Vegetarian Lentil Shepherd’s Pie
A hearty, plant-powered twist on a classic comfort food—perfect for meatless Mondays or cozy family suppers.
Description:
Hearty green lentils simmered with carrots, peas, and onions in a savory tomato-herb gravy form the base, topped with a cloud-like layer of buttery, creamy mashed potatoes. Baked until golden, the potatoes develop crisp edges, while the filling stays tender and flavorful. Each forkful offers earthy lentils balanced by the sweet carrots and whisper of thyme. This shepherd’s pie holds its own against any meat version—and might just become your favorite vegetarian feast.
Vegetarian Lentil Shepherd’s Pie
Course: Main CourseCuisine: British, VegetarianDifficulty: Moderate6
servings20
minutes45
minutes350
kcalIngredients
1.5 cups brown lentils
4 cups vegetable broth
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
2 large carrots, diced
2 tablespoons tomato paste
1 teaspoon thyme
1 teaspoon rosemary
1 cup frozen peas
2 lbs potatoes, peeled and diced
0.5 cup milk
2 tablespoons butter
to taste salt and pepper
Directions
- Preheat your oven to 400°F (200°C) and ensure you have a baking dish ready.
- Rinse the lentils thoroughly, then combine them in a pot with vegetable broth and let them simmer for about 20-25 minutes until tender.
- In a large frying pan, heat olive oil over medium heat. Add the onions and garlic, sautéing until translucent and fragrant.
- Add diced carrots, tomato paste, thyme, and rosemary; stir well to coat the vegetables and let cook for 5 more minutes.
- Once the lentils are cooked, combine them with the vegetable mixture, stirring in the frozen peas. Season generously with salt and pepper to taste.
- Transfer the lentil mixture to a lightly greased baking dish, spreading evenly along the bottom.
- Boil the potatoes in a large pot until tender. Drain them, then mash smoothly with milk and butter, seasoning with more salt if desired.
- Spread the mashed potatoes over the top of the lentil mixture in the baking dish, smoothing out the surface with a spoon or spatula.
- Bake the shepherd’s pie in the preheated oven for about 25 minutes or until the top is lightly golden.
- Allow to cool slightly before serving, so that the layers can set and the pie is easier to slice.
