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This traditional English dish just got a whole Vegan revamp. It has a rich flavorful Lentil filling and creamy buttery mash topping. I promise you will not miss the meat!

Shepherd’s pie, or cottage pie as its also known as, is usually made with lamb or beef so creating a meaty flavor with the lentils was key to this vegan version. There is also a secret ingredient to enhance its beefy flavor: Marmite.

Marmite is a UK creation used to spread on toast or enhance flavor in cooking. Its made from yeast extract and is extremely rich and salty.

Its sold everywhere in the UK and most areas where you find more Britain and European residents, so if your in the U.S. and Canada check any shop that sells British import and European products.

To Note:

If you cannot get your hands on Marmite, try and find a rich concentrated veggie stock or use balsamic vinegar instead. Red wine also works. Also you can use whatever lentils you like. I personally like Masoor brown lentils because they are meaty and hold up well while cooking.

How to make Vegan Shepherd’s Pie

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AuthorsefordCategorypie, VeganDifficultyBeginner

This is a great Vegan version of the classic family staple. Vegan Shepherd's pie uses rich, meaty lentils and creamy, buttery mash potatoes.

 

Yields8 ServingsServingsQuarter (2 Servings)Half (4 Servings)Default (8 Servings)Double (16 Servings)Triple (24 Servings)

Prep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

The Lentils

 2 cups Masoor lentils (Brown)

 2 Vegetable cubes

 1 Maggie cube (or preferred seasoned cube)

 1 Garlic clove chopped fine

 2 Small carrots chopped fine

 1 tsp Salt

 3 cups Water

 ¾ cup Frozen peas

For the filling

 1 tbsp Oil

 1 tbsp Vegan Butter

 ½ tsp Dried Thyme

 ½ tsp Dried Mixed herbs

 ½ tsp Cumin

 1 tsp Hot smoked paprika

 2 tbsp Marmite

The Potatoes

 23 Large potatoes cubed

 ½ tsp Salt

Prepping the lentils

1

First, Place all the ingredients for the lentils in a large pot and cook until lentils and carrots are tender (add in more water if needed).

Cooking the filling

2

Next, Add oil and the cooked lentil mix to a large saucepan. Incorporate the herbs, seasonings, tomato puree and Marmite.

For the potatoes

3

Bring the potatoes to a boil and cook until soft. Drain and return to the pot adding 3 Tbsp of vegan butter and Salt and pepper to taste.

Baking the Shepherd's Pie

4

After, pour filling into a 9x13 inch pan then spoon on the potato. Use a spatula to even out the potato across the pan.

Lastly, Bake at 350F for 45 minutes to 1 hr (varies on pan size and oven)

Ingredients

The Lentils

 2 cups Masoor lentils (Brown)

 2 Vegetable cubes

 1 Maggie cube (or preferred seasoned cube)

 1 Garlic clove chopped fine

 2 Small carrots chopped fine

 1 tsp Salt

 3 cups Water

 ¾ cup Frozen peas

For the filling

 1 tbsp Oil

 1 tbsp Vegan Butter

 ½ tsp Dried Thyme

 ½ tsp Dried Mixed herbs

 ½ tsp Cumin

 1 tsp Hot smoked paprika

 2 tbsp Marmite

The Potatoes

 23 Large potatoes cubed

 ½ tsp Salt

Directions

Prepping the lentils

1

First, Place all the ingredients for the lentils in a large pot and cook until lentils and carrots are tender (add in more water if needed).

Cooking the filling

2

Next, Add oil and the cooked lentil mix to a large saucepan. Incorporate the herbs, seasonings, tomato puree and Marmite.

For the potatoes

3

Bring the potatoes to a boil and cook until soft. Drain and return to the pot adding 3 Tbsp of vegan butter and Salt and pepper to taste.

Baking the Shepherd's Pie

4

After, pour filling into a 9x13 inch pan then spoon on the potato. Use a spatula to even out the potato across the pan.

Lastly, Bake at 350F for 45 minutes to 1 hr (varies on pan size and oven)

Notes

Vegan Shepherd’s Pie

IngredientsDirections

Drop a comment blow and let me know what you think. If you decide to make any of my recipes leave me a comment or tag me on Instagram @myeagereats or hashtag #myeatereats .

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