Gluten Free Vegan Shepherd's Pie

Total time1 hr 20 min

Prep time25 min

Cook time55 min

Creamy mashed potatoes get their richness from vegan butter and warmed plant-based milk, whipped until smooth and lump-free, then dragged into ridges that crisp up beautifully in the oven. Underneath, a hearty lentil filling simmers with diced carrots, celery, and onion, deepened with tomato paste, smoked paprika, and fresh thyme and rosemary until it's thick, savory, and full of body. Sweet peas fold in right at the end for a pop of color and freshness against all that slow-cooked depth. Baked together in one dish, the potato topping turns golden and craggy at the edges while the filling bubbles underneath — total comfort food, no meat required. This one's a genuinely solid choice for a gluten free dinner rotation, since every component is built from vegetables, lentils, and potatoes rather than anything wheat-based. Scatter on fresh parsley, dig in while it's hot, and don't be surprised if this becomes your new go-to shepherd's pie.

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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 Earth Balance Vegan Buttery Sticks Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil
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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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