Hearty Lentil Shepherds Pie (Printable)

Comforting lentil and vegetable filling topped with creamy mashed potatoes baked until golden.

# What You Need:

→ Lentil Filling

01 - 2 tablespoons olive oil
02 - 1 large yellow onion, finely chopped
03 - 2 medium 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 - 1 bay leaf
12 - 2 cups vegetable broth
13 - 1 cup frozen peas
14 - 1 tablespoon soy sauce
15 - Salt and black pepper, to taste

→ Mashed Potato Topping

16 - 2 pounds Yukon Gold or russet potatoes, peeled and cubed
17 - 4 tablespoons unsalted butter
18 - 1/3 cup whole milk or plant-based alternative
19 - Salt and white pepper, to taste

# Step-by-Step Guide:

01 - Preheat the oven to 400°F.
02 - Boil the peeled and cubed potatoes in salted water until fork-tender, approximately 15 to 18 minutes. Drain and return to the pot.
03 - Add butter and milk to the drained potatoes, then mash until smooth. Season with salt and white pepper. Set aside.
04 - Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery; sauté until softened, about 6 to 8 minutes.
05 - Stir in garlic, tomato paste, thyme, rosemary, smoked paprika, and bay leaf; cook for 1 minute until fragrant.
06 - Add lentils and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 to 25 minutes until lentils are tender and most liquid is absorbed.
07 - Remove and discard the bay leaf. Stir in peas and soy sauce. Season with salt and pepper to taste. Simmer for an additional 2 to 3 minutes.
08 - Transfer the lentil mixture to a 9x13-inch baking dish. Evenly spoon mashed potatoes over the top.
09 - Use a fork to create ridges in the mashed potatoes, then bake for 20 minutes or until the top is lightly golden.
10 - Allow the dish to cool for 10 minutes before serving.

# Expert Advice:

01 -
  • It's pure comfort in a baking dish - that creamy potato topping hiding a rich, savory lentil filling underneath feels like a warm hug
  • The lentils provide so much protein and fiber that you'll feel genuinely satisfied, not like you're missing anything
  • One dish, minimal cleanup, and it's elegant enough to serve guests but easy enough for a quiet weeknight
02 -
  • Don't overcook the lentils - they'll turn mushy and lose that satisfying texture that makes this dish special. Aim for tender but still holding their shape.
  • Your potato topping is only as good as your mashing - lumpy potatoes are fine, but gluey potatoes (from over-mixing) will ruin the texture. Mash gently until just smooth.
03 -
  • Create ridges in your potato topping with a fork right before baking - those crispy golden edges are where the magic happens and everyone will want them
  • Let your lentil filling cool slightly before adding the potatoes on top, otherwise they'll start melting into the warm filling and become too soft
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