Make Ahead

Vegan Lentil Shepherd’s Pie with Parsnip and and Potato Mash

Name: Vegan Lentil Shepherd’s Pie with Parsnip and and Potato Mash
Prep time: 15 min
Cook time: 1 h 20 min
Yield: Serves 6-8
Cuisine: American
Ingredients: 2 1/2 pounds (about 4 large) russet potatoes, peeled and quartered; 6 parsnips, peeled and roughly chopped; 1 cup almond, soy, rice, or other non-dairy milk; 1 pinch Sea salt to taste; 1 pinch Black pepper to taste; 4 tablespoons olive oil, divided into 2 tbsp and 2 tbsp; 1 large onion, diced; 2 cloves garlic, minced (up to 3); 2 large carrots, diced evenly; 2 ribs celery, diced evenly; 6 ounces baby bella, cremini, or button mushrooms, sliced; 1 1/2 cups brown or green lentils, dry; 1 cup vegetable broth; 1 teaspoon dried rosemary; 1/4 teaspoon dried thyme

by: Gena Hamshaw

October 17, 2012

4.6

11 Ratings

Vegan Lentil Shepherd’s Pie with Parsnip and and Potato Mash

Photo by Linda Xiao

Prep time 15 minutes
Cook time 1 hour 20 minutes
Serves 6-8

Jump to Recipe

Author Notes

OK, even the easiest of shepherd's pies can feel like an undertaking. To make this delicious, hearty dish a lot more accessible, try cooking the lentils and prepping the vegetables one day in advance. On the day of assembly, mash the potatoes and parsnips early in the day, and sautee the veggies and assemble the pie later on, before dinner. Leftovers can easily be frozen. And I dare you not to eat all of the mashed parsnips and potatoes before you even get to finishing the recipe! —Gena Hamshaw

Test Kitchen Notes

Shepherd’s pie screams comfort food, and this vegan version is no exception. Traditional shepherd’s pie is made with ground lamb, even though it’s often confused with cottage pie, its ground-beef counterpart. Recipe developer Gena Hamshaw smartly swaps lentils for the traditional ground meat in this vegan option, which give the pie substance and makes it hearty and filling. She also adds sautéed mushrooms to give the lentils that extra boost of umami you’d typically get from meat.

Shepherd’s pie is usually topped with mashed potatoes and baked until the top is golden brown and just slightly crunchy; in Hamshaw’s adaptation, the mashed potato topping gets bulked up with parsnips, giving it a slight tang and sharpness. The resulting purée is simply irresistible: Hamshaw isn’t exaggerating when she warns how hard it is not to eat all the topping before you put it on the shepherd’s pie. In the end, you get a hearty dish made up of a symphony of textures and flavors. It's almost guaranteed to please meat-lovers and vegetarians alike. Don’t just take it from us—this review from Ana S. says it all, “Shared with neighbors and they all asked for the recipe. A winner!”

A few notes on cooking this dish: As she writes above, Hamshaw recommends splitting up the cooking into two days, or at least prepping some components ahead. Lentils are easy to prepare ahead of time and can be stored in the fridge for up to three days. The potato-parsnip purée can also be made ahead; boil the potatoes and parsnips the day before and store them in the fridge until you’re ready to mash and assemble. We’d even recommend preparing the entire dish (up to the final bake) ahead of time and storing it (tightly wrapped) in the fridge for a day or two, then popping it in the oven to finish whenever you’re about ready to eat. With a little meal-prepping this dish goes from weekend project to easy, weeknight dinner. And the best part? The leftovers somehow taste even better the next day. —The Editors

