Vegetarian Shepherd’s Pie

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Shepherd’s pie is proper British comfort food, and this vegetarian version is absolutely packed with flavour and wholesome ingredients.

A portion of vegetarian shepherd's pie on a plate with fresh rocket.

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Shepherd’s pie has got to be one of the best comfort foods in existence. Not only is it creamy and warming, it’s also packed with wholesome ingredients. This vegetarian version is made with lentils and plenty of veggies, and it’s the perfect cold weather dinner. I even added a special secret ingredient to really take it to the next level!

A baking dish of vegetarian shepherd's pie with a large scoop removed.

What is shepherd’s pie?

Shepherd’s pie is practically a British institution. It’s the sort of dinner we Brits were raised on.

There are two main layers to a shepherd’s pie:

  1. A mixture of minced meat and vegetables in a rich gravy
  2. A fluffy mashed potato topping

Obviously vegetarian shepherd’s pie swaps the meat for some sort of alternative – usually either a vegetarian mince substitute, or beans and lentils.

This time I used tinned lentils, as they’re ultra convenient, and they work so well to make this vegetarian shepherd’s pie quick and easy to make.

Aerial shot of a portion of shepherd's pie on a plate with fresh rocket.

What’s the difference between shepherd’s pie and cottage pie?

Just in case you’re wondering – some people use the terms ‘cottage pie’ and ‘shepherd’s pie’ interchangeably, but there is actually a slight difference between the two. Usually, cottage pie is made with beef, and shepherd’s pie is made with lamb.

But obviously, in the case of vegetarian shepherd’s pie, this distinction is entirely irrelevant – so you could definitely call this a vegetarian cottage pie if you prefer!

A fork taking a scoop of shepherd's pie from a plate.

How to make vegetarian shepherd’s pie

Right, onto the recipe!

Step 1: Make some mashed potato

I like to start by getting my potatoes on to boil, so they can be bubbling away while I’m working on the filling of the pie.

Although I often leave on the potato skins when I make mash, I do think it’s worth peeling the potatoes for a shepherd’s pie. A nice smooth mash definitely contributes to the comfort food vibe of this recipe.

If you’ve never made mashed potato before, I’ve previously shared my perfect mashed potato recipe, so check that out first!

Vegetarian shepherd's pie filling cooking in a pan.

Step 2: Cook the vegetables and lentils

While the potatoes are doing their thing, cook off some vegetables in a frying pan.

For me, mushrooms are a must-have in a shepherd’s pie, as they add a lovely meatiness that makes the pie really hearty and satisfying.

I also added a frozen vegetable mix, containing carrots, green beans, peas and sweetcorn. I love frozen veg for this kind of thing, just like I did in my cheesy vegetable pie – it’s such an easy way to add a nice variety of veg without having to bother cutting everything up individually.

Don’t forget to add the tinned lentils, to make the pie nice and filling.

A bottle of mushroom ketchup propped up against a pan.

Step 3: Create the sauce

This step is the one that will make or break your vegetarian shepherd’s pie. The more flavour you can get into that lower layer, the better!

My secret ingredient is Geo Watkins mushroom ketchup. It’s not thick and gloopy like tomato ketchup; it’s actually a thin liquid, more like soy sauce. The flavour it brings to a dish like this is unbelievable. It gives a huge boost of umami (that savoury richness that vegetarian food sometimes lacks), and really amps up the flavour.

I also added some tomato puree, my favourite herbs and spices, and some veggie stock.

Mashed potatoes being dolloped on top of shepherd's pie filling in a dish.

Step 4: Layer it up and bake

Transfer the lentil and vegetable mixture to a baking dish, and top it with the mashed potato.

You can draw lines in the potato with a fork, if you like – the ridges help it to become extra crispy on top. You can also sprinkle over a little grated cheese before baking, if you’re a fan of a crispy cheese topping like me.

Pop it in the oven for half an hour or so, until the topping is golden brown and crispy, and the gravy is bubbling up around the edges. The perfect veggie bake!

Collage showing shepherd's pie before and after being baked.

Easy shepherd’s pie

There you have it – my super easy vegetarian shepherd’s pie. I’ll admit, in my head shepherd’s pie always sounds like a pretty high-effort dinner – but actually, this version really doesn’t take that long at all.

There are a few little tricks in this recipe that make it quicker and easier to cook:

  • using tinned lentils instead of cooking dried lentils from scratch
  • using a mixture of frozen vegetables instead of preparing each one individually
  • and you can even use frozen mashed potato if you like, to speed things up further
Vegetarian cottage pie in a dish with a large scoop removed.

What else can you use mushroom ketchup for?

If you fancy making this vegetarian shepherd’s pie, you may be looking for other ways to use the rest of your bottle of Geo Watkins mushroom ketchup. I know how you feel – I can’t stand buying an ingredient just for one recipe.

Luckily, there are all sorts of ways to use the mushroom ketchup. I find myself adding it to anything that needs a bit of richness. Even just a splash is enough to make a difference.

For example, it would be a great addition to any of these recipes:

Basically any recipe that could benefit from some extra oomph… get it in there. It’s so perfect in dishes like this vegetarian shepherd’s pie!

A portion of shepherd's pie in a bowl with fresh arugula.

Shepherd’s pie FAQs

How to serve shepherd’s pie

Shepherd’s pie is pretty much a full meal in itself – it’s already got protein, carbs, and plenty of vegetables. So really, you don’t need to make anything extra to serve on the side if you don’t want to.

