Go Back
Easy Lentil Shepherds Pie

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.
No ratings yet
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Calories: 120kcal

Ingredients
 

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.