Lentil Veggie Shepherds Pie (Printable)

Hearty blend of lentils and vegetables with a creamy mashed potato topping. Ultimate comfort for any dinner.

# 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 tbsp vegan butter, or regular butter
04 - Salt and black pepper, to taste

→ Lentil & Vegetable Filling

05 - 2 tbsp olive oil
06 - 1 large onion, finely chopped
07 - 2 cloves garlic, minced
08 - 2 medium carrots, diced
09 - 2 celery stalks, diced
10 - 1 red bell pepper, diced
11 - 7 oz mushrooms, chopped
12 - 2 tbsp tomato paste
13 - 1 tsp dried thyme
14 - 1 tsp dried rosemary
15 - 1/2 tsp smoked paprika
16 - 1 cup dried green or brown lentils, rinsed
17 - 3 cups vegetable broth
18 - 2 tbsp soy sauce or tamari
19 - 1 cup frozen peas
20 - Salt and black pepper, to taste

# How-to Steps:

01 - Preheat oven to 400°F (200°C).
02 - Place potatoes in a large pot of salted water. Bring to a boil and cook for 15 to 20 minutes until tender. Drain, then mash with milk and butter. Season with salt and black pepper. Set aside.
03 - As potatoes cook, heat olive oil in a large skillet over medium heat. Add onion and garlic; sauté for 2 to 3 minutes until softened.
04 - Add carrots, celery, bell pepper, and mushrooms. Cook for 5 to 7 minutes until vegetables begin to soften.
05 - Stir in tomato paste, dried thyme, dried rosemary, and smoked paprika. Cook for 1 minute.
06 - Add lentils, vegetable broth, and soy sauce. Bring mixture to a boil, reduce heat, and simmer uncovered for 25 to 30 minutes, stirring occasionally, until lentils are tender and liquid is mostly absorbed.
07 - Stir in frozen peas. Season with additional salt and black pepper to taste. Remove from heat.
08 - Transfer lentil and vegetable mixture to a large baking dish (2 quarts). Spread evenly.
09 - Spoon mashed potatoes over filling, spreading to cover. Use a fork to create ridges for enhanced crispiness if desired.
10 - Bake at 400°F for 25 to 30 minutes or until top is golden and filling is bubbling. Allow to cool for 10 minutes before serving.

# Expert Pointers:

01 -
  • Uses pantry staples and fresh veggies easily found at any market
  • Flexible for vegan, vegetarian, and gluten free diets
  • One dish feeds a crowd and reheats beautifully
  • Filling is deeply savory without any meat
  • Ready in just over an hour with simple tools
02 -
  • High in plant protein and fiber for lasting satisfaction
  • Every bit is gluten free and vegan when using the right swaps
03 -
  • Use starchy potatoes for the mash to avoid gluey texture
  • Do not skip browning the veggies and spices this builds the pie's savory backbone
  • Let the pie rest before serving to avoid messy slices and enjoy flavors that deepen as it cools

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