Vegetarian Lentil Shepherd’s Pie

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Introduction: 

A comforting, flavor-packed Vegetarian Lentil Shepherd’s Pie that’s both hearty and satisfying! This plant-based take on the classic dish features a rich, savory lentil and vegetable filling topped with creamy mashed potatoes. Perfect for a cozy dinner, meal prep, or even a holiday table.

Ingredients:

  • For the Lentil Filling:

    • 1 cup green or brown lentils, rinsed
    • 3 cups vegetable broth
    • 1 tablespoon olive oil
    • 1 onion, chopped
    • 2 carrots, diced
    • 2 celery stalks, diced
    • 2 cloves garlic, minced
    • 1 teaspoon dried thyme
    • 1 teaspoon dried rosemary
    • 1 tablespoon tomato paste
    • 1 cup frozen peas
    • Salt and pepper to taste

  • For the Mashed Potato Topping:

    • 4 large potatoes, peeled and cubed
    • 1/4 cup milk (or plant-based milk)
    • 2 tablespoons butter (or vegan butter)
    • 1/2 cup shredded cheese (optional)

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Cook the lentils: In a medium saucepan, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until lentils are tender.
  3. Sauté the vegetables: While the lentils are cooking, heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery. Sauté for 5-7 minutes until softened.
  4. Add seasoning: Stir in garlic, thyme, rosemary, and tomato paste. Cook for an additional 2 minutes.
  5. Combine: Drain any excess liquid from the cooked lentils and add them to the skillet. Stir in frozen peas and season with salt and pepper. Cook for another 5 minutes, then remove from heat.
  6. Make mashed potatoes: In a large pot, boil the cubed potatoes in salted water until tender (about 15-20 minutes). Drain and return to the pot.
  7. Mash: Add milk and butter to the potatoes and mash until smooth and creamy. Season with salt and pepper to taste.
  8. Assemble: Spread the lentil mixture evenly in a baking dish, then top with the mashed potatoes. Sprinkle shredded cheese on top, if using.
  9. Bake: Place in the oven and bake for 25-30 minutes, or until the top is golden and the edges are bubbling.
  10. Serve & enjoy! Let cool slightly before serving.

Variations

  1. Sweet Potato Topping: Swap regular potatoes for sweet potatoes to add a natural sweetness and extra nutrients. Sweet potatoes pair beautifully with the savory lentil filling and create a slightly caramelized top when baked.
  2. Mushroom Boost: Add finely chopped mushrooms to the lentil mixture for an even richer, meatier texture. Sauté them with the onions, carrots, and celery to enhance the umami depth of the dish.
  3. Spiced-Up Version: Mix in a pinch of smoked paprika, cumin, or chili powder to the filling for a warm, smoky, or slightly spicy kick. This variation works particularly well if you enjoy bold flavors.

Cooking Notes

  1. Make it vegan: Use plant-based milk, vegan butter, and omit the cheese (or use dairy-free cheese).
  2. Extra flavor: Add a splash of Worcestershire sauce (vegan version) or soy sauce for deeper umami flavor.
  3. Storage & reheating: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the oven at 350°F (175°C) until warm.
  4. Make ahead: Prepare the filling and mashed potatoes separately, then assemble and refrigerate until ready to bake.

Serving Suggestions

  1. Pair with a Crisp Side Salad: A fresh salad with a tangy vinaigrette (such as balsamic or lemon dressing) balances the richness of the mashed potatoes and hearty lentil filling. Try adding arugula, cherry tomatoes, and walnuts for added texture.
  2. Serve with a Warm, Crusty Bread: A slice of rustic sourdough or whole-grain bread is perfect for scooping up the filling and adds a satisfying crunch to each bite. For extra flavor, serve with garlic-infused olive oil for dipping.
  3. Make It a Holiday Dish: This lentil shepherd’s pie makes a fantastic vegetarian or vegan centerpiece for Thanksgiving or holiday gatherings. Serve alongside roasted Brussels sprouts, cranberry sauce, or maple-glazed carrots for a festive touch.

Tips

  1. Make It Ahead: This dish is great for meal prep! You can prepare the filling and mashed potatoes separately, then assemble and refrigerate for up to 2 days before baking. If baking straight from the fridge, add an extra 10 minutes to the cook time.
  2. Use the Right Potatoes: For the creamiest mashed topping, use Yukon Gold or Russet potatoes. These varieties mash easily and absorb butter and milk well, creating a fluffy, smooth texture.
  3. Freeze for Later: This shepherd’s pie freezes well for up to 3 months. Assemble the dish but do not bake it. Instead, cover tightly with foil and freeze. When ready to eat, bake straight from frozen at 375°F (190°C) for about 50-60 minutes, or until fully heated through.

