Vegetarian Shepherd’s Pie with Lentils

This vegetarian shepherd’s pie is winter comfort food at its best. It’s my take on my grandmother’s “best shepherd’s pie ever”. Lentils and vegetables form a rich umami base which is topped with cheesy mashed potato. Or go for the vegan version instead.

Post Updated November 2025 to give further information, more images and a how to make section.

When I first posted this lentil shepherd’s pie I called it Granny’s shepherd’s pie. But it really isn’t. It reminds me of my grandmother because if ever anyone asks me what my favourite dish is, I’m most likely to say Granny’s shepherd’s pie. Hers was a true British dish. It’s become a legend in our family and often comes up in conversation at family get togethers.

It’s been many years now since I’ve eaten it; my grandmother is no longer alive and I’ve been a vegetarian for the last thirty years or so. Because of this, I’ve renamed it vegetarian shepherd’s pie. But whenever I eat it, it always reminds me of my much loved grandmother.

I don’t even know how Granny made her version, except for one thing, she always added baked beans to her shepherd’s pie. This is the legacy she has left. So although I make my shepherd’s pie with lentils rather than lamb and tend to use whatever vegetables I have to hand, I always add a tin of baked beans.

Dive Right In

• Why You’ll Want To Make This Vegetarian Shepherd’s Pie
• Oxo Good Grips
• Rapeseed Oil
• Vegetarian Lentil Shepherd’s Pie
• Chocolate Vegetarian Shepherd’s Pie
• How To Make Vegetarian Shepherd’s Pie
• Other Savoury Chocolate Recipes You Might Like
• Keep In Touch
• Pin It
• The Recipe

Why You’ll Want To Make This Vegetarian Shepherd’s Pie

• Boosts flavour with clever umami touches – the recipe uses baked beans and even a small amount of dark chocolate to enrich the base flavour and deepen colour.
• Easy to adapt for special diets – the dish is vegetarian, but you can easily swap the mash topping to make it vegan or less carb heavy.
• Feeds a crowd (or gives leftovers) – the recipe serves around six and or gives two people three good dinners.
• Flexible, pantry-friendly ingredients – you can use whatever vegetables you have to hand plus lentils, so it works well with whatever’s in your kitchen.
• Hearty comfort food for autumn and winter – combining lentils, vegetables and a creamy mashed potato topping makes the dish warming and satisfying.
• Nostalgic, home-style appeal – inspired by my Granny’s shepherd’s pie, it’s old-style home cooking at its best.

Oxo Good Grips

As always, it’s good to get tooled up for the job. Our tin opener has been faltering of late and I have never had a decent sized serving spoon. Luckily, OXO have come to the rescue – just in time to make this vegetarian shepherd’s pie.

The OXO Good Grips range of utensils are specifically designed for comfort and ease of use. I needed the tin opener (affiliate link) for the baked beans. What a joy to open the tin without a hitch. It was easy to use and to quote OXO has “an oversized knob” which does indeed turn with little effort. The handles have a particularly comfortable grip too.

The large serving spoon (affiliate link) was perfect for scooping out a whole portion intact and it dished up the pie beautifully. The stainless steel makes it particularly durable and again the handle is very comfortable. Both implements are sturdy and stylish and are welcome additions to my kitchen utensils.

Rapeseed Oil

As well as a large plate of cake, I came away from our Clandestine Cake Club meeting last week with a bottle of Mrs Middleton’s Oil. Our CCC organiser, Ellie Michell, has many strings to her bow and this cold pressed rapeseed oil, grown on the family farm in Bedfordshire, is one of them. It is nutty in flavour and has a beautiful golden colour. It’s fabulous used as a salad dressing or as a simple dip for bread. I was certainly happy to use it in my lentil shepherd’s pie.

Vegetarian Lentil Shepherd’s Pie

I’ve not made a veggie shepherd’s pie for quite a while as it is not a spring or summer dish, But now autumn is upon us, it feels like the right sort of time for something warm, comforting and bathed in nostalgia. As it’s now British Food Fortnight which celebrates the glory of good British food, I give you my vegetarian take on Granny’s Shepherd’s Pie.

It’s a great dish for preparing a day or even two ahead. Just pop it in the oven to bake thirty minutes before you’re ready to serve it.

I tend to use whatever vegetables I have to hand, but carrots and celery are a sort of must have. Mushrooms are always a good addition and I have a secret ingredient for extra richness and colour. We grow our own sarpo potatoes, so I was able to use those for the mash. The quantity given in the recipe here made us one large (ish) pie and one small one. It’s definitely enough to feed six hungry people.

Oh, this pie is so good, I can’t tell you. It gave the two of us three substantial dinners and if we weren’t so greedy would have done four.

