Pin it A comforting vegetarian twist on the classic shepherds pie featuring a savory lentil and vegetable filling topped with creamy mashed potatoes baked to golden perfection
I have always loved hearty meals that bring my family together and this lentil shepherds pie never disappoints on a cozy night
Ingredients
- Olive oil: 2 tablespoons
- Yellow onion: 1 large finely chopped
- Carrots: 2 diced
- Celery stalks: 2 diced
- Garlic cloves: 3 minced
- Brown or green lentils: 1 cup rinsed
- Tomato paste: 2 tablespoons
- Dried thyme: 1 teaspoon
- Dried rosemary: 1 teaspoon
- Smoked paprika: 1 teaspoon
- Bay leaf: 1
- Vegetable broth: 2 cups
- Frozen peas: 1 cup
- Soy sauce: 1 tablespoon
- Salt and black pepper: to taste
- Yukon Gold or russet potatoes: 2 pounds peeled and cubed
- Unsalted butter: 4 tablespoons
- Whole milk (or plant-based alternative): 1/3 cup
- Salt and white pepper: to taste
Instructions
- Preheat oven:
- Preheat the oven to 400°F (200°C)
- Boil potatoes:
- Boil the potatoes in salted water until fork-tender about 15-18 minutes Drain and return to the pot
- Mash potatoes:
- Add butter and milk to the potatoes Mash until smooth Season with salt and white pepper Set aside
- Sauté vegetables:
- While potatoes cook heat olive oil in a large skillet over medium heat Add onion carrots and celery Sauté until softened about 6-8 minutes
- Add spices:
- Stir in garlic tomato paste thyme rosemary smoked paprika and bay leaf Cook for 1 minute until fragrant
- Cook lentils:
- Add lentils and vegetable broth Bring to a boil then reduce heat cover and simmer for 20-25 minutes until lentils are tender and most liquid is absorbed
- Finish filling:
- Discard bay leaf Stir in peas and soy sauce Season with salt and pepper to taste Simmer for 2-3 minutes
- Assemble pie:
- Transfer lentil mixture to a 9x13-inch baking dish Spoon mashed potatoes evenly on top
- Create ridges and bake:
- Use a fork to create ridges in the potatoes then bake for 20 minutes or until the top is lightly golden
- Cool and serve:
- Let cool for 10 minutes before serving
Pin it My family looks forward to this dish especially on colder evenings it truly feels like a warm hug from the kitchen
Notes
Serve with a crisp green salad or steamed green beans Pairs well with a robust red wine or a malty ale
Required Tools
Large pot Large skillet Potato masher 9x13-inch baking dish Mixing spoon Oven
Allergen Information
Contains soy (from soy sauce) and dairy (butter milk) Use tamari for gluten-free and plant-based butter milk for vegan or dairy-free options Always check ingredient labels for allergens
Pin it 
This lentil shepherds pie is a perfect weeknight meal that satisfies both vegetarians and meat-eaters alike
Recipe FAQs
- → What type of lentils work best for this dish?
Brown or green lentils are ideal as they hold their shape well and develop a hearty texture when cooked.
- → Can I make this dairy-free?
Yes, substitute butter and milk with plant-based alternatives like vegan margarine and almond or oat milk for a dairy-free option.
- → How can I add more depth to the flavor?
Adding chopped mushrooms or smoked paprika enhances umami and adds a rich, smoky undertone to the filling.
- → Is it possible to prepare this ahead of time?
Absolutely, you can prepare the lentil filling and mashed potatoes separately, then assemble and bake when ready to serve.
- → What sides pair well with this dish?
Fresh green salads or steamed green beans complement the savory pie, while robust red wines or malty ales balance the rich flavors.