Introduction
Vegan shepherd’s pie is one of winter’s most satisfying comfort dishes—warm, hearty, and full of rich vegetable flavors. Whether you love lentil-based fillings, crave savory mushrooms, or prefer root vegetables cooked in a thick, cozy gravy, these recipes bring all the comfort of the classic dish while staying completely plant-based. Perfect for gatherings, meal prep, or cold evenings when you want something filling and nourishing.
1. Classic Lentil Vegan Shepherd’s Pie
A timeless plant-based version with comforting flavors and a rich lentil filling.
Ingredients
- Olive oil: 3 tbsp
- Onion (diced): 1 cup
- Carrots (diced): 1 cup
- Celery (diced): ½ cup
- Garlic (minced): 3 cloves
- Brown lentils (cooked): 3 cups
- Peas: 1 cup
- Tomato paste: 2 tbsp
- Vegetable broth: 2 cups
- Soy sauce: 1 tbsp
- Thyme: 1 tsp
- Rosemary: ½ tsp
- Salt: 1 tsp
- Black pepper: ½ tsp
- Potatoes (peeled, cubed): 4 cups
- Vegan butter: 3 tbsp
- Plant milk: ½ cup
Instructions
- Preheat oven to 400°F (200°C).
- Boil potatoes until soft, then mash with vegan butter and plant milk; season to taste.
- Sauté onion, carrots, and celery in olive oil for 8 minutes.
- Add garlic, tomato paste, lentils, peas, broth, soy sauce, thyme, rosemary, salt, and pepper.
- Simmer 10 minutes until thickened.
- Spread filling in a baking dish, top with mashed potatoes, and smooth.
- Bake 20–25 minutes until lightly golden.
How to Serve It
Sprinkle parsley on top and serve with a simple green salad.
2. Mushroom & Lentil Winter Shepherd’s Pie
Hearty mushrooms bring a deep savory flavor that pairs beautifully with creamy potatoes.
Ingredients
- Olive oil: 3 tbsp
- Cremini mushrooms (chopped): 3 cups
- Onion (diced): 1 cup
- Garlic (minced): 3 cloves
- Thyme: 1 tsp
- Cooked lentils: 3 cups
- Tomato paste: 1 tbsp
- Flour: 1 tbsp
- Vegetable broth: 2 cups
- Soy sauce: 1 tbsp
- Salt: 1 tsp
- Black pepper: ½ tsp
- Potatoes: 4 cups
- Vegan butter: 3 tbsp
- Plant milk: ½ cup
Instructions
- Preheat oven to 400°F (200°C).
- Sauté mushrooms and onion in olive oil for 10 minutes.
- Add garlic, thyme, lentils, tomato paste, and flour; stir 1 minute.
- Add broth, soy sauce, salt, and pepper; simmer 10 minutes.
- Prepare mashed potatoes.
- Layer filling in dish, top with potatoes, and bake 20–25 minutes.
How to Serve It
Serve with cracked pepper and fresh thyme.
3. Sweet Potato–Topped Vegan Shepherd’s Pie
Sweet potatoes bring natural sweetness and stunning color to this cozy pie.
Ingredients
- Olive oil: 3 tbsp
- Onion: 1 cup
- Carrots: 1 cup
- Peas: 1 cup
- Garlic: 3 cloves
- Cooked lentils: 3 cups
- Tomato paste: 2 tbsp
- Vegetable broth: 2 cups
- Smoked paprika: 1 tsp
- Salt: 1 tsp
- Pepper: ½ tsp
- Sweet potatoes: 4 cups
- Vegan butter: 3 tbsp
- Plant milk: ½ cup
Instructions
- Preheat oven to 400°F (200°C).
- Make sweet potato mash with vegan butter and plant milk.
- Sauté onion, carrots, garlic; add peas, lentils, tomato paste, broth, paprika, salt, and pepper.
- Place filling into baking dish, top with mash.
- Bake 25 minutes.
How to Serve It
Add smoked paprika or chili flakes on top.
4. Hearty Chickpea Shepherd’s Pie
Chickpeas give the filling great texture and protein.
Ingredients
- Chickpeas (cooked): 3 cups
- Onion: 1 cup
- Carrots: 1 cup
- Garlic: 3 cloves
- Olive oil: 3 tbsp
- Tomato paste: 1 tbsp
- Vegetable broth: 1½ cups
- Thyme: 1 tsp
- Salt: 1 tsp
- Pepper: ½ tsp
- Potatoes: 4 cups
- Vegan butter: 3 tbsp
- Plant milk: ½ cup
Instructions
- Preheat oven to 400°F (200°C).
- Sauté onion and carrots 8 minutes.
- Add garlic, chickpeas, tomato paste, broth, herbs, salt, and pepper. Simmer 10 minutes.
- Add mashed potato topping.