Test Kitchen-Approved

What You'll Need

Ingredients

2 ¹/₂ pounds (about 4 large) russet potatoes, peeled and quartered
6 parsnips, peeled and roughly chopped
1 cup almond, soy, rice, or other non-dairy milk
1 pinch Sea salt to taste
1 pinch Black pepper to taste
4 tablespoons olive oil, divided into 2 tbsp and 2 tbsp
1 large onion, diced
2 cloves garlic, minced (up to 3)
2 large carrots, diced evenly
2 ribs celery, diced evenly
6 ounces baby bella, cremini, or button mushrooms, sliced
1 ¹/₂ cups brown or green lentils, dry
1 cup vegetable broth
1 teaspoon dried rosemary
¹/₄ teaspoon dried thyme

Directions

Place potatoes and parsnips in a large pot and submerge in cold water (there should be at least 1 inch of water over the vegetables). Salt water well. Bring to a boil and then reduce to a simmer and allow potatoes and parsnips to cook for approximately 25-35 minutes, or until both vegetables are very fork tender. Drain, return the vegetables to the pot, and add 2/3 cup milk, 2 tbsp olive oil, and salt and pepper to taste. Mash well with a potato masher. If you need more milk, add the remaining 1/3 cup. Set the mashed potatoes and parsnips aside.
While potatoes are cooking, bring 1 1/2 cup lentils and 3 cups water to a boil. Reduce and simmer until lentils have absorbed all liquid, and are soft (about 30 or 35 minutes). Set lentils aside.
Heat 2 tbsp olive oil in a large saute pan over medium. Add onions and garlic and cook until onions are translucent and golden (10 minutes or so). Add the carrots and celery and cook till both vegetables are tender (another 8 minutes). Add the cremini mushrooms and cook for another 3 minutes before adding the lentils, the rosemary, the thyme, and 1/2 cup vegetable broth. Simmer the mixture, stirring well to incorporate flavors. Add more liquid as needed: you don’t want there to be too much broth or liquid in the bottom of the pan, because you’ll get a runny shepherd’s pie, but you do want it to be quite moist. When everything is warm and well mixed, season to taste with salt and pepper.
Preheat oven to 350. In a large casserole dish, layer the lentil and veggie mixture. Spread the mashed potatoes delicately and evenly over. Bake for 20 minutes, or until potatoes are browning. Sprinkle with extra rosemary, if desired, and serve.

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59 Reviews

HeKnits November 25, 2022

We made this for Thanksgiving dinner this year; just not wanting to do a turkey and all the fixings. I cooked the potato and parsnips the night before and had way more than enough and I used smallish parsnips and the recommended weight of potatoes. I’d probably do 2 or 3 next time, but happy to have leftover. I used 8 oz of mushroom instead on 6 and still wanted more, but that’s personal preference. Husband said “you need to print or save this one!” Perfect fall dish.

Michele December 29, 2021

We love this recipe and have made it for many holiday meals. My extended family who are all meat eaters love it too. The only annoying thing about the recipe is the lack of weight for the parsnips. The first time we made it there were way too many because the parsnips we bought were apparently bigger than needed. We’ve landed on about a 50/50 ratio of potato to parsnip and just taste as go. We also always use shiitake mushrooms and love the extra flavor and nutrition they add. Highly recommend this one!

Hannah October 8, 2019

I love this recipe - I've made it probably 20 times. I like to use 2 fewer parsnips and about 2/3 of the potatoes and add in a rutabaga and a turnip for a nice peppery flavor. I also use redskins, rather than russets, and leave the skins on. Sage is also very nice with the shepherds pie filling.

jcasare August 17, 2019

This is a great recipe! Loved it. Didn't use the parsnips as didn't have any. Otherwise made as directed and will make it again.

Ana S. January 13, 2019

Fantastic plate, loved it the day I made it and it also reheats well. Shared with neighbors and they all asked for the recipe. A winer!!

jane October 15, 2018

Excellent recipe. The portions of ingredients are spot on. Not too too much potato but enough to satisfy. No parsnips at the grocery store when I went shopping. I substituted rutabega instead and it worked well. I also made a "gravy" using liquid aminos and corn starch to bind the lentils and add an even more of a meaty flavor for my husband.

