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Vegetarian Lentil Shepherd’s Pie
A hearty, plant-based version of a classic, this lentil shepherd’s pie is deeply savory and topped with creamy mashed potatoes—perfect for cozy evenings.
Servings: 6
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Ingredients
For the Lentil Filling:
1 tbsp olive oil
1 onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
2 garlic cloves, minced
1½ cups cooked green or brown lentils
2 tbsp tomato paste
1½ cups vegetable broth
1 tbsp soy sauce
1 tsp thyme
1 tsp smoked paprika
Salt & pepper, to taste
For the Mashed Potato Topping:
2 lbs Yukon gold potatoes, peeled and chopped
4 tbsp unsalted butter
½ cup milk or cream
Salt, to taste
Instructions
Boil potatoes until fork tender, about 15–20 minutes. Drain and mash with butter, milk, and salt.
In a large skillet, heat oil. Sauté onion, carrots, and celery until soft. Add garlic, then stir in lentils, tomato paste, broth, soy sauce, thyme, paprika, and seasonings. Simmer until thickened, about 10 minutes.
Preheat oven to 375°F. Spread lentil mixture in a baking dish. Top evenly with mashed potatoes.
Bake for 25–30 minutes, until golden on top and bubbling. Let cool slightly before serving.
Why You’ll Love It:
It’s deeply satisfying, filled with earthy goodness and cozy vibes—everything you want from comfort food without the heaviness. A nourishing, meat-free centerpiece everyone will love.
