Vegan Shepard’s Pie

In college, I studied abroad in Ireland and it was one of the best experiences of my life. I talked about my time there so much that when I got married, my husband wanted to go too! So, I found myself back in Ireland for the second time, but this time, I was vegan. We found some great places and definitely did not go hungry.

For this Saint Patrick’s Day, I wanted to take us back to our honeymoon, and to Ireland. I love hearty dishes like this that are great right out of the oven and even better as leftovers.

Don’t skip the step of making the mashed potatoes from scratch, literally just as easy as the boxed stuff but a million times better!

I always top my Shepard’s pie with way too much gravy. I actually found a powdered brown gravy in my local Irish goods shop; it’s perfect. I add mushrooms and some liquid smoke and it’s delish!

Vegan Shepard’s Pie

  • 1 cup dried black lentils
  • 1/2 yellow onion, chopped
  • 2 tbsp vegan butter
  • 2 large carrots, peeled, chopped
  • 1/2 yellow onion, chopped
  • 3 stalks celery, chopped
  • 8 ounce mushrooms, chopped
  • 3 cloves garlic, chopped
  • 1 can peas, drained
  • 4 russet potatoes, peeled, cut into 3 or 4 large pieces
  • 1 tsp salt
  • 1/3 cup plant milk
  • 1 tbsp vegan butter
  1. Cook 1 cup lentils according to package directions, adding 1/2 yellow onion to the water for flavor while cooking.
  2. While lentils are cooking, add potatoes to large pot of water and bring to a boil. Boil until potatoes are fork tender. Drain the water. Use a potato masher to mash potatoes until smooth. Add in plant milk, salt, and 1 tbsp butter and continue mashing. It takes a couple minutes, but it’s worth it!
  3. Preheat the oven to 425F.
  4. In a large pan, heat 2 tbsp vegan butter until melted and sizzling. Add in carrots, 1/2 yellow onion, and celery with a pinch or two of salt. Saute until onions are translucent, stirring occasionally, about 5-7 minutes. Add in mushrooms and garlic. Saute until mushrooms cook down and start to brown, about 5-7 minutes. Add in cooked lentils and can of peas. Turn off heat and stir through.
  5. In a large casserole dish, pour the vegetables and spread evenly in dish. Add the mashed potatoes on top of the vegetables, using a large spoon or spatula to spread in an even layer on top. Use a fork to create a design on top of the potatoes.
  6. Place the casserole dish in the oven for 20 minutes. Then, turn the broiler on and broil for 8-10 minutes, or until the mashed potatoes brown on top. Serve with your favorite vegan gravy!