Save 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 hearty dish has become a family favorite whenever we crave something wholesome and filling without meat.
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).
- Boil 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 seasoning:
- 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 pie:
- Transfer lentil mixture to a 9x13-inch baking dish. Spoon mashed potatoes evenly on top.
- Create ridges and bake:
- Use a fork to create ridges in the potatoes then bake for 20 minutes or until the top is lightly golden.
- Cool and serve:
- Let cool for 10 minutes before serving.
Save This recipe always brings us together at the dinner table sharing stories and enjoying the delicious flavors.
Notes
Add chopped mushrooms for extra umami flavor and 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 from butter and milk. Use tamari for gluten-free and plant-based butter or milk for vegan or dairy-free options. Always check ingredient labels for allergens.
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This shepherds pie is perfect for meal prep and tastes even better the next day.
Cooking Q&A
- → What type of lentils work best?
Brown or green lentils are ideal as they hold shape well and absorb the savory flavors of herbs and tomato paste.
- → Can I make the mashed potato topping creamy?
Yes, using butter and whole milk or a plant-based alternative will yield a smooth and creamy mash.
- → How long should the lentil mixture simmer?
Simmer for about 20-25 minutes until lentils are tender and most of the liquid has absorbed.
- → What herbs enhance the filling’s flavor?
Thyme, rosemary, smoked paprika, and bay leaf add fragrant and earthy notes to the lentil mixture.
- → How do I achieve a golden crust on top?
Use a fork to create ridges on the mashed potatoes before baking for 20 minutes at 400°F to develop a light golden crust.
- → Are there variations to try?
Adding chopped mushrooms enhances umami, and substituting plant-based butter and milk makes it vegan-friendly.