Name: Irish Shepherd's Pie
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 12 servings
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

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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.

5 from 4 votes

Irish Shepherd's Pie

Prep Time

20 mins

Cook Time

45 mins

Total Time

1 hr 5 mins

My vegan Irish Shepherd's Pie has a savory, delicious base of lentils, mushrooms and more vegetables topped 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.

Course: Main

Cuisine: Irish

Servings: 12 servings

Calories: 382 kcal

Author: Vaishali

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 Facts

Irish Shepherd's Pie

Amount Per Serving

Calories 382 Calories from Fat 85

% Daily Value*

Total Fat 9.4g 14%

Potassium 1259mg 36%

Total Carbohydrates 57.5g 19%

Dietary Fiber 14.6g 58%

Sugars 4.1g

Protein 21.3g 43%

Calcium 9%

Iron 32%

* Percent Daily Values are based on a 2000 calorie diet.