Vegan Shepherd's Pie Recipe

Rating 5.0
| 1
This vegan shepherd's pie is lighter and more nutritious than the traditional shepherd's pie. Filled to the brim with vegetables and topped with a garlic cauliflower mash, it is a meal that you and your family can feel good about.
New American
Giselle is a recipe developer and content creator that loves all things sweet and savory. She runs her own food blog, The Busy Spatula, and her work has been featured on Yahoo!, Marvel Studios and the Kitchn.


For the Garlic Cauliflower Mash
garlic cloves, peeled and chopped
1 tsp
olive oil
head of cauliflower
1 tblsp
nutritional yeast
1 tsp
white miso paste
salt and pepper, to taste
For the Filling
1 cup(s)
green lentils, dried
6 cup(s)
bay leaf
shallot, sliced
1 tsp
small onion, chopped
carrot, peeled and chopped
1 cup(s)
green beans, trimmed and chopped
1 cup(s)
frozen peas
1 cup(s)
vegetable broth, plus more if needed
1 cup(s)
mushrooms, chopped
1 tblsp
white miso
2 tblsp
tomato paste
2 tblsp
nutritional yeast
salt and pepper, to taste

Directions 15 steps | 100 Minutes

Step 1

In a small pan over medium-low heat, fry the garlic in olive oil until tender and brown. Set aside.

Step 2

Prepare the cauliflower by trimming the outer leaves and removing the core. Chop the cauliflower into 1-inch pieces.

Step 3

Fill a pot with an inch of water and bring to a boil. Place a steamer basket or insert that fits your pot. Put the chopped cauliflower into the steamer basket and cover the pot.

Step 4

Steam the cauliflower until very tender, about 15-20 minutes.

Step 5

Transfer the cauliflower into the bowl of a food processor and add the nutritional yeast, miso and reserved garlic. Process until the cauliflower becomes smooth. Salt and pepper the cauliflower mash to taste. Set aside.

Step 6

Cook the lentils. Look over your lentils to make sure there are no small rocks or debris. Rinse the lentils.

Step 7

In a medium pot over high heat, bring the lentils, water, bay leaf, shallot and salt to a boil. Once the water reaches a boil, reduce the heat to low and simmer until the lentils are just tender, about 15-20 minutes. Discard the bay leaf and shallot. Drain the lentils and set them aside.

Step 8

In a medium skillet over medium heat, heat the olive oil and sauté the onions, carrots and green beans together until tender, about 5 minutes.

Step 9

Add the peas and cook until tender, about 2 minutes. Remove vegetable mixture from heat and set aside.

Step 10

Make the sauce. In a medium pot, whisk together the broth, miso, tomato paste and 2 tablespoons of nutritional yeast.

Step 11

Add the mushrooms and cook until the mushrooms are tender, about 5 minutes.

Step 12

Transfer the broth mixture to a blender or food processor. Add ½ cup of the lentils into the broth mixture and blend until smooth. If the mixture is not smooth, add up to another ½ cup of vegetable broth until you reach the desired texture. Add salt and pepper if desired.

Step 13

Preheat the oven to 375°F. In a 9x9-inch baking dish or a baking dish of a similar size, combine the remaining 1½ cups of lentils, the vegetable mixture and the sauce.

Step 14

Top the vegetable mixture with the cauliflower mash, spreading from edge to edge. Bake the shepherd’s pie for 30-40 minutes or until the mixture is hot.

Step 15

Let cool for 10 minutes before serving. Enjoy!

Nutrition Per Serving
View All
1.6 g
12.8 g
30.2 g


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Chrystal G.


14 Mar 2022

Yum! Can't wait to give this a try for our St Patrick's Day dinner.

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