Save to Pinterest A comforting vegetarian twist on the classic shepherds pie, featuring a savory lentil and vegetable filling topped with creamy mashed potatoes, baked to golden perfection.
This dish has become a family favorite in our home, perfect for chilly evenings and leftovers that reheat beautifully.
Ingredients
- For the Lentil Filling: 2 tablespoons olive oil, 1 large yellow onion finely chopped, 2 carrots diced, 2 celery stalks diced, 3 garlic cloves minced, 1 cup brown or green lentils rinsed, 2 tablespoons tomato paste, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 teaspoon smoked paprika, 1 bay leaf, 2 cups vegetable broth, 1 cup frozen peas, 1 tablespoon soy sauce, salt and black pepper to taste
- For the Mashed Potato Topping: 2 pounds about 900 g Yukon Gold or russet potatoes peeled and cubed, 4 tablespoons unsalted butter, 1/3 cup whole milk or plant-based alternative, salt and white pepper to taste
Instructions
- Preheat Oven:
- Preheat the oven to 400°F (200°C).
- Cook Potatoes:
- Boil the potatoes in salted water until fork-tender about 15-18 minutes. Drain and return to the pot.
- Mash Potatoes:
- Add butter and milk to the potatoes. Mash until smooth. Season with salt and white pepper. Set aside.
- Sauté Vegetables:
- While potatoes cook heat olive oil in a large skillet over medium heat. Add onion carrots and celery. Sauté until softened about 6-8 minutes.
- Add Seasonings:
- Stir in garlic tomato paste thyme rosemary smoked paprika and bay leaf. Cook for 1 minute until fragrant.
- Cook Lentils:
- Add lentils and vegetable broth. Bring to a boil then reduce heat cover and simmer for 20-25 minutes until lentils are tender and most liquid is absorbed.
- Finish Filling:
- Discard bay leaf. Stir in peas and soy sauce. Season with salt and pepper to taste. Simmer for 2-3 minutes.
- Assemble Pie:
- Transfer lentil mixture to a 9x13-inch baking dish. Spoon mashed potatoes evenly on top.
- Create Texture:
- Use a fork to create ridges in the potatoes then bake for 20 minutes or until the top is lightly golden.
- Cool and Serve:
- Let cool for 10 minutes before serving.
Save to Pinterest We love gathering around the table with this dish and sharing stories as the warmth of the pie fills the room.
Serving Suggestions
Serve with a crisp green salad or steamed green beans to balance the richness of the pie.
Pairing Ideas
This dish pairs well with a robust red wine or a malty ale enhancing the cozy flavors.
Allergen Notes
Contains soy from the soy sauce and dairy from butter and milk. Use tamari and plant-based substitutes for gluten-free and vegan options.
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This shepherds pie is comfort food at its best, perfect for a satisfying weeknight dinner.
Questions & Answers
- → What lentils work best for this dish?
Brown or green lentils are ideal as they hold shape well during simmering and absorb flavors beautifully.
- → Can I make this dairy-free?
Yes, substitute butter and milk with plant-based alternatives to keep the mashed topping creamy and smooth.
- → How do I get a golden crust on top?
Bake the mashed potato topping at 400°F until lightly golden, about 20 minutes, creating a crisp, flavorful surface.
- → What herbs add flavor to the lentil filling?
Thyme, rosemary, smoked paprika, and bay leaf impart a fragrant, savory depth to the filling.
- → Can extra vegetables be added?
Yes, ingredients like mushrooms enhance umami; peas and carrots add sweetness and texture.