I love pies.
And my partner’s dad loves Shepherd’s Pie. I’ve been experimenting with this vegan version for a while and I think you’re going to love this!
This version is completely vegan, made without any meat or mock meat.
Instead, it’s filled with mushrooms, onions, garlic, herbs, peas, and soft lentils simmered into a savory, earthy mixture that tastes like pure winter comfort. I’m going to focus heavily on flavor so that you still feel that homey taste.
Topped with fluffy mashed potatoes and baked until golden, this is the kind of main dish that makes a Christmas dinner feel extra special without being complicated.
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Tips for an Extra Tasty Pot Pie
- A good non-stick skillet helps the mushrooms brown beautifully.
- Use a potato ricer for the fluffiest mash ever.
- Adding a splash of unsweetened oat cream makes the filling richer
- A ceramic baking dish gives the top an even, golden crisp
- Fresh thyme makes a HUGE difference, it tastes more festive than dried.
Vegan Christmas Shepherd’s Pie
Course: Lunch, DinnerDifficulty: Easy6
servings15
minutes30
minutesIngredients
- Filling
1 tablespoon vegan butter or olive oil
2 cups mushrooms, chopped
½ cup carrots, sliced
3 cloves garlic, minced
1 large onion, finely chopped
Fresh thyme, finely diced (about 1 teaspoon)
1–2 tablespoons all-purpose gluten-free flour mix
1 cup vegetable broth
1 cup fresh or frozen peas
1 to 1 ½ cups cooked lentils
½ teaspoon sea salt
¼ teaspoon black pepper
- Mashed Potato Topping
4 medium potatoes, peeled and boiled
2 tablespoons vegan butter
¼ cup unsweetened plant milk
Salt and pepper to taste
Directions
- Heat vegan butter or olive oil in a large skillet over medium heat, then sauté onions, garlic, carrots, and mushrooms until softened and fragrant. Sprinkle the gluten-free flour over the veggies and stir well to coat, then slowly pour in the vegetable broth to create a thick, gravy-like base. Add peas, lentils, thyme, salt, and pepper, simmering until everything becomes hearty and well combined.
- Mash the boiled potatoes with vegan butter, plant milk, salt, and pepper until they’re fluffy, creamy, and spreadable. Adjust consistency with a splash more milk if needed.
- Spoon the lentil–mushroom filling evenly into a baking dish, spread the mashed potatoes across the top, and use a spoon to make little swoops for crispy edges. Bake at 400°F (200°C) for 20–25 minutes until the top turns lightly golden and the filling bubbles around the edges.
- You can make this dish during any festivity, not just Christmas
Variations & Substitutions
Replace part of the potatoes with sweet potatoes for a sweeter, more Christmasy topping.
Add celery to the filling if you want a more classic “stew-like” flavor.
Swap lentils for finely chopped walnuts or a blend of both for extra texture.
Use leeks instead of onions for a softer, buttery flavor.
Add a little rosemary if you want extra herbiness (just a tiny bit — it’s strong).
This Christmas Shepherd’s Pie is the kind of dish that feels rustic, homey, and lovingly made — even though it’s simple, inexpensive, and vegan.
It’s warm, savory, and full of holiday comfort, and it always looks gorgeous coming out of the oven with its golden potato topping.
Whether you’re serving it at a holiday dinner or as a cozy December night meal, it’s one of those recipes that makes the whole house smell incredible and the whole table quiet down to take their first bite.
