Lentil Shepherd’s Pie! This vegan shepherd’s pie recipe is easy to make in your Instant Pot, slow cooker, or on the stove top. Simply top with mashed potatoes for a healthy gluten-free vegetarian Shepherd’s Pie, Cottage Pie, or whatever else you want to call it!

Friends, we’re here today to talk about making a vegan shepherd’s pie, and I want to get one thing out of the way right off the bat: no shepherds were harmed in the making of this pie.

Can you even imagine how tough and sinewy a shepherd would be? They’d make terrible pie filling! Although, perhaps in the Instant Pot…

I kid, I kid… you’d never fit a shepherd in an Instant Pot.

Ok. I’m done now.

In all seriousness, we’re here to make an easy and delicious Lentil Shepherd’s Pie, and I’m going to walk you through THREE different ways you could make it! Want to make your vegan shepherd’s pie in the Instant Pot? You bet you do!

Or, wait, would you prefer to make slow cooker lentil shepherd’s pie? We can do that! Want to keep this situation classic and make your vegetarian shepherd’s pie filling on the stove top? You’re in luck!

But first things first: what is the difference between shepherd’s pie and cottage pie?

According to Jamie Oliver, the difference is in the type of meat. Shepherd’s pie is traditionally made with lamb, whereas cottage pie is made with beef. We’re keeping things vegetarian and are using lentils to replace the meat, so you can call it lentil cottage pie or lentil shepherd’s pie as you wish.

What goes into Lentil Shepherd’s Pie?

Alrighty then, get your ingredients ready! We’re going to be using:

Lentils –> I’ll discuss lentil choices below.

I’ll discuss lentil choices below. Onions –> A big ol’ yellow guy will do.

A big ol’ yellow guy will do. Celery –> Fiber and whatnot.

Fiber and whatnot. Carrots –> Getting those veggies in!

Getting those veggies in! Peas –> We’re using frozen this time.

We’re using frozen this time. Tomatoes –> A couple of cans will do the trick.

A couple of cans will do the trick. Mashed potatoes –> I’m using these Greek Yoghurt Mashed Potatoes.

I’m using these Greek Yoghurt Mashed Potatoes. Garlic and spices –> Taking a trip to flavour town!

How do you make vegan shepherd’s pie?

When I first posted this recipe back in 2015 I made it in my slow cooker. I’ve since acquired an Instant Pot, and I don’t think it’s any secret that I’m kind of in love with the thing. Since I’m not interested in having extra clutter in my small apartment, I bought the vented glass lid that allows me to use my Instant Pot as a slow cooker, and I gave my slow cooker away.

I love that I’ve got the option to use it as a slow cooker OR a pressure cooker, though to be fair I use it as a pressure cooker like 99% of the time.

How do you make Instant Pot shepherd’s pie?

It really couldn’t be easier, my friends.

Add all of your ingredients EXCEPT the frozen peas and mashed potatoes into your Instant Pot. Seal the lid, and set it on manual pressure cooking for 10 minutes. It’ll take about 15-20 minutes to come up to pressure before the 10 minute cooking time will start.

Once finished, allow the pressure to release naturally for 5 minutes, then flip the valve to vent and quick-release the rest of the steam. Stir in your frozen peas, spoon into a casserole dish, and top with mashed potatoes.

How do you make slow cooker shepherd’s pie?

It’s basically the same as the Instant Pot, just way slower (duh).

Add all of your ingredients EXCEPT the frozen peas and mashed potatoes into your slow cooker. Allow it to cook for 6 hours on low, or 3 hours on high. Stir in your frozen peas, spoon into a casserole dish, and top with mashed potatoes.

How do you make lentil shepherd’s pie filling on the stove top?

I like to do this in a large heavy-bottomed pot (this one is my favourite).

Heat over medium-high heat on the stove top, and cook the onions until they’ve softened slightly. Add the garlic and spices and cook for a few minutes more. Then add the carrots and celery and sauté 5 minutes more, until the vegetables are slightly tender.

Add the lentils, canned tomatoes, and vegetable broth. Bring to a boil, then reduce the heat to low and simmer until the lentils are tender. Stir in your frozen peas, spoon into a casserole dish, and top with mashed potatoes.

What kind of lentils are best for making vegan shepherd’s pie?

I recommend you use a small, firm lentil such as Puy or beluga lentils. Larger brown lentils would work as well, but I prefer the texture of the smaller ones.