- Bake 20–25 minutes.
How to Serve It
Serve with extra fresh thyme for aroma.
5. Veggie-Loaded Shepherd’s Pie with Kale
This version packs in leafy greens for added color and texture.
Ingredients
- Onion: 1 cup
- Carrots: 1 cup
- Kale (chopped): 2 cups
- Garlic: 3 cloves
- Lentils: 3 cups
- Olive oil: 3 tbsp
- Tomato paste: 2 tbsp
- Broth: 2 cups
- Salt: 1 tsp
- Pepper: ½ tsp
- Potatoes: 4 cups
- Vegan butter: 3 tbsp
- Plant milk: ½ cup
Instructions
- Preheat oven to 400°F (200°C).
- Cook vegetables in olive oil for 10 minutes.
- Add lentils, broth, tomato paste, salt, and pepper.
- Add mashed potato topping.
- Bake 25 minutes.
How to Serve It
Top with chopped parsley.
6. Rustic Root-Veg Shepherd’s Pie
A root-vegetable–rich version perfect for winter produce lovers.
Ingredients
- Carrots: 1 cup
- Parsnips: 1 cup
- Turnips: 1 cup
- Onion: 1 cup
- Olive oil: 3 tbsp
- Garlic: 3 cloves
- Lentils: 3 cups
- Broth: 2 cups
- Rosemary: ½ tsp
- Salt: 1 tsp
- Pepper: ½ tsp
- Potatoes: 4 cups
- Vegan butter: 3 tbsp
- Plant milk: ½ cup
Instructions
- Preheat oven to 400°F (200°C).
- Sauté veggies in olive oil 12 minutes.
- Add lentils, broth, herbs, and seasonings.
- Add potatoes on top.
- Bake 25 minutes.
How to Serve It
Scatter rosemary on top before serving.
7. Smoky Paprika Vegan Shepherd’s Pie
Smoked paprika gives this pie a warm, cozy flavor.
Ingredients
- Olive oil: 3 tbsp
- Onion: 1 cup
- Carrots: 1 cup
- Garlic: 3 cloves
- Lentils: 3 cups
- Smoked paprika: 1½ tsp
- Tomato paste: 2 tbsp
- Broth: 2 cups
- Salt: 1 tsp
- Pepper: ½ tsp
- Potatoes: 4 cups
- Vegan butter: 3 tbsp
- Plant milk: ½ cup
Instructions
- Preheat oven to 400°F.
- Cook onion, carrot, garlic 8 minutes.
- Add lentils, paprika, broth, seasoning. Simmer 10 minutes.
- Add potato topping.
- Bake 25 minutes.
How to Serve It
Dust the top with more smoked paprika.
8. Mushroom-Gravy Vegan Shepherd’s Pie
A rich mushroom gravy brings deep comfort.
Ingredients
- Mushrooms: 3 cups
- Onion: 1 cup
- Garlic: 3 cloves
- Olive oil: 3 tbsp
- Flour: 2 tbsp
- Broth: 2½ cups
- Soy sauce: 1 tbsp
- Thyme: 1 tsp
- Salt: 1 tsp
- Pepper: ½ tsp
- Potatoes: 4 cups
- Vegan butter: 3 tbsp
- Plant milk: ½ cup
Instructions
- Preheat oven to 400°F.
- Cook mushrooms and onion 10 minutes.
- Add garlic and flour; cook 1 minute.
- Add broth, soy sauce, thyme; simmer 10 minutes.
- Top with mashed potatoes.
- Bake 20–25 minutes.
How to Serve It
Serve with fresh thyme or cracked pepper.
9. Lentil & Red Wine Vegan Shepherd’s Pie
Red wine deepens flavor and adds richness.
Ingredients
- Olive oil: 3 tbsp
- Onion: 1 cup
- Carrots: 1 cup
- Garlic: 3 cloves
- Lentils: 3 cups
- Red wine: ½ cup
- Tomato paste: 2 tbsp
- Broth: 2 cups
- Thyme: 1 tsp
- Salt: 1 tsp
- Pepper: ½ tsp
- Potatoes: 4 cups
- Vegan butter: 3 tbsp
- Plant milk: ½ cup
Instructions
- Preheat oven to 400°F.
- Sauté vegetables 8 minutes.
- Add lentils, wine, broth, seasonings.
- Add potato topping.
- Bake 25 minutes.
How to Serve It
Serve with fresh thyme and cracked pepper.
10. Sweet Potato & Coconut Milk Vegan Shepherd’s Pie
Coconut milk makes the sweet potato topping extra creamy.
