Vegetarian Shepherds Pie Lentils (Print-Friendly)

A cozy dish combining lentils, mushrooms, vegetables, and creamy mashed potatoes baked until golden.

# What You'll Need:

→ Potato Topping

01 - 3.3 lbs Yukon Gold or Russet potatoes, peeled and quartered
02 - 1/4 cup milk or plant-based milk
03 - 1/4 cup unsalted butter or vegan butter
04 - Salt and freshly ground black pepper to taste

→ Filling

05 - 2 tablespoons olive oil
06 - 1 large onion, finely chopped
07 - 3 garlic cloves, minced
08 - 2 medium carrots, diced
09 - 2 celery stalks, diced
10 - 10 oz cremini or button mushrooms, chopped
11 - 2 tablespoons tomato paste
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried rosemary
14 - 1/2 teaspoon smoked paprika
15 - 2 cups cooked brown or green lentils, drained
16 - 1 cup vegetable broth
17 - 1 cup frozen peas
18 - 2 tablespoons soy sauce or tamari
19 - Salt and pepper to taste

→ Garnish

20 - Chopped fresh parsley, optional

# How To Make It:

01 - Preheat the oven to 400°F.
02 - Place peeled and quartered potatoes in a large pot of salted water. Bring to a boil and simmer for 15-20 minutes until fork-tender. Drain well.
03 - Mash the potatoes with milk and butter until smooth. Season with salt and pepper. Set aside.
04 - Heat olive oil in a large skillet over medium heat. Add onion and garlic; sauté for 2-3 minutes until softened.
05 - Add diced carrots and celery. Cook for 5 minutes, stirring occasionally.
06 - Stir in mushrooms and cook for 6-8 minutes until they release their moisture and begin to brown.
07 - Add tomato paste, dried thyme, dried rosemary, and smoked paprika. Cook for 1 minute.
08 - Stir in lentils, vegetable broth, frozen peas, and soy sauce. Simmer for 10-12 minutes until the mixture thickens. Season with salt and pepper.
09 - Spread the filling evenly in a 9x13-inch baking dish. Spoon mashed potatoes on top and spread smoothly. Use a fork to create ridges across the surface.
10 - Bake for 25-30 minutes until the top is golden brown and the filling is bubbling at the edges.
11 - Allow to cool slightly. Garnish with chopped fresh parsley before serving if desired.

# Expert Advice:

01 -
  • The mushrooms turn this from simple to seriously savory, soaking up all those herbs like they were made to do exactly this.
  • You get the comfort of shepherd's pie without any fussing over complicated techniques—it's genuinely forgiving.
  • Leftovers taste even better the next day when everything has melted together, making it perfect for meal prep.
02 -
  • If your filling is too watery when you top it, the potatoes will sink and steam instead of crisping—let it simmer long enough to thicken properly.
  • Cold potatoes will steam the top of the dish instead of crisping it, so use them warm or they'll stay pale and soft.
03 -
  • If you want a vegan version, swap the butter and milk for their plant-based equivalents—coconut milk makes the mash extra creamy if you're feeling fancy.
  • Adding a splash of red wine or balsamic vinegar to the filling gives it a subtle depth that makes people ask what your secret ingredient is.
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