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Vegan Lentil Shepherd’s Pie – Mushroom Lentil Shepherdless Pie

November 17, 2017 By Richa 45 Comments

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Vegan Lentil Shepherd’s Pie – Mushroom and Lentil Shepherdless Pie with Gravy and Garlic mashed potatoes. Gluten-free Nut-free Recipe. Can be soy-free oil-free. Vegetarian Shepherds Pie.

Vegan Lentil Shepherd's Pie - Mushroom and Lentil Shepherdless Pie with Gravy and Garlic mashed potatoes. #Vegan #Glutenfree #thanksgiving #Recipe. Can be soy-free. #veganricha | VeganRicha.com

In my series of traditional and simple holiday favorites, the next dish is this Delicious Lentil Mushroom Shepherdless Pie. Garlic mashed Potatoes over mushrooms, onion, lentils, veggies mixed with a bit of gravy, baked, then served with more of my 1 Pot gravy! 

The pie comes together quickly once you have your potatoes done and the veggies assembled. You can cook the lentils and potatoes in the Instant Pot with PIP(pot in pot method), see recipe notes, or in separate pots and make ahead. I like my pie on the wet side, use less or more of the gravy with the lentils to preference. Add seasonal veggies or other root vegetables. I love the garlic breadcrumb and herb topping from my chickpea sweet potato shepherd’s pie on this. It elevates the flavor to a whole new level. Lets get cooking for Thanksgiving. 

Vegan Lentil Shepherd's Pie - Mushroom and Lentil Shepherdless Pie with Gravy and Garlic mashed potatoes. #Vegan #Glutenfree #Recipe. Can be soy-free. #veganricha | VeganRicha.com

Combine the cooked lentils, sauteed mushrooms + veggies , gravy, herbs and spices. The picture below is prebaking (ready for the potato layer) and the sauce dries up significantly.

Vegan Shepherd's Pie - Mushroom and Lentil Shepherdless Pie with Gravy and Garlic mashed potatoes. #Vegan #Glutenfree #Recipe. Can be soy-free. #veganricha | VeganRicha.com

More Mains for the Holidays

  • Lentil Quinoa Loaf. a fave
  • Cauliflower Steaks with mushroom gravy GF
  • Chickpea Veggie “meatloaf”
  • Cauliflower Alfredo, Spinach, Artichoke Lasagna.  can be GF
  • Easy Vegan Veggie Lasagna. Can be GF
  • Whole Roasted Cauliflower with creamy makhani sauce . GF , perfect for non traditional gatherings

This shepherd’s pie does take some time, but divide up make ahead, then layer and store until ready on bake on the day. 

Vegan Shepherd's Pie - Mushroom and Lentil Shepherdless Pie with Gravy and Garlic mashed potatoes. #Vegan #Glutenfree #Recipe. Can be soy-free. #veganricha | VeganRicha.com

Vegan Shepherd's Pie - Mushroom and Lentil Shepherdless Pie with Gravy and Garlic mashed potatoes. #Vegan #Glutenfree #Recipe. Can be soy-free. #veganricha | VeganRicha.com

Vegan Shepherd's Pie - Mushroom and Lentil Shepherdless Pie with Gravy and Garlic mashed potatoes. #Vegan #Glutenfree #Recipe. Can be soy-free. #veganricha | VeganRicha.com
Print Recipe
4.93 from 14 votes

Vegan Lentil Shepherd's Pie - Mushroom Lentil Shepherdless Pie

Vegan Lentil Shepherd's Pie - Mushroom and Lentil Shepherdless Pie with Gravy and Garlic mashed potatoes. Vegan Gluten-free Nut-free Recipe. Can be soy-free oil-free. Vegetarian Shepherds Pie. Makes 1 9 by 9 inch dish
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: Gluten-free, Vegan
Servings: 6
Calories: 185kcal
Author: Vegan Richa

Ingredients

  • 1 Recipe Garlic Mashed Potatoes

Lentil Mushroom:

