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Vegetarian Shepherd’s Pie

ByKristen Wood Last updated

5 from 1 vote

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Vegetarian shepherd’s pie (sometimes called cottage pie) turns everyday ingredients into a hearty and delicious dinner option! The fluffy mashed potato topping gives way to a hearty filling of tender and savory vegetables. This recipe takes the best of traditional comfort food and gives it a tasty, meatless twist!

A serving of vegetarian shepherd's pie with melted cheese on top is plated with a fork beside the main dish on a wooden surface.
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A Note From Kristen

If you’re like me and you love meals that feel rustic yet completely nourishing, and this veggie shepherd’s pie checks all the boxes! These days, when I make mashed potatoes from scratch, I always save some just so I can make this dish too. It’s the kind of warm, flavorful meal I love serving to family and friends. It’s perfect for weeknights but also special enough to fit right in at a holiday table like Thanksgiving or Christmas.
~Kristen

A serving of vegetarian shepherd's pie with mashed potato topping is plated beside the main dish; a sprig of thyme garnishes the food.

Ingredient Notes

Please keep in mind that this is just a quick overview. Visit the full recipe for amounts and instructions!

  • Extra Virgin Olive Oil: Used to sauté the vegetables, allowing them to soften and release their natural flavors. 
  • Yellow Onion: Acts as the savory-sweet backbone of the filling. 
  • Garlic Cloves: Adds sharp, aromatic notes that round out the savory pie filling. 
  • Carrots: Provide texture and natural sweetness to the dish. 
  • Peas: Imparts a pop of freshness and sweetness. They hold their shape well as they cook, providing texture as well.
  • Corn: Provides a mild flavor that helps break up the richness of the lentils and potatoes. Its golden color also adds to the dish’s rustic appeal. 
  • Green Beans: Adds additional nutrition and a nice texture to the pie.
  • Cooked Brown Lentils: Acts as the hearty protein base that replaces the ground beef or ground lamb found in traditional shepherd’s pie. They absorb and carry the seasonings well. You can also use pre-cooked lentils from a 15-ounce can.
  • Vegetable Broth: Acts as the flavorful liquid that ties the filling together and keeps it from feeling dry. 
  • Tomato Paste: Adds a concentrated umami taste with a touch of acidity that balances the sweetness of the veggies. 
  • Sun-Dried Tomatoes: Contributes a pop of subtle sweetness and a chewy texture that beautifully contrasts with the softer filling.  
  • Tamari or Soy Sauce: Amplifies the umami depth of the dish. Use gluten-free if necessary.
  • Fresh Thyme Leaves: Imparts woodsy, aromatic notes that enhance the rustic quality of the shepherd’s pie. You can also use dried thyme as a substitute.
  • Smoked Paprika: Adds a gentle smokiness and mild warmth. 
  • Salt: Heightens the natural flavors of the ingredients. 
  • Ground Black Pepper: Provides gentle heat and sharpness to balance the richness of the filling. 
  • Prepared Mashed Potatoes: Forms the creamy topping that defines shepherd’s pie. When baked, they develop a golden crust that locks in the flavor of the filling below. For best results, use those made from Yukon gold potatoes or russet potatoes. 
  • Shredded White Cheddar: Melts into the mashed potatoes, enriching them with a sharp, cheesy flavor. You can also use a dairy-free cheese alternative if preferred.
A slice of vegetarian shepherd's pie with mashed potatoes and vegetables sits on a speckled white plate, with a fork beside it on a wooden table.

How to Make Vegetarian Shepherd’s Pie

01

SAUTE

Preheat the oven to 375°F. Warm the olive oil in a large skillet over medium heat. Add the onion and garlic, and cook for about 5 minutes until softened.

Chopped onions are sautéing in oil in a skillet for a hearty vegetarian shepherd's pie, with a wooden spoon resting on the edge of the pan.

02

ADD VEGETABLES

Stir in the lentils, peas, carrots, green beans, and corn, and cook for 2 minutes until heated through.

A pan contains cooked buckwheat, sautéed onions, and mixed vegetables—perfect as a hearty base for a vegetarian shepherd's pie, with a wooden spoon resting inside.

03

STIR IN

Add the tomato paste, sun-dried tomatoes, tamari, thyme, smoked paprika, salt, and pepper. Stir until everything is evenly coated.

A skillet filled with mixed vegetables, peas, corn, green beans, carrots, tomato paste, and spices being sautéed with a spoon—perfect as a hearty base for vegetarian shepherd's pie.

04

SIMMER

Pour in the vegetable broth, bring to a simmer, and cook for about 5 minutes, until slightly thickened.

A close-up of a pan filled with mixed vegetables, including peas, carrots, green beans, and corn, in a tomato-based sauce—perfect as a filling for vegetarian shepherd's pie—with a black spatula resting inside.

05

TOP

Transfer the mixture to a baking dish (see notes) and spread it evenly. Spoon the mashed potatoes over the top, smoothing them into an even layer with a spatula.

A round baking dish filled with mixed vegetables in sauce, topped with scoops of mashed potatoes, ready to be spread and baked into a comforting vegetarian shepherd's pie.
A close-up of an unbaked vegetarian shepherd's pie in a black round pan, topped with a smooth layer of mashed potatoes, showing some filling along the edge.

