Cozy Gluten-Free Vegetarian
Shepherd’s Pie
Vegetarian | Gluten Free
There’s nothing quite like a cozy shepherd’s pie, and this Vegetarian Shepherd’s Pie proves that comfort food can be both hearty and healthy. Made completely gluten-free, this version skips the meat but keeps all the flavor, thanks to a rich mix of shallots, garlic, leeks, carrots, mushrooms, and vegetarian stock.
Every bite is filled with layers of texture — earthy mushrooms, tender carrots, and creamy mashed potatoes on top. It’s perfect for chilly evenings, family dinners, or meal prep for the week ahead.
What Makes This Recipe Special
This isn’t your average shepherd’s pie — it’s a vegetable-packed, gluten-free masterpiece. Here’s what makes it shine:
Shallots, garlic, and leeks create a beautiful aromatic base.
Carrots and mushrooms add depth, texture, and richness.
Tomato paste gives the sauce that deep umami flavor.
Vegetarian stock and dried thyme tie it all together with savory warmth.
Mashed potatoes (or cauliflower mash for a lighter version) make the perfect creamy topping.
Lentils for days.
Lentils are small but mighty! They’re one of the best sources of plant-based protein, providing about 18 grams per cup, which helps vegetarians meet their protein needs easily. Pairing them with grains like rice or quinoa even creates a complete protein.
Rich in fiber, lentils promote healthy digestion, balance blood sugar, and support a strong heart by lowering cholesterol. They’re also an excellent source of iron, folate, magnesium, and potassium, all essential for energy, blood health, and muscle function.
Plus, lentils are low in fat, budget-friendly, and eco-friendly, making them a perfect choice for anyone looking to eat healthier and more sustainably.
From hearty soups to flavorful curries and salads, lentils are endlessly versatile and easy to include in your meals all year long.
My favorite kitchen tools I used in this recipe
You will love these recipes too!
Whether you’re vegetarian, gluten-free, or simply craving a hearty comfort meal, this Gluten-Free Vegetarian Shepherd’s Pie is sure to become a favorite at your table. Packed with fresh vegetables, rich flavors, and creamy mashed potatoes, it’s proof that meatless meals can be every bit as comforting and satisfying. Serve it warm, enjoy every bite, and don’t forget to save this recipe for later or share it on Pinterest so others can enjoy this wholesome classic too!
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
Cozy Gluten-Free Vegetarian Shepherd’s Pie
- Total Time: 40 minutes
- Yield: 4-6 1x
- Diet: Vegetarian
Description
This gluten-free Vegetarian Shepherd’s Pie is hearty, flavorful, and comforting — made with shallots, garlic, leeks, carrots, mushrooms, tomato paste, and dried thyme in a rich vegetarian stock. A perfect one-pan meal for any night of the week!
Ingredients
- 2 tablespoons olive oil
- 4 garlic cloves, roughly chopped
- 1-2 medium shallots, small diced
- 1 teaspoon each sea salt and ground black pepper
- 1 heaping tablespoon dried thyme
- 3 medium carrots, small diced
- 1 leek, cleaned and thinly sliced
- 16 oz. baby bella mushrooms, roughly chopped
- 1 cup butternut squash, small diced
- 1 cup lentils (I used brown lentils)
- 1 tablespoon tomato paste
- 1 tablespoon tapioca powder (arrowroot or gluten free flour blend)
- 5 cups vegetable stock
- 1/4 cup Worchestershire sauce
- 1/4 cup fresh parsley, chopped
Instructions
- Heat your cast iron enameled pot over medium heat. Swirl the olive oil around.
- Saute the garlic, shallots, salt, pepper and thyme for 2 minutes. Stirring occasionally.
- Add in the carrots, leek, mushrooms, butternut squash and lentils. Stir to combine and saute for 2-4 minutes or until the mushrooms are softened – stir occasionally.
- Add in the tomato paste and stir to combine. Cook for 1 minutes.
- Turn the heat to medium/low. Sprinkle in the tapioca powder and stir to combine so you don’t see it anymore.
- Pour in 1/2 (around 3 cups) of the vegetable stock. Stir and bring to a simmer. Add in the remaining stock and place a lid on the pot. Turn the heat to low and cook for 6-8 minutes or until the lentils are tender (but not over cooked) and most of the liquid is absorbed.
- Remove the lid and turn the heat off. Stir in the Worchestershire sauce and fresh parsley. Let sit for 5 minutes before serving. Enjoy.
- Prep Time: 10
- Cook Time: 30
- Category: vegetarian
- Method: stove-top
- Cuisine: vegetarian
You might also like
Hi, I'm Kat. Thanks for being here.
I’m a Personal Chef in Colorado, and this is where I share the recipes I make for my clients — now with you!
If you’re looking for easy, wholesome ideas, you’re in the right place.
Try my One Pan Dinners for simple weeknight meals.
Don’t miss the Cookies — they’re so good, you won’t believe they’re Paleo-friendly.
Check out my Meal Prep Tricks and reader-favorite recipes my kids ask for on repeat!
Take a look around, explore, and stay awhile — I’m so happy you’re here.
And if you’re curious, go see what’s still surprising me — my most popular recipe ever!