We had ours with just a handful of fresh rocket (arugula), to add a bit of extra colour and interest to the plate. Some garlic bread is also tasty, and adds a bit of crunch (will I ever not recommend garlic bread? Doubtful), or just some extra veggies work nicely too.

A fork scooping some vegetarian cottage pie from a plate.

Can you cook shepherd’s pie in advance?

Shepherd’s pie is the perfect dinner to prep in advance. Just cook the mashed potatoes and the lentil mixture, and let them cool a little before layering them up. Then, once you’ve assembled the pie, you can store it in the fridge throughout the day, or even overnight, until you’re ready to bake it and serve.

If you’re baking it straight from the fridge, just remember that you shouldn’t preheat your oven – let your baking dish warm up slowly as the oven comes to temperature. It will also take a little longer to bake if it’s being cooked from fridge cold.

Can shepherd’s pie be frozen?

Absolutely! Shepherd’s pie is a great meal prep option. I tend to cook it fully (including baking), then once it’s cooled, cut into portions and freeze in tubs.

It will last in the freezer for a few months, until you’re ready to eat it. Allow it to defrost in the fridge overnight, then reheat. I find the microwave is the best way to reheat shepherd’s pie, as cooking it for a second time in the oven can cause it to become dry.

More British Recipes

A fork holding up a scoop of vegetarian cottage pie.
A portion of vegetarian shepherd's pie on a plate served with fresh arugula.

Vegetarian Shepherd’s Pie

Shepherd's pie is proper British comfort food, and this vegetarian version is absolutely packed with flavour and wholesome ingredients.

If you’ve cooked this recipe, don’t forget to leave a star rating!

5 from 10 votes
Print Pin Comment
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 4 people
Calories: 381kcal
Author: Becca Heyes


For the mashed potato topping:

  • 1 kg (~ 2 1/4 lb) potatoes
  • 1 Tbsp butter
  • 2 Tbsp milk
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 25 g (~ 1/4 cup) grated cheddar cheese (optional)

For the lentil mixture:

  • 1 Tbsp oil
  • 1 red onion, diced
  • 3 cloves garlic, minced
  • 250 g (~ 1/2 lb) mushrooms, diced
  • 250 g (~ 2 cups) mixed frozen vegetables
  • 2 Tbsp Geo Watkins mushroom ketchup
  • 1 Tbsp tomato puree (paste)
  • 400 g tin green lentils, drained (265g, or ~ 1 1/4 cups, when drained)
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp dried mixed herbs
  • 100 ml (~ 1/2 cup) water or vegetable stock


  • To begin, peel the potatoes, and cut them into chunks. Boil them in plenty of water until they’re totally soft – around 15-20 minutes or so. Then drain the potatoes, and add the butter, milk, and plenty of salt and pepper. Mash thoroughly until smooth. Set aside.
  • While the potatoes are boiling, you can begin the lentil mixture. Heat the oil in a large frying pan, and add the diced onion, garlic and mushrooms. Cook over a medium heat for a few minutes, until fragrant, then add the frozen vegetables. Cook for 5 more minutes, until the vegetables have defrosted.
  • Add the remaining ingredients (mushroom ketchup through vegetable stock), and mix to combine. Bring to a gentle simmer, and allow to cook for a further 5-10 minutes.
  • Transfer the lentil mixture to a baking dish (mine measured approximately 8 x 8 inches), and dollop the mashed potato on top. Spread the potato out with a fork, and sprinkle over some grated cheese if you want to. Bake at 190°C (Gas Mark 5 / 375°F) for around 30 minutes, or until the topping is crispy and the gravy is bubbling up around the edges.


If needed, this vegetarian shepherd’s pie can be prepared in advance, and stored in the fridge overnight or until you’re ready to bake.
Leftovers can be frozen, or stored in the fridge for up to 3 days, and reheated thoroughly in the microwave.


Nutrition Facts
Vegetarian Shepherd's Pie
Amount Per Serving (1 portion)
Calories 381 Calories from Fat 85
% Daily Value*
Fat 9.4g14%
Saturated Fat 3.8g19%
Cholesterol 15mg5%
Sodium 683mg28%
Potassium 1579mg45%
Carbohydrates 63g21%
Fiber 13.7g55%
Sugar 8.1g9%
Protein 14.6g29%
Calcium 117mg12%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

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Recipe Rating


  1. The best Sheperd’s Pie ever – vegetarian or not! So flavourful it’s unbelievable. I used 50g more mushrooms, 390g tin (235g drained weight) green lentils, tomato ketchup instead of tomato puree/paste, 25ml more vegetable stock and just half of tsp black pepper for the mix veg (it still came quite spicy, can’t imagine putting whole tsp!). For the mix veg, I used cooked veggies discarded after making a home-made stock, i.e. carrot and celeriac, also, I used frozen red bell pepper and sweetcorn. Sweetcorn introduces such a great colour, a handful is a must! I sautéed onion for 10-12min on 30g olive oil, then added finely chopped mushroom and fried without cover for 20-25min. I am glad I discovered Geo Watkins mushroom ketchup thanks to this recipe – it introduced greater variety in my kitchen, I am going to buy it again.5 stars

  2. Shepherd’s pie if cooked with lamb, cottage pie if made with beef. So it’s a bit of a conundrum what to call a vegetarian version isn’t it :)

    Really like your recipes by the way.

  3. This recipe blew me away with how tasty it was – not only on the day it was made but also for leftovers. I even froze some of it and it was great reheated. I loved it! This is going into my recipe rotation. Thank you for a great recipe!5 stars

  4. This Vegetarian Shepherd’s Pie is amazing. It’s really tasty and heats up leftovers well either in microwave or toaster oven. Thanks!5 stars