recipes

Vegetarian Shepherd's Pie (Freezer-Friendly)

Name: Vegetarian Shepherd's Pie (Freezer-Friendly)
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: eight,
Ingredients: 12 tablespoons olive oil, divided; 5 cups (10 ounces) sliced shiitake mushrooms; 4 cups (10 ounces) sliced baby portabello; 1 cup chopped yellow onion (1 medium); 1 ½ cups chopped carrots (2 large); 6 large cloves garlic, minced; ¼ cup tomato paste; ½ cup red wine, such as cabernet sauvignon (optional); 2 cups (1 pound) French green lentils, rinsed; 7 cups vegetable broth; 2 dried or fresh bay leaves; 2 tablespoons soy sauce or tamari; ¾ teaspoon table salt; ¼ teaspoon freshly ground black pepper; 9 cups peeled &amp; chopped Yukon Gold potatoes (about 4 pounds); 2 teaspoon table salt, divided; 1 cup whole milk or alternative milk option, room temperature; 1 stick (½ cup) unsalted butter, room temperature; ¼ teaspoon freshly ground black pepper; ½ cup shredded cheddar or parmesan cheese (optional)

by Laura Kanya | October 15, 2026

vegetarian shepherd’s pie with golden broiled mashed potato topping in a kale stoneware baking dish

Table of Contents

Jump to the recipe

Introduction

This vegetarian shepherd's pie is the perfect comfort food with deeply browned mushrooms and green lentil filling under creamy, buttery mashed potatoes. Broiling the mashed potatoes at the end gives the nooks and crannies a beautiful golden brown appearance. The star ingredients are the mushrooms - baby portabello and shiitakes work well in this vegetarian freezer meal. They are browned in batches to get the best caramelization and flavor. The recipe itself is vegetarian, but easily be made vegan. It is freezer-friendly so you can build individual portions now and reheat as needed for any weekday lunch or dinner. This would be great served with a simple green salad and crusty bread with herbed butter.

thickened green lentil and mushroom shepherd’s pie filling after simmering

Why You Will Love This Recipe

Meaty, Umami-Rich Mushroom Filling

The technique of browning and working in batches, helps build the flavor in this dish. Adding tomato paste and soy sauce gives the lentil filling the savory backbone that it needs.

Freeze Now, Bake From Frozen

This is a perfect example of a dish that can be assembled in individual portions in your trays, frozen and then reheated.

Naturally Gluten-Free and Easy to Make Vegan

This recipe is gluten-free since there is no flour thickener. The butter and milk in the mashed potato topping can be swapped with vegan alternatives to make this whole dish plant-based, if desired.

Shepherd's Pie vs. Cottage Pie - What's the Difference?

Shepherd's pie and cottage pie are both savory pies topped with mashed potatoes. Outside the United Kingdom the names are often used interchangeably. But there is a real distinction between the two. Shepherd's pie is traditionally made with lamb (think Shepherd tending to sheep), while cottage pie is usually with beef. Cottage pie dates back to the 1700s in Britain and Ireland as a way to use up roasted meat in a "cottage" or working-class household. Shepherd's pie didn't show up until the mid-1800s, to indicate a different recipe that used lamb instead of beef. Beyond the meat, the versions are identical with onions, carrots, and peas in the filling and topped with mashed potatoes.

So where does the vegetarian version fit in? Technically a meatless version is neither. But shepherd's pie has become an umbrella term for any savory dish topped with mashed potatoes.

assembling individual vegetarian shepherd’s pie portions in Souper Cubes 2-cup freezer trays

Key Ingredients & Substitutions

Tomato Paste & Soy Sauce

These two ingredients are key to getting more depth in this dish. As the tomato paste darkens and with the addition of soy sauce, it builds an umami depth that you usually see in meat variations. You can substitute coconut aminos or tamari in place of soy sauce for a plant-based option or gluten-free option.

Why use Yukon Gold Potatoes vs. Russet Potatoes?

Yukon Gold potatoes are the best potatoes for mashed potatoes because they are smooth, buttery and creamy in texture. Since the skin is very thin you can eliminate the peeling time and just mash it all together. You can certainly use russet potatoes in a 1:1 swap, but it will result in a lighter, fluffier, and starchier topping.

Green Lentils vs. Brown Lentils

We picked green lentils for this recipe because they hold their shape better after cooking vs. other options like red or brown lentils. If you can't find green lentils or prefer others you can certainly swap these for a 1:1 ratio. You can even use canned lentils, just cut the simmer time in half if using canned lentils.