06

BAKE

Sprinkle the cheese over the potatoes and bake for 25 minutes, until golden and bubbly.

A round baking dish filled with an unbaked vegetarian shepherd's pie, topped with shredded cheese and a layer of mashed potatoes, on a wooden surface.
Baked vegetarian shepherd's pie topped with golden mashed potatoes and garnished with a sprig of thyme on a round black dish.

07

SERVE

Let it rest for 5 minutes before serving. Enjoy!

A vegetarian shepherd's pie with a golden-brown mashed potato topping is being served onto a plate with a wooden spoon.
A slice of vegetable lasagna served on a speckled plate with a fork, next to the remaining lasagna in a baking dish—perfect alongside classics like vegetarian shepherd's pie.

Serving Ideas

A serving of cheesy vegetarian shepherd's pie casserole with vegetables sits on a white plate beside a cast iron dish holding the remaining casserole.

Kristen’s Top Tips

  • Use regular mashed potatoes, miso mashed potatoes, cheesy mashed potatoes, or your favorite store-bought mashed potatoes! If you are looking for a flavor change, mashed sweet potatoes are also delicious!
  • A 2-quart round, or 9″ x 9″ square baking dish or casserole dish works best when making this recipe.
  • I prefer using brown lentils for this dish because red lentils tend to break down, resulting in a mushy filling. Make sure they’re fork tender before layering!
  • Taste as you cook! If needed, add more salt, pepper, and herbs to taste. Some of the ingredients can vary in terms of flavor and/or salt levels.
  • For veggie variations, try adding mushrooms, black beans, zucchini, or spinach. Have fun with it! 
  • Use plant-based milk when making the mashed potatoes to make this recipe a vegan shepherd’s pie.  
A plated serving of vegetarian shepherd's pie with mashed potato topping on a white speckled plate and a fork, with the remainder of the pie in a pan in the background.

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A serving of vegetarian shepherd's pie with mashed potato topping is plated beside the main dish; a sprig of thyme garnishes the food.

Vegetarian Shepherd’s Pie Recipe

Author: Kristen Wood
247kcal
5 from 1 vote
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Prep 10 minutes
Cook 40 minutes
Total 50 minutes
This hearty vegetarian shepherd’s pie recipe is easy to make, full of flavor, and the perfect cozy comfort food for any night.
Servings 8 servings
Course Main Course, Side Dish
Cuisine British, Irish
Diet Gluten Free, Vegetarian

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 2 carrots diced, fresh or frozen
  • 1 cup peas fresh or frozen
  • 1 cup corn fresh or frozen
  • 1/2 cup green beans fresh or frozen
  • 1 ½ cups cooked brown lentils or one 15-ounce can, drained and rinsed
  • 1 cup vegetable broth
  • 2 tablespoons tomato paste
  • 2 tablespoons sun-dried tomatoes chopped
  • 1 tablespoon tamari or soy sauce gluten-free if necessary
  • 1 teaspoon fresh thyme leaves or ½ teaspoon dried
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 cups prepared mashed potatoes see notes
  • ½ cup shredded white cheddar or dairy-free cheese alternative

Method

  1. Preheat the oven to 375°F. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic cooking for 5 minutes until softened.
  2. Stir in the lentils, peas, carrots, corn, and green beans, cooking another 2 minutes to warm through.
  3. Add the tomato paste, sun-dried tomatoes, tamari, thyme, smoked paprika, salt, and pepper. Stir well to coat ingredients.
  4. Pour in the vegetable broth, bring to a simmer, and cook for 5 minutes, or until slightly thickened.
  5. Transfer the mixture to a baking dish, spreading evenly. Spoon the mashed potatoes on the top, smoothing into an even layer with a spatula.
  6. Sprinkle the cheese over the potatoes and bake for 25 minutes until golden and bubbling.
  7. Let rest for 5 minutes before serving.
  8. Enjoy!
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Notes

Use regular mashed potatoes, miso mashed potatoes, cheesy mashed potatoes or your favorite store-bought mashed potatoes! If you are looking for a flavor change, mashed sweet potatoes taste delicious too!
A 2-quart round, or 9″ x 9″ square baking dish works best.
Storage and Reheating
Transfer any leftover shepherd’s pie to an airtight container, and then keep it in the refrigerator for up to 4 days. You can also freeze smaller portions in freezer-safe containers or bags for up to 2 months.   
Reheat the dish in the oven until the center is hot and the top is crisp again. I recommend reheating only what you plan to eat, since repeated cooling and heating might affect the pie’s texture and taste.

Nutrition

Serving1servingCalories247kcalCarbohydrates40gProtein10gFat7gSaturated Fat2gPolyunsaturated Fat1gMonounsaturated Fat3gCholesterol7mgSodium507mgPotassium673mgFiber7gSugar7gVitamin A3083IUVitamin C32mgCalcium88mgIron2mg

Nutritional information is automatically calculated using a third-party calculator and is an estimate only.

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Kristen is a writer, photographer, recipe developer, and certified functional nutrition expert. She is also the author of Fermented Hot Sauce Cookbook, Vegetarian Family Cookbook, and Hot Sauce Cookbook for Beginners. Her work has been featured in various print and online publications including Elle, NBC, Chicago Sun-Times, Martha Stewart, MSN, New York Daily News, Healthline, and many more. Kristen is also a syndicated writer for The Associated Press.

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