Share This
Pages on this site may contain affiliate links, meaning if you book or buy something, I may earn an affiliate commission at no additional cost to you. Thank you for your support! Learn More
Also note: While I am a certified nutrition coach, I am not a medical doctor. Information here is not intended to be a replacement for the advice you should seek from your doctor.
I made this vegan shepherd’s pie with lentils for a close friend who just had a baby, because let’s be real — there’s no greater love language than comfort food. Her husband can’t tolerate tomatoes, so I skipped them entirely… and honestly? Nothing was missing. This version is rich, cozy, and totally satisfying without the acidity. They both loved it (and I may have snagged a second serving for myself before heading out the door). If you’re looking for a nourishing, tomato-free twist on a classic, this is the vegan shepherd’s pie lentils recipe to bookmark.
Please let me know if there is something specific you are confused about or would like to see added to this post. I want to help you.
If you made this recipe, let us know how it goes in the comments and leave a review. I really appreciate it and hope you love it!
Lentil Shepherd’s Pie (Tomato-Free)
A cozy, tomato-free twist on classic shepherd’s pie made with hearty lentils, savory veggies, and a fluffy mashed potato topping. Perfect for plant-based comfort food lovers.
Prevent your screen from going dark
Make the Mashed Potatoes
-
Boil potatoes in salted water until fork-tender (about 12–15 minutes).
-
Drain and mash with plant milk, garlic powder, salt, and black pepper until smooth. Stir in nutritional yeast, if using. Set aside.
Cook the Lentil Filling
-
In a skillet, heat olive oil over medium heat. Sauté onion, garlic, carrots, celery, and mushrooms for 5–7 minutes.
-
Deglaze with red wine and simmer for 1–2 minutes.
-
Stir in lentils, Worcestershire sauce, soy sauce, thyme, rosemary, black pepper, salt, and balsamic vinegar. Cook for 2 minutes.
-
Stir in frozen peas and mix well.
-
Add vegetable broth and simmer for 5 minutes.
-
Stir in the cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) and cook for 1–2 minutes, stirring, until the mixture thickens slightly.
Assemble & Bake
-
Preheat oven to 400°F (200°C).
-
Spread lentil mixture into a medium baking dish (around 8×8 inches).
-
Top with mashed potatoes, spreading evenly. Use a fork to create ridges.
-
Bake uncovered for 20–25 minutes until golden on top. Broil for the last 2–3 minutes if desired for crispiness.
Sodium is lower than stated if you use “low sodium” products where stated.
Nutrition Facts
Lentil Shepherd’s Pie (Tomato-Free)
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Leave a Reply