Name: Lentil Shepherd’s Pie with Cheesy Mashed Potatoes Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 3 pounds russet potatoes; 3 tablespoons vegan butter; 3/4 cup unsweetened, unflavored cashew milk or other non-dairy milk; 3/4 teaspoon salt, or more to taste; Few shakes black pepper; 1 1/2 cups vegan cheese shreds, cheddar preferred; 2 tablespoons olive oil; 1 medium yellow onion, diced; 3 cloves garlic, minced; 3 cups cooked lentils, drained and rinsed (about 2-15oz cans); 2 teaspoons dried rosemary; 2 teaspoons dried thyme; 3/4 teaspoon salt; Few shakes black pepper; 2 tablespoons vegan Worcestershire sauce; 3 tablespoons tomato paste; 3 tablespoons all purpose flour; 1 1/2 cups vegetable broth; 2 cups frozen pea and carrot mix; 1 cup frozen corn

Jump to Recipe· 4.5 from 3 reviews

If you’re craving a cozy, hearty meal that warms you up from the inside out, I’ve got just the thing to share with you: my Lentil Shepherd’s Pie with Cheesy Mashed Potatoes Recipe. This vegan twist on a classic comfort food is packed with protein-rich lentils, flavorful herbs, and topped with the creamiest cheesy mashed potatoes you can imagine. It’s one of those dishes I always go back to when I want something satisfying, nutritious, and downright delicious. Trust me, you’ll want to stick around for this recipe—it’s fan-freaking-tastic, especially on chilly nights!

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Why This Recipe Works

Balanced Comfort: Creamy mashed potatoes meet savory lentils for the perfect cozy dinner combo.
Vegan Friendly & Hearty: No meat needed here—the lentils pack protein and texture that satisfy.
Simple Ingredients: Pantry staples come together easily, making this approachable for any home cook.
Versatile & Customizable: You can tweak herbs, veggies, or switch out the cheese to fit your tastes perfectly.

Lentil Shepherd’s Pie with Cheesy Mashed Potatoes, vegan shepherd’s pie, hearty lentil casserole, cheesy mashed potato topping, plant-based comfort food - The dish is a layered casserole in a white dish, with three clear layers. The top layer is bright yellow melted cheese, covering the entire surface smoothly. Below this is a thick white layer of mashed potatoes, soft and creamy in texture. The bottom layer is a rich mix of lentils, corn, green peas, and diced carrots, all in a thick, brown sauce. A spoon is lifting a portion, showing the distinct layers, and a woman's hand holds the spoon from the right side. The dish is set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Lentil Shepherd’s Pie with Cheesy Mashed Potatoes Recipe brings together familiar ingredients that create layers of flavor and texture. I love how the earthy lentils soak up the herbs and tomato paste, while the cheesy potato topping adds richness. Grab the best russet potatoes you can find—they make for fluffier mash—and feel free to play with your favorite vegan cheese for that melty finish.

Russet Potatoes: Perfect for mashed potatoes thanks to their starchy texture and creamy finish.
Vegan Butter: Adds richness and a silky texture to the potatoes.
Cashew Milk (or other non-dairy milk): Keeps it dairy-free while lending creaminess without overpowering flavors.
Vegan Cheese Shreds: I prefer cheddar-style for that sharp melty goodness, but mozzarella works too.
Lentils: The star of the filling, packed with protein and fiber; canned saves time but dry works great too with proper cooking.
Yellow Onion & Garlic: Build the savory foundation and add aromatic depth.
Dried Rosemary & Thyme: Classic shepherd’s pie herbs that give earthy, herbaceous notes.
Tomato Paste: Concentrated umami flavor that enriches the filling’s taste.
All-Purpose Flour: Thickens the filling for that perfect casserole texture.
Vegetable Broth: Adds moisture and depth without overpowering the flavors.
Frozen Pea & Carrot Mix + Frozen Corn: Adds sweetness, color, and a pop of texture.
Vegan Worcestershire Sauce: Boosts umami and makes the filling taste savory and meaty.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love that this Lentil Shepherd’s Pie with Cheesy Mashed Potatoes Recipe is a blank canvas for flavor and nutrition. Sometimes I add extra smoked paprika or swap in my gluten-free flour blend to make this dish friendly for all. You should totally experiment based on what you have and what makes your taste buds dance!

Meaty Variation: I’ve swapped lentils for ground vegan beef substitutes like Beyond or Impossible meat, and it’s equally delicious with a richer, “meatier” bite.
Gluten-Free: Use cornstarch or gluten-free flour instead of all-purpose for thickening; it works just as well.
No Cheese Option: I’ve made it without cheese and still loved the creamy potatoes, or used my batch of homemade vegan mozzarella for a different meltiness.
Veggie Boost: Feel free to toss in mushrooms, diced zucchini, or even fresh spinach to sneak in greens.

Step-by-Step: How I Make Lentil Shepherd’s Pie with Cheesy Mashed Potatoes Recipe

Step 1: Prep the Potato Topping

First things first, peel and chop your russet potatoes into large chunks for even cooking. Toss them into a pot filled with cold water—starting cold is key to prevent uneven cooking—and bring it to a boil. Cook uncovered for about 15 minutes until they’re fork-tender but not falling apart. Drain well, then mash them in the pot with vegan butter, cashew milk, salt, and pepper. Stir in most of the vegan cheese so it gets melty right into the mash. Setting this mixture aside covered keeps it warm while you work on the filling.

