Easy Vegetarian Lentil Shepherd’s Pie Recipe
This Easy Lentil Shepherd’s Pie is a comforting and hearty vegetarian dish that combines tender brown lentils simmered with vegetables and savory seasonings, topped with creamy mashed potatoes and baked to a golden brown. Perfect for a wholesome, meat-free meal that satisfies classic shepherd’s pie cravings.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Ingredients
Scale
Lentil Filling
- 1 cup brown lentils (or green lentils)
- 3–4 cups vegetable broth (or beef broth if not making vegetarian)
- 2 teaspoons olive oil
- ½ cup chopped onion
- 1 cup chopped mushrooms (about 4 oz)
- 1 carrot (chopped)
- 1 rib celery (chopped)
- ½ cup frozen peas (thawed)
- ½ tablespoon all-purpose flour
- 3 tablespoons red wine
- 2 teaspoons Worcestershire sauce (use vegetarian Worcestershire sauce if desired)
- 3 tablespoons tomato paste
- 2 tablespoons chopped fresh parsley
- salt and black pepper (to taste)
Mashed Potato Topping
- 2 ½ cups prepared mashed potatoes
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the shepherd’s pie.
- Cook Lentils: In a saucepan, combine the lentils with 3 cups of broth and bring to a boil. Reduce heat to a simmer, cover, and cook for 20-25 minutes until the lentils are tender but not mushy.
- Sauté Vegetables: While the lentils cook, heat olive oil in a pan over medium heat. Add the chopped onion, mushrooms, carrot, and celery and sauté until the onion and carrot have softened, about 5-7 minutes. Stir in the flour and cook for 1 more minute to remove raw flour taste.
- Combine Ingredients: Add the cooked lentils along with any remaining broth, red wine, Worcestershire sauce, and tomato paste to the sautéed vegetables. Stir in the thawed peas, then simmer uncovered for 10 minutes, stirring occasionally and adding more broth if needed to form a sauce. Stir in fresh parsley and season with salt and black pepper to taste.
- Assemble and Bake: Spoon the lentil mixture into a deep-dish pie plate, spreading evenly. Top with prepared mashed potatoes, spreading smoothly or creating rustic peaks. Bake in the preheated oven for 20-25 minutes, or until the mashed potatoes are lightly browned and the filling is bubbling around the edges.
Notes
- Use vegetable broth for a fully vegetarian version; beef broth can be substituted for a richer flavor if not vegetarian.
- Red wine adds depth to the filling but can be omitted or replaced with additional broth if preferred.
- Vegetarian Worcestershire sauce is important to keep the dish vegetarian since traditional versions may contain anchovies.
- For smoother mashed potato topping, add a bit of butter and cream or milk when preparing potatoes.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
Keywords: lentil shepherd's pie, vegetarian shepherd's pie, lentil casserole, meatless shepherd's pie, mashed potato casserole, vegetarian comfort food
