Easy Lentil Shepherds Pie

This is the kind of cozy casserole you throw in the oven when the sky is gray and your motivation is… also gray. Easy Lentil Shepherds Pie is a hearty, veggie-loaded, stick-to-your-ribs dinner with a creamy mashed potato lid. It’s deeply savory (hi, tomato paste and thyme), a little smoky, and the kind of thing that tastes even better the next day. It’s budget-friendly, meal-prep-happy, and it gives you that comforting “Sunday dinner” vibe without needing to simmer anything for hours.

My husband calls it “second dinner” because he inevitably wanders back for a big spoonful while it’s still cooling on the counter. Our kid picks out the peas and then puts them back in like it’s a science experiment. I made this once for neighbors who were moving and they texted me at 10 pm, “What is this witchcraft?” It’s become one of those “we always have the stuff for it” meals—lentils, carrots, onion, potatoes—and it saves me on the nights when I realize I planned nothing, absolutely nothing.

How to Make It

Start by getting your potatoes going because they take a minute—about 2 pounds, peeled if you want, chopped into chunks, tossed into salty water. While they boil, cook 1 cup dry green or brown lentils in veggie broth (around 3 cups) until tender but not mushy, like 20–25 minutes. Or honestly, use two cans of lentils, drained and rinsed—no judgment, I do it all the time.

In a big skillet, sauté a diced onion, 2 diced carrots, and 2 celery stalks in olive oil until soft. If you’ve got mushrooms, throw in a cup chopped and let them brown. Stir in 2 tablespoons tomato paste and let it toast—it’ll stain your spoon, that’s how you know it’s right. Add garlic, thyme, rosemary, smoked paprika, a splash of tamari or Worcestershire, and a cup of veg broth. If you like it saucy, stir in a quick cornstarch slurry to thicken. Fold in the cooked lentils plus a cup of peas (and corn if you’re into it).

Mash the potatoes with butter or olive oil, a splash of milk (dairy or not), plenty of salt and pepper. Spread the lentil filling in a baking dish (9-inch square or similar), dollop the potatoes on top, and use a fork to make messy little peaks—those brown beautifully. Bake at 400°F until bubbling and lightly golden, then broil for a hot minute to crisp the edges. Let it sit (hardest part) so it sets up and doesn’t lava-burn your mouth.

✔Ingredient Notes

– Lentils: Green or brown hold up best. Red lentils go mushy—save those for soup. Canned works too, just drain and rinse.
– Potatoes: Yukon Golds are creamy and mash like a dream; Russets are fluffier. Salt your potato water like pasta water—this matters.
– Mushrooms: Not required, but they fake that “beefy” vibe. Cook them till they give up their moisture and turn golden.
– Tomato Paste: Toast it for a minute to wake up the flavor. Raw tomato paste tastes flat; toasted tastes like you know what you’re doing.
– Tamari/Worcestershire: Adds depth. Use tamari for gluten-free. Traditional Worcestershire isn’t vegan—choose a vegan one if needed.
– Veg Broth: Better broth, better pie. If yours is weak, add a pinch of bouillon or a splash more tamari.
– Cornstarch: Optional thickener. Mix 1 tablespoon cornstarch with 2 tablespoons water and stir it in at the end for a saucier filling.
– Peas (and Corn): Frozen is perfect—no need to thaw. If peas go mushy, you cooked them too long; fold them in at the end.
– Butter/Milk: Dairy-free? Olive oil + unsweetened almond or oat milk is great. Don’t use vanilla almond milk unless you like weird dessert vibes.
– Herbs & Spice: Thyme + rosemary + smoked paprika is my holy trinity here. Fresh herbs are lovely, but dry works perfectly.

✔Recipe Steps

1. Preheat oven to 400°F and boil 2 lb chopped potatoes in salted water until tender, 12–15 minutes.
2. Simmer 1 cup dry green/brown lentils in 3 cups vegetable broth until just tender, 20–25 minutes; drain any excess.
3. Sauté 1 onion, 2 carrots, 2 celery stalks (plus 1 cup mushrooms if using) in 1–2 tbsp olive oil until soft and browned, 7–9 minutes.
4. Stir in 2 tbsp tomato paste, 2–3 cloves garlic, 1 tsp thyme, 1 tsp rosemary, 1 tsp smoked paprika; add 1 cup broth + 1 tbsp tamari/Worcestershire; thicken with a 1 tbsp cornstarch slurry if desired.
5. Fold in cooked lentils and 1–2 cups frozen peas/corn; taste and season with salt and pepper.
6. Mash potatoes with 3 tbsp butter/olive oil and 1/3–1/2 cup milk; spread filling in a 2-qt dish, top with potatoes, bake 20 minutes, broil 2–3 minutes to brown, then rest 10 minutes.