Red Wine

While optional, red wine added right after the tomato paste caramelizes is doing three jobs: (1) providing acidity to balance richness of mushrooms and mashed potatoes, (2) deglazing the pan to light all the brown bits known as "fond" - off the pan where a lot of flavor lives, and (3) adding tannic flavor and depth as the alcohol cooks off. The recipe works fine without it. But if you want to mimic it, a great substitution is adding balsamic or red wine vinegar for acidity and some extra stock to make up the liquid portion.

Step-by-Step Instructions

ingredients for vegetarian shepherd’s pie including mushrooms, green lentils, carrots and Yukon Gold potatoes

Prep your ingredients

Dice the onion and carrots, slice the mushrooms, and mince the garlic. Peel and cube the potatoes and set them in cold water until you're ready to boil them, so they don't discolor.

sautéing diced onion and carrots for a mushroom and lentil shepherd’s pie filling

Build the Umami-Rich Filling

Sauté the mushrooms in olive oil in batches, until deeply browned, 3 to 4 minutes per batch, then set them aside. Cook the onion and carrots in the same pot until softened, 6 to 8 minutes.

stirring tomato paste into browned mushrooms for a vegetarian shepherd’s pie filling

Return the mushrooms to the pot with the garlic and cook 30 seconds, then add the tomato paste and cook until it darkens.

broth, mushrooms, bay leaf, and green lentils added to make mushroom shepherd’s pie filling right before simmering

Stir in the lentils, bay leaves, soy sauce, and vegetable broth, and simmer uncovered for about 45 minutes, until the lentils are tender and the liquid has reduced to a thick, stew-like consistency.

Make the Creamy Mashed Potato Topping

stirring butter and milk into mashed Yukon Gold potatoes for shepherd’s pie

Boil the potatoes in well-salted water until fork-tender, 16 to 18 minutes. Drain immediately and mash while they're still hot, working in the butter and milk (if using) until smooth. Season with salt and pepper to taste.

Assemble & Finish

scooping vegetable shepherds pie into Souper Cubes 2-cup trays

Spread the mushroom-lentil filling in an even layer in your baking dish (or divide it between individual Souper Cubes portions).

topping veggie shepherds pie with mashed potatoes

Top with the mashed potatoes, spreading to the edges to seal in the filling, and drag a fork across the surface to create texture that will crisp up nicely.

vegetarian shepherd's pie in Souper Cubes 2-cup trays

Add cheese on top if you're using it. To serve right away, broil for 3 to 4 minutes until the peaks are deep golden brown. To serve later, see the freezing instructions below.

Success Tips for the Best Vegetarian Shepherd's Pie

mushroom lentils shepherds pie being popped out of Souper Cubes trays

Assemble in Souper Cubes Trays, Bake Straight from Frozen

Rather than baking the whole dish and freezing leftovers, portion the unbaked filling and mashed potatoes directly into Souper Cubes trays. When you're ready to eat, pop out a portion and bake it straight from frozen - no thawing, no dedicated casserole dish to wash, and the topping crisps up just as well as it would fresh.

up close photo of shiitake mushrooms for mushroom lentil filling

Don't Skip the Browning, and Don't Rush the Simmer

Technique & texture - a shortcut on either of these steps is the difference between a filling that tastes like a savory main course and one that tastes like plain lentil soup with vegetables in it. Give the mushrooms their full time to brown, and let the lentil mixture simmer uncovered so the liquid reduces and the lentils become tender -- if it still looks too thin or lentils need more time (may need to add a splash of broth) at the 25-minute mark, keep it on the heat a few more minutes.

How to Avoid a Watery, Gluey Mash

Three things that ruin mashed potatoes are (1) mashing potatoes that have cooled. Cold potatoes release starch unevenly and turn gluey under a masher, and (2) adding liquid before you've mashed. Drain them and start mashing while they're still steaming-the residual heat is what makes the butter and milk emulsify into something silky instead of soupy and finally, (3) don't over-mix your potatoes. Over mixing bursts starch cells and allows starch to escape, making them gluey.

