Shepherd's Pie with Lentils

Name: Shepherd's Pie with Lentils
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 cup green or brown lentils, rinsed; 1 medium onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 2 cloves garlic, minced; 1 cup vegetable broth; 1 tablespoon tomato paste; 1 teaspoon dried thyme; Salt and pepper to taste; 1 tablespoon olive oil; 4 large potatoes, peeled and cubed; 1/2 cup milk; 4 tablespoons butter; Salt and pepper to taste

Highlighted under: World Cuisine

I love making Shepherd's Pie with Lentils because it’s a hearty and satisfying meal that’s packed with flavor. The combination of tender lentils and vegetables under a layer of creamy mashed potatoes strikes the perfect balance between comfort and nutrition. This dish is not only filling but also wonderfully versatile; it allows me to incorporate whatever vegetables I have on hand. Each bite is a reminder of home-cooked warmth, perfect for cozy dinners or family gatherings.

Created by

Lara

Last updated on 2026-02-09T17:09:27.374Z

When I first tried my hand at making a vegetarian version of Shepherd's Pie, I wasn't sure how it would turn out. To my surprise, using lentils instead of meat created a rich and savory flavor that's just as satisfying as the traditional version. One key tip I discovered is to sauté the vegetables well and season them with herbs for an extra depth of flavor.

I've experimented with different toppings, and I must say, a sprinkle of cheese on top before baking adds a wonderful golden crust that everyone loves. This dish has become a staple in my kitchen, especially during the colder months when comfort food is a must!

Why You Will Love This Recipe
Hearty lentils provide a protein-packed base that's both nutritious and satisfying.
Creamy mashed potatoes create a comforting topping that everyone will enjoy.
It's a versatile dish that allows for ingredient substitutions based on what you have at home.

Choosing and Cooking Lentils

When selecting lentils for this Shepherd's Pie, both green and brown varieties work wonderfully. Green lentils hold their shape better, while brown lentils become a bit softer, lending a creamier texture to the filling. Make sure to rinse your lentils thoroughly to remove any impurities or dirt. Cook the lentils until they are just tender; overcooking can lead to a mushy filling, which may not hold up under the mashed potatoes.

During the simmering process, keep an eye on the liquid level in the pot. If it evaporates too quickly, add a splash more vegetable broth or water. This addition not only prevents scorching but also ensures your filling remains moist. For added depth of flavor, consider incorporating a splash of soy sauce or balsamic vinegar towards the end of cooking. It enhances the umami notes and makes the dish even more satisfying.

Mastering Creamy Mashed Potatoes

For the perfect creamy mashed potatoes, I recommend using starchy potatoes like Russets or Yukon Golds. Their high starch content results in a fluffy and light texture that contrasts beautifully with the savory filling. Be sure to cut the potatoes into evenly sized cubes; this ensures they cook uniformly and become tender in about 15 minutes. Testing for doneness is easy; they should be easily pierced with a fork or knife.

When mashing, I like to use a potato masher for a rustic texture, but for ultra-smooth potatoes, a ricer works wonders. Be cautious not to overmix, as this can result in a gluey consistency. Adjust the creaminess of your mashed potatoes by varying the amount of milk and butter, tailoring it to your personal preference. If you want a lighter option, try swapping some of the butter for Greek yogurt for extra creaminess with less fat.

Baking and Serving Suggestions

When assembling your Shepherd's Pie, spreading the lentil mixture evenly is key to ensure every bite is balanced. If you like a bit of crunch, use a fork to create peaks in your mashed potatoes; these peaks tend to crisp up beautifully in the oven. Baking at 400°F (200°C) for about 20 minutes is ideal, but keep an eye out for the top to develop a golden, slightly crispy texture, which adds a delightful contrast to the creamy base.

