Lentil Shepherd's Pie Recipe
This Lentil Shepherd's Pie is a hearty vegetarian twist on the classic comfort food. A rich lentil and vegetable filling is simmered in a savory herb-infused gravy, then topped with creamy mashed potatoes and baked until beautifully golden. It's a wholesome, satisfying dinner that's perfect for weeknights, meal prep, or cozy family gatherings.
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Servings: 5
Equipment
- Large Skillet
- Potato masher
- 9x13-inch baking dish (or 2.5-quart casserole dish)
- Chef's Knife
- Oven
Ingredients
For the Mashed Potato Topping
- 2 pounds Yukon Gold or Russet potatoes peeled and cut into chunks
- 4 tablespoons unsalted butter
- ⅓ cup whole milk warmed
- ¼ cup sour cream
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Lentil Filling
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 2 medium carrots diced
- 2 celery stalks diced
- 4 cloves garlic minced
- 8 ounces cremini mushrooms finely chopped
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce use vegetarian Worcestershire if needed
- 1 tablespoon soy sauce
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- 1 teaspoon chopped fresh rosemary or ½ teaspoon dried
- ½ teaspoon smoked paprika
- 2 tablespoons all-purpose flour
- 2 cups vegetable broth
- 2 cups cooked brown or green lentils
- 1 cup frozen peas
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish and set it aside.
- Place the potatoes in a large pot and cover with cold salted water. Bring to a boil and cook until fork tender, about 15 to 18 minutes. Drain well, then mash with the butter, warm milk, sour cream, garlic powder, salt, and black pepper until smooth and creamy. Set aside.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and celery, cooking until softened, about 7 to 8 minutes. Stir in the mushrooms and continue cooking until they release their moisture and begin to brown.
- Mix in the garlic, tomato paste, thyme, rosemary, smoked paprika, Worcestershire sauce, and soy sauce. Cook for another minute until fragrant.
- Sprinkle the flour over the vegetables and cook, stirring constantly, for about 1 minute before adding the broth. Slowly pour in the vegetable broth while stirring constantly to create a smooth gravy.
- Fold in the cooked lentils and simmer for about 8 to 10 minutes until the filling thickens. Stir in the frozen peas and chopped parsley, then season with salt and pepper to taste.
- Spread the lentil mixture evenly into the prepared baking dish. Spoon the mashed potatoes over the filling and gently spread them into an even layer. Use the back of a spoon or a fork to create ridges across the surface for extra browning.
- Bake for 25 to 30 minutes, or until the filling is bubbling around the edges and the potato topping is lightly golden. For deeper color, broil for the final 2 to 3 minutes while watching carefully.
- Let the shepherd's pie rest for about 10 minutes before serving so the filling can set.
Notes
- Use brown or green lentils since they hold their shape well after cooking.
- Canned lentils work well for a quicker meal. Be sure to rinse and drain them thoroughly.
- For extra richness, stir a handful of shredded sharp cheddar into the mashed potatoes before spreading them over the filling.
- The filling can be prepared a day ahead and refrigerated until you're ready to assemble and bake.
- Leftovers keep well in the refrigerator for up to 4 days and reheat beautifully.
- Freeze the fully assembled, unbaked casserole for up to 3 months. Thaw overnight before baking.