Lentil and Vegetable Shepherd’s Pie – A Cozy, Hearty Meatless Classic

Shepherd’s pie is the kind of meal that warms you from the inside out, and this lentil and vegetable version keeps all the comfort without the meat. It’s rich, savory, and loaded with texture from tender veggies and creamy mashed potatoes. You still get that golden, lightly crisp top and bubbling filling underneath.

It’s a great weeknight dinner, a make-ahead meal for busy days, and a crowd-pleaser for mixed dietary preferences. If you want something wholesome that also feels like a treat, this is it.

Save

Lentil and Vegetable Shepherd’s Pie - A Cozy, Hearty Meatless Classic

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• For the mashed potato topping:
• 2 pounds potatoes (Yukon Gold or Russet), peeled and cut into chunks
• 3–4 tablespoons unsalted butter or olive oil
• 1/3–1/2 cup milk or unsweetened plant milk
• Salt and black pepper, to taste
• For the filling:
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 8 ounces mushrooms, chopped
• 3 cloves garlic, minced
• 1 cup dried green or brown lentils, rinsed
• 2 tablespoons tomato paste
• 1 tablespoon soy sauce or tamari
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary (or 1 tablespoon fresh, chopped)
• 1 teaspoon smoked paprika (optional but recommended)
• 2 cups vegetable broth
• 1 cup frozen peas (or a mix of peas and corn)
• 1 tablespoon cornstarch or flour (optional, for thickening)
• Salt and pepper, to taste
• To finish:
• Additional butter or olive oil for brushing the top (optional)
• Chopped fresh parsley for garnish (optional)

Method

 

1. Prep the potatoes: Add the potatoes to a pot of cold, salted water. Bring to a boil and cook until fork-tender, about 12–15 minutes. Drain well.
2. Mash the potatoes: Return the potatoes to the pot. Add butter or olive oil and enough milk to reach a creamy consistency. Season with salt and pepper. Set aside.
3. Sauté the aromatics: In a large skillet, heat olive oil over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook until softened, 6–8 minutes.
4. Add mushrooms and garlic: Stir in mushrooms and cook until they release moisture and start to brown, about 5 minutes. Add garlic and cook 1 minute more.
5. Build the flavor: Stir in tomato paste, soy sauce, thyme, rosemary, and smoked paprika. Cook for 1–2 minutes to concentrate the flavors.
6. Add lentils and broth: Pour in the lentils and vegetable broth. Bring to a simmer, then reduce heat to low. Cover and cook until lentils are tender but not mushy, 20–25 minutes. Stir occasionally and add a splash of water if needed.
7. Thicken the filling (optional): If the mixture looks a bit loose, stir cornstarch or flour into 2 tablespoons of cold water and mix into the pan. Simmer 2–3 minutes to thicken. Taste and season with salt and pepper.
8. Finish the filling: Turn off the heat and fold in the frozen peas (and corn, if using). The residual heat will warm them through.
9. Assemble: Preheat the oven to 400°F (200°C). Transfer the filling to a 2–2.5 quart baking dish. Spoon the mashed potatoes over the top and spread evenly to the edges to seal in the filling. Create swirls or ridges with a fork.
10. Optional glaze: Brush the top lightly with melted butter or olive oil for extra color and flavor.
11. Bake: Bake for 20–25 minutes, until the top is lightly golden and the filling is bubbling around the edges. For more browning, broil for 1–2 minutes, watching closely.
12. Rest and serve: Let the pie rest 10 minutes before serving. Garnish with chopped parsley if you like.

Why This Recipe Works

Save

This recipe builds deep flavor with simple steps. Sautéed onions, carrots, celery, and mushrooms create a savory base that tastes like it simmered for hours.

Tomato paste and soy sauce add umami, while thyme and rosemary keep it classic. Lentils give the filling a hearty bite and hold their shape, so the pie slices neatly. On top, creamy mashed potatoes get a boost from olive oil or butter and a splash of milk for richness.

A quick bake brings everything together, finishing with a lightly browned crust. The result is a balanced, satisfying plate that feels special but doesn’t take all day.

What You’ll Need

• For the mashed potato topping:
• 2 pounds potatoes (Yukon Gold or Russet), peeled and cut into chunks
• 3–4 tablespoons unsalted butter or olive oil
• 1/3–1/2 cup milk or unsweetened plant milk
• Salt and black pepper, to taste
• For the filling:
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 8 ounces mushrooms, chopped
• 3 cloves garlic, minced
• 1 cup dried green or brown lentils, rinsed
• 2 tablespoons tomato paste
• 1 tablespoon soy sauce or tamari
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary (or 1 tablespoon fresh, chopped)
• 1 teaspoon smoked paprika (optional but recommended)
• 2 cups vegetable broth
• 1 cup frozen peas (or a mix of peas and corn)
• 1 tablespoon cornstarch or flour (optional, for thickening)
• Salt and pepper, to taste
• To finish:
• Additional butter or olive oil for brushing the top (optional)
• Chopped fresh parsley for garnish (optional)

Step-by-Step Instructions

Save

1. Prep the potatoes: Add the potatoes to a pot of cold, salted water. Bring to a boil and cook until fork-tender, about 12–15 minutes.

   Drain well.

2. Mash the potatoes: Return the potatoes to the pot. Add butter or olive oil and enough milk to reach a creamy consistency. Season with salt and pepper.

   Set aside.