For serving, pair this dish with a simple green salad or steamed vegetables to add freshness. If you have any leftovers, they store well in the refrigerator for up to three days. Reheating can be easily done in the oven or microwave, but for a crispy topping, I suggest warming it in the oven for about 15 minutes at 350°F (175°C). This dish also freezes well; just cool completely, portion it out, and store in airtight containers for a quick meal later.

Ingredients

For the Filling

1 cup green or brown lentils, rinsed
1 medium onion, chopped
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
1 cup vegetable broth
1 tablespoon tomato paste
1 teaspoon dried thyme
Salt and pepper to taste
1 tablespoon olive oil

For the Mashed Potatoes

4 large potatoes, peeled and cubed
1/2 cup milk
4 tablespoons butter
Salt and pepper to taste

Instructions

Prepare the Lentil Filling

In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery, cooking until softened (about 5 minutes). Stir in garlic and cook for another minute. Add lentils, vegetable broth, tomato paste, thyme, salt, and pepper. Bring to a boil, then reduce heat and let simmer for about 30 minutes, until lentils are tender.

Make the Mashed Potatoes

While the lentils are cooking, boil the peeled and cubed potatoes in salted water until tender (about 15 minutes). Drain and return to the pot. Add butter, milk, salt, and pepper, then mash until smooth and creamy.

Assemble and Bake

Preheat your oven to 400°F (200°C). Spread the lentil mixture evenly in a baking dish. Top with the mashed potatoes, smoothing them out. If desired, sprinkle some cheese on top. Bake for 20 minutes or until the top is slightly golden and crispy.

Pro Tips

For added flavor, consider incorporating some chopped fresh herbs into the lentil mixture or the mashed potatoes. This dish can also be made in advance and reheated, making it perfect for meal prep.

Ingredient Substitutions

This Shepherd's Pie recipe is highly adaptable. If you're looking for a gluten-free option, ensure your vegetable broth is certified gluten-free, and you can skip the traditional wheat-based thickening agents. For more robust flavors, consider adding diced mushrooms or bell peppers to the lentil filling, which also enhances the texture and visual appeal.

If you're avoiding dairy, substitute the milk and butter in the mashed potato topping with unsweetened almond milk and olive oil or dairy-free margarine. You won’t lose the creamy aspect, and it maintains the comforting essence of the dish. Additionally, herbs can be swapped out according to your taste; rosemary or parsley could provide a lovely lift.

Make-Ahead Tips

One of the great things about Shepherd's Pie is that it can be made ahead of time. Prepare the lentil filling and mashed potatoes the day before, then assemble and bake when you’re ready to serve. This makes it an excellent choice for busy weeknights or family gatherings. Just make sure to cover it well before refrigerating to prevent drying out.

If you're looking to freeze it, prepare the dish but do not bake. Allow it to cool completely, then cover tightly and freeze for up to three months. When you're ready to enjoy it, let it thaw in the refrigerator overnight before baking, which helps in even cooking. It’s a fantastic way to have wholesome meals ready at your fingertips!

Variations to Try

While this recipe highlights lentils, you can experiment with other legumes like chickpeas or black beans for a different flavor profile. Each legume brings its own unique creamy texture and taste that can complement the dish beautifully. Additionally, consider adding spices such as cumin or smoked paprika for a delightful twist.

For a more traditional taste, you could incorporate a layer of sautéed greens like spinach or kale in between the lentil filling and mashed potatoes. Not only does this boost nutritional value, but it adds a lovely color contrast to the dish. You could also switch up the potatoes for other root vegetables like sweet potatoes or parsnips for a sweet and earthy version!

Questions About Recipes

→ Can I use canned lentils instead of dried ones?

Yes, you can use canned lentils to save time. Simply rinse them and add them in towards the end of cooking the filling.

→ What other vegetables can I include?

You can add peas, corn, or even mushrooms for extra flavor and nutrition.

→ Can I make this dish gluten-free?

Yes, the recipe is naturally gluten-free if you use gluten-free vegetable broth.

→ How can I store leftovers?

Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to a month. Reheat thoroughly before serving.