Cheryl November 21, 2017

This was good, but next time I will omit the parsnips--don't like them. I added tomato paste as others suggested, also brown miso and a dash of soy sauce for umami.

Noxolo November 29, 2015

Amazing! Substituted the potato/parsnips for sweet potato. But other than that, followed the recipe as it was. Whole family loved it!

Crystal L. November 18, 2015

What do you think of using sweet potatoes instead?

lsgerman November 18, 2015

I have used sweet potatoes and it was wonderful.

Aubergine D. November 13, 2015

I'm wondering what size parsnips to use? I made this for dinner tonight and used 3 large parsnips and 6 medium Russet potatoes. The parsnips, while good, were a bit overpowering and the mash volume was a little on the large side. Overall though, a delicious and hearty dish worth the time and dirty dishes.

Änneken February 8, 2015

What a great dish! I found the mashed parsnip-potatoes part of it is so outstanding I have made these four times already. Such a winner.

Nancy A. January 14, 2015

This dish sounds amazing. I'm going to try it this week. Thanks for the tip you offered about cooking the lentils ahead. I'll do that. Be well. Love well. Lead a colorful life! Nancy Andres @ www.nancyandreswriter.com

Nancy O. January 2, 2015

I incorporated others' suggestions and added the cloves of a roasted head of garlic, some smoked paprika and a few TBSP dijon to the mash which gave great flavor without masking the subtle sweetness of the parsnips, used french green lentils (they hold their shape better) which I cooked in water with a couple bay leaves, then substituted a cup of soaked, drained and chopped dried wild mushrooms for the creminis and used the mushroom soaking liquid instead of the vegetable broth as well as fresh rosemary, thyme and sage. As others suggested I also added some tomato paste and a few splashes red wine vinegar to the lentil-vegetable mix. Really good with deep, rich flavor! Thanks F52!

dcfoodie December 30, 2014

I agree this dish is a bit labor intensive, but really good. We made this for our Christmas meal and it was a big hit. I added white wine to the simmering liquid to add some more flavor. And I had a lot of potato parsnip mash, too much for the topping, not that it was a problem! Thanks for this great recipe

Tinaindenver December 19, 2014

This dish was a bit of a faff to make, but I worked on it simultaneously with baking some cookies, so it didn't seem too bad. I also added some red wine right after the mushrooms, and used dried rosemary and thyme from my garden that is more potent than dried herbs in a jar and it was very flavorful. Also, there was enough to serve four people plus enough for a second meal.

Amybeth H. November 25, 2014

Finally, a truly vegan side dish. Yum! Thanks. Amybeth Hurst

SugarnStuff November 22, 2014

Made this tonight, so good ! I've never been a lover of parsnips, but get them in my CSA. This recipe was perfect, and yes, I had to keep myself from eating all the potato-parsnip mash ! Thanks for a great recipe :)

Beth February 13, 2014

This was awesome! Added bacon, Worcestershire sauce, and Montreal steak seasoning to lentils to make them "beefier" also added dairy...cream and Parmesan cheese made the mash awesome. Sorry, no longer vegan, but superb recipe!

Charles T. October 2, 2015

Why comment on a vegan recipe then?

Jen January 16, 2016

Who cares? People who aren't vegan have the liberty of using a vegan recipe as an inspiration and then adding other ingredients to it. She is commenting because she made the recipe, just like everyone else is. Is this a no omnivores allowed comment section? Step off your vegan high horse.

Charles T. January 16, 2016

Vegans care. People choose veganism for a reason. If you don't respect that and you want to put meat in vegan recipes then just don't comment.

Julie J. January 17, 2016

This isn't a vegan website and many of us who enjoy vegan cooking are not vegans, although we do respect your choice. I appreciate all comments from people who have made the dish.

