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Veggie Shepherd’s Pie with Lentils

Elina James
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Dinner
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Lentil Filling
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 cup mushrooms, chopped (optional but recommended)
  • 1 cup dried green or brown lentils (or 2 cups cooked lentils)
  • 2 cups vegetable broth
  • 1 cup tomato sauce or crushed tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 cup frozen peas
  • 1 cup frozen corn (optional)
  • For the Mashed Potato Topping
  • 4 large potatoes, peeled and chopped
  • 3 tablespoons butter or vegan butter
  • ¼ cup milk or plant-based milk
  • Salt and pepper to taste

Instructions
 

  • Step 1: Cook the Potatoes : Place potatoes in a pot of salted water and bring to a boil. Cook until tender, about 12–15 minutes. Drain, mash with butter and milk, and season with salt and pepper. Set aside.
  • Step 2: Prepare the Lentil Filling : Heat olive oil in a large skillet over medium heat. Add onion, carrots, celery, and mushrooms. Cook for 5–7 minutes until vegetables soften. Add garlic and cook for 30 seconds.
  • Step 3: Add Lentils and Sauce : Stir in lentils, vegetable broth, tomato sauce, tomato paste, thyme, rosemary, smoked paprika, salt, and pepper. Bring to a simmer and cook for 20–25 minutes until lentils are tender and the mixture thickens.
  • Step 4: Add Peas and Corn : Stir in frozen peas and corn. Cook for another 2 minutes. Taste and adjust seasoning as needed.
  • Step 5: Assemble the Shepherd’s Pie : Preheat the oven to 400°F (200°C). Spread the lentil filling evenly in a baking dish. Top with mashed potatoes, smoothing them over the filling. Use a fork to create texture on the surface.
  • Step 6: Bake : Bake for 20–25 minutes or until the top is lightly golden and the filling is bubbling around the edges. Allow it to rest for 5 minutes before serving.