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Rachel White

vegan vegetarian shepherds pie recipe

A hearty vegan vegetarian shepherds pie recipe that combines rich vegetables with a creamy plant-based topping. This easy dish delivers comforting flavor and satisfying texture for any meal.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dinner, Snack
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Vegetable Filling
  • cup lentils cooked
  • cup carrots diced
  • cup peas
  • cup mushrooms chopped
  • cup onion chopped
  • tbsp olive oil
  • cup vegetable broth
Potato Topping
  • cups potatoes mashed
  • cup plant milk
  • tbsp vegan butter
  • tsp salt

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Skillet
  • Saucepan
  • Masher
  • Knife
  • Cutting Board

Method
 

  1. Preheat oven to 375°F and lightly grease a baking dish.
  2. Sauté onion, carrots, and mushrooms in olive oil until tender.
  3. Add lentils and peas, then pour in broth and simmer until thickened.
  4. Spread filling evenly in baking dish to form a sturdy base.
  5. Top with mashed potatoes, smoothing and creating texture on surface.
  6. Bake until top is lightly golden and edges bubble gently.

Notes

Use thicker mash for structured layers or softer for creamy texture. Broil briefly for crisp topping. Freeze before baking for best results. Customize vegetables or spices easily. Store refrigerated up to four days and reheat evenly for best texture.