Lentil Shepherd’s Pie

A perfectly-herbed, protein-packed lentil and veg mince, generously topped with a golden layer of savoury mashed potatoes. No need to sort out a side dish as you’ll want to fill your plate with this hearty, wholesome shepherd’s pie.

Preparation time Prep: 20 mins
cook 40 mins
Skill level Easy Peasy

You will need:

  • 1 tablespoon oil (or sub water)
  • 1 brown onion, diced
  • 3 garlic cloves, crushed
  • 1 tablespoon thyme
  • 1 tablespoon basil
  • 2 cups lentils, cooked (brown or green)
  • 2 cups vegetables (finely diced carrots and peas are our favourites)
  • 2 cups passata or crushed tomatoes
  • 1 cup vegetable stock
  • Salt and pepper to taste
  • 5 large potatoes, peeled and chopped
  • ½ – ¾ cup plant-based milk (we like almond or soy for this one!)
  • 3 tablespoons vegan butter or olive oil (optional)
  • ½ teaspoon salt


  • 1Preheat the oven to 180°C.
  • 2Heat the oil in large pot over high heat. Add the onion and saute for 2 minutes or until softened. Add the garlic and herbs and saute for 1 minute or until fragrant.
  • 3Add the lentils, vegetables and passata and stock. Boil for 10 minutes then reduce the heat to medium. Allow the mixture to cook for 20 minutes or until everything is tender. Season with salt and pepper.
  • 4At the same time, add the potatoes to a large pot of water over high heat. Boil for 15 minutes or until the potatoes are very tender. Drain, add the milk, plant-based butter or olive oil and salt. Mash thoroughly.
  • 5Pour the lentil mixture into a large casserole dish. Spoon the mashed potato on top. If desired, use a fork to scrape lines on the mashed potato.
  • 6Bake in the oven for 15 minutes or until the potato is golden brown. Serve hot.
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