Charles T. January 17, 2016

This isn't a vegan world either. But it's a matter of showing some respect. I wouldn't go to a recipe for gluten free bread on this site and post about how I substituted the ingredients with all purpose flour and how yummy it is. That just isn't polite.

Julie J. January 18, 2016

I cook for vegans often. I understand that many disrespect their choice and are impolite about it, although I have not noticed any intent of that here. There are many recipes on this website that include meat or dairy or gluten, and those with different dietary choices comment about how they made the dish vegan or gluten free or accommodating to other dietary needs. It's helpful. You wouldn't say that was impolite and disrespectful of the meat and dairy consumers here, would you? We are all just exchanging information and trying to help each other. I doubt that anyone intends a personal attack. If you can help me make other dishes here into vegan recipes, I'd love that.

Katie K. February 3, 2014

Amazing. I'm always looking for things to do with parsnips.

caseymsy January 26, 2014

Tried this yesterday .loved it, tweaked it slightly, added some crushed tomato and used potato only.sprinkled cheese on top ,so not truly vegan.

Christine T. January 10, 2014

As per the advice of some comments, I added tomato paste, and red wine vinegar to the lentil mix. I also used shiitake mushrooms as I prefer those. What is a really great addition as well is to add a balsamic reduction or aged balsamic to the dish after its plated. It adds some extra flavor and a nice sweetness. I am definitely going to make this again, and I'm planning to try with sweet potato next time.

HeKnits November 25, 2022

Your recommendation of balsamic…*chef’s kiss*. We used a purchased balsamic glaze. Perfect addition.

infinitezest December 1, 2013

I added tomato paste, fresh minced rosemary, and a heavy splash of red wine vinegar to the lentil vegetable mixture. I also added an entire (mashed) roasted head of garlic to the potato-parsnip mash for extra flavor. It was a hit at Thanksgiving and the leftovers were great!

Emily November 23, 2013

To bulk up the flavor, I added half a cup a red wine to the veggies before I added the mushrooms to the pan and I also added some tomato paste and cornstarch to the veggie broth. Between those add-ins and the dried rosemary, this definitely was not a bland dish. Everyone went back for seconds!

realfoods November 21, 2013

This is a marvelous recipe, and a perfect one for thanksgiving!

calangus November 2, 2013

This comment comes as I'm eating my second helping. This dish creates a wonderful memory.I added some dried porcini. It has a really earthy fall taste to it. This is a beautiful recipe and I'll be making it again in the near future.

Hope :. October 16, 2013

Oh, this looks fantastic. A perfect addition to our college-football-party menu. :)

Tobius September 17, 2013

Made this tonight, and it was really good! I left the mushrooms out, and it didn't hurt it one bit, I also left out the rosemary, but other than that, I did as the recipe said, yummy. I even hate lentils, so I was not sure I would like this, but surprise on me, I did :-)

smonfor September 11, 2013

Made this tonight - I'm not vegan, or vegetarian, but am trying to incorporate more meatless options for budget reasons. I used cauliflower instead of parsnips and then I added tomatoes and peas to the lentil mix. I think next time I would also put in tomato paste and also use salt pork with the lentils to add more meat flavor for my husband and help take away the grainy lentil texture some more. I added butter as another commenter suggested, and that helped - but I think the tomato paste and the salt pork would finish it off. Will definitely make again.

Dante H. August 12, 2013

I am just learning about vegan due health reasons, and so I am looking for recipes that don't use soy or a lot beans, and it is not easy, but this looks very doable, will be trying in the near future..I may have to take the mushrooms out, not allowed those very often, will it ruin the recipe if I leave those out? Thanks..

Ceege May 17, 2013

I can't wait to try this dish. Since I am the only one in family that is vegan, would it be possible to make the full amount, divide into 6 individual casseroles, freeze and store. I would like to have them available for easy dinners and just have to thaw and bake in oven? Has anyone tried this method?

Willow September 3, 2015

This dish freezes beautifully. Best to freeze before baking, actually. Just make 6 small shepard's pies.

