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A hearty Lentil Shepherd's Pie topped with golden-brown mashed potatoes and fresh herbs is served in a ceramic baking dish.
Isabella

Best Lentil Shepherd’s Pie

A hearty, umami-rich plant-based version of the classic comfort dish, featuring savory lentils simmered in a rich gravy topped with creamy mashed Yukon Gold potatoes. This budget-friendly meal is packed with protein and fiber, making it a satisfying dinner for both vegetarians and meat-eaters alike.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Course
Cuisine: British-inspired, Plant-based
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups dry brown or green lentils, rinsed
  • 2 lbs Yukon Gold potatoes, peeled and chopped
  • 1 medium yellow onion, diced
  • 2 large carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 3 cups vegetable broth
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 cup frozen peas
  • 3 tablespoons butter or olive oil
  • 1/2 cup milk or unsweetened nut milk
  • 1 tablespoon cooking oil
  • Salt and black pepper to taste

Equipment

  • Large Pot
  • Large skillet or Dutch oven
  • Potato masher or ricer
  • 9x13 inch baking dish
  • Chef’s knife
  • Cutting board
  • measuring cups and spoons
  • Colander

Method
 

  1. Rinse the lentils under cold water to remove debris. Peel the Yukon Gold potatoes and chop them into uniform 1-inch chunks.
  2. Place the potatoes in a large pot of salted water and bring to a boil. Cook for 15-20 minutes until fork-tender.
  3. While potatoes boil, heat 1 tablespoon of oil in a large skillet or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté until the onions are translucent and carrots have softened.
  4. Stir in the minced garlic and tomato paste. Cook for about 1 minute, 'toasting' the paste until it turns a deep brick red.
  5. Add the rinsed lentils, dried thyme, dried rosemary, and vegetable broth to the skillet. Bring to a simmer, then reduce heat to low and cover.
  6. Simmer the lentil mixture for 20-25 minutes until the lentils are tender but still hold their shape.
  7. Drain the cooked potatoes and return them to the warm pot. Add the butter and milk, then mash until completely smooth and creamy.
  8. Once the lentils are finished, stir in the frozen peas and soy sauce. If the mixture is too dry, add a splash of broth; if too runny, simmer uncovered for 2-3 minutes. Season with salt and pepper.
  9. Preheat your oven to 400°F (200°C).
  10. Transfer the lentil filling into a large baking dish. Spread the mashed potatoes evenly over the top, using a fork to create ridges and peaks for extra crispiness.
  11. Bake for 20 minutes. Optional: Turn on the broiler for the last 2-3 minutes to brown the potato peaks, watching closely to prevent burning.
  12. Remove from the oven and let the pie rest for 10 minutes before serving to allow the gravy to set.

Notes

Lentil Choice: Always use brown or green lentils as they maintain their structure; red lentils will turn to mush. Vegan Adaptation: Use vegan butter and plant-based milk for the topping. Storage: This dish tastes even better the next day and can be refrigerated for up to 4 days. Resting: Don't skip the 10-minute rest after baking, or the filling will be too runny when sliced.