Lentil Shepherd's Pie

This hearty, plant-based twist on a rustic classic features a deeply savory lentil and vegetable filling simmered in a rich herb gravy. Crowned with a fluffy layer of garlic-infused mashed potatoes, it is baked until golden and bubbling.

Lentil Shepherd's Pie
  • Prep time: 20 minutes
  • Cook time: 24 minutes
  • Total time: 44 minutes
  • Servings: 4
  • Difficulty: Easy
  • Cuisine: International

Ingredients

  • 1.5 cups dry brown or French green lentils, rinsed
  • 3 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon soy sauce
  • 1 teaspoon dried thyme
  • 1 cup frozen peas and corn mix
  • 2.5 pounds Yukon Gold potatoes, peeled and quartered
  • 4 tablespoons unsalted butter
  • 1/2 cup warm whole milk

Instructions

  1. In a medium saucepan, bring the lentils and vegetable broth to a boil, then reduce heat, cover, and simmer for 20 to 25 minutes until tender; do not drain.
  2. Meanwhile, place the potatoes in a large pot of salted water, bring to a boil, and cook for 15 to 20 minutes until fork-tender.
  3. Drain the potatoes, return them to the pot, and mash with the butter, warm milk, salt, and pepper until completely smooth and fluffy; set aside.
  4. Preheat your oven to 400 degrees Fahrenheit.
  5. Heat the olive oil in a large oven-safe skillet or Dutch oven over medium heat, and sauté the onion, carrots, and celery for 8 minutes until softened.
  6. Stir in the minced garlic, tomato paste, soy sauce, and dried thyme, cooking for 2 minutes until fragrant.
  7. Add the cooked lentils along with any remaining cooking liquid and the frozen peas and corn, simmering for 5 minutes until the mixture thickens slightly.
  8. Spread the lentil mixture in an even layer in the skillet (or transfer to a 9x13-inch baking dish).
  9. Spoon the mashed potatoes over the top, spreading them evenly and using a fork to create decorative ridges that will crisp up in the oven.
  10. Bake for 25 to 30 minutes until the filling is bubbling around the edges and the potato topping is golden brown.

Tips

  • Use brown or French green lentils because they hold their shape well; avoid red lentils, which will turn mushy and lose their texture.
  • Yukon Gold potatoes make the creamiest, most flavorful mash for the topping due to their naturally buttery texture.
  • Run a fork lightly across the surface of the mashed potatoes before baking to create ridges that catch the heat and turn beautifully crispy.

Frequently Asked Questions

Can I make this recipe vegan?

Yes, simply use vegan butter and a plant-based milk (like oat or soy milk) for the mashed potato topping, and ensure your soy sauce is vegan.

Can I assemble this ahead of time?

Yes, you can fully assemble the pie, cover it, and keep it in the refrigerator for up to 2 days. Bake at 400 degrees Fahrenheit for 35 to 40 minutes when ready.

What can I substitute for the soy sauce?

You can use Worcestershire sauce (ensure it is vegetarian/vegan) or tamari as an excellent gluten-free alternative to add that deep umami flavor.