Vegetarian Shepherd’s Pie with Lentils is a hearty and healthy meal the whole family will love. Freezer-friendly and easy to make ahead for busy weeknights.

Why You’ll Love this Vegetarian Shepherds Pie:

I could eat almost anything topped with mashed potatoes, but add red wine and mushrooms to the mix, and I’m on cloud 9.

This cozy Shepherd’s Pie recipe is so jam-packed with hearty veggies, you won’t even miss the meat. Plus, the mushroom + lentil combo add plenty of meaty texture and savory depth.

Let me give you a little context as to how this Vegetarian Shepherd’s Pie was born. It’s currently 15°F Denver and our heat hasn’t been working for days.

And, of course, it’s a holiday weekend, meaning no one can fix it until Monday. Meanwhile, I’m knee-deep in Thanksgiving leftovers thinking how I can re-purpose them in the coziest way possible. Enter: Vegetarian Shepherd’s Pie! (AKA the BEST way to use up leftover mashed potatoes.)

My goal with this recipe, however, is to give you as many shortcuts as possible.

Shepherd’s Pie can be pretty involved, but that shouldn’t deter you from making what may be the heartiest bowl of comfort.

So to ease up the effort, we lean on frozen veggies and canned lentils. And, if you’re REALLY lucky, leftover mashed potatoes? 

For more hearty vegetarian recipes, also check out this Vegetarian Lasagna Soup, Warm Lentil Salad with Feta, and Stewed Lentils.

What is in Shepherd’s Pie?

In this vegetarian version, mushrooms, lentils, and frozen veggies create a hearty base. And to infuse them with rich flavor, they simmer in a super savory red wine gravy with Worcestershire sauce.

For a fresh lift, a double dose of herbs (rosemary and thyme) do the heavy lifting. (FYI: Classic Worcestershire sauce does contain anchovies. If you’re trying to keep this 100% vegetarian, seek out a vegan brand, like Annie’s.)

• Pro tip #1: Look for pre-cooked lentils. I love the Trader Joe’s Steamed & Fully Cooked Lentils, which have become a staple in my house. You can also use a can of lentils.
• Pro tip #2: Use frozen veggies to cut down on prep time. I buy the 365 Everyday Value bags at Whole Foods, however Bird’s Eye also makes a great mix. Just be sure to thaw them beforehand.
• Pro tip #3: If you don’t already have mashed potatoes on hand, you can certainly make them in advance. Also, for the record, if you have a family favorite recipe, feel free to use it! The one I provide in this recipe leans on Greek yogurt for an extra punch of protein!

The Ingredients

• Onion: Yellow, white, sweet onion, or even shallots work here.
• Mushrooms: Look for cremini (or baby bella) mushrooms for a meaty texture.
• Frozen Veggies: I use a classic blend of mixed frozen veggies, however you could also use a California blend.
• Potatoes: Yukon Gold are as must here! They are far creamier than other potato varieties and produce the silkiest mashed potatoes.
• Herbs: A mix of fresh thyme and rosemary create a rustic flavor profile. (Reserve some extra fresh thyme for garnish!)
• Greek Yogurt: Mixing yogurt into the potatoes create a creamier consistency, plus adds a good punch of protein.
• Butter: To add richness to the potatoes. Alternatively, you could use olive oil or a plant-based buttery spread.
• Red Wine: Alternatively, you can use beef broth, however I love the complexity that red wine adds. (Look for a dry red wine, such as Cabernet, Syrah, or Chianti.)
• Broth: Vegetable or chicken broth work fine.
• Flour: To help thicken the gravy mixture. For a gluten free alternative, use corn starch.

See the recipe card for a complete list of ingredients and quantities.

Step-by-Step Instructions

Step 1: Prepare Mashed Potato Topping

Place potatoes in a large pot and fill with water. Bring to a boil and cook until fork-tender, about 20 to 30 minutes. Drain, place back in pot, and add yogurt, butter, and salt. Mash until mostly smooth.

Step 2: Prepare Veggie Filling

Meanwhile, cook onion until soft. Add mushrooms, and cook 5 more minutes. Add garlic, herbs, salt and pepper.

Next, add wine and Worcestershire sauce and reduce. Add broth and flour and bring to a boil; cook until thick. Stir in veggies and lentils.

Step 3: Assemble Shepherds Pie

Spoon mashed potatoes over filling and smooth to the edges.

Step 4: Bake

Bake at 400ºF for 25 minutes. Wait 10 minutes to serve.

How to Store, Freeze, and Reheat:

This recipe freezes well, however I do suggest following this protocol for best results:

• First, place the lentil and vegetable mixture in a 9-inch square baking dish coated with cooking spray. Let cool to room temperature before adding mashed potatoes.
• Top with potatoes and cover mixture tightly with foil. Use a couple sheets to make sure the pan is completely covered.
• Place pan in the freezer for up to 2 months. When ready to eat, place the Shepherd’s Pie (still covered with the foil) in a 350ºF oven for 1 hour. Or, place it in the refrigerator overnight to thaw, and it will only take about 30 minutes to reheat.

You can also freeze individual portions in Tupperware containers. Follow the same assembly protocol, and transfer to a microwave-safe bowl to reheat.

More Hearty Lentil Recipes to Try:

If you give this recipe a try, snap a pic and tag #dishingouthealth so I can see your creations! Also, be sure to follow along on Facebook and Pinterest for the latest recipes.