Ingredients
- Sweet potatoes: 4 cups
- Coconut milk: ½ cup
- Vegan butter: 2 tbsp
- Lentils: 3 cups
- Onion: 1 cup
- Garlic: 3 cloves
- Carrots: 1 cup
- Olive oil: 3 tbsp
- Tomato paste: 2 tbsp
- Broth: 2 cups
- Salt: 1 tsp
- Pepper: ½ tsp
Instructions
- Preheat oven to 400°F.
- Make sweet potato mash with coconut milk.
- Cook vegetables in olive oil 10 minutes.
- Add lentils, broth, tomato paste, salt, pepper.
- Assemble and bake 25 minutes.
How to Serve It
Add toasted coconut flakes for texture.
11. Curried Lentil Vegan Shepherd’s Pie
A warming, aromatic twist with curry spices.
Ingredients
- Lentils: 3 cups
- Onion: 1 cup
- Carrots: 1 cup
- Garlic: 3 cloves
- Olive oil: 3 tbsp
- Curry powder: 1 tbsp
- Tomato paste: 2 tbsp
- Broth: 2 cups
- Salt: 1 tsp
- Pepper: ½ tsp
- Potatoes: 4 cups
- Vegan butter: 3 tbsp
- Plant milk: ½ cup
Instructions
- Preheat oven to 400°F.
- Sauté veggies 8 minutes.
- Add lentils, curry powder, tomato paste, broth.
- Add mashed potatoes.
- Bake 25 minutes.
How to Serve It
Serve with cilantro or mint.
12. Barley & Veggie Vegan Shepherd’s Pie
Barley adds hearty bite and richness to this winter dish.
Ingredients
- Cooked barley: 3 cups
- Onion: 1 cup
- Carrots: 1 cup
- Garlic: 3 cloves
- Olive oil: 3 tbsp
- Broth: 2 cups
- Tomato paste: 2 tbsp
- Thyme: 1 tsp
- Salt: 1 tsp
- Pepper: ½ tsp
- Potatoes: 4 cups
- Vegan butter: 3 tbsp
- Plant milk: ½ cup
Instructions
- Preheat oven to 400°F.
- Sauté veggies 8 minutes.
- Add barley, broth, tomato paste, herbs.
- Add potatoes.
- Bake 25 minutes.
How to Serve It
Sprinkle paprika before serving.
13. Lentil & Walnut Vegan Shepherd’s Pie
Walnuts bring hearty crunch and richness.
Ingredients
- Lentils: 3 cups
- Walnuts (chopped): 1 cup
- Onion: 1 cup
- Garlic: 3 cloves
- Olive oil: 3 tbsp
- Broth: 2 cups
- Tomato paste: 2 tbsp
- Rosemary: ½ tsp
- Salt: 1 tsp
- Pepper: ½ tsp
- Potatoes: 4 cups
- Vegan butter: 3 tbsp
- Plant milk: ½ cup
Instructions
- Preheat oven to 400°F.
- Sauté onion and garlic.
- Add lentils, walnuts, broth, seasonings.
- Add mashed potatoes.
- Bake 25 minutes.
How to Serve It
Top with crushed walnuts for extra crunch.
14. Veggie Shepherd’s Pie with Pumpkin Mash
Pumpkin mash gives this pie a smooth, seasonal finish.
Ingredients
- Pumpkin puree: 3 cups
- Vegan butter: 2 tbsp
- Plant milk: ½ cup
- Lentils: 3 cups
- Onion: 1 cup
- Garlic: 3 cloves
- Olive oil: 3 tbsp
- Carrots: 1 cup
- Broth: 2 cups
- Tomato paste: 2 tbsp
- Salt: 1 tsp
- Pepper: ½ tsp
Instructions
- Preheat oven to 400°F.
- Mix pumpkin puree with vegan butter and plant milk.
- Cook vegetables with oil 8 minutes.
- Add lentils, broth, seasonings.
- Add pumpkin topping.
- Bake 20–25 minutes.
How to Serve It
Add toasted pumpkin seeds on top.
15. Caramelized Onion Vegan Shepherd’s Pie
Caramelized onions add deep sweetness and warm flavor.
Ingredients
- Onion (sliced): 3 cups
- Olive oil: 3 tbsp
- Garlic: 3 cloves
- Lentils: 3 cups
- Broth: 2 cups
- Thyme: 1 tsp
- Salt: 1 tsp
- Pepper: ½ tsp
- Potatoes: 4 cups
- Vegan butter: 3 tbsp
- Plant milk: ½ cup
Instructions
- Cook onions in olive oil over low heat 20 minutes until browned.
- Add garlic, lentils, broth, and herbs.
- Add potato topping.
- Bake at 400°F for 25 minutes.
How to Serve It
Add parsley or chives on top.
16. Tomato & Herb Vegan Shepherd’s Pie
A tomato-forward variation with bright, savory flavors.
