Easy Lentil Shepherd’s Pie (vegetarian) Recipe

This luscious vegetarian dish is filled with savory earthiness as tender lentils, hearty vegetables, and vibrant tomato broth combine beautifully. Topped with creamy mashed potatoes, each bite bursts with a comforting blend of textures and flavors. A modern twist on shepherd’s pie, this nutritious meal is perfect for any cozy evening.

I love making this Easy Lentil Shepherds Pie cause it’s a healthy, meatless dinner option that’s both filling and nutritious. I used 1 tbsp olive oil along with 1 large chopped onion and 2 minced garlic cloves to build a flavorful base.

Then I added 2 diced medium carrots and 2 diced celery stalks for extra texture and natural sweetness. The dish gets its protein punch from 1 cup rinsed dried lentils along with 1 tbsp tomato paste and a can of diced tomatoes to keep it hearty.

I simmered everything in 2 cups vegetable broth with 1 tsp dried thyme, 1 tsp dried rosemary and a bay leaf for an herby taste. I finished the filling with 1 cup frozen peas and seasoned it with salt and pepper.

On top, I made a mashed potato layer with 3-4 cubed potatoes, 1/2 cup milk and 2 tbsp butter. It’s a nutritious meal packed with fiber and essential nutrients, perfect for a vegetarian dinner that really satisfies.

Why I Like this Recipe

I love this recipe for so many reasons. First, the lentils give it a hearty texture that makes me feel warm and satisfied, like a big hug on a cold day. Second, the mix of veggies like onions, garlic, carrots, and celery creates an explosion of flavors that makes each bite exciting and comforting. Third, the mashed potato topping is super creamy and adds a rich, indulgent layer that really balances out the tangy tomato base. Lastly, it’s really simple to make even when I’m too tired to get fancy in the kitchen, which means it always becomes my go-to meal when I need something delicious and easy.

I came up with my version of an Easy Lentil Shepherds Pie that is totally vegetarian and perfect for busy nights. I start by sautéing onions and garlic in olive oil until they’re just soft, then i add carrots and celery so they get a bit tender. Next, i mix in lentils with a bit of tomato paste so everything blends together nicely, and then pour in diced tomatoes and vegetable broth with dried thyme, rosemary and a bay leaf to really build that deep, savory flavor. I toss in some frozen peas near the end to add a splash of sweetness. Meanwhile, i boil and mash some potatoes with milk and butter until they turn into a creamy, smooth topping. Finally, after spooning the lentil mix into a baking dish and spreading the mashed potatoes on top, i pop it in the oven until the potato layer gets a gorgeous golden color. Its messy to make sometimes but totally worth it for that amazing, home-cooked feel.

Ingredients

• Lentils are high in protein and fiber which helps keep you full and energized.
• Carrots contribute a natural sweetness and lots of vitamins, making the dish healthier.
• Onions add a rich flavor and subtle sweetness that brightens up the meal.
• Tomatoes bring in a tangy kick with antioxidants that boost nutrition.
• Potatoes give you good carbohydrates and create a creamy, comforting topping.
• Olive oil provides healthy fats and helps all the ingredients meld together nicely.

Ingredient Quantities

• 1 tbsp olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 cup dried green or brown lentils, rinsed
• 1 tbsp tomato paste
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• 1 cup frozen peas
• Salt and pepper, to taste
• For the mashed potato topping:
• 3-4 large potatoes, peeled and cubed
• 1/2 cup milk (or any non-dairy alternative)
• 2 tbsp butter (or vegan butter)
• Salt and pepper, to taste

How to Make this

1. Preheat your oven to 400°F and peel and cube the potatoes for boiling until they’re tender, about 15 to 20 minutes.

2. Heat the olive oil in a large pan over medium heat, then add the chopped onion and sauté it until it looks soft; then toss in the minced garlic.

3. Add the diced carrots and celery into the pan and cook for about 5 minutes until they start to soften.

4. Stir in the lentils along with the tomato paste making sure everything gets well mixed.

5. Pour in the can of diced tomatoes and the vegetable broth, then add the dried thyme, rosemary, bay leaf, salt and pepper.

6. Let this simmer over medium heat for 25 to 30 minutes until the lentils are tender and the liquid has reduced a bit.

7. About 5 minutes before finishing, mix in the frozen peas.

8. Drain the potatoes and mash them with the milk, butter, salt and pepper until smooth and creamy.

9. Spoon the lentil mixture into a baking dish and then spread the mashed potatoes evenly over the top.

10. Pop the dish in the oven and bake for about 20 to 25 minutes until the mashed potato topping gets a bit golden. Let it cool for a few minutes before serving.

Equipment Needed

1. Oven – a reliable one to preheat at 400°F and bake the dish
2. Large pot – for boiling the cubed potatoes until tender
3. Colander – to drain the boiled potatoes once they’re done
4. Large pan – for sautéing the onions, garlic, carrots, and celery as well as simmering the lentil mixture
5. Baking dish – to hold the lentil mix and mashed potato topping before baking
6. Cutting board and sharp knives – to peel, cube, and chop all the vegetables
7. Measuring cups and spoons – to make sure you add the right amounts of broth, tomato paste, herbs, and other seasoning
8. Potato masher – to mash the boiled potatoes with milk and butter until creamy
9. Stirring spoon or spatula – to mix the ingredients in the pan thoroughly

Hope this helps you get everything set up for the recipe!

FAQ

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

• If you dont have olive oil, you could use canola oil or even a light coconut oil for a different twist
• If you are out of large onions, try using a couple of shallots or even leeks instead to add a milder flavor
• Instead of dried green or brown lentils, you can swap in red lentils which cook faster though they tend to break down a little
• No vegetable broth on hand? Just mix water with a vegetable bouillon cube and a few extra herbs for a similar taste
• For the mashed potato topping, if youre low on butter, feel free to use any plant-based spread or extra milk to keep it creamy

Pro Tips

1. Make sure you dont overcook the onion and garlic in the start. Burnt garlic gives a bitter taste and really messes up the flavors so keep an eye on it and stir real good so it cooks even.

2. When you mash up the potatoes, warm your milk first instead of using it cold. Cold milk can make your mash lumpy and weird, and warmed milk helps everything blend in smoother.

3. Let the lentil veggie mix sit for a couple of minutes after you finish cooking. This pause helps the flavors settle in and you can always give a taste and add a bit more salt or pepper if needed.

4. If you want the mashed potato topping to have a slight crunch on top, brush a little extra melted butter over it before baking. It helps get that nice, golden finish and adds a bit more flavor.