This vegetarian shepherd’s pie is the perfect healthy, easy comfort food dinner. It’s a nostalgic childhood dinner for so many of us, here turned vegetarian friendly, combining a rich and hearty lentil ragu with creamy mashed potato baked until crispy and golden on top. This meal comes together in less than an hour, and is the perfect family dinner.

I love making this vegetarian shepherd’s pie as a cozy dinner when the weather is getting colder and darker – and lentils make such a great vegetarian substitution for traditional meat dishes like shepherd’s pie. Try this lentil bolognese for another similarly delicious recipe.

Other comfort foods I’ve been loving include this mushroom and butter bean stroganoff, these mashed potatoes au gratin – a great way to use up mashed potatoes – and this creamy butternut squash pasta.

Ingredient Notes

Scroll down to the recipe card at the bottom of this page for the exact ingredient quantities and instructions. Below I’ve added a few notes on the ingredients you’ll need along with some potential substitutions and variations.

• Lentils: I’ve used tinned green lentils for this recipe. These are pre-cooked, which massively cuts down on the cooking time for your ragu, and reduces the risk of ending up with uncooked lentils if you’re not used to cooking with them. You could also use dried green or red lentils as an alternative, but you’ll need to increase the cooking time.
  
• Onion & Carrot: Onion and carrot, diced finely, create the perfect base for a hearty shepherd’s pie. Adding in some diced celery would also work well, as would some diced mushrooms to bulk up the vegetable content of your shepherd’s pie.
  
• Tomato Paste & Passata: A few tablespoons of tomato paste and the passata help give your shepherd’s pie a delicious saucy flavor.

• Seasonings: A combination of rosemary and other Italian mixed herbs are the perfect seasonings for this warming, hearty dish. Salt and pepper is also used, season to your preferences!
  
• Flour: I like to add a tablespoon of flour to my shepherd’s pie filling, as this helps to thicken the sauce.
  
• Red Wine: I think red wine adds a wonderful depth of flavor to this recipe – but you can omit this ingredient if you don’t want to use alcohol in your cooking.
  
• Tamari: Tamari or soy sauce is a good alternative to Worcestershire sauce (which isn’t vegetarian or vegan friendly), adding a lovely savory, umami element to the shepherd’s pie.
  
• Potatoes: I use large baking potatoes, peeled and chopped into even chunks for this recipe. You could use a combination of white and sweet potatoes if you prefer sweet potatoes!
  
• Cheese: A sprinkle of grated extra mature cheddar cheese, grilled until golden and bubbly on top of the mashed potatoes, is the icing on the cake as far as I’m concerned. It’s not essential, but it’s an addition I love to my own shepherd’s pie!

Making Your Vegetarian Shepherd’s Pie

In the recipe card at the bottom of the page, I’ve included the full recipe and instructions. Below are some step-by-step instructions with some process shots so you can see how the recipe should look while cooking!

Step 1) Make the Mashed Potatoes

To make this recipe, you’ll start with the mash. Peel your potatoes and cut them into even chunks (to ensure all the potatoes boil evenly). Place the potatoes in a pan and cover with water, then place on medium-high heat and bring to a boil.

Boil your potatoes until knife tender, then add your butter, milk, and seasoning. Some people like to add cheese or even English mustard to their mashed potatoes, so adapt them as you prefer. Mash your potatoes until smooth and creamy, then set aside.

Step 2) Make the Lentil Filling

Saute your onion, carrot, and garlic for a good 5 – 6 minutes until the vegetables begin to soften. Then, add your seasonings, tomato paste, flour, and red wine. Pour in your passata and the drained tinned lentils. Allow the lentil filling to simmer until the sauce thickens.

You can then spoon over the mashed potatoes, using a fork to spread the potatoes evenly and create grooves in the potato which will crisp up in the oven.

Step 3) Bake & Serve

Place the skillet or oven-proof dish in the oven for 25 minutes, then sprinkle over your mature cheddar cheese and grill for 5 minutes or until golden and bubbly.

Storing Your Vegetarian Shepherd’s Pie

If you have leftover shepherd’s pie, either cover the pan with foil and place it in the fridge or transfer the leftovers to an airtight container. Store your leftovers for up to 4-5 days and reheat either in the microwave or in the oven covered with foil to avoid the vegetarian shepherd’s pie drying out.