This vegetarian twist on traditional shepherd’s pie features a rich, savory lentil and vegetable filling topped with creamy mashed potatoes, baked to golden, bubbling perfection. Packed with protein, fiber, and cozy flavors, it’s a deeply satisfying dish perfect for chilly nights or cozy family meals.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 25 minsCook Time 45 minsTotal Time 1 hr 10 minsFor the Lentil Filling
1 tbsp olive oil
1 large onion, diced
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 cup brown or green lentils (rinsed)
2 tomato paste
1 tsp fresh thyme (or ½ teaspoon dried)
1 tsp smoked paprika
3 cups vegetable broth
1 tbsp soy sauce or tamari
1 cup frozen peas
Salt and pepper, to taste
For the Mashed Potato Topping
900 g Yukon Gold potatoes, peeled and cubed
4 tbsp butter
½ cup milk (or plant-based milk)
Salt and pepper, to taste
Make the Mashed Potatoes
1
Place potatoes in a pot of salted water and bring to a boil.
Cook until fork-tender (about 15–20 minutes).
Drain and mash with butter, milk, salt, and pepper until creamy. Set aside.
Prepare the Lentil Filling
2
While the potatoes cook, heat olive oil in a large skillet over medium heat.
Sauté onion, garlic, carrots, and celery for about 5–7 minutes until softened.
Stir in tomato paste, thyme, and smoked paprika.
Add lentils, vegetable broth, and soy sauce.
Bring to a simmer and cook for 25–30 minutes, stirring occasionally, until lentils are tender and liquid is mostly absorbed.
Stir in the frozen peas and season with salt and pepper.
Assemble the Pie
3
Preheat oven to 400°F (200°C).
Spread the lentil mixture evenly in a greased baking dish.
Spoon mashed potatoes over the filling, smoothing with a spatula. Create peaks and ridges with a fork for crispy tips.
Bake
4
Bake for 20–25 minutes until the top is golden brown.
Let cool slightly before serving.
Suggested Additions
Ingredients For the Lentil Filling
1 tbsp olive oil
1 large onion, diced
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 cup brown or green lentils (rinsed)
2 tomato paste
1 tsp fresh thyme (or ½ teaspoon dried)
1 tsp smoked paprika
3 cups vegetable broth
1 tbsp soy sauce or tamari
1 cup frozen peas
Salt and pepper, to taste
For the Mashed Potato Topping
900 g Yukon Gold potatoes, peeled and cubed
4 tbsp butter
½ cup milk (or plant-based milk)
Salt and pepper, to taste
Directions Make the Mashed Potatoes
1
Place potatoes in a pot of salted water and bring to a boil.
Cook until fork-tender (about 15–20 minutes).
Drain and mash with butter, milk, salt, and pepper until creamy. Set aside.
Prepare the Lentil Filling
2
While the potatoes cook, heat olive oil in a large skillet over medium heat.
Sauté onion, garlic, carrots, and celery for about 5–7 minutes until softened.
Stir in tomato paste, thyme, and smoked paprika.
Add lentils, vegetable broth, and soy sauce.
Bring to a simmer and cook for 25–30 minutes, stirring occasionally, until lentils are tender and liquid is mostly absorbed.
Stir in the frozen peas and season with salt and pepper.
Assemble the Pie
3
Preheat oven to 400°F (200°C).
Spread the lentil mixture evenly in a greased baking dish.
Spoon mashed potatoes over the filling, smoothing with a spatula. Create peaks and ridges with a fork for crispy tips.
Bake
4
Bake for 20–25 minutes until the top is golden brown.
Let cool slightly before serving.
Suggested Additions
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