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5 from 6 votes

Vegan Lentil Mushroom Shepherd's Pie Recipe

This is classic comfort food with a healthy vegan twist. Packed with flavorful lentil mushroom filling hidden under a layer of creamy pureed potatoes, it's rich, cozy and satisfying -- perfect for those chilly evenings.
Total Time50 mins
Course: Main Course
Keyword: vegan, vegetarian
Servings: 4 people


Lentil Mushroom Layer

  • 1 tbsp olive oil
  • 1 yellow onion diced
  • 2 garlic cloves minced
  • 1 carrot diced
  • 1 celery stalk diced
  • 3/4 cup brown mushrooms diced
  • 2 tbsp tamari or soy sauce
  • 1/4 tsp chili powder
  • 2 cups brown or green lentils (canned or cooked)
  • 1 tbsp tomato paste
  • 1/4 cup veggie stock

Potato layer

  • 1.5-2 lbs potatoes peeled and cut
  • 3 tbsp unsweetened plant milk
  • 2 tbsp olive oil or vegan butter
  • 1/4 tsp nutmeg
  • salt and pepper to taste
  • freshly chopped parsley for serving


  • Boil the potatoes for 12-15 minutes or until fork tender. Drain, add plant milk, olive oil or vegan butter, nutmeg, salt and pepper and using a hand (immersion) blender or a potato masher, puree until smooth and creamy. Set aside.
  • Heat olive oil in a large deep skillet. Add onions, garlic, carrots and celery. Cook for about 5 minutes, stirring occasionally.
  • Add mushrooms, tamari or soy sauce, brown sugar and chili. Cook for 8-10 minutes or until all liquid released by mushrooms evaporates.
  • Add lentils, tomato paste and veggie stock. Stir well, bring to a simmer and cook for 5 minutes or until all excess liquid evaporates.
  • Preheat oven to 200C (390F). Transfer lentil mushroom filling to a baking dish (8x8 inch or comparable). Top with mashed potatoes, gently spread the puree with a spoon.
  • Bake for 15 minutes, then broil for 5 minutes or until you have a golden brown crust on top.
  • Decorate with freshly chopped parsley and enjoy!