Name: Vegan Irish Shepherd's Pie
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Irish
Ingredients: 1 teaspoon extra virgin olive oil; 5 cloves garlic, minced; 1 medium onion, finely chopped; 2 stalks celery, finely chopped; 1 small carrot, finely chopped; 1 bell pepper (any color), finely chopped; 8 oz smoked tempeh, crumbled; 6 oz cremini mushrooms, minced; ¼ cup Irish whiskey (optional); 1 tablespoon thyme, chopped (or 1 tsp dry thyme); 2 tablespoons mint, chopped (or 1 to 2 tsp dry mint); 2 heaping tablespoons tomato paste; 3 tablespoons tamari; ½ teaspoon paprika; ½ teaspoon cayenne (optional); 2 teaspoons Dijon mustard (or wholegrain mustard); 28 oz brown lentils, cooked and drained; 1 cup frozen green peas; Salt and ground black pepper to taste; 2 pounds potatoes (yellow or red), boiled in jackets until tender, peeled and mashed or riced; 1 tablespoon extra virgin olive oil; ¼ cup nondairy milk (unsweetened oat milk or other); ½ teaspoon dried rosemary; Salt and ground black pepper to taste

Description

Indulge in this hearty Vegan Irish Shepherd’s Pie, a comforting plant‑based twist on a classic favorite. Creamy mashed potatoes atop a savory filling of smoked tempeh, mushrooms, lentils, and aromatic herbs, all simmered with a splash of Irish whiskey for depth. Perfect for cozy evenings, this dairy‑free, egg‑free dish delivers rich flavor, vibrant green peas, and a satisfying bite that will delight vegans and non‑vegans alike.

Ingredients

Scale

1 teaspoon extra virgin olive oil
5 cloves garlic, minced
1 medium onion, finely chopped
2 stalks celery, finely chopped
1 small carrot, finely chopped
1 bell pepper (any color), finely chopped
8 oz smoked tempeh, crumbled
6 oz cremini mushrooms, minced
¼ cup Irish whiskey (optional)
1 tablespoon thyme, chopped (or 1 tsp dry thyme)
2 tablespoons mint, chopped (or 1 to 2 tsp dry mint)
2 heaping tablespoons tomato paste
3 tablespoons tamari
½ teaspoon paprika
½ teaspoon cayenne (optional)
2 teaspoons Dijon mustard (or wholegrain mustard)
28 oz brown lentils, cooked and drained
1 cup frozen green peas
Salt and ground black pepper to taste
2 pounds potatoes (yellow or red), boiled in jackets until tender, peeled and mashed or riced
1 tablespoon extra virgin olive oil
¼ cup nondairy milk (unsweetened oat milk or other)
½ teaspoon dried rosemary
Salt and ground black pepper to taste

Instructions

Heat olive oil in a large skillet over medium heat. Add garlic, onion, celery, carrot, and bell pepper; sauté until softened, about 5 minutes.
Stir in thyme, mint, paprika, and cayenne; cook 1 minute.
Add tomato paste and cook, stirring, for 2 minutes until darkened.
Pour in Irish whiskey (if using) and let reduce by half, about 2 minutes.
Add tempeh, mushrooms, tamari, Dijon mustard, and a splash of water; deglaze and simmer 5 minutes.
Mix in lentils, peas, and season with salt and pepper; cook until heated through, about 5 minutes.
While the filling simmers, prepare the mashed potatoes: boil potatoes until tender, peel, and mash with olive oil, nondairy milk, rosemary, salt, and pepper until smooth.
Preheat oven to 375°F (190°C). Transfer the lentil filling to a baking dish, spread evenly, then top with mashed potatoes, smoothing the surface with a fork.
Bake for 25‑30 minutes, or until the top is golden and the filling bubbles around the edges.
Let rest 5 minutes before serving.

Notes

Tip: For extra depth, add a splash of soy sauce or a pinch of smoked paprika. Substitute tempeh with crumbled tofu or additional lentils for a different texture. This pie stores well refrigerated for up to 4 days; reheat in the oven or microwave. It also freezes beautifully for up to 3 months—thaw overnight in the fridge before baking.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: B
Method: Baking
Cuisine: Irish

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5 g
Sodium: 400 mg
Fat: 12 g
Saturated Fat: 2 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 55 g
Fiber: 10 g
Protein: 15 g
Cholesterol: 0 mg

Keywords: vegan, Irish, comfort food, plant-based