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Hearty Lentil Shepherd’s Pie

A close-up of a hearty slice of lentil shepherd's pie, featuring a rich lentil base and a golden mashed potato topping.
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A comforting and savory vegetarian shepherd’s pie topped with creamy mashed potatoes.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 8 ounces mushrooms, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/4 cup tomato paste
  • 1 cup brown or green lentils, rinsed
  • 4 cups vegetable broth
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon Worcestershire sauce (vegan if needed)
  • Salt and black pepper to taste
  • 4 large potatoes, peeled and cubed
  • 1/2 cup milk (dairy or non-dairy)
  • 4 tablespoons butter (dairy or vegan)
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
  3. Add mushrooms and cook until browned, about 5 minutes. Stir in garlic, thyme, and rosemary. Cook for 1 minute until fragrant.
  4. Stir in tomato paste and cook for 1 minute.
  5. Add rinsed lentils, vegetable broth, soy sauce, and Worcestershire sauce. Bring to a boil, then reduce heat, cover, and simmer for 30-40 minutes, or until lentils are tender and most of the liquid is absorbed. Season with salt and pepper.
  6. While lentils cook, boil potatoes in salted water until tender, about 15-20 minutes. Drain well.
  7. Mash potatoes with milk, butter, salt, and pepper until smooth and creamy.
  8. Spread mashed potatoes evenly over the lentil mixture in the skillet.
  9. Bake for 20-25 minutes, or until the topping is golden and the filling is bubbly.

Notes

  • For a sweet potato topping, use 2 large sweet potatoes instead of regular potatoes.
  • This dish can be assembled ahead of time and refrigerated. Bake as directed, adding a few extra minutes if baking from cold.
  • Leftovers freeze well. Thaw in the refrigerator and reheat in the oven or microwave.
  • To enhance umami, add a splash of balsamic vinegar to the lentil mixture.

Nutrition

Find it online: https://kingscook.com/lentil-shepherds-pie-recipe/