Lentil Shepherd's Pie
A hearty and wholesome plant-based take on the classic comfort food, featuring a rich, savory lentil and vegetable filling topped with creamy, fluffy mashed potatoes, baked until golden and bubbly.
For 6 servings
Prepare Potatoes: Place peeled and quartered potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until fork-tender. Drain well.
Mash Potatoes: Return drained potatoes to the hot pot. Add plant-based milk, vegan butter, salt, and pepper. Mash until smooth and creamy. Set aside.
Sauté Aromatics: While potatoes cook, heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add diced onion, carrots, and celery. Cook for 8-10 minutes, stirring occasionally, until softened.
Add Mushrooms & Garlic: Stir in diced mushrooms and minced garlic. Cook for another 5-7 minutes, until mushrooms have released their liquid and browned slightly.
Build Flavor Base: Stir in tomato paste, dried thyme, dried rosemary, and smoked paprika. Cook for 1 minute, stirring constantly, until fragrant. If using, sprinkle in flour and stir for another minute to coat the vegetables.
Combine & Simmer: Add the cooked lentils and vegetable broth to the skillet. Bring to a gentle simmer, then reduce heat to low. Cook for 10-15 minutes, stirring occasionally, until the sauce has thickened. Taste and adjust seasoning with salt and pepper.
Assemble Pie: Preheat oven to 400°F (200°C). If not using an oven-safe skillet, transfer the lentil mixture to a 9x13 inch baking dish. Spread evenly.
Top with Potatoes: Carefully spoon the mashed potatoes over the lentil filling, spreading them evenly to cover the entire surface. You can create decorative peaks with a fork if desired.
Bake: Bake for 20-25 minutes, or until the potato topping is golden brown and the filling is bubbly around the edges.
Rest & Serve: Remove from oven and let rest for 5-10 minutes before serving to allow the filling to set slightly.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Pre-cook lentils: If using dry lentils, cook them ahead of time to save time on the day of cooking. Brown or green lentils work best as they hold their shape well.
- 2Flavor Boost: For extra depth, add a splash of vegan Worcestershire sauce or a teaspoon of nutritional yeast to the lentil filling during the simmering stage.
- 3Crispy Topping: For an extra crispy potato topping, broil for the last 2-3 minutes, watching carefully to prevent burning.
- 4Make Ahead: The lentil filling and mashed potatoes can be prepared a day in advance and stored separately in the refrigerator. Assemble and bake just before serving.
Adapt it for your goals.
Root Vegetable Mash
Replace half of the potatoes with parsnips or sweet potatoes for a different flavor profile, a touch of sweetness, and added nutrients in the topping.
Greens AdditionGreens Addition
Stir in a handful of chopped spinach or kale into the lentil mixture during the last 5 minutes of simmering for added greens and a boost of vitamins.
Spice It UpSpice It Up
Add a pinch of red pepper flakes or a dash of hot sauce to the lentil filling for a subtle kick and enhanced warmth.
Why this is on our healthy list.
High in Fiber
Lentils are an excellent source of dietary fiber, aiding digestion, promoting satiety, and helping to regulate blood sugar levels.
Plant-Based Protein
Provides a significant amount of plant-based protein from lentils, essential for muscle repair, growth, and overall bodily functions, making it a satisfying vegan meal.
Rich in Nutrients
Packed with essential vitamins and minerals from the variety of vegetables, including Vitamin A, Vitamin C, iron, and potassium, supporting overall health and immunity.
Frequently asked questions
Yes, you can use canned lentils for convenience. Drain and rinse them very well before adding them to the skillet. You'll need about two 15-ounce (425g) cans to yield 1.5 cups of cooked lentils.