While red lentils are awesome in other recipes, I do not recommend them in this shepherd’s pie recipe.

Is lentil shepherd’s pie vegan?

The filling is vegan AF, so as long as you use vegan mashed potatoes, then you bet it is! I use Greek yogurt in my mashed potatoes, but I love this recipe for vegan mashed potatoes if you need one.

Can I make lentil shepherd’s pie in advance?

You bet you can! You can cook the filling, make the mashed potatoes, and get everything ready in a casserole dish to just toss into the oven when you’re ready to eat.

How long will leftovers last?

Leftover Lentil Shepherd’s Pie will last about three days in the fridge. You can also wrap leftover portions in foil and throw them in the freezer and they’ll last about three months.

Related: Vegetarian Freezer Meals for New Moms.

Hey Nutrition Lady, are lentils healthy?

You bet they are! These lovely little legumes are a very good source of cholesterol-lowering dietary fiber. The soluble fiber in lentils helps to keep blood sugar stable, while providing a steady source of energy.

But the energy benefits don’t stop there, lentils are a rich source of iron, as well as being a good source of plant-based protein, which is good news for us veg heads.

Lentils are also a great source of heart-healthy folate and magnesium, phosphorous, manganese, zinc, potassium, and B6.

Other recipes you might enjoy:

Vegan Lentil Soup

Cheesy Baked Spaghetti Squash Noodles

Baked Pumpkin Risotto

Black Bean and Quinoa Freezer Burritos

Mung Bean and Coconut Curry

Print Pin 4.92 from 12 votes Lentil Shepherd's Pie Lentil Shepherd's Pie! This vegan shepherd's pie recipe is easy to make in your Instant Pot, slow cooker, or on the stove top. Simply top with mashed potatoes for a healthy gluten-free vegetarian dinner! Prep Time 10 minutes Cook Time 50 minutes Total Time 1 hour Servings 6 Calories 385 kcal Author Katie Trant Ingredients 1 large yellow onion diced

1 Tbsp extra virgin olive oil

4 stalks celery diced

2 large carrots peeled and diced

2 cloves garlic crushed

1 tsp salt

1/2 tsp dried thyme

1/2 tsp freshly cracked black pepper

1 1/2 cups lentils puy or beluga lentils

14 oz diced tomatoes

2 cups vegetable broth

1 cup frozen peas

4 cups mashed potatoes Instructions INSTANT POT Layer the diced onion, olive oil, carrot, celery, garlic, salt, thyme, pepper, lentils, tomatoes, and vegetable broth into your Instant Pot.

Set to manual pressure for 10 minutes. It will take about 15 minutes to come to pressure. Once the pressure cooking cycle is complete, allow to vent naturally for 5 minutes, then flip the valve to venting for quick release.

When the cooking time is complete, stir in the frozen peas. SLOW COOKER Layer the diced onion, olive oil, carrot, celery, garlic, salt, thyme, pepper, lentils, tomatoes, and vegetable broth into your slow cooker.

Cook on low for 6 hours or on high for 3 hours*

When the cooking time is complete, stir in the frozen peas. STOVE TOP Heat 2 Tbsp of olive oil in a large heavy-bottomed pot over medium-high heat on the stove top.

Add the onions and sauté until they've softened slightly. Add the garlic and spices and cook for a few minutes more.

Then add the carrots and celery and sauté 5 minutes more, until the vegetables are slightly tender.

Add the lentils, canned tomatoes, and vegetable broth. Bring to a boil, then reduce the heat to low and simmer until the lentils are tender.

When the cooking time is complete, stir in the frozen peas. TO FINISH Spoon the lentil filling into a casserole dish. Top with mashed potato, and bake in a pre-heated oven at 200°C / 400°F for 20-30 minutes, until the potatoes are golden and the filling is bubbling around the edges. Notes Nutrition values are an estimate only Nutrition Calories: 385 kcal | Carbohydrates: 72 g | Protein: 18 g | Fat: 3 g | Sodium: 858 mg | Potassium: 1179 mg | Fiber: 20 g | Sugar: 7 g | Vitamin A: 3855 IU | Vitamin C: 53.2 mg | Calcium: 77 mg | Iron: 5.3 mg

This recipe was originally published February 23, 2015. It was retested, rephotographed, and updated March 15, 2019.

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