Vegan Shepherd's Pie
Comfort food doesn't get much more satisfying than a bubbling, golden-topped shepherd's pie, and this plant-based version delivers every bit of that cozy, stick-to-your-ribs energy. The filling is built on green lentils simmered low and slow with carrots, celery, onion, diced tomatoes, and vegetable broth until thick and deeply savory — thyme, rosemary, smoked paprika, and a splash of vegan Worcestershire sauce do serious flavor work here. Frozen peas get stirred in at the end for a pop of sweetness and color that makes the whole thing feel hearty and complete. The topping is creamy mashed russet potatoes made with vegan butter and warmed plant-based milk, whipped until smooth and then dragged into ridges that turn golden and slightly crisp in a hot oven. It's the kind of dish that proves you don't need meat or dairy to nail a deeply satisfying, crowd-pleasing dinner. This recipe makes six generous servings, so it's ideal for feeding a family or stashing leftovers that reheat beautifully the next day. Finish it with a scatter of fresh parsley and watch it disappear from the table.
About FigFig 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 russet potatoes, peeled and cut into 2-inch chunks
- 3 tbsp vegan butter
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!