Vegan Shepard’s Pie

I love Shepard’s Pie but some versions can be quite a process with their lengthy cook times and tons of ingredients. Well, I’m happy to share how easy it really can be. And not only easy but delicious, too!

This vegan version is a real time saver for when you don’t have a ton of extra to spare. This recipe uses some time saving tricks to make prepping and cooking this dish a perfect weeknight or weekend meal! I love how flavorful and hearty this dish is without loads of calories, fat, or carbs (thanks to subbing the extra potato with cauliflower!). This ones a family hit and should definitely be added to your must make list!


  • Chop all of the veggies small to ensure even cooking, it also makes each bite perfect!
  • Roughly peeling the potatoes will result in a more rustic topping. This not only adds a nice aesthetic but is also ensures you include some of the vitamins and minerals from the potato skin.
  • Adding cauliflower in place of more potatoes makes the topping lighter and less calorie dense.
  • Also, using store-bought riced cauliflower instead of florets avoids having to cook it prior to mashing and store-bought, well, cause the work is done for you! The riced version allows you to add it, as is, right into the potatoes which will then cook up in the oven. (You can, however, sub cauliflower florets if you prefer and/or have the time just boil prior to adding to the cooked potatoes.)
  • Buying pre-cooked lentils (I like Trader Joe’s) cuts out one more step in the process, too!
  • Don’t skip the balsamic vinegar! This ingredient adds so much flavor and really brings the dish together.
  • This dish, although great for a large family, is equally as great for 1 or 2 people. For portioned out servings (meal prep style) you can cook this recipe in a muffin pan. Once cooled place the pan in the freezer. Then after the pies have frozen scoop out each and put into an airtight container. Freeze or refrigerate until ready to enjoy.

Vegan Shepard’s Pie

Author: The Hungry Happy Mama


Yields: about 6 servings

Prep time: 15 minutes

Cook time: about 45 minutes



  • 2-3 red skin potatoes, roughly peeled (I like leaving a little skin on) and cut into chunks
  • 2 c frozen riced cauliflower
  • 1 tbsp vegan butter
  • 1/4 tsp garlic powder
  • sea sat + pepper to taste


  • 1 tbsp olive oil
  • 1 small white onion
  • 3 large carrots, chopped small
  • 3 large celery stalks, chopped small
  • 1/2 c Bella mushrooms, chopped small
  • 1 c frozen corn
  • 1 c frozen peas
  • 2 c pre-cooked lentils
  • 1/2 c low sodium vegetable broth
  • 1/4 c balsamic vinegar
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp garlic powder
  • sea salt + pepper to taste


  1. In a large pot add the potatoes along with enough water to cover. Bring the water to a boil on high heat. Once boiling, crack the lid and cook until potatoes fork tender.
  2. While the potatoes cook, heat a skillet over medium. Add the oil and onion and sauté until the onion begins to soften slightly.
  3. Add the carrots and celery and continue to continue for about 5 minutes.
  4. Next add the mushrooms, corn, and peas.
  5. Then add the lentils, broth, balsamic, tomato paste and all spices. Mix to combine and cover loosely with a lid. Bring the mixture to a simmer and cook for about 5-8 more minutes until the veggies are tender.
  6. Once the potatoes are cooked, drain the excess water and stir in the frozen riced cauliflower. Add the butter and spices and mash together with a fork to desired consistency. (The heat from the potatoes will help to warm the cauliflower enough to mix in it- it will continue to cook in the oven so no need to precook it.)
  7. Preheat your oven to 350F.
  8. Add the lentil mixture to a large oven-safe baking dish and spread out to an even layer.
  9. Cover the mixture with the mashed potato and cauliflower. Spread out to create an even layer to ensure proper baking.
  10. Bake for 30 minutes, uncovered. Remove the pan when ready and allow to cool slightly before serving.

Storing: Shepard’s Pie will keep for up to 5 days in the fridge in an airtight container. To reheat I suggest using the oven and covering the pie with foil.

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