Dairy Free Vegan Shepherd's Pie

Total time1 hr 20 min

Prep time25 min

Cook time55 min

This hearty, comforting pie layers a rich lentil-and-vegetable filling under a blanket of creamy mashed potatoes, and it delivers all the cozy, savory satisfaction of the classic version. Carrots, celery, and onion get cooked down until deeply softened, then simmered with tomato paste, diced tomatoes, and green or brown lentils until thick, saucy, and packed with flavor from smoked paprika, thyme, and rosemary. A splash of vegan Worcestershire sauce adds that signature savory depth, while frozen peas stirred in at the end keep things bright. The mashed potato topping, made silky with vegan butter and warmed plant-based milk, gets dragged into ridges before baking so it turns golden and craggy on top while the filling bubbles underneath. It's a great make-and-bake option for a dairy free dinner, and it reheats beautifully for leftovers the next day. Finish it with a scatter of fresh parsley for a little color and freshness against all that rich, savory filling.

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Ingredients

6 servings

For the mashed potato topping

2 lbs russet potatoes, peeled and cut into 2-inch chunks
3 tbsp vegan butter
Country Crock Dairy Free Plant Butter Made With Olive Oil Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil Violife 100% Dairy-Free Salted Plant Butter
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½ cup plant-based milk, warmed
¾ tsp salt, divided
¼ tsp black pepper

For the filling

2 tbsp olive oil
1 medium yellow onion, finely diced
3 medium carrots, peeled and diced
2 stalks celery, diced
3 cloves garlic, minced
2 tbsp tomato paste
1 cup dry green or brown lentils, rinsed
1 can (14 oz) diced tomatoes
2 cups vegetable broth
1 cup frozen peas
1 tbsp vegan worcestershire sauce
1 tsp fresh thyme leaves or ½ tsp dried thyme
1 tsp fresh rosemary, finely chopped, or ½ tsp dried rosemary
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper

For serving

1 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Place the potato chunks in a large pot, cover with cold salted water by 1 inch, and bring to a boil over high heat. Reduce to a steady simmer and 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 with no lumps remaining. Season with 3/4 tsp salt and 1/4 tsp black pepper. Set aside.

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