Savory Lentil Shepherds Pie (Printable Version)

Hearty lentil filling with creamy mashed potato topping, packed with rich vegetable flavors.

# What You'll Need:

→ Lentil Filling

01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 carrots, diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 1 cup brown or green lentils, rinsed
07 - 2 tablespoons tomato paste
08 - 1 teaspoon dried thyme
09 - 1 teaspoon dried rosemary
10 - 1 teaspoon smoked paprika
11 - 2 cups vegetable broth
12 - 1 cup frozen peas
13 - 1 tablespoon soy sauce or tamari
14 - Salt and black pepper, to taste

→ Mashed Potato Topping

15 - 2 pounds Yukon Gold potatoes, peeled and cubed
16 - 1/3 cup unsweetened plant-based milk or dairy milk
17 - 3 tablespoons vegan or dairy butter
18 - Salt and black pepper, to taste

# Directions:

01 - Set the oven temperature to 400°F.
02 - Place cubed potatoes in a large pot, cover with cold salted water, and bring to a boil. Simmer for 15 to 20 minutes until tender when pierced with a fork.
03 - Heat olive oil in a large skillet over medium heat. Add chopped onion, diced carrots, and celery; cook for 6 to 8 minutes until softened.
04 - Incorporate minced garlic, tomato paste, dried thyme, rosemary, and smoked paprika. Stir continuously for 1 minute until fragrant.
05 - Add rinsed lentils, vegetable broth, soy sauce or tamari, salt, and pepper. Bring mixture to a simmer, cover, and cook for 25 to 30 minutes, stirring occasionally, until lentils are tender and most liquid is absorbed. Add frozen peas during the last 5 minutes.
06 - Drain cooked potatoes thoroughly and return to pot. Mash with plant-based or dairy milk, butter, salt, and pepper until smooth and creamy.
07 - Transfer lentil filling to a lightly greased 9x13-inch baking dish. Spread mashed potatoes evenly on top and create ridges with a fork to enhance crispness.
08 - Place assembled dish in oven and bake for 20 to 25 minutes until the top is golden and filling is bubbling. Optionally, broil on high for 2 to 3 minutes for a crispier surface.
09 - Allow the dish to rest for 5 minutes before serving.

# Expert Advice:

01 -
  • It's secretly better than the original, with layers of flavor that sneak up on you and linger long after dinner ends
  • You get to feel virtuous eating something so hearty and wholesome, while your guests have no idea they're eating plant-based comfort food
  • It actually tastes like it took hours to make, but comes together in just over an hour of mostly hands-off cooking
02 -
  • Don't drain the potatoes halfway. I learned this the hard way when my mashed potatoes tasted like potato soup. Drain them thoroughly and even let them steam-dry in the pot for a minute before mashing
  • The lentils must be mostly tender before the peas go in, otherwise you'll have mushy peas and crunchy lentils. The final 5 minutes is the sweet spot
  • Your baking dish needs to be lightly greased, not heavily oiled. Too much oil makes the bottom of the mash slip around and never get crispy
03 -
  • Room-temperature mashed potatoes spread more easily than cold ones, but they're also less likely to stay on top of the filling. Slightly warm is the sweet spot
  • Save some of the potato cooking water before you drain. If your mash is too thick, a little of that starchy water loosens it better than regular milk

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