Last night, I arrived home from work, soaking wet, tired and hungry. CT had the mini version in the oven and the smell when I opened the front door was not only mouth-watering but so comforting too. My mood quickly changed from despondency to delight. A mouthful of this takes me right back to Granny’s house and I can’t help feeling that my shepherd’s pie is nearly as good as hers.

For a lower carb version of this veggie shepherd’s pie, try topping it with carrot and swede mash instead of mashed potato. It works quite well.

Chocolate Vegetarian Shepherd’s Pie

I have a magic ingredient for my vegetarian shepherd’s pie. You’ve probably guessed it. Yes that’s right, it’s chocolate. You may wonder, but do try it. It makes this savoury dish, somehow even more savoury. Does chocolate, perhaps, contain that elusive umami flavour? It also gives a nice rich brown colour to the gravy and has a thickening effect too.

The chocolate isn’t detectable as such, but it adds richness, thickness and colour which turns a good dish into an exceptional one.

How To Make Vegetarian Shepherd’s Pie

This most delicious and comforting of cold-weather dishes is made in four parts, so it’s best to get organised the day before you want to cook it. You need to soak lentils, cook them with some of the veg, fry onions and other veg, then make mashed potatoes. It may seem a lot, but it doesn’t take nearly as long as it sounds.

Please refer to the recipe card at the bottom of this post for cooking temperatures and quantities of ingredients used.

Step 1. Soak Lentils

Soak the lentils overnight in cold water or for one hour in hot water. This reduces the cooking time and also makes pulses more digestible.

Drain the lentils, then wash well and drain again.

Step 2. Cook Lentils

Place the lentils in a large saucepan and add enough water to just cover them. Add the bay leaves, put the lid on and bring to the boil. Reduce to a simmer.

Meanwhile, finely dice the carrots and celery, then add to the pan. Simmer for about fifteen minutes or until the lentils are soft and the veg tender.

Step 3. Fry Veg

Finely dice an onion, then using a frying pan, fry in the oil for a few minutes over a moderate heat. Finely chop two of the garlic cloves and add to the pan.

Meanwhile dice the courgette and mushrooms, then add them to the pan. Fry, stirring occasionally for about ten minutes.

Add the fried vegetables to the lentils and give a good stir. Then add the baked beans, thyme and soy sauce. Give another good stir.

Add salt and pepper to taste. You won’t need much salt as the beans are already seasoned, but lentils can taste a bit bland if not enough salt is added. I used a large pinch.

Simmer for a further five minutes, then turn off the heat and add the chocolate. Stir well and pour into a large casserole dish or two smaller ones.

Step 4. Mash Potatoes

Give the potatoes a good scrub. I don’t peel mine, but go ahead if you feel you need to.

Boil the potatoes in slightly salted water with the remaining clove of garlic until soft. Whilst the potatoes are cooking, grate the cheese.

Drain the potatoes and garlic, add the milk and mash. If you haven’t tried potatoes mashed with garlic yet, you’re in for a treat. Add a hundred grams of the cheese and beat with a wooden spoon until smooth and creamy.

Spread the mash evenly over the lentils, then fluff up with a fork. This creates peaks which then catch in the oven creating delightful caramelised and crunchy bits. Sprinkle the remaining cheese over the top.

Step 5. Bake and Serve

Bake in the top half of the oven for about thirty minutes when the lentils should be bubbling and the mash nicely browned on top.

Serve hot with steamed greens of your choice for a nutritious and delicious meal. Purple sprouting broccoli is delicious when in season.

Vegan Shepherd’s Pie

For a vegan version of this shepherd’s pie, use this recipe for dairy-free parsnip and potato mash instead of the potato topping in the recipe below. I’ve done this many times and it’s just as delicious.

The base is completely vegan anyway. If you go for the chocolate option, just make sure that you use vegan chocolate.

Other Savoury Chocolate Recipes You Might Like

• Chocolate bean burgers
• Mushroom & chocolate risotto
• Chocolate & chilli lime bread
• Chocolate refried beans
• Smoked paprika & cocoa roasted cauliflower florets
• Welsh pancakes with leek & mushroom chocolate sauce

I’ve even made a six course chocolate themed dinner which was even better than it sounds. And for even more savoury chocolate inspiration, take a look at the savoury chocolate category on Tin and Thyme.

Keep in Touch

Thanks for visiting Tin and Thyme. If you make this veggie shepherd’s pie, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.

For more delicious and nutritious recipes follow me on Twitter, Facebook, Instagram, Flipboard or Pinterest. And don’t forget to SUBSCRIBE to my weekly newsletter. Or why not join the conversation in our Healthy Vegetarian Whole Food Recipes Facebook Group?

If you’d like even more dinner recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.

