Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegetarian Lentil Shepherd’s Pie


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

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