How to Freeze Vegetarian Shepherd's Pie

How to Freeze in Souper Cubes Trays

Assemble the filling and mashed potatoes by building it directly into the trays. Cover, label and freeze flat until solid, about 8 hours to overnight. They can remain in the trays for short-term storage.

frozen shepherd’s pie portions transferred to labeled Souper Cubes vacuum seal freezer bags

To free up your trays and longer-term storage, remove from the freezer, then pop out the cubes and transfer them to a labeled freezer bag, vacuum-sealed bag or airtight container.

Refrigerator Storage Tips in Souper Cubes Trays

Store in an airtight dish for up to 4 days in the refrigerator.

How to Reheat Vegetarian Shepherd's Pie

How to Reheat In The Oven

The oven gives you back the crisp potato top, which the microwave can't. From frozen - Place in a Souper Cubes 5-inch Square Baking Dish, with cover on (slightly vented to release steam), or foil and bake at 350°F for about 50 minutes, then uncover and the remove cover and broil for 3 to 4 minutes until the peaks brown again. From thawed - Place in a Souper Cubes 5-inch Square Baking Dish, with cover on (slightly vented to release steam), or foil and bake covered for 40 minutes, then remove cover and broil the last few minutes the same way.

frozen vegetarian shepherd’s pie portion placed in a Souper Cubes stoneware baking dish to bake from frozen

How to Reheat In The Microwave

For a single portion, from frozen - place in a Souper Cubes 5-inch Square Baking Dish, with cover on but slightly vented, then in a microwave at 50% power for about 5 minutes. On high heat until steaming, about 3 minutes. From thawed - place in a Souper Cubes 5-inch Square Baking Dish, with cover on but slightly vented, then in a microwave at 100% power for about 5 minutes.

How to Reheat In Air Fryer, Stovetop, and Crockpot

In an Air Fryer - cover a single portion loosely with foil and heat at 375°F for 12 to 15 minutes, then uncover for the last few minutes to crisp the top.

On a Stovetop - not recommended, since the potato topping will scorch on direct heat before the filling is warmed through. You could do this by adding a bit of water and mixing the 2 layers all together until warmed throughout.

In a Crockpot - not recommended as the top choice, but possible - the low, slow heat tends to overcook the lentils to mush and dry out the potato topping rather than gently reheating it.

FAQ (Frequently Asked Questions)

Can I substitute the green lentils for other type of lentils?

Yes. Canned lentils (rinsed and drained) work well and cut the simmer time significantly. A plant-based ground "meat" alternative also swaps in 1:1, or you can skip lentils altogether and add extra mushrooms plus a handful of chopped walnuts for texture.

Can I use bouillon cubes instead of boxed or homemade broth?

In a pinch, whisk together mushroom bouillon (or a vegetable bouillon cube) with hot water, or use a diluted mix of soy sauce, water, and a splash of balsamic vinegar to approximate the same savory base.

Can I swap the dried herbs for fresh ones?

If you'd like to add fresh thyme or rosemary to the filling, use roughly one-third the amount of dried - about 1 teaspoon dried for every tablespoon of fresh - and add it early in the simmer so it has time to bloom.

Can this be made dairy-free and gluten-free?

Swap the butter for a plant-based butter and the milk for an unsweetened oat or soy milk(both hold up well in mashed potatoes) to make sure it's dairy-free, and use nutritional yeast or a dairy-free shredded cheese in place of the optional cheese topping. Yes, as written, it's gluten-free, as long as your soy sauce is a tamari labeled gluten-free (regular soy sauce can contain wheat) and your vegetable broth doesn't include any gluten-containing thickeners.

Can this be made vegan?

Yes! This recipe is already vegetarian, and making it fully vegan only requires the dairy-free swaps above for the mashed potato topping. Everything else in the recipe is plant-based as written.

Vegetarian Shepherd's Pie (Freezer-Friendly)

Servings

eight, 2-cup portions

Prep Time

25 minutes

Cook Time

60 minutes

This vegetarian shepherd's pie is the perfect comfort food with deeply browned mushrooms and green lentil filling under creamy, buttery mashed potatoes. Broiling the mashed potatoes at the end gives the nooks and crannies a beautiful golden brown appearance. The star ingredients are the mushrooms - baby portabello and shiitakes work well in this vegetarian freezer meal. They are browned in batches to get the best caramelization and flavor.

