Vegetarian Shepherds Pie Lentils (Printable)

Savory lentils and vegetables topped with smooth mashed potatoes in a warm, hearty dish.

# Ingredient List:

→ Lentil Filling

01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 carrots, diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 1 teaspoon dried thyme
07 - 1 teaspoon dried rosemary
08 - 1 teaspoon smoked paprika
09 - 2 tablespoons tomato paste
10 - 1 cup brown or green lentils, rinsed
11 - 2 ½ cups vegetable broth
12 - 1 ½ cups frozen peas
13 - 1 cup corn kernels, fresh or frozen
14 - 2 tablespoons soy sauce
15 - Salt and black pepper to taste

→ Mashed Potato Topping

16 - 2 pounds Yukon Gold or Russet potatoes, peeled and cubed
17 - ½ cup milk or plant-based milk
18 - 3 tablespoons unsalted butter or vegan butter
19 - Salt and white pepper to taste

# How to Make:

01 - Set the oven temperature to 400°F.
02 - Heat olive oil in a large skillet over medium heat. Cook the onion, carrots, and celery for 6 to 8 minutes until softened.
03 - Incorporate garlic, thyme, rosemary, and smoked paprika, cooking for 1 minute until fragrant.
04 - Mix in tomato paste, lentils, and vegetable broth. Bring to a boil, then lower the heat and simmer for 25 to 30 minutes until lentils soften and most liquid evaporates.
05 - Stir in peas, corn, soy sauce, salt, and black pepper. Cook for 3 to 4 additional minutes; then remove from heat.
06 - While the filling simmers, boil the peeled and cubed potatoes in salted water for 15 to 18 minutes until tender.
07 - Drain potatoes and mash with milk, butter, salt, and white pepper until smooth and creamy.
08 - Transfer the lentil filling evenly into a 9x13-inch baking dish. Layer the mashed potatoes on top and smooth with a spatula.
09 - Run a fork over the mashed potato surface to create ridges that promote crispness.
10 - Bake for 20 to 25 minutes until the topping is golden and the filling bubbles.
11 - Allow the dish to rest for 10 minutes before serving.

# Expert Tips:

01 -
  • It delivers all the cozy, savory depth of traditional shepherd's pie without a trace of meat.
  • The lentils soak up every bit of herb and broth, creating a filling that tastes like it simmered for hours.
  • Golden, crispy potato ridges on top add texture that makes each bite feel special.
  • Leftovers reheat beautifully, so you can enjoy that same comfort all week long.
02 -
  • Don't rush the lentil simmer or they'll turn mushy and lose their shape.
  • Creating ridges on the mashed potatoes isn't just for looks, they crisp up in the oven and add texture that makes every bite more interesting.
  • Letting the pie rest after baking helps the filling set, so it doesn't collapse when you scoop it onto plates.
03 -
  • Use a potato ricer instead of a masher for the fluffiest, lump-free topping you've ever tasted.
  • A splash of Worcestershire sauce (or vegan Worcestershire) in the filling adds an extra layer of savory complexity that feels almost meaty.
  • Broil the pie for the last two minutes of baking to get those potato peaks perfectly crisp and golden.

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