Written by Caitlin Havener Rogers — Certified Precision Nutrition Coach
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I made this vegan shepherd’s pie with lentils for a close friend who just had a baby, because let’s be real — there’s no greater love language than comfort food. Her husband can’t tolerate tomatoes, so I skipped them entirely… and honestly? Nothing was missing. This version is rich, cozy, and totally satisfying without the acidity. They both loved it (and I may have snagged a second serving for myself before heading out the door). If you’re looking for a nourishing, tomato-free twist on a classic, this is the vegan shepherd’s pie lentils recipe to bookmark.
Please let me know if there is something specific you are confused about or would like to see added to this post. I want to help you.
If you made this recipe, let us know how it goes in the comments and leave a review. I really appreciate it and hope you love it!
Lentil Shepherd’s Pie (Tomato-Free)
Equipment
- 1 Casserole Dish 8 x 8" or similar
- 1 Pan large
Ingredients
Lentil Filling
- 2 tbsp olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 2 medium carrots diced
- 2 celery stalks diced
- 4 oz mushrooms chopped (optional, for umami)
- 1½ cups cooked green or brown lentils or 1 cup dry lentils, cooked (no salt)
- 1 cup peas frozen
- 2 tbsp red wine for deglazing
- 1½ tsp Worcestershire sauce low sodium, Vegan version if desired
- ½ tsp soy sauce low sodium
- ½ tsp dried thyme or 1½ tsp fresh
- 1 tsp dried rosemary or 1 tbsp fresh, finely chopped
- ½ tsp black pepper
- ½ tsp salt adjust to taste
- 1 tsp balsamic vinegar
- 1 cup vegetable broth low sodium
- 1 tbsp cornstarch mixed with 2 tbsp water (to thicken)
Mashed Potato Topping
- 3 large potatoes peeled and cubed
- ½ cup plant-based milk unsweetened, unflavored (almond, oat, or soy)
- ½ tsp garlic powder
- ½ tsp salt or more to taste (within your sodium requirement)
- ¼ tsp black pepper or more to taste
- ¼ cup nutritional yeast optional
Instructions
Make the Mashed Potatoes
- Boil potatoes in salted water until fork-tender (about 12–15 minutes).3 large potatoes
- Drain and mash with plant milk, garlic powder, salt, and black pepper until smooth. Stir in nutritional yeast, if using. Set aside.1/4 cup nutritional yeast, 1/2 tsp garlic powder, ½ tsp black pepper
Cook the Lentil Filling
- In a skillet, heat olive oil over medium heat. Sauté onion, garlic, carrots, celery, and mushrooms for 5–7 minutes.2 tbsp olive oil, 4 oz mushrooms, 2 medium carrots, 3 cloves garlic, 1 medium onion
- Deglaze with red wine and simmer for 1–2 minutes.2 tbsp red wine
- Stir in lentils, Worcestershire sauce, soy sauce, thyme, rosemary, black pepper, salt, and balsamic vinegar. Cook for 2 minutes.1½ tsp Worcestershire sauce, 1 tsp balsamic vinegar, ½ tsp black pepper, ½ tsp soy sauce
- Stir in frozen peas and mix well.1 cup peas
- Add vegetable broth and simmer for 5 minutes.1 cup vegetable broth
- Stir in the cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) and cook for 1–2 minutes, stirring, until the mixture thickens slightly.1 tbsp cornstarch
Assemble & Bake
- Preheat oven to 400°F (200°C).
- Spread lentil mixture into a medium baking dish (around 8×8 inches).
- Top with mashed potatoes, spreading evenly. Use a fork to create ridges.3 large potatoes
- Bake uncovered for 20–25 minutes until golden on top. Broil for the last 2–3 minutes if desired for crispiness.
Serve & Enjoy
- Let cool slightly before serving.
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