  • 1 tsp oil
  • 1/2 (0.5 ) medium onion
  • 5 cloves of garlic
  • 8 oz mushrooms cremini, white or a mix with portobello
  • 3/4 cup (96 g) chopped carrots
  • 1/2 cup (50.5 g) chopped celery
  • 1 tsp fresh or 1/2 dried thyme
  • 1/2 tsp (0.5 tsp) dried sage
  • 1.5 cups (297 g) cooked brown lentils 1.25 to 1.5 cups, drained well, see note to cook in Instant pot
  • 1/3 cup (72.5 g) peas
  • 1/3 cup (78.67 g) Vegan Gravy and more for serving, or mix 1 tbsp veggie broth, 1 tsp cornstarch, 1 tsp vegan worchestershire sauce, a good dash of onion and garlic powder
  • 1/2 tsp (0.5 tsp) salt
  • 1 tbsp bbq sauce or 2 tsp tomato paste (optional)
  • black pepper to taste
  • extra virgin olive oil and thyme for topping

Instructions

  • Prepare your mashed potatoes and vegan gravy and set aside. Preheat the oven to 400 degrees F. Pulse the onion, garlic, mushrooms in a processor, or chop all by hand.
  • Add onion mushroom mixture to a skillet with a good pinch of salt and 1 tsp oil over medium heat and cook for 8 minutes or until the moisture from the mushrooms is starting to dry. Add the carrots, celery, other chopped vegetables (upto 1 cup), herbs, 1/4 tsp salt and cook for another 5 to 6 minutes.
  • Alternatively, brush oil on the baking dish. Add the chopped onion mushroom mixture and bake for 12 to 14 minutes, then add the carrots, celery, other chopped root vegetables, mix in and continue to bake for another 8 minutes.
  • Fold in the lentils, peas, bbq sauce, gravy, black pepper and mix in (in the baking dish or mix in the the skillet and transfer to the baking dish). Taste and adjust salt and flavor. Add less or more gravy to preference. 
  • Layer the mashed potatoes on top. Use a spatula to even ithem out. 
  • Add a drizzle of olive oil and a dash of thyme and pepper, or top with these garlic breadcrumbs.
  • Bake for 20 minutes. Broil for a minute to brown. Cool for a few minutes before serving. The pie keeps thickening on cooling. Serve with gravy or other toppings of choice. Leftovers will keep in the refrigerator for 4 days. 

Video

Notes

Make the lentils and potatoes PIP in the instant Pot: Add 2/3 cup uncooked lentils (that have been soaked for 15 minutes, then drained) and 1.5 cups water to the pot. Place a steamer basket on the lentils and place halved potatoes in it. Pressure cook for 8 minutes. Release pressure after 5 minutes. Drain the potatoes really well and follow the mashed potato recipe. Drain the lentils really well and use. 
 
Make ahead: Assemble and store refrigerated for upto a day and bake on the day of.
Oil-free: Saute mushrooms and onions in water and omit the oil from the potatoes.
Nutrition is 1 of 6 serves

Nutrition

Nutrition Facts
Vegan Lentil Shepherd's Pie - Mushroom Lentil Shepherdless Pie
Amount Per Serving
Calories 185 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 6g38%
Sodium 435mg19%
Potassium 515mg15%
Carbohydrates 18g6%
Fiber 5g21%
Sugar 4g4%
Protein 6.1g12%
Vitamin A 2770IU55%
Vitamin C 7.4mg9%
Calcium 27mg3%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.
 
Vegan Shepherd's Pie - Mushroom and Lentil Shepherdless Pie with Gravy and Garlic mashed potatoes. #Vegan #Glutenfree #Recipe. Can be soy-free. #veganricha | VeganRicha.com

Filed Under: gluten free, holiday, main course, soy free, Vegan Thanksgiving Recipes Tagged With: vegan



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

« Simple Vegan Gravy Recipe – 1 Pot Mushroom Free
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  1. Amanda says

    November 17, 2017 at 7:10 am

    Just might have to make this tonight!

    Reply
  2. lani says

    November 17, 2017 at 9:17 am

    When I think of what I am thankful for, its YOU..your blog, your recipes and your cookbooks. I don’t know what our family would do without your terrific recipes.

    Reply
    • Freya says

      November 17, 2017 at 10:21 am

      I second this comment! Absolutely love your recipes and this ones looks PERFECT for winter. Can’t wait to give it a whirl 🙂

      Reply
  3. Cassie Autumn Tran says

    November 17, 2017 at 6:49 pm

    Your recipe looks so decadent, but it’s amazing how secretly healthy (and diet-friendly) it is! 😀 I’ll be sure to try something like it soon!

