Easy, Vegan Shepherd’s Pie Recipe

Shepherd’s pie is a classic comfort food, built for cold nights and nostalgia. This vegan shepherd’s pie version swaps out meat and dairy, replacing them with hearty, herb-infused lentils and vegetables paired with creamy mashed potatoes (and in some versions, parsnips) for both body and texture. Thrive Market’s rendition draws on those substitutions to deliver full warmth and satisfaction—proof that you won’t miss the meat.

Because the recipe relies on whole plant ingredients—lentils, vegetables, potatoes—and avoids typical meat or dairy layers, it’s naturally compatible with vegan diets. And since there’s no flour, breadcrumbs, or hidden meat derivatives, it’s also a strong candidate for gluten-free adaptation, assuming that any packaged ingredients (like broth or seasoning) are certified gluten-free.

This version of shepherd’s pie embraces tradition in structure but redefines the “meat” layer with legumes and umami-rich vegetables. It’s ideal for cozy dinners, weeknight comfort meals, or anytime you want the texture and satisfaction of a savory pie, minus animal products.

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Vegan Shepherd’s Pie

Recipe Details

Yield: 6 servings
Active Time: 30 minutes
Total Time: 1 hour and 30 minutes

Vegan Shepherd’s Pie Ingredients

For the lentils

• 3 tablespoons olive oil
• 2 onions, diced
• 4 carrots, diced
• 1 head celery, finely chopped
• 4 cloves garlic, minced
• 2 bay leaves
• 1 tablespoon dried thyme
• 1 tablespoon rosemary, minced
• 3 tablespoons parsley, finely chopped
• 2 1/2 cups green lentils
• Scant 1/2 cup red wine
• 1 1/2 quarts vegetable stock
• 3 tablespoons tomato paste

For the mashed parsnips

• 1 1/2 pounds parsnips
• 3 tablespoons unsweetened almond milk
• 2 tablespoons olive oil
• Sea salt and freshly ground pepper

How to Make Vegan Shepherd’s Pie

1. Make the lentils: Heat olive oil in a large pot and sauté the onions over medium-high heat for 4 minutes, stirring constantly.
2. Lower heat to medium-low, and add in the carrots and celery. Cook for 10 to 15 minutes until soft.
3. Stir in the garlic, bay leaves, thyme, rosemary, and parsley and sauté for 30 seconds.
4. Stir in lentils and pour in wine and stock. Let simmer 40 to 50 minutes until the lentils are soft.
5. When the lentils have finished cooking, season to taste with salt and pepper and stir in tomato paste.
6. Make the mashed parsnips: Meanwhile, peel and chop the parsnips into 2-inch chunks.
7. Place chopped parsnips into a large pot of cold, salted water over medium heat. Bring to a boil, then lower heat slightly to simmer for 15 minutes, or until tender.
8. Drain, let excess water dry off, then return to the pot with the almond milk, olive oil, and a large pinch of salt and a dash of black pepper. Mash until smooth, check seasoning, and set aside.
9. Assemble the pie: Preheat the oven to 375 degrees and spoon the lentil mixture into an 8- or 9-inch pie dish.
10. Top with parsnip mash. Bake 30 minutes or until the top is golden.

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Vegan Shepherd’s Pie Nutrition Facts

*Estimated per serving (recipe yields 6 servings). Based strictly on Thrive Market’s ingredient amounts.

Serving Size	1/6 of pie
Calories	≈ 400 kcal
Protein	≈ 20 g
Carbs	≈ 55 g
Sugar	≈ 10 g
Fiber	≈ 16 g
Fat	≈ 10 g

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Shepherd’s Pie Variations & Tips

• Swap lentils with beans or pulses: Use black beans, chickpeas, or split peas in place of lentils for a different flavor and texture direction.
• Root mash blend: Replace all or part of potatoes with sweet potato, parsnip, or cauliflower mash to add flavor complexity and lower starch load.
• Umami boost: Stir in mushrooms, nutritional yeast, or miso paste into the lentil filling for earthy depth.
• Top texture: Add a breadcrumb or nut crumble on top (use gluten-free or nut options) for crisp contrast before baking.
• Make ahead: Assemble the pie ahead, chill, then bake right before serving to improve flavor melding and ease prep time.
• Individual portions: Bake in ramekins or small dishes for single servings rather than one large casserole.

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Best Shepherd’s Pie Pairings

• Steamed or roasted greens: Kale, Swiss chard, or spinach with lemon offset the richness of the pie.
• Gluten-free crusty bread: For mopping up juices, use a certified gluten-free loaf or roll.
• Simple salads: A crisp green salad with vinegar or citrus dressing brings brightness to each plate.
• Pickles or tangy sides: Cornichons, pickled onions, or relish add acid contrast.
• Beet or carrot slaw: Earthy, crunchy slaw complements the heartiness of the pie.

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When to Make Shepherd’s Pie

• Weeknight dinners: A comforting, crowd-pleasing main dish when you want one-pan ease and nourishment.
• Meatless Mondays: A perfect showcase recipe for plant-based meal plans.
• Casual dinner gatherings: Serve alongside sides and let guests scoop their own—approachable and filling.
• Cold-weather meals: Ideal when you want something warm, hearty, and soul-satisfying.
• Meal prep or leftovers: Assembles well in advance; flavors deepen after sitting overnight and reheating.

Photo credit: Paul Delmont