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
This recipe has become a favorite in my household especially during colder months it delivers warmth and nutrition in every bite
Ingredients
- For the Lentil Filling: 2 tablespoons olive oil 1 large yellow onion finely chopped 2 carrots diced 2 celery stalks diced 3 garlic cloves minced 1 cup brown or green lentils rinsed 2 tablespoons tomato paste 1 teaspoon dried thyme 1 teaspoon dried rosemary 1 teaspoon smoked paprika 1 bay leaf 2 cups vegetable broth 1 cup frozen peas 1 tablespoon soy sauce Salt and black pepper to taste
- For the Mashed Potato Topping: 2 pounds about 900 g Yukon Gold or russet potatoes peeled and cubed 4 tablespoons unsalted butter 1/3 cup whole milk or plant-based alternative Salt and white pepper to taste
Instructions
- Step 1:
- Preheat the oven to 400°F (200°C)
- Step 2:
- Boil the potatoes in salted water until fork-tender about 15-18 minutes Drain and return to the pot
- Step 3:
- Add butter and milk to the potatoes Mash until smooth Season with salt and white pepper Set aside
- Step 4:
- 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
- Step 5:
- Stir in garlic tomato paste thyme rosemary smoked paprika and bay leaf Cook for 1 minute until fragrant
- Step 6:
- 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
- Step 7:
- Discard bay leaf Stir in peas and soy sauce Season with salt and pepper to taste Simmer for 2-3 minutes
- Step 8:
- Transfer lentil mixture to a 9x13-inch baking dish Spoon mashed potatoes evenly on top
- Step 9:
- Use a fork to create ridges in the potatoes then bake for 20 minutes or until the top is lightly golden
- Step 10:
- Let cool for 10 minutes before serving
Pin It My family gathers eagerly whenever I make this pie sharing stories around the dinner table and enjoying the warmth of homemade comfort food
Notes
For vegan variation use plant-based butter and milk Add chopped mushrooms for extra umami flavor 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
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This lentil shepherds pie is perfect for meal prepping and freezes well for quick weeknight dinners
Recipe Q&A
- → What type of lentils work best for this dish?
Brown or green lentils are ideal as they hold their shape well and absorb flavors without becoming mushy.
- → Can I use plant-based alternatives for butter and milk?
Yes, using plant-based butter and milk makes the topping vegan-friendly without sacrificing creaminess.
- → How can I add more umami flavor?
Including chopped mushrooms or a splash of soy sauce enhances the savory depth and richness.
- → What is the best way to achieve a golden mashed potato topping?
Creating ridges on the mashed potatoes with a fork encourages browning, then baking at 400°F until lightly golden completes the finish.
- → How long should lentils be simmered for optimal texture?
Simmer lentils for about 20-25 minutes until tender but still holding their shape for excellent texture balance.