My vegan Irish Shepherd’s Pie has a savory, delicious base of lentils, mushrooms and more vegetables layered with creamy, velvety mashed potatoes that bake up all crusty on this top. This is an updated version of a recipe that I first posted in 2015. A vegan, gluten-free, nut-free recipe.
May the luck of the Irish rub off on you with this delicious vegan Irish Shepherd’s Pie.
Just in time for St. Paddy’s Day, here’s a protein-rich, flavorful, meatless version of a classic recipe that’s going to make you grab the baking dish and lick every last bit off. And you’ll feel really lucky too, because this is not a pie dripping with animal fat that’s going to hug your hips until the day you die. Instead, it is hearty and healthy and full of that veggie goodness I know your heart craves.
I wanted a filling for the pie that was meaty and protein rich, so I went with three ingredients I knew would do the trick: mushrooms, lentils and tempeh. Everything but the lentils get minced really fine, so if you have family that won’t eat tempeh or mushrooms, or both, this is a good way to pull one over them. And they’ll thank you for it.
Also into the filling went some celery and carrots and peas, and a melange of herbs and seasonings. None of it is too fancy– you probably have everything you need in your pantry. And over all of this goodness went a thick layer of mashed potatoes so waist-friendly that the spud’ll be your best friend again.
Feeling lucky? Try these Irish vegan recipes from years past on Holy Cow!
Irish Hand Pies
Whole Wheat Irish Soda Bread
Irish Cream Cupcakes
If you’re doing a potluck for St. Paddy’s Day, this is the perfect recipe to bring along. It travels easily, and trust me, every other cook there will be just a little green.
I am enjoying these days of still being able to turn on the oven without having to turn on the exhaust fan. March is a magical time, isn’t it? The sun is out oftener than he has been the last few months, there’s a nip in the air but not so much that you want to huddle up indoors all the time, the tiny little flowers and leaves pushing out of the ground make you want to grab that imaginary skirt and twirl…
And oh, look closely: there might even be a lucky little leprechaun hiding behind that double rainbow in the sky.
Now for that vegan Irish Shepherd’s Pie.
Irish Shepherd's Pie
Ingredients
- 1 8- oz package of smoked tempeh, very finely chopped
- 2 cups cooked brown lentils
- 12 cremini mushrooms, minced
- 1 medium onion, finely chopped
- 1 tbsp chopped garlic
- 2 sticks celery, finely chopped
- 2 medium carrots, finely chopped
- 1 cup green peas
- 2 tbsp Irish whiskey, optional
- 1 tbsp extra virgin olive oil
- 1 tbsp chopped fresh thyme
- 2 tbsp chopped fresh mint
- 3 tbsp tamari
- 1/2 tsp paprika
- 1/2 tsp cayenne
- 2 tsp dijon mustard
- Salt and ground black pepper to taste
- For mashed potatoes:
- 12 Yukon gold potatoes (boiled in their jackets until tender, then peeled and mashed)
- 1 tbsp extra virgin olive oil
- 1/4 cup nondairy milk (almond, soy, rice and hemp milk will all work)
- Salt and ground black pepper to taste
Instructions
- Make the mashed potatoes by mixing together the potatoes, olive oil, almond milk and salt and ground black pepper. Set aside.
- Heat the oil for the filling in a saucepan. Add the onions, celery. peas and carrots and the minced garlic. Add salt and a good pinch of ground black pepper. Saute until the onions turn translucent.
- Add the mushrooms and tempeh and the whiskey. Saute, stirring frequently, until the liquid has evaporated.
- Add the tamari, mustard, thyme, mint, paprika, cayenne and some ground black pepper. Mix well, then add the lentils.
- Cook until most of the moisture has evaporated. Add salt.
- Oil a baking dish (I used an oval one that's 10 inches long). Spoon the lentil-tempeh filling into the dish.
- Layer on the mashed potatoes evenly. When you're done, run the tines of the fork through the top of the potatoes to give it a pretty, traditional look.
- Spray the top with some oil. Preheat an oven to 400 degrees Fahrenheit and bake the Shepherd's Pie for 25 minutes.
- Serve hot.
Nutrition
Jacqui says
March 14, 2015 atDid I miss where you added the tempeh?
Vaishali Honawar says
March 14, 2015 atAdded!
Ashwin Soni says
March 4, 2018 atSounds yummy – will definitely try!
Andrew Romanelli says
March 14, 2015 atI’m definitely making this on Tuesday. I’ve tried seitan corned beef and cabbage, and I’m just not a fan of seitan.
Two questions: when do you put the tempeh in? Is it sautéed? And what about the peas? How much and when?
I love your blog!
Vaishali Honawar says
March 14, 2015 atThanks for your kind words, Andrew, and so glad you’re planning to try! Tempeh goes in with mushrooms, and peas with carrots. Added now! 🙂
Gluten Free Vegan Pantry says
March 15, 2015 atThis looks sooo tasty! The whisky is optional haha.
Vaishali Honawar says
March 15, 2015 at🙂 Yes, although it’s never optional in my home.
The Vegan Junction says
March 15, 2015 atWhat an excellent recipe, and perfect timing! I really like lentil-shepherd’s pies. And you can’t go wrong with mushrooms, peas and carrots. 😉 Ooh, and mint too!
Vaishali Honawar says
March 15, 2015 atThanks, TVJ. 🙂
Scott says
March 15, 2015 atI assume you are to add the tempeh in step #3… 😉
Scott says
March 15, 2015 atActually had this sitting on my computer for two days before I made it and never refreshed the page. I was right though! Thanks for the recipe. The family loved it!
Vaishali Honawar says
March 16, 2015 atScott, so glad you tried, and even happier your family loved it. Thanks for letting me know! And a happy St. Patrick’s Day to you. 🙂
Mario says
March 16, 2015 atVaishali,
Great recipe! My family couldn’t stop eating the leftover ingredients out of the pan while the pie was cooking. Thanks!
Vaishali Honawar says
March 16, 2015 atHi Mario, that’s so wonderful to hear. Thanks for the feedback, and a very happy St. Patrick’s Day to you! 🙂
Meena says
March 19, 2015 athello Vaishali,
Tried this recipe today with Seitan instead of Tempeh. We upped the spices and followed your recipe to the T. We absolutely love it 🙂
We can’t thank you enough for posting these recipes. Know that through this blog, you’re inspiring people to eat healthy and also introducing us folks to new protein resources that we vegetarians find it hard to find in our diets.
Thanks and God Bless
Meena.
Vaishali says
November 9, 2016 atThanks for your kind words, Meera. So glad you loved it. 🙂
Minnie@thelady8home says
April 10, 2015 atThat looks too tempting and inviting. Very very delish recipe.
Marc says
April 2, 2016 atHi Vaishali,
What can I use instead of tempeh? Just don’t like it! You are my favorite and I always look through your recipes for inspiration.
Vaishali says
April 2, 2016 atHi Marc, thanks for your kind words! Just skip the tempeh, substitute with more lentils, or use tofu if you like it. Hope you try! 🙂
Nora says
March 5, 2018 atI was wondering what I could prepare for St. Patrick’s Day, as I no longer will eat boiled dinners. This looks delicious and I thank you! Erin go braugh! ☘️
Ashley says
March 5, 2018 atThis looks so comforting and delicious! Love all the ingredients in here. 🙂
haydenschools says
March 6, 2018 atI can”t believe how perfect this is! My husband LOVES potatoes and I”ve been trying to think of new ways to make tempeh. This is awesome! Definitely pinning and trying this soon!
geisoncruz says
March 9, 2018 atUn peu comme le tofu, le seitan ou encore le tempeh.