Vegan shepherd's pie with crushed new potatoes on a plate with parsley. Gluten free and full of lentils and mushrooms.
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5 from 12 votes

Vegan Shepherds Pie

Ready in just 30 minutes, this vegan shepherd's pie is hearty and tasty. The classic comfort food is elevated to extra-special with crushed new potatoes that get beautifully crispy. 
Prep Time10 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: British, gluten-free, International, Vegan
Servings: 4
Calories: 313kcal
Author: Kate Hackworthy | Veggie Desserts


  • 500 g (3 cups) new potatoes
  • 2 tbsp parsley , finely chopped
  • 3 tbsp olive oil
  • 1 onion , finely chopped
  • 625 g (6 cups) mushrooms , halved and thinly sliced
  • 250 ml (1 cup) water
  • 2 garlic cloves , finely chopped
  • ¼ tsp dried crushed chillies (optional)
  • 250 g (1 cup) ready-to-eat puy lentils (pre-cooked packet)
  • 1 can chopped tomatoes (400g/15oz can)
  • 2 tbsp tomato purée
  • sea salt and black pepper


  • Cook the potatoes in a pan of boiling water for 12 mins or until tender. Drain and return to the pan. Season, then lightly crush with a potato masher or fork. Stir in half the parsley.
  • Meanwhile, heat 2 tbsp of the oil in a large, deep frying pan over a medium heat, then add the onion and cook, stirring often, for 2-3 mins. Increase the heat to medium-high, add the mushrooms and fry for 7-8 mins, stirring occasionally, until softened.
  • Add the mushrooms and fry for 7 mins, stirring occasionally, until softened and they've released their juices.
  • Stir in the water, garlic, dried crushed chillies, lentils, chopped tomatoes and tomato purée, then reduce the heat and simmer for 8-10 mins or until the sauce has thickened, then add the remaining parsley and season with the salt and pepper. Preheat the grill to high.
  • Pour the lentil mixture into a large baking dish, then spoon the crushed potatoes over the top. Drizzle with the remaining olive oil and grill for 8-10 mins or until the potatoes are golden and begin to turn crispy.
  • Enjoy!


Freezer-friendly. We would recommend cooling your leftovers as quickly as possible, ideally within two hours before freezing and then eating within 24 hours of fully defrosting.
Adapted with permission from Tesco


Calories: 313kcal | Carbohydrates: 34g | Protein: 8g | Fat: 11g | Saturated Fat: 1g | Sodium: 167mg | Potassium: 1302mg | Fiber: 5g | Sugar: 8g | Vitamin A: 320IU | Vitamin C: 43.3mg | Calcium: 63mg | Iron: 3.1mg