This flavorful, meatless version of a classic Irish shepherd’s pie is hearty, healthy and full of veggie goodness. The pie has a hearty, protein-packed filling of crumbled tempeh, brown lentils, and veggies, including celery, bell peppers, onions and green peas, seasoned perfectly with mustard, tomato paste, paprika, mint, thyme and, oh, yes, a spot of Irish whiskey. Over all of this goodness goes a thick layer of mashed potatoes that turns golden and crusty in the oven. If you’re going to a potluck for St. Patrick’s Day, this is the perfect recipe to bring along. It travels easily, and it will vanish in seconds! Or serve it at home, with a hunk of vegan Irish soda bread. You’ll feel lucky as the Irish. For more Irish inspiration, check out all of our vegan Irish recipes, including a classic vegan Irish stew, vegan Irish hand pies, vegan Irish chili and vegan colcannon.
Why you will love this recipe
Healthy and protein-packed. The lentils and tempeh add heart-healthy protein and the veggies add flavor and deliciousness. (If you like meatless meat in the filling, try out this vegan breakfast shepherd’s pie, which is also so, so good.) One-dish meal. All the nutrients you need are in this single dish: healthy protein, healthy carbs and lots of yum. Simple recipe with pantry ingredients. Most of the ingredients you need in this dish are likely already in your home, including the lentils and the dried herbs. Gluten-free, nut-free recipe. See section on special diets below to tweak the recipe to soy-free and oil-free diets.
Ingredients
Brown lentils. Use canned or cooked lentils. Green lentils or puy lentils will work as a substitute. Smoked tempeh. This will give the best flavor but you can substitute with regular tempeh. Vegetables: onions, celery, carrots, green peas, cremini mushrooms and potatoes. Herbs: garlic, dried thyme, dried or fresh mint and dried rosemary. Seasonings: Irish whiskey (optional), tamari (or soy sauce), cayenne and/or paprika, tomato paste and Dijon mustard or wholegrain mustard. Extra virgin olive oil
How to make vegan Irish shepherd’s pie
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