Lentil Shepherd’s Pie
⏱️ Prep Time: 20 minutes • 🍳 Cook Time: 40 minutes
This Lentil Shepherd’s Pie is hearty, cozy, and 100% comforting—without the heaviness of the traditional version. Made with protein-rich lentils and a savory veggie filling, it’s all tucked under a fluffy layer of golden mashed potatoes. Perfect for chilly nights, Sunday meal prep, or your next meatless Monday.
A warm, comforting lentil and veggie filling topped with creamy mashed potatoes—this is plant-based comfort food done right.
This dish is one of my go-to vegetarian comfort meals, especially in the cooler months. The lentils mimic that rich, meaty texture so well, and when you simmer them with onions, garlic, carrots, and a splash of tamari or Worcestershire, the flavor gets deep and savory in all the right ways. Topped with a buttery, fluffy layer of mashed potatoes and baked until golden? Total hug in a bowl.
What I love most about this recipe is how versatile it is. You can make it ahead, freeze it, or serve it to your most carnivorous friend and still get rave reviews. It’s satisfying enough for a main dish but also makes a great side for bigger gatherings. Plus, it’s naturally gluten-free and easy to make vegan with just a couple tweaks. It's one of those recipes that hits all the right notes: hearty, wholesome, and just nostalgic enough to feel like home.
Ingredients
🍽️ Servings: 6 • 🔥 Calories/Serving: 390 • 💪 Protein/Serving: 16g
For the filling:
1 tbsp olive oil
1 yellow onion, chopped
2 carrots, diced
2 garlic cloves, minced
1 tbsp tomato paste
1 tsp thyme
1 tsp rosemary
1 cup green or brown lentils, rinsed
2½ cups vegetable broth
1 tbsp tamari or Worcestershire sauce
Salt & pepper, to taste
For the mashed potato topping:
2 lbs Yukon Gold potatoes, peeled and cubed
3 tbsp olive oil or butter
¼ cup plant-based milk or regular milk
Salt, to taste
Steps
Step 1
Preheat oven to 400°F (200°C).
Step 2
In a large skillet, heat olive oil over medium heat. Sauté onion and carrots for 5–6 minutes until softened.
Step 3
Stir in garlic, tomato paste, thyme, and rosemary; cook for 1 minute more.
Step 4
Add lentils, broth, and tamari. Bring to a boil, reduce heat, and simmer uncovered for 25–30 minutes, or until lentils are tender and mixture is thickened.
Step 5
While the filling cooks, boil potatoes in salted water until fork-tender, about 15–20 minutes. Drain and mash with olive oil and milk until smooth. Season with salt.
Step 6
Transfer lentil mixture to a baking dish and spread mashed potatoes on top.
Step 7
Bake for 15–20 minutes, until lightly golden. Broil for 2–3 minutes for a crisp top, if desired.
Step 8
Let cool slightly before serving.
Make it your own!
🧀 Add cheesy goodness
Mix shredded cheddar or parmesan into the mashed potatoes for an ultra-comforting finish.🌱 Make it vegan
Use olive oil and plant milk for the mash, and double-check your tamari or Worcestershire is vegan.🥦 Boost the veggies
Stir in frozen peas, mushrooms, or chopped spinach to the lentil mix for even more texture and nutrients.🍠 Try sweet potatoes
Swap Yukon Golds for mashed sweet potatoes for a slightly sweeter, colorful twist.
