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.
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.
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.
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 for 20–25 minutes until the top is golden brown.
Let cool slightly before serving.
Sprinkle with grated parmesan or nutritional yeast before baking for extra flavor.
Serve with a simple green salad or steamed broccoli.
6 servings