Vegetarian Shepherd’s Pie with Lentils and Mashed Potatoes

Shepherd’s Pie is one of those timeless comfort foods that warms the heart and soul. Traditionally made with meat, this Vegetarian Shepherd’s Pie replaces it with nutritious lentils and a medley of hearty vegetables, all simmered in a rich, savory gravy and topped with creamy, golden mashed potatoes.

This dish is the perfect combination of cozy and wholesome — the lentil filling provides a satisfying umami depth, while the mashed potato topping adds smooth, buttery comfort. It’s a hearty, one-pan meal that even meat-lovers adore.

Why I Love This Recipe

I love this recipe because it delivers all the comfort of a classic Shepherd’s Pie — but in a lighter, more nourishing vegetarian form. The lentils mimic the texture of ground meat beautifully, soaking up all the rich flavors of herbs, garlic, and tomato. The mashed potatoes on top create that irresistible creamy layer that browns perfectly in the oven.

It’s also incredibly satisfying to make — layering the creamy potatoes over a savory lentil filling feels like crafting a dish that’s both rustic and elegant. Plus, it’s completely meat-free, high in protein, and full of fiber, making it a healthy comfort food option.

Why It’s a Must-Try Dish

• Hearty & comforting: Every bite feels warm, creamy, and deeply satisfying.
• Wholesome & nutritious: Lentils are packed with plant-based protein and fiber.
• Perfect for all eaters: Loved by vegetarians and meat-eaters alike.
• Make-ahead friendly: Great for meal prep, freezing, and reheating.
• Customizable: Easily adaptable with your favorite vegetables or vegan swaps.

Preparation and Cooking Time

• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Servings: 6 servings
• Calories: Approximately 360–400 kcal per serving

Cuisine

British / Comfort Food

Course

Main Course / Dinner

Ingredients

For the Mashed Potato Topping:

• 2 lbs (900g) potatoes (Yukon Gold or Russet), peeled and cubed
• 3 tbsp butter (or vegan butter)
• ½ cup milk (or plant-based milk)
• Salt and pepper, to taste

For the Lentil Filling:

• 1 tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 cup mushrooms, finely chopped
• 1 cup green or brown lentils (cooked or canned, rinsed and drained)
• 1 cup vegetable broth
• 2 tbsp tomato paste
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp dried thyme
• 1 tsp dried rosemary
• ½ tsp smoked paprika
• 1 cup frozen peas
• Salt and pepper, to taste

(Optional: 1 tbsp flour or cornstarch to thicken the filling)

Simple Cooking Directions

1. Boil and mash the potatoes with butter, milk, salt, and pepper.
2. Sauté onion, garlic, and vegetables in olive oil.
3. Add lentils, tomato paste, broth, and herbs; simmer until thickened.
4. Spread the lentil mixture in a baking dish, top with mashed potatoes, and bake until golden.
5. Serve warm and enjoy!

Step-by-Step Recipe Preparation Method

Step 1: Prepare the Potatoes

1. Place peeled and cubed potatoes in a large pot of salted water.
2. Bring to a boil and cook for 15–20 minutes until fork-tender.
3. Drain and mash with butter, milk, salt, and pepper until smooth.
4. Set aside.

Step 2: Prepare the Lentil Filling

1. Heat olive oil in a skillet over medium heat.
2. Add diced onion and sauté until translucent (about 3–4 minutes).
3. Stir in garlic, carrots, and mushrooms; cook until softened.
4. Add tomato paste, soy sauce, thyme, rosemary, paprika, salt, and pepper; stir well.
5. Add cooked lentils and vegetable broth.
6. Simmer for 8–10 minutes, until thick and saucy.
   • (Optional: Add 1 tbsp flour or cornstarch if you want a thicker consistency.)
7. Stir in peas and remove from heat.

Step 3: Assemble the Shepherd’s Pie

1. Preheat oven to 400°F (200°C).
2. Spread the lentil mixture evenly in a baking dish (about 9×9 inches).
3. Spoon the mashed potatoes over the top, spreading evenly with a spatula.
4. Use a fork to create light ridges on the surface for a golden texture.

Step 4: Bake

1. Place the dish in the oven and bake for 20–25 minutes, or until the top is slightly golden and crisp.
2. For extra browning, broil for the last 2–3 minutes (watch carefully!).

Step 5: Serve

Let it rest for 5–10 minutes before serving so the layers set slightly. Slice and serve warm.

How to Serve

Serve Vegetarian Shepherd’s Pie warm as a complete meal on its own, or pair it with:

• A fresh green salad or roasted vegetables
• Garlic bread or dinner rolls
• A drizzle of vegetarian gravy for extra richness

This dish is perfect for cozy dinners, family gatherings, or a make-ahead meal during the week.

