Lentil Shepherd’s Pie Recipe

I reworked a classic into my Vegan Lentil Shepherds Pie Recipe by adding a surprising ingredient that keeps the lentil filling saucy and the mashed potato topping perfectly golden.

I never thought a Vegan Lentil Shepherds Pie Recipe would stop me mid-scroll, but this one did. The saucy lentils under a browned potato topping felt familiar and weirdly addictive, like a dinner that refuses to be boring.

I mixed ideas from a Red Lentil Shepards Pie and a few stubborn tricks and ended up with something that tastes like curiosity and comfort in the same bite. The potatoes get fluffy then crisp on the edges, and everytime I serve it people ask if theres a secret ingredient.

I cant decide if I should tell them.

Ingredients

• Lentils: Packed with plant protein and fiber, earthy taste, keeps you full longer.
• Potatoes: Starchy, comforting mash, gives creamy topping and supplies carbs for energy.
• Mushrooms: Meaty texture and umami, low calories, boost savoriness like a fake meat.
• Tomato paste: Concentrated tang and sweetness, deepens sauce, adds color and rich umami.
• Garlic: Pungent and aromatic, gives warmth and layers of flavor, dont overcook though.
• Olive oil: Healthy fats, helps veggies cook and carry flavors, adds silky mouthfeel.
• Carrots: Sweet, crunchy, add color and natural sugar that balances savory notes.
• Nutritional yeast: Cheesy, nutty boost, adds vitamin B12 sometimes, makes vegan mash taste cheesy.

Ingredient Quantities

• 1 1/2 cups dried brown or green lentils
• 3 tbsp olive oil
• 1 large yellow or sweet onion, chopped
• 3 medium carrots, diced
• 2 celery stalks, diced
• 8 oz cremini or button mushrooms, chopped (optional)
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tbsp soy sauce or tamari
• 1 tbsp balsamic vinegar
• 1 tsp dried thyme
• 1 tsp dried rosemary or 1 tbsp fresh rosemary, chopped
• 1 bay leaf
• 1 tsp smoked paprika or regular paprika
• 3 cups vegetable broth
• 2 tbsp cornstarch or all purpose flour (for thickening)
• 1 cup frozen peas
• Salt and black pepper
• 2 lb russet or Yukon Gold potatoes
• 3 tbsp vegan butter
• 1/3 to 1/2 cup unsweetened plant milk (soy, oat, or almond)
• 2 tbsp nutritional yeast (optional)
• 1 tbsp fresh parsley, chopped (optional)

How to Make this

1. Preheat oven to 400°F (200°C). Rinse 1 1/2 cups dried lentils and place them in a pot with 3 cups vegetable broth, 1 bay leaf and a pinch of salt; bring to a simmer and cook uncovered 20 to 25 minutes until tender but not mushy, then remove bay leaf and set lentils aside, reserve about 1/2 cup cooking liquid.

2. Meanwhile peel and chop 2 lb potatoes into even chunks, boil in salted water until fork tender, 15 to 20 minutes; drain well, return to pot off the heat and mash with 3 tbsp vegan butter, 1/3 to 1/2 cup unsweetened plant milk, 2 tbsp nutritional yeast if using, salt and pepper to taste — leave it a little fluffy, don’t overwork it.

3. While potatoes cook, heat 3 tbsp olive oil in a large skillet over medium heat; add 1 large chopped onion, 3 diced carrots and 2 diced celery stalks, cook until soft about 7 to 8 minutes; add 8 oz chopped mushrooms if using and saute until they give up their liquid.

4. Add 3 minced garlic cloves, 2 tbsp tomato paste, 1 tbsp soy sauce or tamari, 1 tbsp balsamic vinegar, 1 tsp dried thyme, 1 tsp dried rosemary (or 1 tbsp fresh chopped), 1 tsp smoked paprika, and a good grind of black pepper; stir and cook 1 to 2 minutes to bloom the tomato paste.

5. Stir the cooked lentils into the veggie mix, pour in about 1/2 to 1 cup reserved lentil cooking liquid or extra broth as needed, simmer 5 minutes so flavors meld and mixture is saucy but not soupy.

6. Make a slurry with 2 tbsp cornstarch (or all purpose flour) and 2 to 3 tbsp cold water, stir into the lentil mixture and simmer until thickened, then fold in 1 cup frozen peas, taste and adjust salt and pepper; remove from heat.

7. Spoon the lentil filling into a 9×13 inch baking dish (or similar), spread evenly and then dollop mashed potatoes on top, smooth with a spatula or fork and rake the fork to create peaks for extra crispiness; dot the top with a little extra vegan butter and sprinkle parsley if using.

8. Bake in preheated oven 20 to 25 minutes until edges are bubbling and the potato top is golden and a bit crispy, you can broil 2 to 3 minutes at the end if you want more color but watch it closely so it doesn’t burn.

9. Let the pie rest 10 minutes before serving so it sets, garnish with extra chopped parsley and serve warm. If filling seems too thick while assembling, drizzle a tablespoon or two of broth to loosen it up, and if lentils finish a bit firm just simmer longer with extra broth.

Equipment Needed

1. 9×13 inch baking dish or similar, for assembling and baking the pie
2. Large pot with lid, to cook the lentils and boil the potatoes (you can reuse it to save dishes)
3. Large skillet or sauté pan, for cooking the onion, carrots, celery and mushrooms
4. Potato masher or ricer, to make the mashed potato topping (don’t overwork it)
5. Colander or fine sieve, to drain potatoes and rinse lentils
6. Measuring cups and spoons, for broth, lentils, spices and slurry
7. Rubber spatula and a wooden spoon, for folding, spreading and stirring
8. Small bowl and whisk or fork, to mix the cornstarch slurry and for small prep tasks

FAQ

Lentil Shepherd’s Pie Recipe Substitutions and Variations

• Lentils: swap with 2 to 3 cups cooked canned lentils (about 2 15oz cans, drained) for a quicker route, or use 2 cups cooked chickpeas for a firmer, chunkier filling.
• Soy sauce or tamari: use coconut aminos 1:1 for a milder, lower-sodium option, or mix 1 tbsp miso with 1 tbsp water if you want that savory umami punch.
• Potatoes: use the same weight in sweet potatoes for a sweeter pie (peel and mash like normal), or go lower-carb with about 1.5 to 2 lb cooked cauliflower florets mashed until smooth.
• Nutritional yeast: substitute 2 to 3 tbsp vegan grated parmesan or 1 to 2 tbsp extra vegan butter plus a pinch more salt if you want that cheesy, savory note.

Pro Tips

1) Watch the lentils, dont let them go to mush. Start checking at 15 minutes, and reserve that cooking liquid so you can loosen the filling without watering down flavor. If they finish a bit firm just simmer a little longer with extra broth.

2) For the mash use hot plant milk and butter then mash gently, dont overwork it or you’ll get gluey potatoes. Leave a bit of texture so the peaks crisp in the oven, and if the mash is too loose chill it 10 minutes to firm up before topping.

3) Build flavor as you go: really brown the tomato paste and scrape up any browned bits, deglaze with the soy/balsamic, and add a tiny splash of acid at the end to brighten everything. Taste and adjust salt near the end, because salt levels change after baking.

4) Prevent a soggy pie: make sure the filling is saucy but not soupy, thicken it and let it cool slightly before dolloping the potatoes so they dont sink. Dot with a little extra vegan butter and make fork ridges for max crisping, and if the top browns too fast tent with foil then finish under the broiler for 1 to 2 minutes while watching it closely.