Overhead view of Vegan Shepherds Pie with a spoonful taken out on a white marble table

Plant-Based Shepherd’s Pie

This vegetarian Plant-Based Shepherd’s Pie is made with lentils and mushrooms and is combined with onion, mixed vegetables, tomato paste, soy sauce, vegetable broth, and herbs for a filling main dish! If you or your guests are vegetarian but not vegan, you can use dairy butter, milk, and sour cream, if desired.

5 from 1 vote
Overhead view of Vegan Shepherds Pie with a spoonful taken out on a white marble table
Print Recipe

Plant-Based Shepherd’s Pie

Prep Time25 mins
Cook Time1 hr
Total Time1 hr 25 mins
Course: Main Course
Cuisine: Irish
Servings: 5
Calories: 780kcal
Author: Gina Fontana

Ingredients

Mashed potatoes:

  • 3 pounds (about 8 small/medium) russet potatoes, peeled and cubed
  • 1 cup plant milk (such as oat, almond, rice, etc.)
  • 7 tablespoons dairy-free sour cream
  • 3 tablespoons dairy-free butter
  • 2 teaspoons garlic salt
  • Freshly ground black pepper , to taste

Shepherd’s pie filling:

  • 1-2 tablespoons olive oil
  • 2 cups chopped mushrooms
  • cups diced sweet onion (about 1 medium onion)
  • 1 teaspoon minced garlic
  • 1 (15-ounce) can lentils, drained and rinsed
  • 2 cups frozen mixed vegetables
  • ¼ cup gluten-free soy sauce (or coconut aminos for soy-free)
  • 3 tablespoons tomato paste
  • cups gluten-free vegetable broth
  • teaspoon dried parsley
  • 1 teaspoon kosher or fine sea salt
  • Pinch freshly ground black pepper , to taste

Instructions

  • Make the mashed potatoes first. Boil the peeled and cubed potatoes until soft, about 15-20 minutes. Drain, add the potatoes back to the pot, and add the milk, sour cream, butter, garlic salt, and pepper, to taste. Mash the potatoes with a potato masher or fork until you achieve your desired texture. Add a little bit more milk, if needed, to make them smooth if you don’t like lumps. Set the potatoes aside.
  • Preheat the oven to 375°F. Heat a large skillet over medium heat and add the oil, mushrooms, onion, and garlic to the skillet. Sauté until the onion turns translucent, about 5-10 minutes, stirring occasionally. Add the lentils, mixed vegetables, soy sauce, tomato paste, vegetable broth, dried parsley, salt, and a pinch of pepper. Stir to combine the mixture. Heat for another 5-7 minutes, stirring occasionally.
  • Spoon the mixture into a pie dish or an 8x8-inch square baking dish and spread it into an even layer. Carefully dollop and spread 3 cups of the mashed potatoes over top of the vegetable mixture and bake for 20 minutes. (I like to place my pie/baking dish on a baking sheet in case it bubbles over.) Turn the oven to broil and broil for another 5 minutes, until the mashed potatoes start to brown on top. Let cool for about 5-10 minutes before serving.
  • Note: You will have leftover mashed potatoes to enjoy with another meal during the week or serve to guests separately as a side.

Nutrition

Nutrition Facts
Plant-Based Shepherd’s Pie
Amount Per Serving
Calories 780 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 5g25%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 16mg5%
Sodium 2261mg94%
Potassium 2668mg76%
Carbohydrates 127g42%
Fiber 36g144%
Sugar 12g13%
Protein 37g74%
Vitamin A 4064IU81%
Vitamin C 33mg40%
Calcium 199mg20%
Iron 11mg61%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Gina Fontana Lentils Mushrooms Plant Based Shepherd's Pie
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