    Reply
  4. Edward John Allen says

    November 18, 2017 at 6:10 am

    4 stars
    Hi
    THe links to the mashed pots, and gravy return a NOT FOUND, ERROR 404 message. Can you fix pls???
    THanks

    Reply
    • Richa says

      November 18, 2017 at 10:52 am

      fixed

      Reply
  5. Nina says

    November 18, 2017 at 6:13 am

    5 stars
    Hi Richa, thanks for the recipe it looks fabulous. I am going to make it this weekend. The photograph without the Potato (just showing the vegetable base) is this the skillet version or the bake it in the oven version? I am assuming if you bake it 12-14 minutes you bake it at 400F. Is the dish an 8” x 8” ?

    Do use make your own BBQ sauce? is the sage in the recipe dried or fresh?

    If you used canned puy lentils would it be 1.5 cups drained?

    Thanks

    Reply
    • Richa says

      November 18, 2017 at 11:06 am

      Thats the baked version where i baked the mushroom onion mixture them mixed in the lentils, gravy and spices etc and it is ready for the potato layer. Its a 9 by 9 inch pan. sage is dried. I use annie’s maple bbq sauce. Most canned lentils yield 1.25 to 1.5 cups drained, so yes.

      Reply
      • Nina says

        November 19, 2017 at 2:33 am

        5 stars
        Hi Richa, thank you for taking the time to answer my questions. Very much appreciated.

        I live in the UK so have not heard of Annie’s maple bbq sauce,. I may make my own perhaps.

        I would love to watch a video of this recipe. I can imagine that there must be a lot of work involved.

        Thanks again for the recipe. It is my birthday this week and your new cookbook is being gifted to me. Can’t wait….

        Reply
        • Richa says

          November 19, 2017 at 12:14 pm

          Yes, you can use any other bbq sauce. its a small quantity to add a balance of flavor. Yes i will eventually make a video. Its not a dish that can be messed up too much. Taste the lentils and potatoes individually before baking and if they all taste good, then together they are definitely going to taste good 🙂

          Reply
  6. JdW says

    November 18, 2017 at 6:15 pm

    Do you think this would work with sweet potatoes instead of regular potatoes?

    Reply
    • Richa says

      November 18, 2017 at 10:59 pm

      Yes, see my chickpea sweet potato shepherd’s pie for reference. http://www.veganricha.com/2016/10/vegan-shepherds-pie-chickpeas-sweet-potato.html

      Reply
  7. Mae says

    November 19, 2017 at 2:03 am

    This looks Delicious, I might use this recipe in one of my other vegan concoctions on my instagram (https://www.instagram.com/munchwithmae/)

    Reply
  8. Matilda says

    November 19, 2017 at 6:51 am

    5 stars
    Richa, This is going to be on my Thanksgiving Table,I love lentils and all the rest that is in the recipe. Thank You for the terrific recipes and a very happy Holiday season to you and yours. Matilda

    Reply
  9. Paige says

    November 19, 2017 at 9:14 pm

    5 stars
    Excellent! Everyone loved it. I didn’t have any bbq sauce on hand so I used a little bit of ketchup. My daughter requested I make it again for Christmas dinner ☺

    Reply
    • Richa says

      November 19, 2017 at 9:35 pm

      yay!!

      Reply
  10. Marissa says

    November 25, 2017 at 9:59 pm

    5 stars
    Any ideas to make this meal into a complete protein?

    Reply
    • Richa says

      November 25, 2017 at 11:35 pm

      Add less of the potato layer and add some cooked chickpeas or quinoa in the lentil mixture.

      Reply
  11. Amy Weiss says

    November 29, 2017 at 7:56 am

    5 stars
    Made this after Thanksgiving and LOVED it! I will be doubling the veggies next time.

    Reply
  12. Rina says

    December 8, 2017 at 11:58 am

    Can i cook it without he mushrooms?

    Thanks, Rina

    Reply
    • Richa says

      December 8, 2017 at 12:02 pm

      Yes, just add more veggies and lentils to bulk it up in volume for the missing mushrooms.

