The Cozy Kitchen: My Go-To Gluten-Free and Vegan Lentil Shepherd's Pie
Hey there, friends! Today, I'm bubbling over with excitement to share a recipe that's not only a staple in my kitchen, but also a serious crowd-pleaser. We're talking about a Gluten-Free and Vegan Lentil Shepherd's Pie that's so good, even my meat-loving friends can't get enough of it!

Now, I know what you might be thinking: "Lentils and shepherd's pie? That sounds… healthy." And yes, it is packed with goodness, but I promise, it's also incredibly comforting and satisfying. This recipe came about from my own journey into gluten-free and plant-based eating. I missed the hearty, warm feeling of shepherd's pie, so I set out to create a version that didn't skimp on flavor or texture. After a few tweaks, this is the gem I landed on, and I've been making it ever since, especially when the weather starts to get chilly. It's like a hug in a bowl – or a baking dish, really! Let me walk you through how to make your own.
What You'll Need: The Ingredients
First, let's gather everything we need. Here's the shopping list:
- For the Lentil Filling:
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 cup green or brown lentils, rinsed
- 4 cups vegetable broth (low-sodium is best!)
- 1 14.5oz can diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt, or more to taste
- 1/4 teaspoon black pepper, or more to taste
- 1 cup of frozen peas
- 1 cup of frozen corn
- For the Vegan Mashed Potatoes:
- 3 pounds russet potatoes, peeled and quartered
- 1/2 cup unsweetened plant-based milk (I prefer almond or oat)
- 1/4 cup vegan butter
- 2 tablespoons nutritional yeast
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Let's Get Cooking: Step-by-Step Instructions
Alright, let's get our hands a bit flour-free!
- Start the Lentil Base: Grab a large, heavy-bottomed pot or Dutch oven. Heat the olive oil over medium heat. Add the chopped onion, carrots, and celery and cook until they soften, about 5-7 minutes. Stir occasionally so nothing sticks to the bottom. This is going to build a flavorful base for our pie, so don't rush this part.
- Garlic and Spices: Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic – nobody likes the taste of burnt garlic! Now add the dried thyme, rosemary, smoked paprika, salt, and pepper. Stir everything together so the veggies are nicely coated in that lovely spice blend. You can also toss in a bay leaf if you have it on hand for extra flavor that will cook down over time, just make sure to take it out if you do before serving.
- Lentils and Broth: Pour in the rinsed lentils, then add the vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes, or until the lentils are tender but not mushy.
- Tomato and Veggies: Stir in the diced tomatoes and simmer for an additional 10 minutes. Next Add in the frozen peas and corn, heating up until tender.
- Prep the Potatoes: While the lentil mix is simmering, get your potatoes going. Put the quartered potatoes in a large pot and cover them with cold water. Add a pinch of salt and bring to a boil. Cook until the potatoes are very tender and easily pierced with a fork, about 15-20 minutes.
- Mash and Flavor: Drain the potatoes and return them to the pot. Add the plant-based milk, vegan butter, nutritional yeast, and garlic powder. Mash until smooth and creamy. Season with salt and pepper to taste. Using a good potato masher here can make a big difference in getting that perfect consistency.
- Assemble the Pie: Preheat your oven to 400°F (200°C). Check on the lentil mixture and remove bayleaf. Pour the lentil mixture into the bottom of a 9x13 inch baking dish. Top evenly with the mashed potatoes, spreading them to the edges of the dish. You could make creative patterns on top with a fork if you're feeling fancy!
- Bake to Perfection: Bake in the preheated oven for about 20-25 minutes, or until the mashed potatoes are golden brown on top and the lentil filling is bubbling. Allow the pie to rest for a few minutes before serving so it can hold together a little better.
Tips & Tricks for a Stellar Pie
Ready to take this recipe to the next level? Here are some ideas:
- Add More Veggies Feel free to experiment with other vegetables! Mushrooms, chopped green beans, or even some diced sweet potato would be fantastic additions to the lentil filling.
- Spice it Up: If you like a bit of heat, consider adding a pinch of red pepper flakes or a dash of your favorite hot sauce to the lentil mixture.
- Herb Infusion: Fresh herbs elevate any dish. If you have some fresh thyme or rosemary on hand, by all means, use them. Add them during the last 10minutes of cooking for the best possible flavor.
- Extra Creaminess: Want extra creamy mashed potatoes? Instead of plant-based milk, try using a bit of full-fat coconut milk or even some vegan cream cheese.
- Make it a Casserole: If you have an oven-safe casserole dish with a lid you can assemble the casserole ahead of time, cover it, and store in the fridge to bake later for ease if needed for a party.

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Gluten-Free Vegan Lentil Shepherd's Pie
Prep time: 30 minutes
Cook time: 1 hour
Serves: 6-8
Ingredients:
- Lentil Filling:
- 1 tbsp olive oil
- 1 large yellow onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 cup green or brown lentils, rinsed
- 4 cups vegetable broth
- 1 14.5oz can diced tomatoes
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp smoked paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 cup of frozen peas
- 1 cup of frozen corn
- Mashed Topping:
- 3 lbs russet potatoes, peeled and quartered
- 1/2 cup plant-based milk
- 1/4 cup vegan butter
- 2 tbsp nutritional yeast
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions:
- Sauté onion, carrots, and celery in olive oil until softened. Add garlic and spices, cook until fragrant.
- Add rinsed lentils, vegetable broth to the pot. Bring to a boil, then simmer covered for 25-30 minutes or until lentils are tender.
- Stir in diced tomatoes and continue to simmer for another 10 minutes. Add frozen peas and corn until heated through
- Boil peeled potatoes until tender. Mash with plant-based milk, vegan butter, nutritional yeast, and garlic powder until creamy by using a high quality potato masher. Season with salt and pepper.
- Pour lentil mixture into a baking dish. Top with mashed potatoes.
- Bake at 400°F (200°C) for 20-25 minutes, or until golden brown and bubbly. Let it rest a few minutes before serving.
Enjoy!
This Gluten-Free Vegan Lentil Shepherd's Pie is a dish that's full of flavor, comfort, and love – perfect for any time of the year but especially on a chilly evening! It proves that you don't have to sacrifice taste or satisfaction when eating plant-based or gluten-free. I hope you enjoy making it as much as I do! Let me know how it turns out for you in the comments below. Happy cooking!
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