Lentil Shepherd's Pie
This Lentil Shepherd's Pie swaps out the traditional ground lamb or beef for a rich, savory lentil and vegetable filling, then tops it all off with a thick layer of buttery mashed potatoes. It bakes up hearty, comforting, and completely satisfying, even to the meat eaters at your table. Completely vegetarian, budget friendly, and easy to make ahead, this is the kind of dinner that sneaks up on you and becomes a regular in your rotation.
Equipment
- Large Dutch oven or large pot
- Medium saucepan for boiling potatoes
- Potato masher or ricer
- 9x13-inch baking dish
- Cutting board and sharp chef's knife
- Wooden spoon
- Measuring cups and spoons
Ingredients
- 2 cups green or brown lentils dried, rinsed
- 4 cups vegetable broth
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion diced
- 3 carrots peeled and diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 1 cup frozen peas
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce use gluten-free if needed
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 tablespoon soy sauce use gluten-free if needed
- Salt and black pepper to taste
For the Potato Topping
- 2.5 pounds russet potatoes peeled and cubed (about 1.1kg)
- 0.5 cup whole milk 120ml, warmed
- 4 tablespoons Irish butter use vegan butter for dairy-free (56g)
- 0.5 cup sharp cheddar cheese shredded (optional)
For Garnish
- 2 tablespoons fresh parsley chopped
Instructions
- Cook the lentils: Boil lentils in vegetable broth, then simmer for 20-25 minutes until tender. Drain and set aside.
- Boil the potatoes: Boil cubed potatoes in salted water for 15-18 minutes until fork-tender. Drain well.
- Mash the potatoes: Add warm milk and butter to drained potatoes, mash until smooth. Season with salt and pepper, and stir in cheese if using. Set aside.
- Preheat oven to 400°F. Sauté onion, carrots, and celery in olive oil for 6-8 minutes until softened. Add garlic and cook until fragrant.
- Build the filling: Stir tomato paste into vegetables, then add lentils, Worcestershire, soy sauce, thyme, rosemary, and peas. Simmer for 5 minutes until thickened.
- Assemble the pie: Spread filling into a 9x13 dish, top with mashed potatoes, and use a fork to create ridges.
- Bake for 20-25 minutes until golden and bubbling. Broil for 2-3 minutes for extra browning if desired.
- Let rest for 10 minutes, garnish with parsley, and serve warm.
Notes
- Don't overcook the lentils, or the filling will turn mushy instead of hearty. They should be tender but still hold their shape.
- Warm your milk before adding it to the potatoes so it doesn't cool them down and make the mash dense.
- Let the filling simmer until thick—a watery filling will make the pie soggy.
- Use a fork to rough up the potato topping before baking; this creates ridges that crisp up beautifully.
- Let the pie rest for 10 minutes before serving so it holds its shape when scooped.
- For a vegan version, swap the butter and milk for plant-based alternatives and omit the cheese.
- Make ahead: assemble the entire pie up to a day in advance and refrigerate unbaked. Add 10 minutes to the bake time.
- Freeze the fully assembled, unbaked pie for up to 3 months. Thaw overnight in the refrigerator before baking.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To reheat the full dish, cover with foil and warm in a 350°F oven for about 20 minutes.
Nutrition
Serving: 1servingCalories: 385kcalCarbohydrates: 58gProtein: 16gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 620mgPotassium: 950mgFiber: 14gSugar: 8gVitamin A: 120IUVitamin C: 25mgCalcium: 10mgIron: 20mg
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