      Reply
  13. Lenore says

    January 8, 2018 at 8:04 pm

    5 stars
    This took me some time to make because of all the steps but it was absolutely worth it! Just delicious. My husband loved it. So tasty.

    Reply
    • Richa says

      January 8, 2018 at 10:16 pm

      Awesome!! I usually make the lentils ahead and chop up the veggies ahead to reduce the work on the day.

      Reply
      • Debbie says

        April 23, 2018 at 10:43 am

        Yes I was thinking I would do that next time. It is definitely worth the time 😊

        Reply
  14. Clare says

    January 27, 2018 at 4:26 am

    5 stars
    Hi this recipe looks amazing! Can it be reheated ok in the microwave?

    Reply
    • Richa says

      January 27, 2018 at 9:28 am

      yes

      Reply
    • Megan says

      November 19, 2019 at 10:17 am

      could I make this ahead, freeze it and then thaw and bake the day of?

      Reply
      • Richa says

        November 19, 2019 at 9:34 pm

        yes, assemble and freeze. Bake covered with foil , remove foil for the last 10 mins to brown

        Reply
        • Megan says

          November 21, 2019 at 6:19 pm

          So do I bake it from frozen or do I thaw it first? Do I need to adjust baking time or temperature? I am bringing this to my family Thanksgiving and I’m hoping to convert some meat eaters with this delicious sounding recipe!

          Reply
          • Richa says

            November 22, 2019 at 11:28 am

            Just let it sit at room temp for 15 mins and bake. Check at 40 mins if the center is heated through and the top is golden enough, else continue to bake.

  15. Debbie says

    April 23, 2018 at 7:55 am

    5 stars
    This shepherds pie is delicious. I made the gravy too! A little time consuming but definitely worth it! Loved it!

    Reply
    • Richa says

      April 23, 2018 at 10:34 am

      Awesome! Yes it is a bit time intensive. I usually divide it up ad make parts of it earlier

      Reply
  16. Renee says

    September 30, 2018 at 6:25 pm

    5 stars
    I made this and used the Instant Pot for the filling and just boiled the potatoes, came out great as all of Richa’s recipes do 🙂

    Reply
  17. Sonia says

    November 17, 2018 at 10:25 am

    Do you think this will work with canned pumpkin?

    Reply
    • Richa says

      November 17, 2018 at 10:37 am

      yes, you will need to add some flour to the pumpkin so that it sets on baking as some canned pumpkin can be much more like a puree compared to potatoes

      Reply
      • Amanda says

        December 22, 2018 at 10:04 am

        Would you do only pumpkin or a mix of potato and pumpkin? I have a ton of fresh pumpkin ready to use

        Reply
        • Richa says

          December 22, 2018 at 3:48 pm

          yes that should work. You can add more garlic and herbs to the mix to keepit more savory

          Reply
  18. Maya says

    November 18, 2018 at 3:47 am

    Fascinating recipe.

    Reply
  19. Marty says

    May 14, 2020 at 3:47 pm

    5 stars
    Maybe I missed this in your post but you say 185 calories per serving but how big is a serving. So many grams or a cup? Thanks. (I’m on a diet).😄

    Reply
    • Richa says

      May 14, 2020 at 6:14 pm

      It makes six servings in 9 by 9 inch pan

      Reply
  20. Marty says

    May 15, 2020 at 5:06 am

    That doesn’t quite help me. But thanks for trying.

    Reply
  21. Tom Bunten says

    July 3, 2020 at 9:34 am

    5 stars
    Awesome, my grandson had 3 helpings, ate it 3 days in a row! I never told him it was vegetarian.

    Reply
    • Vegan Richa Support says

      July 3, 2020 at 6:54 pm

      That.. is awesome. What they don’t know….hee hee. quite a yummy trick indeed. Thanks for the 5Stars!!

      Reply
  22. Pamela Sager says

    August 17, 2020 at 7:15 pm

    5 stars
    Very good flavor! I started the night before by making the lentils in the instant pot. Even though the recipe took awhile to prepare, I will make it again.

    Reply
    • Vegan Richa Support says

      August 18, 2020 at 1:06 pm

      instant pot is such a time saveer. i’m glad that you took the time to prepare and enjoy this. – and also to leave a nice review

      Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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