3. Sauté the aromatics: In a large skillet, heat olive oil over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook until softened, 6–8 minutes.
4. Add mushrooms and garlic: Stir in mushrooms and cook until they release moisture and start to brown, about 5 minutes.

   Add garlic and cook 1 minute more.

5. Build the flavor: Stir in tomato paste, soy sauce, thyme, rosemary, and smoked paprika. Cook for 1–2 minutes to concentrate the flavors.
6. Add lentils and broth: Pour in the lentils and vegetable broth. Bring to a simmer, then reduce heat to low.

   Cover and cook until lentils are tender but not mushy, 20–25 minutes. Stir occasionally and add a splash of water if needed.

7. Thicken the filling (optional): If the mixture looks a bit loose, stir cornstarch or flour into 2 tablespoons of cold water and mix into the pan. Simmer 2–3 minutes to thicken.

   Taste and season with salt and pepper.

8. Finish the filling: Turn off the heat and fold in the frozen peas (and corn, if using). The residual heat will warm them through.
9. Assemble: Preheat the oven to 400°F (200°C). Transfer the filling to a 2–2.5 quart baking dish.

   Spoon the mashed potatoes over the top and spread evenly to the edges to seal in the filling. Create swirls or ridges with a fork.

10. Optional glaze: Brush the top lightly with melted butter or olive oil for extra color and flavor.
11. Bake: Bake for 20–25 minutes, until the top is lightly golden and the filling is bubbling around the edges. For more browning, broil for 1–2 minutes, watching closely.
12. Rest and serve: Let the pie rest 10 minutes before serving.

    Garnish with chopped parsley if you like.

Keeping It Fresh

This dish keeps well, which makes it great for meal prep. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F (175°C) until hot, or microwave individual portions.

For freezing, assemble the pie but don’t bake it. Cool the filling completely, top with potatoes, and wrap tightly. Freeze for up to 2 months.

Bake from frozen at 375°F (190°C) for 45–60 minutes, covered with foil for the first half to prevent over-browning.

Save

Why This is Good for You

Lentils deliver plant-based protein and fiber, which helps keep you full and supports digestion. Vegetables like carrots, celery, and peas add vitamins, minerals, and color. Potatoes offer potassium and complex carbs for steady energy.

Together, this meal feels indulgent but stays balanced. You’re getting protein, fiber, and a mix of vegetables in every bite. It’s comfort food with real nutritional value.

What Not to Do

• Don’t skip seasoning the potatoes. Bland mash makes the whole dish fall flat.

  Salt to taste.

• Don’t overcook the lentils. Mushy lentils can make the filling paste-like. Aim for tender with a little bite.
• Don’t leave the topping too thin. A generous layer of potatoes creates that classic contrast. About 3/4–1 inch is ideal.
• Don’t forget to rest it. A short rest helps the filling set, so your slices hold together.
• Don’t drown it in liquid. If the filling looks soupy, thicken it before baking for a clean, cohesive pie.

Alternatives

• Sweet potato topping: Swap all or half of the potatoes for sweet potatoes for a lightly sweet, nutrient-dense twist.
• Gluten-free: Use tamari instead of soy sauce and thicken with cornstarch or skip the thickener if the filling reduces enough.
• Vegan: Use olive oil or vegan butter and plant milk in the mash.
• Extra veg: Add chopped kale or spinach to the filling at the end and let it wilt.

  Diced parsnips or turnips also work well.

• Different legumes: Use canned lentils to save time (drain and rinse, and reduce the broth). Chickpeas or finely chopped mushrooms can also replace some of the lentils for variety.
• Cheesy top: For a vegetarian (not vegan) option, sprinkle grated sharp cheddar or Parmesan over the potatoes before baking.

FAQ

Can I use canned lentils?

Yes. Drain and rinse them, then reduce the broth to about 1/2–1 cup.

Simmer briefly to meld flavors, and thicken if needed.

What potatoes work best?

Yukon Golds make naturally creamy mash with great flavor. Russets whip up light and fluffy. Either works well.

How do I make it ahead?

Assemble the pie up to 24 hours in advance, cover, and refrigerate.

Bake straight from the fridge at 375°F (190°C) for 30–35 minutes, covering with foil if the top browns too fast.

Is there a way to add more protein?

Use extra lentils (up to 1 1/2 cups dried) or mix in a cup of finely chopped, sautéed mushrooms for umami. A sprinkle of cheese on top also bumps protein if you eat dairy.

How do I keep the mashed potatoes from getting gluey?

Use a potato masher or ricer and avoid overmixing. Add warm milk and fat gradually, just until creamy.

What if I don’t have mushrooms?

Skip them and add an extra carrot and celery stalk, or use diced zucchini.

The soy sauce and tomato paste will still bring depth.

Can I make individual pies?

Absolutely. Divide the filling among ramekins, top with mash, and bake 15–20 minutes until bubbling and golden.

How do I know when it’s done?

The edges should bubble and the top should be lightly golden. If it looks pale, a quick broil will add color.

In Conclusion

This Lentil and Vegetable Shepherd’s Pie delivers everything you love about the classic—savory filling, creamy topping, golden edges—without the heaviness.

It’s simple, adaptable, and works just as well for a cozy night in as it does for a make-ahead dinner. Keep the pantry-friendly ingredients on hand and you’ll always have a reliable, satisfying meal ready to go. One pan, familiar flavors, and a whole lot of comfort.