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piece of shepherd's pie on a white plate with a fork next to it

Vegan Shepherd's Pie

This hearty and nutritious vegan shepherd's pie is loaded with veggies and lentils smothered in a rich tomato-based gravy and topped with a layer of creamy mashed potatoes. This vegetarian version is also gluten-free, oil-free and lower in fat than the traditional. 
Course Dinner
Cuisine Gluten-Free, Vegan
Keyword gluten free, lentils, mashed potatoes, oil free, vegan, vegetarian
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 -8
Calories 292kcal






  • Peel potatoes and cut into chunks that are all about the same size.
  • Place potatoes into a 3-qt. stainless steel pot and cover with one inch of water.
  • Bring to a boil and then reduce heat to maintain a steady rolling boil. Cook until potatoes are fork-tender (approximately 10-15 minutes). Be careful not to overcook or the potatoes will become too starchy.
  • Add coconut milk and mix using an electric hand mixer until the ingredients are well combined and lumps are removed. Be sure not to overmix or the consistency of the potatoes will become too gluey. Alternatively, you can use a potato masher, if preferred. Stir in nutritional yeast plus salt and pepper to taste. Cover and set aside until ready to use.


  • Preheat oven to 400° F.
  • Add wine and onion to a 12-inch nonstick skillet. Cook over medium-high heat until onion becomes translucent, stirring frequently (about 2-3 minutes).
  • While the onion is cooking, whisk together chickpea flour and ¾ cup of the vegetable broth to make a slurry. Set aside.
  • Add corn, peas and carrots to the skillet with the onion and stir. Cook over medium-high heat for 3 minutes.
  • Stir in lentils, Worcestershire, tomato paste, the remaining 1 ¼ cup broth, thyme, salt and pepper. Give the chickpea slurry mixture another quick whisk and pour into the skillet. Bring to a boil, stirring constantly, until the gravy has thickened and reduced to about half. Add more salt to taste if desired.
  • Spoon mixture into 11" x 7" baking dish. Evenly spread the mashed potatoes on top. Drag the back of a fork lightly through the potatoes going in one direction to make ridges.
  • Bake for 20-30 minutes or until golden brown. You can also switch the oven setting to broil for the last 2-3 minutes if desired. Just be sure to keep an eye on the mashed potatoes so that they do not burn.



*Although there are a number of vegan Worcestershire sauces available, The Wizard's is the only brand I have been able to find that is both vegan and gluten-free. If you are not able to get Worcestershire, you can substitute with tamari instead.
Store leftovers covered in the refrigerator for up to 5 days. Leftovers can also be frozen in freezer-safe airtight containers for up to 3 months. You can place a layer of plastic wrap or aluminum foil over top of the container before sealing for extra protection, if desired. Thaw thoroughly in the refrigerator before reheating.
To reheat, place in an oven-safe dish and bake at 375° F until warmed throughout. Alternatively, you can microwave in a covered microwave-safe dish for 1 minute, followed by 30-second intervals, until thoroughly heated.
The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.


Calories: 292kcal | Carbohydrates: 53g | Protein: 13g | Fat: 3g | Saturated Fat: 2g | Fiber: 11g