Vegetarian shepherds pie lentils (Printable version)
A hearty blend of lentils, vegetables, and creamy mashed potatoes for a satisfying main dish.
# What You'll Need:
→ Lentil Filling
01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 1 teaspoon dried thyme
07 - 1 teaspoon dried rosemary
08 - 1 teaspoon smoked paprika
09 - 2 tablespoons tomato paste
10 - 1 cup brown or green lentils, rinsed
11 - 2 1/2 cups vegetable broth
12 - 1 1/2 cups frozen peas
13 - 1 cup corn kernels (fresh or frozen)
14 - 2 tablespoons soy sauce
15 - Salt and black pepper, to taste
→ Mashed Potato Topping
16 - 2 pounds Yukon Gold or Russet potatoes, peeled and cubed
17 - 1/2 cup milk (or plant-based milk for vegan option)
18 - 3 tablespoons unsalted butter (or vegan butter)
19 - Salt and white pepper, to taste
# How to Prepare:
01 - Preheat the oven to 400°F.
02 - Heat olive oil in a large skillet over medium heat. Sauté onion, carrots, and celery until softened, about 6 to 8 minutes.
03 - Stir in garlic, dried thyme, rosemary, and smoked paprika; cook for 1 minute until fragrant.
04 - Add tomato paste, lentils, and vegetable broth. Bring to a boil, then reduce heat and simmer for 25 to 30 minutes until lentils are tender and most liquid is absorbed.
05 - Stir in peas, corn, soy sauce, salt, and black pepper. Cook for an additional 3 to 4 minutes, then remove from heat.
06 - Meanwhile, boil peeled and cubed potatoes in salted water until tender, about 15 to 18 minutes.
07 - Drain potatoes and mash with milk, butter, salt, and white pepper until smooth and creamy.
08 - Spread lentil filling evenly in a 9x13-inch baking dish. Top with mashed potatoes and smooth the surface with a spatula.
09 - Use a fork to create ridges on the mashed potato surface to encourage crispiness during baking.
10 - Bake in the preheated oven for 20 to 25 minutes until the topping is golden and the filling is bubbling.
11 - Allow to rest for 10 minutes before serving to set.
# Expert advice:
01 -
- The lentils soak up every bit of flavor and create a filling that's just as hearty as the traditional version.
- That crispy golden potato topping with the soft, savory filling underneath is pure comfort in every bite.
- It's the kind of dish that makes your kitchen smell like home and brings everyone to the table without fuss.
02 -
- Don't skip creating those ridges on the potato topping—they're the secret to getting crispy, golden edges that add texture to every bite.
- If your lentil filling looks too soupy after simmering, let it cook uncovered for a few extra minutes to thicken up before assembling.
- Letting the pie rest after baking isn't just for show—it really does make serving so much easier and neater.
03 -
- Taste your filling before you assemble the pie and adjust the seasoning—once it's under the potatoes, there's no going back.
- For an even crispier top, brush the mashed potatoes lightly with melted butter or olive oil before baking.
- If you're making this ahead, assemble everything but wait to bake until you're ready to serve—it keeps the topping from getting soggy.