What to Serve It With

– Simple green salad with lemony vinaigrette
– Steamed or roasted green beans with a squeeze of lemon
– Crunchy pickles or quick pickled onions for brightness
– Brown gravy if you want extra cozy
– Hot sauce or chili crisp for the spice lovers

✔Tips & Mistakes

– Salt every layer—potato water, lentils, mash, filling. Bland pie is a heartbreak.
– Don’t skip resting time. Ten minutes helps it set so slices hold.
– Too dry? Add a splash more broth to the filling before topping.
– Too soupy? Simmer a couple minutes longer or use that cornstarch slurry.
– Use a big skillet. Crowded veggies steam instead of brown and you lose flavor.
– Broil with the door cracked and your eyes peeled—golden tips to burnt happens fast.

✔Storage Tips

Leftovers slide into an airtight container and chill in the fridge for up to 4 days. They reheat beautifully in the microwave or a 350°F oven until hot. Freezer? Yes—wrap tightly and freeze up to 3 months; thaw overnight for best texture, then bake covered until warmed through. Cold bites from the fridge at 11 pm? Honestly… delicious. Breakfast with a fried egg on top? Zero shame, 10/10.

✔Variations and Substitutions

– Sweet Potato Top: Swap half or all the potatoes for sweet potatoes. Slightly sweeter, still amazing.
– Cheesy Crown: Stir in cheddar or parmesan (or nutritional yeast) to the mash for extra oomph.
– Gluten-Free: Use tamari or coconut aminos instead of soy sauce; check your Worcestershire.
– Dairy-Free/Vegan: Olive oil instead of butter; unsweetened oat or almond milk in the mash.
– Extra Veg: Add diced parsnip, zucchini, or finely chopped kale. Just sauté to cook off moisture.
– No Mushrooms: Totally fine—add a little extra tomato paste or a dash more tamari for depth.
– Spice Shift: Sub smoked paprika with regular + a splash of liquid smoke; add chili flakes if you like heat.
– Shortcut: Use canned lentils to cut 20 minutes; just rinse really well.

Frequently Asked Questions

Easy Lentil Shepherds Pie

A cozy, meatless twist on the classic shepherd’s pie: a savory lentil–vegetable filling topped with creamy mashed potatoes. Comforting, budget-friendly, and perfect for weeknights or make-ahead meal prep.

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Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 pounds russet potatoes, peeled and cubed
• ▢ 4 tablespoons unsalted butter or vegan butter
• ▢ 0.5 cup milk warmed; use plant milk to keep it vegan
• ▢ 1.5 teaspoons kosher salt divided
• ▢ 0.5 teaspoon black pepper divided
• ▢ 2 tablespoons olive oil
• ▢ 1.5 cups yellow onion, diced
• ▢ 1 cup carrots, diced
• ▢ 0.75 cup celery, diced
• ▢ 3 cloves garlic, minced
• ▢ 1.5 cups brown lentils, rinsed
• ▢ 3.5 cups vegetable broth
• ▢ 2 tablespoons tomato paste
• ▢ 1 tablespoon Worcestershire sauce use vegetarian/vegan Worcestershire to keep it meatless
• ▢ 1 teaspoon dried thyme
• ▢ 0.5 teaspoon dried rosemary crushed
• ▢ 1 cup frozen peas
• ▢ 1 cup frozen corn
• ▢ 1 tablespoon cornstarch
• ▢ 2 tablespoons water for cornstarch slurry

Instructions

Preparation Steps

• Preheat oven to 400°F. Lightly grease a 9×13-inch baking dish.
• Make the potato topping: Add potatoes to a large pot, cover with cold water, and season generously with salt. Bring to a boil and cook until fork-tender, about 15 minutes. Drain well.
• Mash potatoes with butter and warm milk until smooth and creamy. Season with about 1.0 teaspoon salt and a pinch of pepper to taste. Set aside.
• Cook the filling: Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery; cook, stirring occasionally, until softened, 6 to 8 minutes. Add garlic and cook 1 minute more.
• Stir in lentils, tomato paste, thyme, rosemary, 0.5 teaspoon salt, and remaining pepper; cook 1 minute to bloom flavors.
• Pour in vegetable broth and Worcestershire. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook until lentils are tender and most liquid is absorbed, 20 to 25 minutes.
• Whisk cornstarch with water to make a slurry. Stir peas and corn into the skillet, then add the slurry. Simmer, stirring, until the filling thickens, 2 to 3 minutes. Adjust salt to taste.
• Assemble: Spread the lentil filling evenly in the prepared baking dish. Spoon mashed potatoes over the top and smooth. Use a fork to create ridges for better browning.
• Bake until bubbling around the edges and lightly golden on top, 18 to 22 minutes. Broil 1 to 2 minutes for extra color if desired.
• Rest 10 minutes before serving for cleaner slices.

Notes

For a fully vegan version, use plant butter and unsweetened plant milk. Swap in sweet corn and extra peas as desired. The unbaked assembled pie can be covered and refrigerated up to 24 hours or frozen for up to 2 months; bake from cold and add a few extra minutes as needed.