Save A comforting vegetarian twist on the classic shepherds pie, featuring a savory lentil and vegetable filling topped with creamy mashed potatoes, baked to golden perfection.
I often prepare this recipe when I want a cozy meal that’s both nutritious and filling. It’s become a family favorite during colder months.
Ingredients
- Olive oil: 2 tablespoons
- Yellow onion: 1 large, finely chopped
- Carrots: 2, diced
- Celery stalks: 2, diced
- Garlic cloves: 3, minced
- Brown or green lentils: 1 cup, rinsed
- Tomato paste: 2 tablespoons
- Dried thyme: 1 teaspoon
- Dried rosemary: 1 teaspoon
- Smoked paprika: 1 teaspoon
- Bay leaf: 1
- Vegetable broth: 2 cups
- Frozen peas: 1 cup
- Soy sauce: 1 tablespoon
- Salt and black pepper: to taste
- Yukon Gold or russet potatoes: 2 pounds about 900 g, peeled and cubed
- Unsalted butter: 4 tablespoons
- Whole milk or plant-based alternative: 1/3 cup
- Salt and white pepper: to taste
Instructions
- Preheat oven:
- Preheat the oven to 400°F (200°C).
- Cook potatoes:
- Boil the potatoes in salted water until fork-tender, about 15-18 minutes. Drain and return to the pot.
- Mash potatoes:
- Add butter and milk to the potatoes. Mash until smooth. Season with salt and white pepper. Set aside.
- Sauté vegetables:
- While potatoes cook, heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery. Sauté until softened, about 6-8 minutes.
- Add seasonings:
- Stir in garlic, tomato paste, thyme, rosemary, smoked paprika, and bay leaf. Cook for 1 minute until fragrant.
- Cook lentils:
- Add lentils and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, until lentils are tender and most liquid is absorbed.
- Finish filling:
- Discard bay leaf. Stir in peas and soy sauce. Season with salt and pepper to taste. Simmer for 2-3 minutes.
- Assemble pie:
- Transfer lentil mixture to a 9x13-inch baking dish. Spoon mashed potatoes evenly on top.
- Create texture:
- Use a fork to create ridges in the potatoes, then bake for 20 minutes, or until the top is lightly golden.
- Cool before serving:
- Let cool for 10 minutes before serving.
Save This dish brings everyone together. I remember making it for a family dinner and seeing how much the kids enjoyed it even with all the vegetables.
Notes
Serve with a crisp green salad or steamed green beans for a complete meal. Pairs well with a robust red wine or a malty ale.
Required Tools
Large pot, large skillet, potato masher, 9x13-inch baking dish, mixing spoon, oven.
Allergen Information
Contains soy (from soy sauce) and dairy (butter, milk). Use tamari for gluten-free and plant-based butter or milk for vegan or dairy-free options. Always check ingredient labels for allergens.
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This lentil shepherds pie is a versatile recipe that you can easily adapt to your taste or dietary needs. Enjoy the comforting flavors!
Recipe FAQs
- → How do I ensure the lentils cook evenly?
Rinse lentils thoroughly and simmer them gently in vegetable broth for 20-25 minutes until tender but not mushy, stirring occasionally.
- → Can I use different potatoes for the topping?
Yes, Yukon Gold or russet potatoes work best for a creamy and smooth mash that browns nicely when baked.
- → What herbs add the most flavor to this dish?
Thyme, rosemary, and smoked paprika combine to create a fragrant and savory profile complementing the lentils and vegetables.
- → Is there a way to make it vegan-friendly?
Replace butter and milk with plant-based alternatives and use tamari instead of soy sauce for a fully vegan and gluten-free version.
- → How can I add more umami to the filling?
Adding sautéed mushrooms or a splash of soy sauce intensifies the savory depth without overpowering the natural flavors.