Image of Vegetarian Shepherd's Pie (Freezer-Friendly)

Ingredients

Filling

12 tablespoons olive oil, divided
5 cups (10 ounces) sliced shiitake mushrooms
4 cups (10 ounces) sliced baby portabello
1 cup chopped yellow onion (1 medium)
1 ½ cups chopped carrots (2 large)
6 large cloves garlic, minced
¼ cup tomato paste
½ cup red wine, such as cabernet sauvignon (optional)
2 cups (1 pound) French green lentils, rinsed
7 cups vegetable broth
2 dried or fresh bay leaves
2 tablespoons soy sauce or tamari
¾ teaspoon table salt
¼ teaspoon freshly ground black pepper

Topping

9 cups peeled & chopped Yukon Gold potatoes (about 4 pounds)
2 teaspoon table salt, divided
1 cup whole milk or alternative milk option, room temperature
1 stick (½ cup) unsalted butter, room temperature
¼ teaspoon freshly ground black pepper
½ cup shredded cheddar or parmesan cheese (optional)

Directions

For the filling - Heat 5 tablespoons oil, over medium-high, until shimmering, in a Dutch oven or large pot. Cook half of shiitake mushrooms, until browned, stirring occasionally, about 6 minutes. Remove from the skillet onto a plate. Repeat with the baby portabello mushrooms, adding additional 5 tablespoons oil, cooking until browned, about 6 minutes. Transfer the mushrooms to the plate and set aside.
Heat remaining 2 tablespoons oil to the large pot or Dutch oven, over medium-high heat. Add onion and carrots, cook, stirring occasionally, until carrots are tender and onions are translucent, about 3 minutes.
Add the reserved mushrooms and garlic to the large pot or Dutch oven, until fragrant, about 30 seconds. Stir tomato paste, until darkened, about 2 minutes. Add red wine (optional), scraping up the brown bits on the bottom of the pan, as needed.
Stir rinsed green lentils, broth, bay leaves, soy sauce (tamari), ¾ teaspoon salt, and ¼ teaspoon pepper. Bring to a boil over medium-high heat, then let simmer over a medium-low heat, uncovered, until most of the liquid has been absorbed by the lentils and lentils are tender, about 45 minutes.
For the topping - Add potatoes, 1 teaspoon salt to a large pot. Cover with water (about 12 cups). Boil over high heat, then reduce to a simmer over medium-low heat, until they’re cooked through and you can easily pierce them with a fork or knife, 16-18 minutes. Using a colander drain the potatoes. Return potatoes to the pot and mash together using a fork, potato masher, or mixer with paddle attachment. Add milk, butter, and ¼ teaspoon black pepper and remaining 1 teaspoon table salt to the potatoes and mash until thoroughly incorporated.

Assembly & Storage

Build the layers of the shepherd's pie into the wells of your Souper Cubes 2-cup trays. For this recipe you will need four, Souper Cubes 2-cup trays, which will give you 8 portions. Start by filling the wells up halfway (about 1 cup) with mushroom-lentil base. Then divide evenly by spooning mashed potatoes (about 1 cup per well) on top of the mushroom-lentil base.
Sprinkle the shredded cheddar cheese or parmesan on top of mashed potatoes before freezing, if desired.
Place the trays with labeled lids in the freezer overnight to fully freeze.
Allow the trays to stand on the counter for 5 minutes before removing the lid and popping out the frozen cubes. This will allow the cubes to pop out much easier for you.
Optional: Pop-out the cubes and transfer them to freezer-safe bags. Label and return back to the freezer.

Reheating

In the oven - When you are ready to reheat in the oven, remove your shepherd's pie from the freezer to thaw, ideally for a few hours to overnight. Preheat the oven to 350°F, then add to Souper Cubes Square Baking Dish or oven-proof container, bake until the thermometer registers 165°F and is bubbling on the edges, for about 40 minutes. Before serving, place under the broiler in the oven for 3-4 minutes.
Alternatively, you can bake from frozen in the oven, simply place the frozen vegetarian shepherd's pie into Souper Cubes 5-inch baking dish, place in a preheated oven to 350°F, then add to Souper Cubes Square Baking Dish or oven-proof container, then bake until the thermometer registers 165°F and is bubbling on the edges, for about 50 minutes. Before serving, place under the broiler in the oven for 3-4 minutes.
In the microwave from frozen - place in a 5-inch Square Souper Cubes Baking Dish, with cover on but slightly vented, then in a microwave at 50% power for about 5 minutes. On high heat until steaming, about 3 minutes. From thawed - place in a 5-inch Square Souper Cubes Baking Dish, with cover on but slightly vented, then in a microwave at 100% power for about 5 minutes.