Vegan Shepherd's Pie: A Hearty Plant-Based Twist on a Classic Dish
When the weather cools down or the day’s been a big one, there’s something magical about digging into a warm, wholesome vegan shepherd’s pie. It’s nostalgic, filling, and just downright comforting. For us, it’s a dish that brings everyone to the table — no questions asked.
But here’s the twist: this isn’t your typical meat-and-potatoes kind of shepherd’s pie. This easy vegan shepherd’s pie recipe is hearty, packed with veggies and plant-based protein, and completely free from lentils for anyone who’s not a fan. Instead, we’re using black beans and quinoa to keep things deliciously satisfying without weighing you down.
If you're looking for a vegan shepherd’s pie no lentils, this one’s got your name all over it.
Why You’ll Love This Vegan Shepherd’s Pie with Black Beans
Family-Friendly: Even the fussiest eaters won’t turn down this golden-topped pie.
No Lentils: Not everyone loves lentils, so we’re using protein-rich black beans and fluffy quinoa for that satisfying bite.
Budget-Friendly: Made with pantry staples and simple veg, this one won’t break the bank.
Meal Prep Gold: Make it once, eat it twice (or more) — leftovers reheat beautifully.
Gluten-Free: Naturally gluten-free (just check your gravy powder).
The Backstory: How This Recipe Came Together
This vegan shepherd’s pie recipe was born out of one of those midweek moments where we had a few potatoes left, some black beans in the pantry, and not much else. I needed something warming, filling, and that the whole family would eat — without complaints. You know the drill.
Quinoa added a bit of bulk, black beans brought the protein, and a good scoop of gravy powder tied it all together. Topped with creamy mash and a sprinkle of nooch (nutritional yeast), it became an instant classic in our house.
Now, we make this vegan shepherd’s pie with black beans regularly — especially when we need a nourishing meal that still feels like a hug in a bowl.
The Benefits of Black Beans and Quinoa in a Vegan Shepherd’s Pie
Choosing black beans over mock meat or lentils makes this vegan shepherd’s pie not just hearty, but nourishing too. Black beans are full of plant protein, iron and fibre — and they have a creamy texture that works beautifully in a pie filling.
Quinoa is a bonus here. It’s a complete protein, meaning it contains all nine essential amino acids (great for growing vegan kids and tired parents alike). It also adds a nice bite and soaks up the gravy like a champ.
Time-Saving Tips
Use pre-cooked quinoa: Batch cook and freeze quinoa ahead of time to throw into dishes like this.
Microwave mash: If you’re really tight on time, you can steam the potatoes in the microwave and mash them up quickly.
One-pan shortcut: If you’re short on dishes, you can cook the filling in an oven-safe skillet, then top and bake straight from there.
Variations to Try for this Vegan Shepherd’s Pie
Add mushrooms: Sauté finely chopped mushrooms for a richer, meatier flavour.
Switch the beans: Use kidney beans, chickpeas, or a mix for variety.
Use TVP: Add rehydrated TVP for a mince-like texture and protein boost.
Spice it up: Try smoked paprika, cumin, or vegan Worcestershire for extra depth.
Cheesy top: Sprinkle vegan cheese on top for a golden, gooey crust.
More Vegan Comfort Food You’ll Love
If you’re loving this easy vegan shepherd’s pie recipe, you’ve got to try:
FAQs for Vegan Shepherd’s Pie
Can I make this vegan shepherd’s pie ahead of time?
Absolutely. You can assemble it ahead, cover, and store in the fridge for up to 2 days before baking. It also freezes well.
Can I freeze vegan shepherd’s pie?
Yep! Let it cool completely, then freeze portions in airtight containers. Defrost and reheat in the oven or microwave when needed.
Is this vegan shepherd’s pie gluten-free?
Yes — as long as your gravy powder is gluten-free. Always check the label.
What can I use instead of black beans?
You can swap in lentils (if you're not avoiding them), chickpeas, or even finely chopped mushrooms.
Love This Shepherd’s Pie? You’ll Love These Black Bean Recipes Too
One of the reasons I love using black beans in this easy vegan shepherd's pie recipe is because they’re absolute all-rounders. Seriously – black beans are one of those pantry staples that work across sweet and savoury dishes, and they bring a solid hit of protein, fibre, and texture to just about anything.
If your kids (or you!) are a bit iffy about lentils, this version is a winner. It’s perfect for families looking for a vegan shepherd’s pie with no lentils – and it still ticks all the boxes: hearty, satisfying, and full of flavour.
But this isn’t the only place black beans shine in the kitchen. If you’re keen to explore more vegan black bean recipes, here are a few of my go-to favourites:
Vegan Two-Bean Chilli – A bold and hearty one-pot wonder packed with spices and freezer-friendly too.
Vegan Black Bean Enchiladas – These are hands down one of my favourite dinners! Comforting, cheesy (without the dairy), and packed with flavour.
Vegan Black Bean Brownies – Yep, you read that right. Black beans in brownies. These are rich, fudgy, and high in protein — a total hit with the kids and a sneaky way to get some extra fibre in.
Black beans deserve a permanent spot in every vegan pantry. From pies to brownies, they’re an affordable and versatile superstar and a frequent inclusion in my monthly vegan grocery hauls.
This vegan shepherd’s pie with black beans is one of those classic vegan comfort meals that proves plant-based cooking doesn’t have to be complicated or boring. It’s budget-friendly, nourishing, and brings those classic flavours to your table without compromise.
Whether you’re cooking for a crowd, meal prepping for the week, or just want something warm and filling after a big day — this is one to come back to again and again.
INGREDIENTS
Vegan Shepherd's Pie Recipe
5 medium potatoes, diced
1 brown onions, diced
4 garlic cloves, minced
1 can of diced tomatoes
1 carrot, diced
1 cup of green peas
1 can of black beans, drained and rinsed
1/2 cup of quinoa
1/2 cup of water
4 tbsp of gravy powder
Handful of nutritional yeast
METHOD
Dice potatoes and boil. Mash and set aside
In a fry pan cook onion and garlic until soft. 4-5 minutes
Add in diced tomatoes, carrots, black beans, quinoa and water. Stir in gravy powder and mix until thickened
Add mixture to oven dish and top with mash potato. Sprinkle nutritional yeast over the top.
Put in oven at 160c for about 20 minutes or until the top begins to brown
*This blog includes affiliates links where I may receive a commission