Prep Time

  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes

Nutritional Information (Per Serving)

  • Calories: 320 kcal
  • Protein: 12g
  • Sodium: 450mg

Frequently Asked Questions

  1. Can I use canned lentils instead of dried lentils?
    Yes! If using canned lentils, drain and rinse them well, then add them directly to the vegetable mixture. Since they’re already cooked, you can skip the simmering step and go straight to combining them with the sautéed vegetables.

  2. How do I make this dish completely vegan?
    Simply use plant-based milk, vegan butter, and a dairy-free cheese alternative (or omit the cheese entirely). The flavors will still be rich and comforting without any animal products.

  3. Can I prepare this shepherd’s pie in advance?
    Absolutely! Assemble the dish and store it in the refrigerator for up to two days before baking. If baking straight from the fridge, allow an extra 10 minutes in the oven to ensure it’s fully heated through.

  4. What’s the best way to reheat leftovers?
    For best results, reheat individual portions in the oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. If using a microwave, cover with a damp paper towel to prevent the mashed potatoes from drying out.

Conclusion

This Vegetarian Lentil Shepherd’s Pie is the ultimate comfort food—hearty, wholesome, and packed with flavor. Whether you’re serving it for a family dinner, meal prepping for the week, or even bringing it to a holiday gathering, it’s sure to be a hit. Plus, with its simple ingredients and easy-to-follow steps, it’s a great way to enjoy a plant-based twist on a classic dish. Try it out, and let us know how it turns out! 😊

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Vegetarian Lentil Shepherd’s Pie

  • Author: Avery
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A comforting, flavor-packed Vegetarian Lentil Shepherd’s Pie that’s both hearty and satisfying! This plant-based take on the classic dish features a rich, savory lentil and vegetable filling topped with creamy mashed potatoes. Perfect for a cozy dinner, meal prep, or even a holiday table.

Ingredients

Scale

  • For the Lentil Filling:

    • 1 cup green or brown lentils, rinsed
    • 3 cups vegetable broth
    • 1 tablespoon olive oil
    • 1 onion, chopped
    • 2 carrots, diced
    • 2 celery stalks, diced
    • 2 cloves garlic, minced
    • 1 teaspoon dried thyme
    • 1 teaspoon dried rosemary
    • 1 tablespoon tomato paste
    • 1 cup frozen peas
    • Salt and pepper to taste

  • For the Mashed Potato Topping:

    • 4 large potatoes, peeled and cubed
    • 1/4 cup milk (or plant-based milk)
    • 2 tablespoons butter (or vegan butter)
    • 1/2 cup shredded cheese (optional)

Instructions

  • Preheat the oven to 400°F (200°C).
  • Cook the lentils: In a medium saucepan, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until lentils are tender.
  • Sauté the vegetables: While the lentils are cooking, heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery. Sauté for 5-7 minutes until softened.
  • Add seasoning: Stir in garlic, thyme, rosemary, and tomato paste. Cook for an additional 2 minutes.
  • Combine: Drain any excess liquid from the cooked lentils and add them to the skillet. Stir in frozen peas and season with salt and pepper. Cook for another 5 minutes, then remove from heat.
  • Make mashed potatoes: In a large pot, boil the cubed potatoes in salted water until tender (about 15-20 minutes). Drain and return to the pot.
  • Mash: Add milk and butter to the potatoes and mash until smooth and creamy. Season with salt and pepper to taste.
  • Assemble: Spread the lentil mixture evenly in a baking dish, then top with the mashed potatoes. Sprinkle shredded cheese on top, if using.
  • Bake: Place in the oven and bake for 25-30 minutes, or until the top is golden and the edges are bubbling.
  • Serve & enjoy! Let cool slightly before serving.

Notes

  • Make it vegan: Use plant-based milk, vegan butter, and omit the cheese (or use dairy-free cheese).
  • Extra flavor: Add a splash of Worcestershire sauce (vegan version) or soy sauce for deeper umami flavor.
  • Storage & reheating: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the oven at 350°F (175°C) until warm.
  • Make ahead: Prepare the filling and mashed potatoes separately, then assemble and refrigerate until ready to bake.
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Dinner, Comfort Food
  • Method: Baking, Stovetop
  • Cuisine: American, British

Nutrition

  • Serving Size: 1 portion
  • Calories: 320 kcal
  • Sugar: 5g
  • Sodium: 450mg
  • Fat: 8g
  • Saturated Fat: 3g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 10g
  • Protein: 12g
  • Cholesterol: 10mg (if using dairy butter and cheese)

Keywords: vegetarian shepherd’s pie, lentil shepherd’s pie, meatless shepherd’s pie, plant-based comfort food, easy vegetarian dinner, mashed potatoes with lentils

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