Additional Recipe Tips

• Choose the right potatoes: Yukon Golds are creamy; Russets give a fluffy mash.
• Thicken the filling: If it’s too runny, simmer uncovered or add a bit of flour or cornstarch.
• Add umami: A dash of soy sauce, miso, or Worcestershire sauce (vegetarian) deepens flavor.
• Make it vegan: Use plant-based milk and butter for the mash.
• Boost nutrition: Add spinach, kale, or zucchini to the filling.

Variations

• Vegan Shepherd’s Pie: Use vegan butter, plant milk, and nutritional yeast in the potatoes.
• Sweet Potato Topping: Replace regular potatoes with mashed sweet potatoes for a slightly sweet twist.
• Spicy Lentil Pie: Add chili flakes or cayenne pepper for extra heat.
• Mushroom & Lentil Pie: Double the mushrooms for a meaty texture and rich umami flavor.
• Mediterranean Style: Add olives, sun-dried tomatoes, and oregano for a Mediterranean flair.

Freezing and Storage

• Refrigerator:
  Store leftovers in an airtight container for up to 4 days.
  Reheat in the oven or microwave until warm.
• Freezer:
  Can be frozen for up to 2 months.
  Wrap tightly with foil or plastic wrap.
  To reheat: Thaw overnight in the fridge, then bake at 375°F (190°C) for 25–30 minutes.

Special Equipment Needed

• Large pot (for boiling potatoes)
• Skillet or sauté pan (for filling)
• Baking dish (9×9 inch or similar)
• Potato masher or hand mixer
• Oven

Conclusion

This Vegetarian Shepherd’s Pie with Lentils and Mashed Potatoes is the perfect plant-based comfort meal — hearty, wholesome, and full of rich flavor. The creamy mashed potatoes perfectly complement the savory lentil and vegetable filling, creating a dish that’s both indulgent and nourishing.

Print Recipe

0 Add to Favorites

Vegetarian Shepherd’s Pie with Lentils and Mashed Potatoes

Author: Anna Williams Cuisine: American Courses: Dinner

Difficulty: Beginner Prep Time 25 mins Cook Time 40 mins Total Time 1 hr 5 mins

Servings: 6 Calories: 400 kcal per serving

Description

Shepherd’s Pie is one of those timeless comfort foods that warms the heart and soul. Traditionally made with meat, this Vegetarian Shepherd’s Pie replaces it with nutritious lentils and a medley of hearty vegetables, all simmered in a rich, savory gravy and topped with creamy, golden mashed potatoes.

Ingredients

Scale

1/2x 1x 2x 3x

For the Mashed Potato Topping:

• 2 lbs (900g)
• 3 tbsp butter (or vegan butter)
• ½ cup milk (or plant-based milk)
• Salt and pepper, to taste

For the Lentil Filling:

• 1 tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 cup mushrooms, finely chopped
• 1 cup green or brown lentils (cooked or canned, rinsed and drained)
• 1 cup vegetable broth
• 2 tbsp tomato paste
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp dried thyme
• 1 tsp dried rosemary
• ½ tsp smoked paprika
• 1 cup frozen peas
• Salt and pepper, to taste
• (Optional: 1 tbsp flour or cornstarch to thicken the filling)

Instructions

1. Step 1: Prepare the Potatoes : Place peeled and cubed potatoes in a large pot of salted water. Bring to a boil and cook for 15–20 minutes until fork-tender. Drain and mash with butter, milk, salt, and pepper until smooth. Set aside.
2. Step 2: Prepare the Lentil Filling : Heat olive oil in a skillet over medium heat. Add diced onion and sauté until translucent (about 3–4 minutes). Stir in garlic, carrots, and mushrooms; cook until softened. Add tomato paste, soy sauce, thyme, rosemary, paprika, salt, and pepper; stir well. Add cooked lentils and vegetable broth. Simmer for 8–10 minutes, until thick and saucy. Stir in peas and remove from heat.
3. Step 3: Assemble the Shepherd’s Pie : Preheat oven to 400°F (200°C). Spread the lentil mixture evenly in a baking dish (about 9x9 inches). Spoon the mashed potatoes over the top, spreading evenly with a spatula. Use a fork to create light ridges on the surface for a golden texture.
4. Step 4: Bake : Place the dish in the oven and bake for 20–25 minutes, or until the top is slightly golden and crisp. For extra browning, broil for the last 2–3 minutes (watch carefully!).
5. Step 5: Serve : Let it rest for 5–10 minutes before serving so the layers set slightly. Slice and serve warm.

Keywords: Vegetarian Shepherd’s Pie with Lentils and Mashed Potatoes