Lentil Veggie Shepherds Pie

This Lentil and Veggie Shepherds Pie is pure comfort food with a plant-based twist, featuring a flavorful medley of lentils and vegetables baked beneath a cloud of creamy mashed potatoes. It is the ultimate cozy dinner for chilly nights and satisfies both craving and conscience.

This was the recipe that truly won my kids over to lentils. Now it is requested at every family gathering, especially when the weather turns brisk and we need something sustaining and soul warming.

Ingredients

• Potatoes: Peeled and chopped starchy potatoes create the classic creamy mash topping. Start with quality potatoes like Yukon Gold or Russet for fluffy results
• Plant based milk: Adds creaminess to the mash. Opt for unsweetened and plain plant milk or your favorite dairy milk
• Vegan butter: Gives rich buttery flavor and smooth texture. Look for one with a clean label and no hydrogenated oils
• Salt and black pepper: For seasoning. Adjust to taste
• Olive oil: Brings richness and helps vegetables soften. Look for extra virgin for best flavor
• Onion: Essential for a base of sweetness and depth. Use yellow or white onion for classic taste
• Garlic: Adds aromatic depth and savory backbone. Fresh is best for full flavor
• Carrots: Sweetness and texture. Chop into even pieces for even cooking
• Celery: Adds freshness and a subtle aromatic flavor. Crisp stalks are best
• Red bell pepper: Gives a pop of color and a gentle sweetness. Choose firm peppers with shiny skins
• Mushrooms: Provide umami earthiness. Button or cremini mushrooms both work well
• Tomato paste: For savory depth. Use double concentrate if available for extra flavor
• Dried thyme and rosemary: These herbs evoke classic shepherd’s pie aroma and grounding flavor. Make sure they are fresh for potency
• Smoked paprika: Adds warmth and a hint of smokiness. Use sweet smoked paprika for best result
• Green or brown lentils: Nutty chewy protein. Choose whole lentils for shape and texture. Avoid red lentils which go mushy
• Vegetable broth: Simmering liquid that brings everything together. Low sodium preferred so you can season to taste
• Soy sauce or tamari: For a salty umami hit and color. Use tamari or coconut aminos for gluten free or soy free
• Frozen peas: Brings fresh green pop and a hint of sweetness. No need to thaw in advance
• Salt and black pepper: To taste

Instructions

Prep the Oven:

Preheat your oven to 200 degrees Celsius or 400 degrees Fahrenheit. This gets the baking dish ready to crisp the topping and finish the flavors

Boil and Mash the Potatoes:

Peel and chop potatoes for even cooking. Place in a large pot of well salted water. Bring to a boil and simmer for about fifteen to twenty minutes or until fork tender. Drain thoroughly. Return to the pot and mash with your plant milk and vegan butter. Beat until smooth and fluffy then season generously with salt and pepper. Set aside for later

Sauté the Aromatics:

Heat olive oil over medium heat in a deep skillet. Add chopped onion and garlic. Cook gently for two to three minutes stirring often to avoid burning. Look for the onion to become soft and translucent. This forms the flavor base for your filling

Cook the Veggies:

Add diced carrots celery bell pepper and sliced mushrooms. Stir to coat in oil and let cook for five to seven minutes until the carrots and mushrooms begin to soften and release their aromas. Stir regularly so nothing sticks to the pan

Build Deep Flavor:

Stir in tomato paste dried thyme rosemary and smoked paprika. Cook this mixture for about a minute letting the tomato paste darken and the spices become fragrant. Be patient as this step is key for deep developing flavor

Simmer the Lentils:

Add rinsed lentils vegetable broth and soy sauce or tamari to the pan. Increase the heat and bring to a gentle boil. Stir well then reduce to a simmer and cook uncovered for twenty five to thirty minutes. Stir occasionally so the mixture does not stick. When the lentils are tender and the filling looks thick and saucy it is ready

Add Peas and Season:

Stir in frozen peas while the mixture is hot. Now taste and season with more salt and pepper to your preference. Remove filling from the heat

Assemble the Pie:

Transfer the hot lentil and vegetable mixture into a large baking dish about two liters in capacity. Spread out evenly so there is a flat surface for the mash

Top with Mashed Potatoes:

Carefully spoon the mashed potato over the filling. Start at the edges and work toward the center. Use a spoon or spatula to smooth the surface. For a beautiful texture run a fork through the potatoes to create ridges. This will become extra golden and crisp in the oven

Bake Until Golden:

Place the dish in your preheated oven and bake for about twenty five to thirty minutes. Look for a golden top and bubbling edges. Let cool for at least ten minutes after removing from the oven so the filling can set for easy serving

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I secretly love the smoked paprika in this recipe. It gives the filling a gentle warmth and an almost meaty undertone. My kids always ask if I made the pie smoky this time and I think that smokiness brings the whole dish together especially on cold evenings.

Storage Tips

Store leftovers in an airtight container in the fridge where they will stay fresh for up to four days. If making ahead you can fully assemble and chill the dish then bake when you are ready to serve. For freezer storage wrap well and freeze for up to three months. Thaw overnight before reheating covered

Ingredient Substitutions

Sweet potatoes swap beautifully into the mash for added color and flavor. You can change up the vegetables based on what you have like swapping in parsnips or adding spinach. Gluten free eaters should double check their broth and use tamari. For a soy free version coconut aminos works well as a replacement

Serving Suggestions

Serve a hearty wedge with a side of bright green salad or steamed broccoli. For an extra cozy meal I sometimes spoon over a little vegetarian gravy or use the pie as a base layer for leftover roasted vegetables. This pie makes a generous main dish for any holiday or Sunday dinner

Cultural Connection

Traditional shepherds pie hails from Britain where leftovers and humble ingredients are transformed into something sustaining and family centered. Lentils give the same feel good effect as the mutton in the original dish but with a lighter and modern touch. This version is just as satisfying and warming

Seasonal Adaptations

Swapping in root veggies for winter or tender greens and peas in spring reduces food waste and keeps the dish interesting. Leftover roasted vegetables can easily be added. Some helpful notes about this pie
Use what is in season for vegetables
Mashed roots bring extra nutrition
Chill after baking for easy clean slices

Success Stories

This shepherds pie is my go to dish for potlucks and family Sunday suppers. I have seen meat eaters go back for seconds and talk about how hearty and comforting it is. It has made its way onto my holiday table as a truly inclusive main dish that everyone enjoys

Freezer Meal Conversion

The pie can be fully assembled in advance and frozen unbaked allowing you to pop it straight from freezer to oven on a busy weeknight. If baking from frozen add an extra ten to fifteen minutes to the bake time and cover loosely with foil for the first part of baking so the top does not overbrown

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This pie brings everyone together. You will love the layers of flavor and the simple comfort it delivers to any table.

Frequently asked questions about this recipe

→ What makes the mashed potato topping creamy?

Using plant-based or regular milk and butter, then mashing thoroughly, creates a smooth and rich potato layer.

→ Can I substitute sweet potatoes for regular potatoes?

Yes, sweet potatoes provide a sweeter, earthier flavor and work well as a partial or full swap for the mash.

→ Is this dish suitable for vegans and gluten-free diets?

Absolutely, just use plant-based milk/butter and certified gluten-free tamari or soy sauce when needed.

→ Which lentils work best in this dish?

Green or brown lentils are ideal as they hold their shape and provide a hearty texture after simmering.

→ Can I add extra vegetables to the filling?

Yes! Try adding spinach, kale, or other greens for more nutrition and color.

→ How do I achieve a golden crust on top?

Use a fork to create ridges in the mashed potatoes before baking; this promotes browning and adds texture.