Vegetarian Shepherd’s Pie (Hearty, Cozy & Comfort-Filled Meatless Dinner)

This Vegetarian Shepherd’s Pie is warm, hearty, and deeply comforting — made with a savory lentil and vegetable filling topped with creamy mashed potatoes and baked until golden. It’s the kind of cozy, stick-to-your-ribs dinner that feels perfect for chilly nights and family meals.

Serve it alongside Creamy Butternut Squash Soup, a simple Classic Caesar Salad, or pair it with Vegetarian Fried Rice for a comforting meatless dinner spread that feels satisfying and complete.

Whether you’re planning a meatless Monday or craving classic comfort food without the meat, this vegetarian shepherd’s pie delivers big flavor with wholesome ingredients.

Why You’ll Love This

• Cozy, hearty vegetarian take on a classic comfort dish

• Savory vegetable filling topped with creamy mashed potatoes

• Filling, satisfying meal without meat

• Perfect for family dinners, meal prep, or chilly evenings

Recipe Card

Prep Time: 20 minutes Cook Time: 40 minutes Total Time: 1 hour Servings: 6

Nutritional Information (Per Serving – Approximate)

• Calories: 420

• Protein: 16g

• Carbohydrates: 55g

• Fat: 16g

• Fiber: 10g

• Sugar: 6g

Ingredients

For the Mashed Potato Topping

• 2 lbs russet or Yukon gold potatoes, peeled and cubed

• ½ cup milk (or plant-based milk)

• 3 tbsp butter (or vegan butter)

• Salt and black pepper, to taste

For the Filling

• 1 tbsp olive oil

• 1 small onion, diced

• 2 carrots, diced

• 1 cup frozen peas

• 2 cloves garlic, minced

• 1½ cups cooked lentils (or 1 can, drained)

• 2 tbsp tomato paste

• 1 cup vegetable broth

• 1 tsp dried thyme

• 1 tsp dried rosemary

• ½ tsp smoked paprika

• Salt and black pepper, to taste

Instructions

1. Make the Mashed Potatoes

Bring a large pot of salted water to a boil. Add potatoes and cook for 15–20 minutes, until fork-tender. Drain and mash with milk, butter, salt, and pepper until smooth. Set aside.

2. Prepare the Filling

Preheat oven to 400°F (205°C). Heat olive oil in a large skillet over medium heat. Add the onion and carrots and cook for 5–6 minutes until softened. Add garlic and cook for 30 seconds until fragrant.

Stir in lentils, tomato paste, vegetable broth, thyme, rosemary, smoked paprika, salt, and pepper. Simmer for 8–10 minutes, until thickened. Stir in peas and remove from heat.

3. Assemble

Spread the lentil mixture evenly in a greased 9×13 baking dish. Spoon mashed potatoes over the top and spread evenly with a fork.

4. Bake

Bake uncovered for 25–30 minutes, until the top is lightly golden and the filling is bubbling. Let rest for 10 minutes before serving.

Tips for Best Results

• Use Yukon gold potatoes for extra creamy mash

• Let the filling thicken before assembling to avoid a watery pie

• Rough up the potato topping with a fork for crisp edges

• Add mushrooms to the filling for extra depth

Frequently Asked Questions

Can I make this vegan? Yes — use plant-based butter and milk for the mashed potatoes.

Can I make it ahead of time? Absolutely. Assemble up to 24 hours in advance, cover, and refrigerate. Bake when ready.

Can I freeze vegetarian shepherd’s pie? Yes. Freeze fully baked or unbaked for up to 3 months. Thaw overnight before reheating.

What can I use instead of lentils? Chickpeas or a mix of beans and mushrooms work well.

Final Thoughts

This Vegetarian Shepherd’s Pie is the definition of cozy comfort food — rich, hearty, and deeply satisfying without any meat. It’s perfect for family dinners, meal prep, or whenever you’re craving something warm and familiar.

If you love cozy vegetarian comfort dishes, be sure to try Baked Eggplant Parmesan, Cajun Roasted Potatoes, or Baked Eggplant Parmesan for more comforting favorites.