Choclette x

Lentil Vegetarian Shepherd’s Pie. PIN IT.

Print Pin

5 from 2 votes

Veggie Lentil Shepherd’s Pie

This is a vegetarian take on my grandmother’s excellent shepherd’s pie. Lentils and vegetables form a rich umami base which is topped with cheesy mashed potato. Add whatever vegetables you have to hand plus dark chocolate for extra richness and colour.

Cook ModeToggle to keep screen awake

Prep Time30 minutes mins

Cook Time1 hour hr

Soaking Time1 hour hr

Total Time2 hours hrs 30 minutes mins

Course: Main Course

Cuisine: British

Keyword: lentils, mushrooms, pie, potatoes

Servings: 6 people

Calories: 546kcal

Author: Choclette @ Tin and Thyme

Equipment

• tin opener (affiliate link)

Ingredients

• 8 oz whole brown lentils
• 2 bay leaves
• 2 large carrots chopped
• 1 stick celery chopped
• 3 tbsp rapeseed oil
• 1 large onion chopped
• 1 courgette (zucchini) chopped
• 3 clove garlic
• 8 chestnut mushrooms
• 4-6 sprig fresh thyme
• 1 tbsp tamari (affiliate link) or shoyu (soy sauce)
• 400 g tinned baked beans
• 25 g dark chocolate (I used 100%) (optional)
• 900 g floury potatoes about five large ones – scrubbed and cut into chunks
• 4 tbsp milk
• 120 g cheddar cheese grated
• salt and pepper to taste

Metric – US Customary

Instructions

• Soak the lentils overnight in cold water or for 1 hour in hot water. This reduces the cooking time. Wash well and just cover with water. Add the bay leaves and bring to the boil.
  8 oz whole brown lentils, 2 bay leaves
• Add the carrots and celery and simmer for about 15 minutes or until the lentils are soft.
  2 large carrots, 1 stick celery
• In a large frying pan, fry the onions in the oil for a few minutes over a moderate heat. Chop two of the garlic cloves and add to the pan. Then add the courgette followed by the mushrooms. Fry for about 10 minutes.
  3 tbsp rapeseed oil, 1 large onion, 1 courgette (zucchini), 8 chestnut mushrooms
• Add the fried vegetables to the lentils together with the thyme, beans and soy sauce. Add salt and pepper to taste if desired.
  4-6 sprig fresh thyme, 1 tbsp tamari (affiliate link), 400 g tinned baked beans
• Simmer for a further 5 to 10 minutes. Turn off the heat and add the chocolate. Stir well and pour into a large casserole dish or two smaller ones.
  25 g dark chocolate
• Boil the potatoes in slightly salted water with the remaining clove of garlic for about 15 minutes or until soft.
  900 g floury potatoes
• Drain the potatoes and garlic, add the milk and mash. Add 100g of the cheese and beat with a wooden spoon until smooth and creamy.
  4 tbsp milk
• Spread the mash over the lentils, then fluff up with a fork. Sprinkle the remaining cheese over the top and bake at 180℃ (160℃ fan, 350℉, Gas 4) for about 30 minutes when the lentils should be bubbling and the mash nicely browned on top.

Notes

For a vegan version of this shepherd’s pie, use this recipe for dairy-free parsnip and potato mash instead of the potato topping in this recipe. I’ve done this many times and it’s just as delicious.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.

Nutrition Estimate

Calories: 546kcal | Carbohydrates: 76g | Protein: 24g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 555mg | Potassium: 1697mg | Fiber: 21g | Sugar: 7g | Vitamin A: 3747IU | Vitamin C: 48mg | Calcium: 265mg | Iron: 6mg

Tried this recipe?Leave a comment below letting us know how you got on and do share a photo on Instagram. Tag @choclette8 or use hashtag #tinandthyme.

Share on Facebook

Sharing

Of course being British, you’d hope that most of the ingredients involved would not only be British, but as local as possible. Whilst I can’t claim that the lentils are British, most everything else was either grown in Cornwall or bought from small local shops.

I buy the lovely organic milk I use from our local market and it comes from Ayreshire cows from Helsett Farm on the north coast of Cornwall. The potatoes, garlic and courgettes were grown by my own fair hands, so you can’t get much more local than that. I am thus submitting this to Shop Local over at Elizabeth’s Kitchen.

As I used sprigs of fresh thyme from the garden as well as bay leaves, I am entering this into Cooking with Herbs hosted by Karen of Lavender and Lovage.

Family Foodies is a new monthly challenge to showcase food that the whole family will enjoy. Hosted by Louisa of Eat Your Veg and Venesther of Bangers & Mash, this month’s theme is week-end slowies.

I’m also sharing my chocolate veggie shepherd’s pie with Lost in Food for #CookBlogShare.