Step 2: Cook the Lentil Filling

Heat olive oil in a large skillet over medium-high heat. Once warm, sauté the diced onion for 3-4 minutes until translucent and sweet-smelling, then add minced garlic and cook for one more minute—don’t let it burn! Toss in your cooked lentils along with rosemary, thyme, salt, pepper, vegan Worcestershire sauce, and tomato paste. Stir well and cook for about a minute to let the flavors mingle. Now sprinkle the flour over the mixture and stir until it’s fully incorporated, smoothing out any lumps. Pour in the vegetable broth, then add your frozen peas, carrots, and corn. Bring to a boil before reducing the heat to simmer and cook for 5 minutes, stirring occasionally so everything thickens nicely.

Step 3: Assemble and Bake

Transfer the lentil filling to a 9×13 inch casserole dish or your favorite cast iron pan. Spread it out evenly, then gently dollop the cheesy mashed potatoes over the top. Use a spatula or spoon to spread the potatoes into a smooth layer so every bite has that creamy finish. Sprinkle the remaining vegan cheddar cheese on top for that irresistible golden crust. Bake in a preheated 400°F oven for 25-30 minutes, until bubbly and the top is lightly browned. Pull it out, let it cool just a bit, and you’re ready to dig in!

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Pro Tips for Making Lentil Shepherd’s Pie with Cheesy Mashed Potatoes Recipe

Even Potato Chunks: Cutting potatoes into uniform chunks ensures they cook evenly and mash smoothly without lumps.
Don’t Overcook Lentils: Lentils should be tender but hold their shape—too mushy, and the filling gets soupy.
Make Ahead Mash: You can prepare the mashed potatoes a day ahead to save time on baking day; just bring to room temp before assembling.
Watch Your Bake Time: Keep an eye toward the end to avoid drying out the potatoes—golden and bubbly is your goal.

How to Serve Lentil Shepherd’s Pie with Cheesy Mashed Potatoes Recipe

Garnishes

I like to sprinkle chopped fresh parsley or chives on top just before serving—it adds a bright, fresh pop against the creamy potatoes. Sometimes a little drizzle of maple syrup or balsamic glaze on the side adds an unexpected sweet contrast that’s surprisingly tasty!

Side Dishes

This pie is filling enough, but I often serve it alongside a crisp green salad with a tangy vinaigrette or some roasted Brussels sprouts for extra crunch. A warm crusty bread or garlic bread also pairs beautifully if you want to soak up any extra juices.

Creative Ways to Present

For a special occasion, I like making this in individual ramekins for cute personal shepherd’s pies—everyone gets their own little bubbly cheesy pot. You can also pipe the mashed potatoes on top with a star tip to create pretty peaks that brown nicely.

Make Ahead and Storage

Storing Leftovers

Leftovers? No problem. I store mine in an airtight container in the fridge for up to four days. The flavors actually deepen overnight, making it an even better lunch the next day. Just cover it well so those cheesy mashed potatoes don’t dry out.

Freezing

I’ve had success freezing fully cooled leftovers in a freezer-safe container for up to 3 months. When I’m ready to eat it, I thaw it overnight in the fridge first to keep the texture just right.

Reheating

To reheat, I pop portions in the oven at 350°F for about 20 minutes until warmed through and the topping gets that lovely bubbly texture again. Avoid microwaving unless you’re in a rush, as the potatoes can get rubbery.

FAQs

Can I use dried lentils instead of canned in this Lentil Shepherd’s Pie with Cheesy Mashed Potatoes Recipe?

Absolutely! Just remember to cook your dried lentils first by simmering them in water for about 20 minutes until tender but not mushy. Drain any excess water before adding them to the filling. Using canned lentils is a great shortcut, but dried can give you more control over the texture.
What vegan cheese do you recommend for the mashed potatoes?

I personally love using vegan cheddar shreds because they melt beautifully and have a sharp, tangy flavor that complements the potatoes. However, vegan mozzarella or any melting cheese you prefer will work—just make sure it’s a variety that melts well to get that gooey top.
Can I make this recipe gluten-free?

Yes, simply swap the all-purpose flour in the filling for cornstarch or a gluten-free flour blend to thicken the mixture. Just mix the alternative thickener in the same way and check the consistency while simmering.
How do I avoid dry mashed potatoes on top?

Be sure to mash the potatoes with enough vegan butter and non-dairy milk to keep them creamy, and cover them well during baking. Also, watch your oven time closely; once the edges start browning and it’s heated through, it’s ready to come out!

Final Thoughts

This Lentil Shepherd’s Pie with Cheesy Mashed Potatoes Recipe has become one of my go-to dishes when I want something cozy, wholesome, and easy to make. It’s that kind of recipe that fills your kitchen with comforting aromas and satisfies even the heartiest appetite. If you’re looking for a plant-based meal that doesn’t skimp on flavor or texture, you’re going to love making this one. Give it a try, and I promise it’ll quickly become a favorite in your recipe rotation like it is in mine!