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

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
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.