Description
A hearty and comforting Lentil Shepherd’s Pie recipe with a savory lentil filling topped with creamy mashed potatoes. A delicious vegetarian and vegan-friendly meal.
Ingredients
Scale
- For the Lentil Filling:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 carrots, peeled and finely chopped
- 2 celery stalks, finely chopped
- 3 cloves garlic, minced
- 1 cup brown or green lentils, rinsed and drained
- 4 cups vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 1/2 cup frozen peas (optional)
- 1 tablespoon Worcestershire sauce (vegetarian/vegan)
- For the Mashed Potato Topping:
- 2 pounds Yukon Gold potatoes, peeled and quartered
- 1/2 cup unsweetened plant-based milk
- 2 tablespoons vegan butter or olive oil
- Salt and freshly ground black pepper to taste
- A pinch of nutmeg (optional)
Instructions
- 1. Prepare the Lentil Filling: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté 8-10 minutes until softened. Add garlic and cook 1 minute more.
- 2. Add lentils, vegetable broth, tomato paste, thyme, rosemary, and bay leaf. Bring to a boil, then reduce heat, cover, and simmer for 30-35 minutes until lentils are tender. Stir occasionally.
- 3. Remove bay leaf. If filling is too thin, simmer uncovered to reduce. Stir in peas (if using) and Worcestershire sauce. Season with salt and pepper.
- 4. Prepare Mashed Potatoes: While lentils simmer, boil potatoes in salted water for 15-20 minutes until fork-tender.
- 5. Drain potatoes well. Return to pot, add plant-based milk, vegan butter/oil, salt, pepper, and nutmeg (if using). Mash until smooth and creamy.
- 6. Assemble: Preheat oven to 375°F (190°C). Pour lentil filling into a 9×13 inch baking dish.
- 7. Top with mashed potatoes, spreading evenly. Create decorative peaks with a fork if desired.
- 8. Bake on a baking sheet for 25-30 minutes, until topping is golden and filling is bubbling.
- 9. Rest for 5-10 minutes before serving.
Notes
Store cooled pie in an airtight container in the refrigerator for up to 3-4 days. Reheat in oven at 350°F (175°C) or microwave. Freezes well for up to 2-3 months.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 450-550 (varies with exact ingredients)
- Sugar: Approx. 10-15g
- Sodium: Approx. 500-800mg (varies with broth and seasoning)
- Fat: Approx. 15-20g
- Carbohydrates: Approx. 60-70g
- Fiber: Approx. 15-20g
- Protein: Approx. 18-22g