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Lentil Vegetarian Shepherd’s Pie Recipe

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4.2 from 85 reviews

This Lentil Vegetarian Shepherd’s Pie is a hearty and comforting dish perfect for a family meal. It features a savory lentil and vegetable filling topped with creamy mashed potatoes baked until golden and crispy on the edges. Packed with nutritious ingredients like brown lentils, peas, carrots, and tomatoes, it’s a wholesome vegetarian alternative to classic shepherd’s pie.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Mashed Potatoes

  • 2 pounds potatoes (any variety)
  • 2 tablespoons olive oil (or butter)
  • ½ cup milk (any kind)
  • Chives (optional)

Filling

  • 2 tablespoons olive oil
  • 2 ounces onion, chopped
  • 8 ounces peas and carrots (frozen)
  • 2 teaspoons dried thyme
  • Salt and pepper (to taste)
  • 2 teaspoons cornstarch
  • 2 cups canned brown or green lentils (rinsed and drained)
  • 16 ounces crushed tomatoes

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 400ºF (204ºC). Grease an ovenproof casserole dish and set it aside to be filled later.
  2. Prepare Potatoes: Peel and chop the potatoes into even chunks to ensure they cook evenly.
  3. Cook Potatoes: Place the chopped potatoes into a pot and cover with water. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
  4. Drain and Mash Potatoes: Drain the cooked potatoes thoroughly. Mash them with the milk, olive oil (or butter), and chives if using. Set the mashed potatoes aside while you make the filling.
  5. Make the Filling – Heat Oil and Sauté Onions: In a large frying pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and sauté for about 5 minutes until softened and translucent.
  6. Add Seasonings and Vegetables: Mix in the dried thyme, salt, and pepper to your taste. Add the frozen peas and carrots, cooking for an additional 5 minutes to soften the vegetables.
  7. Add Cornstarch: Sprinkle the cornstarch over the vegetable mixture and stir well to combine. This helps thicken the filling.
  8. Add Lentils and Tomatoes, Simmer: Stir in the rinsed lentils and crushed tomatoes. Bring the mixture to a boil, then reduce heat and simmer for a minute or two to marry the flavors and thicken slightly.
  9. Assemble the Pie: Spoon the lentil and vegetable filling into the prepared casserole dish, spreading it evenly.
  10. Top with Mashed Potatoes: Spread the mashed potatoes evenly over the filling, making sure to cover it completely and reach the edges of the dish. Use a fork to create ridges on the surface of the potatoes; these will crisp nicely during baking.
  11. Bake: Place the casserole dish in the preheated oven and bake for about 35 minutes. The mashed potato topping will develop crispy tips, and the filling will bubble around the edges, signaling it’s ready.
  12. Serve: Remove the shepherd’s pie from the oven and serve hot for a delicious, comforting meal.

Notes

  • You can substitute milk with any plant-based milk for a vegan version.
  • Chives are optional but add a fresh flavor to the mashed potatoes.
  • Ensure the mashed potatoes are spread to the edges to prevent filling leakage during baking.
  • Leftovers keep well in the fridge for up to 3 days and reheat nicely.
  • For extra flavor, add garlic to the sauté with onions.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Vegetarian, Western
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/lentil-vegetarian-shepherds-pie-recipe/