Brendon M. April 12, 2013

Just made this, It was delicious! I didn't have any parsnip, so I use radishes, and it worked of great

lsgerman March 22, 2013

I'm going to give this a try tonight. I have the lentils and potatoes and parsnips cooked as well as the lentils. I'm pretty much a novice at cooking and hope I'm not being to ambitious here. Can you tell me how long you "Simmer the mixture, stirring well to incorporate flavors." for? Also based on the comments below, what type of seasonings should I add for an extra boost?

Whats4Dinner March 21, 2013

I'll be making this a third time this weekend for our vegan friends coming over for dinner. We obviously like it. The only thing I might suggest is offer a weight of parsnips and not quantity. Sometimes at WF, the parsnips are huge and sometimes they're tiny, but always pleasantly fresh. This time I'll have get 2.5 pounds of parsnips, like the potatoes.

Ameranco March 4, 2013

Out of the park! This was a big hit with my fiance, who loved that it was substantial and had "heft" on account of the lentils, and also that it held itself together well. Didn't miss the meat at all. I made this in two portions of three servings, so we ate it for dinner, I took it for lunch the next day, and the other three-serving dish I made at the same time froze beautifully. This was so good, I'm sure it won't be long before we're pulling out the other half! An instant favorite.

Bonnie February 15, 2013

one word.....DELICIOUS!

Ruth C. January 17, 2013

for macrobiotic what can I substitute potatoes with?

vnsata October 9, 2013

Cauliflower? Someone else substituted parsnips for radishes, so I'm sure that would work too.

Maggie S. December 25, 2012

Hi Gena! I'm making this for Christmas dinner, using Jerusalem artichokes instead of parsnips! Thanks for more fabulous animal-friendly food. Happy holidays. Xo

edna's D. November 22, 2012

I made this for Thanksgiving. It's a good and I would make it again BUT the recipe needs to be tweaked. First, it needs to be generously seasoned. Based on the current recipe, you will have a pretty bland dish. Season the lentil mixture well and season the potato parsnips mash too! I did not make it vegan and used plenty of butter instead of olive oil and half and half instead of non-dairy replacements. Also, the pie really did not brown until I put it under the boiler for about 10 minutes.

Christa R. November 21, 2012

Made this last night and used the lentils from Trader Joes that are already prepared - just need to microwave for a few minutes and then I added them to the saute pan as directed by recipe. Worked out great and saved time and an extra pan! Next time, I think I am going to flavor the mashed potatoes with lots more seasonings. Delish!

Veganette November 11, 2012

I made this yesterday, and it's absolutely delicious. I used red lentils, as that's what I had on hand, and I think they worked well.

AntoniaJames October 29, 2012

Made this tonight. Brightened up the lentils a bit with a couple teaspoons of tomato paste and a generous splash of red wine vinegar. Delicious!! Really like the rosemary with the parsnips. ;o)

AntoniaJames October 26, 2012

Can't wait to try this one! Love it. ;o)

darksideofthespoon October 24, 2012

We're not vegan (anymore), so I used cream for the whipped parsnip topping. We're having this for dinner, so the topping is the only part I've completed. You're right though, I can't stop eating it for the life of me.

Knulu October 23, 2012

Can I prepare and assemble the pie the night before and cook the pie the next day?

Gena H. October 30, 2012

Definitely!

ATG117 October 19, 2012

looks superb!

MaryWynn October 18, 2012

What volume of cooked beans do you need? I like to make a big pot of beans each week to use in various things. Thoughts on bean substitutions? I eat a lot of chickpeas and navy beans...

Gena H. October 18, 2012

Hi Mary!

I think any smaller bean would do (kidney might get too mushy, same with cannellini). I'd try navy beans, aduki, or chickpeas. 3 cups cooked.

darksideofthespoon October 18, 2012

This is going to be on the menu very soon!