Lentil Veggie Shepherds Pie (Printable)

Comforting plant-based dish with hearty lentils and vegetables under creamy mashed potatoes.

# What You'll Need:

→ Mashed Potato Topping

01 - 3.3 lbs potatoes, peeled and chopped
02 - 1/4 cup plant-based milk or regular milk
03 - 3 tablespoons vegan butter or regular butter
04 - Salt, to taste
05 - Black pepper, to taste

→ Lentil & Vegetable Filling

06 - 2 tablespoons olive oil
07 - 1 large onion, finely chopped
08 - 2 cloves garlic, minced
09 - 2 medium carrots, diced
10 - 2 celery stalks, diced
11 - 1 red bell pepper, diced
12 - 7 ounces mushrooms, chopped
13 - 2 tablespoons tomato paste
14 - 1 teaspoon dried thyme
15 - 1 teaspoon dried rosemary
16 - 1/2 teaspoon smoked paprika
17 - 1 cup dried green or brown lentils, rinsed
18 - 3 cups vegetable broth
19 - 2 tablespoons soy sauce or tamari
20 - 1 cup frozen peas
21 - Salt, to taste
22 - Black pepper, to taste

# Directions:

01 - Set oven temperature to 400°F (200°C).
02 - Place chopped potatoes in a large pot of salted water. Bring to a boil and cook for 15 to 20 minutes, until fork-tender. Drain well.
03 - Mash hot potatoes with milk and butter until creamy and smooth. Season with salt and black pepper. Set aside.
04 - While the potatoes cook, heat olive oil in a large skillet over medium heat. Add onion and garlic; sauté for 2 to 3 minutes until softened.
05 - Add carrots, celery, bell pepper, and mushrooms. Sauté for 5 to 7 minutes until the vegetables begin to soften.
06 - Stir in tomato paste, thyme, rosemary, and smoked paprika. Cook for 1 minute until fragrant.
07 - Add lentils, vegetable broth, and soy sauce or tamari. Bring to a boil, reduce heat to a gentle simmer, and cook uncovered for 25 to 30 minutes. Stir occasionally, until lentils are tender and most liquid is absorbed.
08 - Stir in frozen peas. Season filling with salt and black pepper to taste. Remove from heat.
09 - Transfer lentil and vegetable mixture into a 2-quart baking dish. Spread filling evenly.
10 - Spoon mashed potatoes over the filling. Spread smoothly, then use a fork to create ridges for texture.
11 - Bake for 25 to 30 minutes, until the top is golden and the filling is bubbling. Allow to cool for 10 minutes before serving.

# Expert Advice:

01 -
  • Uses only easy-to-find pantry staples plus fresh vegetables
  • Every bite is packed with plant-based protein and fiber to keep you full
  • Completely vegetarian and easy to adapt for vegan or gluten-free diets
  • Feeds a crowd and reheats beautifully for leftovers
02 -
  • Lentils are a great source of plant-based protein and fiber
  • This recipe is gluten-free when you use tamari instead of soy sauce
03 -
  • Always mash your potatoes while they are hot for the fluffiest texture.
  • If you want a golden and crisp potato top try brushing lightly with olive oil before baking.
  • Ridges made with a fork help the topping brown better.
  • Cook the lentils until they are just tender not mushy they continue to soften a bit in the oven.
  • Let the pie rest ten minutes before serving to set the layers and make slicing easier.
  • Do not skip tasting the filling before layering in the dish seasoning makes all the difference.

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