Easy Lentil Shepherd’s Pie (vegetarian) Recipe

I dig recipes that combine simplicity and comfort. This lentil shepherds pie is a rad reinvention, using hearty lentils and fresh veggies under a creamy mashed potato topping. The blend of flavors and textures creates a balanced meal that feels like home without any hassle. It’s my go-to comfort food vibe.

I love experimenting with plant-based meals that are both nutritious and filling so my Easy Lentil Shepherds Pie is one of my favorite recipes. I use 1 cup of dried lentils along with 2 cups of veggie broth to create a hearty base that’s rich in protein and fiber.

I started by sautéing a diced onion and minced garlic in 2 tablespoons of olive oil, then added diced carrots, celery and chopped mushrooms for a boost of vitamins. I mix in tomato paste, a can of diced tomatoes, dried thyme and rosemary along with salt and pepper to build a savory sauce.

I also stir in frozen peas near the end for a pop of color and extra nutrients. For the topping, I like to mash 2 lbs of boiled potatoes with butter and milk to make them creamy.

I think this dish is perfect for a meatless dinner that is both healthy and satisfying.

Why I Like this Recipe

I like this recipe because:
1. I love how the lentils make the dish hearty and satisfying even without meat.
2. I really enjoy the mix of veggies and herbs that add a ton of flavor.
3. I appreciate how the creamy mashed potato topping gives the meal a comforting, home-cooked feel.
4. I like that its pretty simple to make, so it’s a go-to when I need a filling dinner fast.

Hey everyone, if you ever need a hearty meal that feels like comfort food, try out this Easy Lentil Shepherds Pie. Its a veggie-packed dish that brings together tender lentils, a bunch of diced veggies, and lots of herbs. I like how you start by cooking the lentils in broth till they get just right and then mix them with onions, garlic, carrots, celery, and even mushrooms if you feel like it. The tomato paste and diced tomatoes give it a rich flavor that really ties everything together. The best part is the creamy mashed potatoes on top that bake to a light, browned perfection. Even though it takes a bit of work, the end result is totally worth it for that warm, comforting feeling you get with every spoonful.

Ingredients

• Lentils: These little legumes are loaded with protein and fiber and have a nutty taste.
• Vegetable Broth: It gives a rich veggie flavor and moisture to cook everything together.
• Tomato Paste: Provides tanginess and depth to the savory mix, making it extra tasty.
• Potatoes: Mashed smoothly to add creaminess and comforting carbs that feel wholesome.
• Olive Oil: A drizzle brings warm healthy fats and a subtle fruitiness to the dish.
• Carrots: Chopped to bring a slight sweet note and crunchy texture contrast.

Ingredient Quantities

• 1 cup dried brown or green lentils, rinsed and drained
• 2 cups vegetable broth (divided: use 1 cup for the lentils and 1 cup for the veggies)
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 carrots, diced into small pieces
• 1 celery stalk, diced
• 1 cup chopped mushrooms (you can skip these if you dont like ’em)
• 1/2 cup tomato paste
• 1 can (14.5 oz) diced tomatoes
• 2 teaspoons dried thyme
• 2 teaspoons dried rosemary
• Salt and pepper to taste
• 1 cup frozen peas
• For the topping: 2 lbs potatoes, peeled and cut into chunks
• 4 tablespoons butter (or dairyfree butter if you prefer)
• 1/3 cup milk (or non-dairy milk)
• Extra salt and pepper for the mashed potatoes

How to Make this

1. Preheat your oven to 400°F while you work on the lentils and veggies.

2. In a medium pot, toss the lentils with 1 cup of vegetable broth and bring them to a simmer. Cook them for about 20-25 minutes until they’re tender but still holding their shape.

3. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic and cook until the onion looks soft and a bit translucent.

4. Toss in the diced carrots, celery, and chopped mushrooms and let them cook, stirring occasionally, for about 5 minutes.

5. Mix in the tomato paste, diced tomatoes (with their juices), dried thyme, and rosemary. Season with salt and pepper to taste and let everything simmer for another 10 minutes.

6. Pour in the remaining 1 cup of vegetable broth to the veggie mixture. Then stir in the frozen peas and let it all simmer together for a couple more minutes.

7. While the filling simmers, boil the peeled and chunked potatoes in a pot of salted water until they are soft, about 15-20 minutes.

8. Drain the potatoes and mash them with the butter, milk, and a little extra salt and pepper until they’re creamy with a few lumps.

9. Spoon the lentil and veggie mixture into a baking dish and then carefully spread the mashed potatoes on top, smoothing it out to cover all the filling.

10. Bake in the oven for 20-25 minutes until the top is lightly browned and the filling is bubbling. Enjoy your easy lentil shepherds pie!

Equipment Needed

1. Oven
2. Medium pot
3. Large skillet
4. Second pot for boiling potatoes
5. Baking dish
6. Cutting board and knife
7. Potato masher
8. Measuring cups and spoons
9. Colander for draining lentils and potatoes

FAQ

• Q: How do I know when the lentils are done?
  A: They should be tender and not mushy, usually after about 25-30 minutes simmering in the broth. If you’re unsure, give them a taste.
• Q: Can I prep this recipe ahead of time?
  A: Yeah, you can chop the veggies and even cook the lentils ahead of time. Just store them in the fridge and reheat when youre ready.
• Q: Can I use red lentils instead of brown or green?
  A: You can try red lentils but they tend to become mushy so for the best texture stick with brown or green ones.
• Q: Can I swap the potato topping with something else?
  A: For sure, you can use cauliflower mash if you prefer a lighter twist or if you dont have enough potatoes on hand.
• Q: Can I use other veggies in the filling?
  A: Absolutely, if you like adding bell peppers or zucchini theres no harm in mixing things up a bit. Just adjust the cooking time so they get tender too.

Easy Lentil Shepherd’s Pie (vegetarian) Recipe Substitutions and Variations

• If you don’t have brown or green lentils, try using red lentils or even diced chickpeas; they work pretty well in the mix.
• Instead of vegetable broth, you can use water plus a veggie bouillon cube for that extra flavor boost.
• Not a fan of mushrooms? Swap them out with diced zucchini or even finely chopped bell peppers for a similar texture.
• For a twist on the mash topping, you can use sweet potatoes instead of regular potatoes if you want something a bit sweeter.
• If you’re low on dairy, almond milk or soy milk works great in place of regular milk in the mashed potatoes.

Pro Tips

1. Try to toast your spices and lentils for a minute in the pan before adding the rest of the ingredients. It really brings out the flavor and makes a big difference in the final taste
2. Make sure you chop your veggies into about the same size pieces so they cook evenly. I learned the hard way that uneven pieces can leave some veggies undercooked while others are too soft
3. When mashing your potatoes, leave a few lumps if you like a bit of texture. If you overdo it, the mash can end up way too smooth and lose that home-cooked feel
4. Taste your filling as you go and adjust the salt and pepper as needed. Sometimes the seasoning changes as the dish cooks so its good to check more than once