Vegetarian

Vegan Irish Shepherd’s Pie – Holy Cow Vegan

March 17, 2024

This vegan Irish Shepherd’s Pie has a savory, aromatic base of lentils, tempeh and vegetables topped with creamy mashed potatoes that bake up crusty on the edges.

This flavorful, meatless version of a classic Irish shepherd’s pie is hearty, healthy and full of veggie goodness.

The pie has a hearty, protein-packed filling of crumbled tempeh, brown lentils, and veggies, including celery, bell peppers, onions and green peas, seasoned perfectly with mustard, tomato paste, paprika, mint, thyme and, oh, yes, a spot of Irish whiskey.

Over all of this goodness goes a thick layer of mashed potatoes that turns golden and crusty in the oven.

If you’re going to a potluck for St. Patrick’s Day, this is the perfect recipe to bring along. It travels easily, and it will vanish in seconds! Or serve it at home, with a hunk of vegan Irish soda bread. You’ll feel lucky as the Irish.

For more Irish inspiration, check out all of our vegan Irish recipes, including a classic vegan Irish stew, vegan Irish hand pies, vegan Irish chili and vegan colcannon.

Table of Contents

Why you will love this recipe

Healthy and protein-packed. The lentils and tempeh add heart-healthy protein and the veggies add flavor and deliciousness. (If you like meatless meat in the filling, try out this vegan breakfast shepherd’s pie, which is also so, so good.)
One-dish meal. All the nutrients you need are in this single dish: healthy protein, healthy carbs and lots of yum.
Simple recipe with pantry ingredients. Most of the ingredients you need in this dish are likely already in your home, including the lentils and the dried herbs.
Gluten-free, nut-free recipe. See section on special diets below to tweak the recipe to soy-free and oil-free diets.

Ingredients

Brown lentils. Use canned or cooked lentils. Green lentils or puy lentils will work as a substitute.
Smoked tempeh. This will give the best flavor but you can substitute with regular tempeh.
Vegetables: onions, celery, carrots, green peas, cremini mushrooms and potatoes.
Herbs: garlic, dried thyme, dried or fresh mint and dried rosemary.
Seasonings: Irish whiskey (optional), tamari (or soy sauce), cayenne and/or paprika, tomato paste and Dijon mustard or wholegrain mustard.
Extra virgin olive oil

How to make vegan Irish shepherd’s pie

Onions, garlic and celery in skillet with wooden ladle.

Heat oil in a large skillet or sauté pan. Add garlic, sauté for a few seconds, then stir in the onions along with some salt and ground black pepper. Stir and sauté for a couple of minutes until the onions are translucent.

Carrots and bell peppers added to skillet.

Add the carrots and bell peppers and mix in.

Mushrooms added to other veggies in skillet.

Stir in the mushrooms. Add the Irish whiskey, if using and cook until most of the moisture in the pan has evaporated.

Crumbled tempeh added to veggies in skillet.

Add the tempeh and mix in.

Herbs, spices and tomato paste added to veggies.

Stir in the seasonings: tomato paste, mustard, tamari, cayenne and/or paprika, dried mint and dried thyme. Mix well.

Add the lentils and frozen green peas to the pot. Mix.

Cook until warmed through. Set aside.

Place the riced or mashed potatoes in a bowl and add salt, ground black pepper, dried rosemary, olive oil and non-dairy milk. Mix well until light and fluffy.

Spray a baking dish with oil. Layer the filling into the baking dish. Layer the mashed potatoes over the lentil filling in an even layer.

Vegan sheperd's pie assembled before baking.

Use the tines of a fork to create decorative patterns in the mashed potatoes. Bake the shepherd’s pie in a preheated , 400-degree Fahrenheit/205-degree Celsius oven for 25-30 minutes or until the potatoes are lightly browned and crusty at the edges. Let the shepherd’s pie stand 10 minutes before serving.

Tweaks for special diets

Soy-free: Skip the tamari and use soy-free coconut aminos.
Oil-free: Saute the vegetables in ¼ cup water. Skip the olive oil in the mashed potato layer and add more non-dairy milk as needed.
Low-carb: Use mashed cauliflower instead of mashed potatoes for the top layer.

Pro Tip

For more texture, cook the lentils until tender but slightly al dente. For a softer filling, cook the lentils until very tender.

Storage instructions

Make-ahead: The filling and mashed potatoes can be made up to two days ahead and assembled before baking the day you plan to serve the shepherd’s pie. The entire pie can be assembled and refrigerated up to two days in advance, then bake the day you will serve it.
Refrigerate: Store the baked shepherd’s pie in the fridge for up to three days.
Freeze: The pie can be frozen, baked or unbaked, for up to three months. Bake or reheat before serving.

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