Save to Pinterest A comforting vegetarian twist on the classic shepherds pie, featuring a savory lentil and vegetable filling topped with creamy mashed potatoes, baked to golden perfection.
This recipe has become a favorite in my household as it combines comforting flavors with nutritious ingredients in one delicious dish.
Ingredients
- For the Lentil Filling: 2 tablespoons olive oil, 1 large yellow onion finely chopped, 2 carrots diced, 2 celery stalks diced, 3 garlic cloves minced, 1 cup brown or green lentils rinsed, 2 tablespoons tomato paste, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 teaspoon smoked paprika, 1 bay leaf, 2 cups vegetable broth, 1 cup frozen peas, 1 tablespoon soy sauce, Salt and black pepper to taste
- For the Mashed Potato Topping: 2 pounds (about 900 g) Yukon Gold or russet potatoes peeled and cubed, 4 tablespoons unsalted butter, 1/3 cup whole milk (or plant-based alternative), Salt and white pepper to taste
Instructions
- Preheat Oven:
- Preheat the oven to 400°F (200°C).
- Cook Potatoes:
- Boil the potatoes in salted water until fork-tender, about 15-18 minutes. Drain and return to the pot.
- Mash Potatoes:
- Add butter and milk to the potatoes. Mash until smooth. Season with salt and white pepper. Set aside.
- Sauté Vegetables:
- While potatoes cook, heat olive oil in a large skillet over medium heat. Add onion carrots and celery. Sauté until softened, about 6-8 minutes.
- Add Flavorings:
- Stir in garlic tomato paste thyme rosemary smoked paprika and bay leaf. Cook for 1 minute until fragrant.
- Cook Lentils:
- Add lentils and vegetable broth. Bring to a boil then reduce heat cover and simmer for 20-25 minutes until lentils are tender and most liquid is absorbed.
- Finish Filling:
- Discard bay leaf. Stir in peas and soy sauce. Season with salt and pepper to taste. Simmer for 2-3 minutes.
- Assemble:
- Transfer lentil mixture to a 9x13-inch baking dish. Spoon mashed potatoes evenly on top.
- Make Topping:
- Use a fork to create ridges in the potatoes then bake for 20 minutes or until the top is lightly golden.
- Rest:
- Let cool for 10 minutes before serving.
Save to Pinterest Our family gathers every Sunday to enjoy this wholesome dish together making it a beloved tradition.
Notes
For vegan variation use plant-based butter and milk. Add chopped mushrooms for extra umami flavor. Serve with a crisp green salad or steamed green beans. Pairs well with a robust red wine or a malty ale.
Required Tools
Large pot, large skillet, potato masher, 9x13-inch baking dish, mixing spoon, oven
Allergen Information
Contains soy (from soy sauce) and dairy (butter milk). Use tamari for gluten-free and plant-based butter milk for vegan or dairy-free options. Always check ingredient labels for allergens.
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This lentil shepherds pie is sure to become a staple in your meal rotation with its rich flavors and comforting texture.
Recipe Questions
- → What type of lentils work best for this dish?
Brown or green lentils hold their shape well after cooking and provide a perfect texture for the filling.
- → Can I make a vegan version of this dish?
Yes, substitute dairy butter and milk with plant-based alternatives for a fully vegan preparation.
- → How do I get a golden crust on the mashed potato topping?
Baking the assembled dish at 400°F for about 20 minutes allows the mashed potatoes to develop a light golden finish.
- → What herbs enhance the flavor of the lentil filling?
Thyme, rosemary, and smoked paprika contribute aromatic and earthy notes that complement the lentils and vegetables.
- → Can I add extra vegetables to the filling?
Yes, chopped mushrooms or additional diced vegetables can be added to increase umami and texture variety.
- → Is soy sauce essential for this preparation?
Soy sauce adds depth and umami, but you can adjust or replace it with tamari for gluten-free versions.