Lentil Shepherd’s Pie Recipe

I created a Vegan Lentil Shepherds Pie Recipe that swaps ground meat for lentils under a layer of mashed potatoes, using pantry staples for an easy, healthy, filling weeknight dinner.

I stumbled on this Vegan Lentil Shepherds Pie Recipe when I wanted a hearty weeknight dinner that wasn’t boring. Beneath a fluffy blanket of mashed potatoes, a saucy lentil filling hides bold savory notes and a hint of tang, and when you break through the golden crust you get steam and flavor that makes you want to dive in.

I can’t promise its fancy but it always surprises guests, seems almost too filling for such simple elements, and there are smart swaps if you want to tweak it. Try it and see what secret turns up.

Ingredients

• Lentils: Packed with protein and fiber keeps you full, great hearty base.
• Potatoes: Starchy creamy mash topping rich in carbs and potassium.
• Mushrooms: Add meaty umami flavor low calorie, boost savory depth.
• Carrots: Sweet earth flavor add color and vitamin A some fiber.
• Onions: Soften into sweetness build base flavor lots of aroma.
• Garlic: Pungent punch gives depth and warmth, tiny bit spicy.
• Tomatoes: Bright acidity tangy balance to richness helps thicken sauce.
• Nutritional yeast: Adds cheesy savory flavor B vitamins vegan boost.

Ingredient Quantities

• 1 cup dried brown or green lentils (about 200 g)
• 2 tbsp olive oil
• 1 large onion
• 2 medium carrots
• 2 celery stalks
• 3 cloves garlic
• 1 cup mushrooms (optional)
• 2 tbsp tomato paste
• 1 can 14 oz 400 g diced tomatoes
• 2 cups 480 ml vegetable broth
• 1 tbsp soy sauce or tamari
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• 1 to 2 tbsp all purpose flour or cornstarch
• Salt and black pepper to taste
• 2 lb 900 g potatoes Yukon gold or russet
• 3 tbsp vegan butter or olive oil
• 1/4 to 1/2 cup unsweetened plant milk (soy or oat)
• 2 tbsp nutritional yeast (optional)
• Fresh chopped parsley for garnish (optional)

How to Make this

1. Preheat oven to 200C / 400F. Rinse 1 cup dried lentils and pick out any stones, then set aside. Peel and cut 2 lb potatoes into chunks and put them in salted cold water to boil.

2. Heat 2 tbsp olive oil in a large pan over medium heat. Add 1 large chopped onion, 2 chopped carrots, 2 chopped celery stalks and sauté until soft, about 6 to 8 minutes. Add 1 cup sliced mushrooms if using and 3 crushed garlic cloves near the end so they dont burn.

3. Stir in 2 tbsp tomato paste and cook 1 minute to deepen the flavor. Add the rinsed lentils, 1 can (14 oz) diced tomatoes, 2 cups (480 ml) vegetable broth, 1 tbsp soy sauce or tamari, 1 tsp dried thyme, 1 tsp dried rosemary and 2 bay leaves. Bring to a simmer.

4. Simmer gently, uncovered, until lentils are tender and sauce is thick, about 20 to 30 minutes. If it gets too dry, add a splash more broth. If it stays too thin, mix 1 to 2 tbsp all purpose flour or cornstarch with a little cold water to make a slurry, stir in and cook a few minutes to thicken. Season with salt and black pepper to taste and remove bay leaves.

5. While filling simmers, drain the potatoes when fork tender, then mash with 3 tbsp vegan butter or olive oil, 1/4 to 1/2 cup unsweetened plant milk (start with less and add as needed), and 2 tbsp nutritional yeast if you want a cheesy flavor. Add salt and pepper. Leave the mash a little thick so it browns nicely.

6. Spoon the lentil filling into a baking dish, spread evenly. Dollop the mashed potatoes on top and spread with a spatula, or rough up the surface with a fork for crispy peaks. Dot a little extra vegan butter or brush a bit of olive oil on top to help browning.

7. Bake at 200C / 400F for 20 to 25 minutes until the top is golden. If you want extra crispness, pop it under the broiler for 2 to 4 minutes but watch it closely so it doesnt burn.

8. Let rest 5 minutes, garnish with chopped fresh parsley if you like, then serve. Tip: leftovers are even better next day, and you can freeze portions for quick dinners.

Equipment Needed

1. Oven (preheat to 200C / 400F)
2. Large sauté pan or deep skillet with lid
3. Medium pot for boiling potatoes
4. 9×13 inch (or similar) ovenproof baking dish
5. Potato masher or ricer
6. Chef’s knife and cutting board
7. Wooden spoon and a silicone spatula
8. Measuring cups and spoons plus a colander

FAQ

Lentil Shepherd’s Pie Recipe Substitutions and Variations

• Potatoes: swap for sweet potatoes or a cauliflower mash. Sweet potatoes give a sweeter, silkier top and roast up nice if you want more caramelized flavor; cauliflower keeps it low-carb and lighter, but its texture is less fluffy.
• Lentils: use canned lentils (rinsed) for a faster shortcut, or replace with cooked brown rice plus extra mushrooms for chewiness if you dont have lentils on hand.
• Soy sauce / tamari: replace with coconut aminos for a lower-sodium, gluten free option, or stir 1 tsp miso paste into the broth for extra savory depth.
• Mushrooms (optional): swap with diced eggplant, extra carrots, or zucchini to keep bulk and a meaty texture; eggplant gives the closest umami boost when browned well.

Pro Tips

– Toast the tomato paste longer than you think, let it darken and smell a bit sweet, it gives the whole filling much more depth so the lentils wont taste flat.

– Season in layers and taste as you go, lentils soak up salt so add a little while simmering then taste and adjust after it thickens dont just salt at the end.

– Leave the mash a bit chunky and cool the potatoes for 5 minutes before mashing, that way you use less milk, it browns better and wont become gluey if you overwork it.

– Make ahead tip: you can assemble and freeze the unbaked pie, or freeze filling and mash separately; if frozen bake a bit longer (about 15 to 20 minutes more) and check center temp so it heats through.