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
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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
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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