Vegan Shepherd’s Pie

Vegan Shepherd's Pie

Read the post in: 繁體中文

This Vegan Shepherd’s Pie is a meatless dish without any animal or dairy product. It’s warm, cozy, and healthy. I crave this so much on a cold day!

Vegan Shepherd's Pie

Vegan Shepherd’s Pie

Recently I just feel like some warm, hearty pie. Then I think of the traditional Bright dish: Shepherd’s Pie.

Traditional Shepherd’s Pie contains meant and animal products, which is not the case this time. This time we’re going to make a meatless, dairy-free, Vegan Shepherd’s Pie!

This recipe is inspired by The Happy Pear. I adapted a little according to my taste and what I got at hand. This recipe makes an 8″ pie, which will serve 4 people. Or you usually make your own meal along as I do, it’s also tastes great after reheating in the fridge.

Vegan Shepherd's Pie

Since there’s no meat involved, then what are we going to use? Simple. Vegetables and lentils. I use red lentils this time because they are easier to find in Taiwan and they are creamier than green lentils. If you like a more “meaty” texture, go with green lentils.

Vegan Shepherd's Pie

There’s a mashed potato topping on top of the Shepherd’s Pie. Regular Shepherd’s Pie’s recipes call for dairy milk and butter, which is for sure not the case this time. Plant milk works perfectly for this warming, satisfying pie as well.

Vegan Shepherd's Pie

The flavor is amazing with the onion, garlic, tomato, and bay leaf, etc. The lentil creates a body for this dish and the mashed potato topping is just a thing to dive in.

For the plant milk in the topping, I use plain soy milk, which I usually make every week. You can use plain almond milk or other nut milk you prefer.

Vegan Shepherd's Pie

Who says that a savory pie must have meat? This Vegan Shepherd’s Pie is delicious and satisfying for my body and mind, especially in a cold day.

If you like to try more warming dishes, check out my Red Pepper Tofu Chili, Red Lentil Tomato Stew, and Vegan Pumpkin Yellow Curry. OK, shall we?

I hope you enjoy it as much as I do. If you make this recipe, don’t forget to tag @Barrelleaf + #barrelleaf on Instagram. I always love to see them and to know how it goes.

Pin it

Vegan Shepherd's Pie

全植物牧羊人派 Vegan Shepherd’s Pie

This Shepherd's Pie is a meatless dish without any animal or dairy product. It's warm, cozy, and healthy. I crave this so much on a cold day!
作者: Nora Hsu
準備15 minutes
料理35 minutes
總共50 minutes
哪道菜: Dinner, Main Course
料理別: British, plant-based
Keyword: dairy-free, holiday, vegan
份量: 6 people


Meatless filling 無肉內餡

  • ½ yellow onion 黃洋蔥, diced 切丁片
  • 1 clove of garlic 蒜瓣, minced 切末
  • 1 Tbsp olive oil 橄欖油
  • 1 small carrot, diced 胡蘿蔔
  • 400 ml 1 can chopped tomatoes 切碎蕃茄(罐頭裝)
  • 150 g cooked red lentils 煮熟紅扁豆
  • 1 bay leaf 月桂葉
  • ¼ tsp  Spanish smoked paprika 西班牙煙燻辣味紅椒粉
  • ½ tsp Hungarian sweet paprika 匈牙利甜紅椒粉
  • ¼ ground black pepper 黑胡椒粉
  • 1 tsp salt 鹽
  • 1-2 Tbsp soy sauce 醬油
  • A dash of dry parsley 香芹粉, or some chopped fresh parsley 或切碎新鮮香芹

Topping 表層

  • 2 potatoes 馬鈴薯
  • 50 ml unsweetened soy milk 無糖豆漿, or other plant-based milk 或其它植物奶
  • 1/4 tsp salt 鹽
  • A pinch of ground black pepper 黑胡椒粉


  • 烤箱以 180°C 預熱
  • 先煮一小鍋水,將表層食材內的馬鈴薯洗淨(留皮),放入沸水中煮熟透


  • 平底炒鍋中放油以中火熱鍋,油熱後放入洋蔥、蒜末,拌炒約 1 – 2 分鐘至聞到香氣,再放入胡蘿蔔丁,繼續翻炒 3 – 4 分鐘
  • 倒入切碎蕃茄(罐頭裝)、扁豆、月桂葉、醬油與其它調味粉料,拌勻後煮至滾,再轉成小火繼續煮 10 – 15 分鐘收汁
  • 最後再加入香芹粉或新鮮香芹,再填入派盤內備用


  • 將煮熟的馬鈴薯取出,壓成泥,再加入表層的其它食材混合攪拌均勻
  • 小心得將馬鈴薯泥鋪於派餡上,用叉子輕壓著馬鈴薯泥劃出紋路
  • 放入烤箱,以 180°C 烘烤 25-35 分鐘,或至表面金黃即可

English Directions:

  • Preheat the oven at 180°C.
  • Wash the potatoes. (Leave the skin on.) Bring a small pot of water to boil, then cook the potatoes in water until they are fork-tender.

To make the filling:

  • Add oil to a frying pan. Once the pan is hot, add the chopped onions and minced garlic. Stir fry for 1 – 2 minutes, then add the diced carrots. Continue to stir fry for another 3 – 4 minutes.
  • Add the canned chopped tomatoes, cooked lentils, bay leaf, soy sauce, and other seasonings. Whisk them together, bring to boil, then reduce the heat and simmer for 10 – 15 minutes.
  • Stir in the parsley. Pour the filling to the pie pan then set aside.

To make the topping:

  • Take the cooked potatoes out in the bowl and mash them with a potato masher or a fork. Then add the remaining ingredients and combine all until smooth.
  • Carefully pave the mashed potatoes onto the filling, then use a fork to draw “lines” on the mashed potatoes.
  • Bake at  180°C for 25-35 minutes or until the topping is golden brown. Enjoy!


  • Store in an air-tight container in the fridge for 3-5 days.
  • Adapted from: The Happy Pear
  • 剩下的密封冷藏保存 3-5 天


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating