shepherd's Pie

Image credit to: Boston Organics


  • 2 Tbsp olive oil
  • 1 small yellow onion, diced (approx. 1 cup)
  • 3 cloves garlic, minced
  • 3 large carrots, peeled and diced (approx. 1 cup)
  • 8 oz mushrooms, chopped 
  • 2 cups celeriac, peeled and diced
  • 1 cup dried lentils, soaked overnight
  • 3 Tbsp tomato paste
  • 1 Tbsp vegan Worcestershire
  • 1/2 cup dry red wine
  • 1 cup vegetable broth
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 4 large russet potatoes, peeled and chopped
  • 3 large parsnips, peeled and diced
  • 1/4 cup vegan butter
  • 1/2 cup non dairy milk (use unsweetened plain)
  • 1 tsp garlic powder
  • salt & pepper to taste
  • chives for topping


1. Boil potatoes and parsnips in water for 30-35 minutes, until they are very tender and able to be mashed. When ready, drain and mash together. Add the vegan butter, milk, garlic powder, and salt & pepper to taste.

2. Meanwhile, start the filling by warming the olive oil in a dutch oven over medium heat. Add the onion and cook for a few minutes. Then add the carrots, mushrooms, celeriac, garlic, and seasonings {thyme, oregano and salt & pepper to taste} and cook for another 3-5 minutes.

3. Pour in the red wine, tomato paste, and Worcestershire and bring to a boil. Allow to cook for about 5 minutes. Next add the soaked and rinsed lentils along with the vegetable broth and bring to a boil. Once it starts to boil, reduce heat to low then cover and simmer for 30-35 minutes, until lentils are tender.

4. Preheat the oven to 400°F. Using a pie dish or large casserole dish, fill the bottom with the lentils and veggies. Top with a layer of mashed potatoes, spreading them evenly so that they cover the lentils. Cook in the oven for 20-30 minutes, until the potatoes are a light golden color. Allow to cool for five to ten minutes then top with chives and serve.

Adapted, Tested and Approved by Boston Organics (Tamara Monroe)

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