Ingredients
- Tomato sauce: 1½ cups
- Lentils: 3 cups
- Onion: 1 cup
- Garlic: 3 cloves
- Olive oil: 3 tbsp
- Basil: 1 tsp
- Oregano: 1 tsp
- Broth: 1 cup
- Salt: 1 tsp
- Pepper: ½ tsp
- Potatoes: 4 cups
- Vegan butter: 3 tbsp
- Plant milk: ½ cup
Instructions
- Sauté onion and garlic.
- Add lentils, tomato sauce, herbs, broth.
- Add potatoes.
- Bake at 400°F for 20–25 minutes.
How to Serve It
Serve with basil ribbons on top.
17. White Bean Vegan Shepherd’s Pie
White beans make this pie creamy and satisfying.
Ingredients
- White beans: 3 cups
- Onion: 1 cup
- Garlic: 3 cloves
- Olive oil: 3 tbsp
- Carrots: 1 cup
- Broth: 2 cups
- Thyme: 1 tsp
- Salt: 1 tsp
- Pepper: ½ tsp
- Potatoes: 4 cups
- Vegan butter: 3 tbsp
- Plant milk: ½ cup
Instructions
- Cook onion, garlic, and carrots 8 minutes.
- Add beans, broth, thyme, salt, and pepper.
- Add potatoes.
- Bake at 400°F for 25 minutes.
How to Serve It
Add chopped parsley for color.
18. Lentil & Spinach Vegan Shepherd’s Pie
Spinach adds color and nutrients to this hearty pie.
Ingredients
- Spinach: 3 cups
- Lentils: 3 cups
- Onion: 1 cup
- Garlic: 3 cloves
- Olive oil: 3 tbsp
- Broth: 2 cups
- Tomato paste: 2 tbsp
- Salt: 1 tsp
- Pepper: ½ tsp
- Potatoes: 4 cups
- Vegan butter: 3 tbsp
- Plant milk: ½ cup
Instructions
- Sauté onion and garlic 8 minutes.
- Add lentils, broth, tomato paste.
- Stir in spinach until wilted.
- Add potato topping.
- Bake 25 minutes at 400°F.
How to Serve It
Serve with cracked pepper or chili flakes.
19. Lentil & Corn Rustic Vegan Shepherd’s Pie
A slightly sweet, hearty winter variation.
Ingredients
- Lentils: 3 cups
- Corn: 1½ cups
- Onion: 1 cup
- Carrots: 1 cup
- Olive oil: 3 tbsp
- Broth: 2 cups
- Garlic: 3 cloves
- Thyme: 1 tsp
- Salt: 1 tsp
- Pepper: ½ tsp
- Potatoes: 4 cups
- Vegan butter: 3 tbsp
- Plant milk: ½ cup
Instructions
- Cook onion, carrots, garlic 8 minutes.
- Add lentils, corn, broth, thyme.
- Add potato topping.
- Bake at 400°F for 25 minutes.
How to Serve It
Top with chopped chives.
20. Butternut Squash–Topped Vegan Shepherd’s Pie
Butternut squash creates a silky, sweet topping.
Ingredients
- Butternut squash mash: 3 cups
- Vegan butter: 2 tbsp
- Lentils: 3 cups
- Onion: 1 cup
- Carrots: 1 cup
- Olive oil: 3 tbsp
- Broth: 2 cups
- Garlic: 3 cloves
- Salt: 1 tsp
- Pepper: ½ tsp
Instructions
- Preheat oven to 400°F.
- Cook onion, carrots, garlic 10 minutes.
- Add lentils, broth, salt, and pepper.
- Spread squash mash on top.
- Bake 20–25 minutes.
How to Serve It
Add toasted herbs or nutmeg for fragrance.
21. Rustic Vegetable & Herb Vegan Shepherd’s Pie
This version highlights simple winter vegetables with fresh herbs.
Ingredients
- Carrots: 1 cup
- Parsnips: 1 cup
- Mushrooms: 2 cups
- Onion: 1 cup
- Garlic: 3 cloves
- Olive oil: 3 tbsp
- Lentils: 3 cups
- Broth: 2 cups
- Thyme: 1 tsp
- Salt: 1 tsp
- Pepper: ½ tsp
- Potatoes: 4 cups
- Vegan butter: 3 tbsp
- Plant milk: ½ cup
Instructions
- Cook vegetables 12 minutes.
- Add lentils, broth, herbs, salt, pepper.
- Add mashed potato topping.
- Bake at 400°F for 25 minutes.
How to Serve It
Serve with thyme sprigs and a side of crusty bread.
Conclusion
Vegan shepherd’s pie is one of those dishes that brings comfort, flavor, and heartiness to cold days without any heaviness. These 21 variations offer plenty of options—from classic to creative—so you can enjoy a warm, satisfying meal any night of the week. Save a few favorites, rotate them through winter dinners, and share them with anyone who loves cozy plant-based comfort food.
