Vegan Lentil Shepherd's Pie

Total time1 hr 20 min

Prep time25 min

Cook time55 min

Comfort food doesn't get much more satisfying than a bubbling, golden-topped shepherd's pie fresh from the oven — and this version proves you don't need lamb or butter to nail it. Red lentils simmer down with carrots, celery, onion, garlic, and a deeply savory blend of thyme, rosemary, smoked paprika, and vegan Worcestershire sauce until the filling is thick, rich, and absolutely packed with flavor. The whole thing gets blanketed under a cloud of creamy mashed Yukon Golds made with vegan butter and warmed plant-based milk, then baked until the forked ridges on top turn beautifully golden and crisp. It serves 6, making it an ideal weeknight dinner that also reheats like a dream the next day. Traditional shepherd's pie relies heavily on meat drippings and dairy for its depth, but the lentils here do serious heavy lifting — they break down just enough to create a hearty, cohesive filling that holds its shape when spooned onto a plate. A scatter of fresh parsley at the end adds a bright finish that cuts through all that cozy richness. This is the kind of plant-based cooking that genuinely converts skeptics at the dinner table.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For the mashed potato topping

2 lbs yukon gold potatoes, peeled and cut into 2-inch chunks
Yukon Gold Potatoes Kroger® Yukon Gold Potatoes Fresh Organic Yukon Gold Potatoes Organic Yellow Creamer Potatoes Organic Yukon Gold Potatoes
See all
¼ cup vegan butter
½ cup plant-based milk, warmed
1 tsp salt
¼ tsp black pepper

For the lentil filling

2 tbsp olive oil
1 large yellow onion, finely diced
3 medium carrots, peeled and diced
2 stalks celery, diced
3 cloves garlic, minced
2 tbsp tomato paste
1 ½ cups red lentils, rinsed
1 can (14 oz) diced tomatoes
3 cups vegetable broth
1 cup frozen peas
1 tbsp vegan worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
½ tsp smoked paprika
salt and pepper, to taste

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 400°F (200°C). Place the potato chunks in a large pot, cover with cold salted water, and bring to a boil over high heat. Cook until the potatoes are completely tender and a fork slides through without resistance, about 15–18 minutes. Drain well.
2
Return the drained potatoes to the pot and mash with the vegan butter and warmed plant-based milk until smooth and creamy. Season with 1 tsp salt and 1/4 tsp black pepper. Set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!