Can I use canned lentils instead of dried?

Absolutely, Drain and rinse two 15-oz cans of lentils—you'll need about 3 cups cooked. Skip the broth cooking step and just stir them into the veggie mixture. The texture will be slightly softer, but still delicious.

How do I make this gluten-free?

Easy peasy, Just swap the soy sauce for tamari or coconut aminos—everything else is naturally gluten-free. I've served this to gluten-sensitive friends many times with zero complaints.

Can I make this ahead of time?

Oh honey, this vegetarian shepherd's pie is practically BETTER made ahead. Assemble everything, cover tightly, and refrigerate for up to 24 hours before baking. Add 5-10 extra minutes to the baking time since it'll be cold from the fridge.

What's the best way to get crispy mashed potatoes on top?

My secret? After baking, I'll sometimes pop it under the broiler for just 1-2 minutes—watch it like a hawk though. That quick blast gives you those gorgeous golden peaks that make everyone ooh and ahh.

Can I freeze individual portions?

You're speaking my meal prep language. Let cooled portions freeze solid on a baking sheet first (about 2 hours), then transfer to freezer bags. They'll keep for 3 months—just reheat straight from frozen in a 350°F oven for 30-35 minutes. Perfect for those "I can't even" nights.

Hearty Vegan Lentil Shepherd’s Pie Recipe with 14g Protein -

Name: Hearty Vegan Lentil Shepherd’s Pie Recipe with 14g Protein
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: British
Ingredients: 1 cup dried green or brown lentils; 2 cups vegetable broth; 4 medium potatoes, peeled and cubed; 1/4 cup plant-based milk; 2 tbsp vegan butter; 1 onion, diced; 2 carrots, diced; 2 celery stalks, diced; 2 cloves garlic, minced; 1 tsp dried thyme; 1 tsp dried rosemary; 1 tbsp tomato paste; 1 tbsp soy sauce; 1 cup frozen peas; Salt and pepper to taste

Hearty Vegan Lentil Shepherd’s Pie Recipe with 14g Protein

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A hearty and satisfying vegan version of shepherd’s pie packed with protein-rich lentils and topped with creamy mashed potatoes.

Author: RecipeZest
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 6 servings
Category: Main Dish
Method: Baking
Cuisine: British
Diet: Vegan

Ingredients

Scale

1 cup dried green or brown lentils
2 cups vegetable broth
4 medium potatoes, peeled and cubed
1/4 cup plant-based milk
2 tbsp vegan butter
1 onion, diced
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
1 tsp dried thyme
1 tsp dried rosemary
1 tbsp tomato paste
1 tbsp soy sauce
1 cup frozen peas
Salt and pepper to taste

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Instructions

Cook lentils in vegetable broth until tender, about 25 minutes.
Boil potatoes until soft, then mash with plant-based milk and vegan butter.
Sauté onion, carrots, and celery until softened, about 5 minutes.
Add garlic, thyme, rosemary, tomato paste, and soy sauce. Cook 2 minutes.
Combine cooked lentils and peas with vegetable mixture.
Spread lentil mixture in baking dish, top with mashed potatoes.
Bake at 375°F for 20 minutes until golden brown.

Notes

Rinse lentils before cooking to remove debris.
Add more broth if mixture seems dry.
Let pie rest 10 minutes before serving.

Find it online: https://recipeszest.com/vegan-lentil-shepherds-pie-recipe/