To make the shepherd’s pie filling, saute the onion, celery, carrot and garlic for 5 minutes. For longer storage, cut individual pieces and store the vegan lentil shepherd’s pie in an air-tight container in the fridge for 3-5 days. Vegan Shepherd’s Pie. Add the thyme and rosemary, continue to cook for 1 minute. Boil the potatoes for 12-15 minutes or until fork tender. It has never been easier to enjoy a plant-based dinner with this vegan shepherd's pie with Bertolli ® Pasta Sauce. Storing the vegan shepherd’s pie is super easy! How To Make Vegan Shepherd’s Pie. Preheat the oven to 355 ºF or 180 ºC. ; Steam or boil the potatoes for about 15 to 20 minutes (photo 1).Drain and set aside. Just put the whole casserole dish in a plastic bag and store in the fridge for 1-2 days. Drain, add plant milk, olive oil or Lentils take the place of ground meat and vegan butter adds creaminess to the mashed potatoes in this easy vegan shepherd's pie recipe. This veggie shepherd's pie is the perfect recipe for your meatless Mondays. In the meantime, heat the oil in a large pot (photo 2), add the veggies and cook over medium-high heat for about 5 to 10 minutes (photo 3).Then add the wine (photo 4), stir, and cook for 5 more minutes. This vegan shepherd’s pie is a cozy, plant based, comfort food that you can feel great about feeding to your family. Throw in a variety of fresh veggies sautéed with plant-based meat and top with a cauliflower mash broiled to golden brown. Make the mashed potato topping as directed in the recipe card or make Instant Pot Mashed Potatoes. If you want to cut down on the cooking time, use precooked lentils and omit most of the vegetable broth, adding some in only if the mixture seems dry. Storing And Reheating The Veggie Shepherd’s Pie. Instead of ground beef or lamb, this vegan shepherd’s pie recipe uses a combination of lentils and diced mushrooms for a low cholesterol meat free substitute. 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