Go Back
Shepherd's Pie, a traditional British dish, has warmed the hearts and filled the bellies of families for generations. Traditionally made with minced meat, often lamb or beef, and topped with creamy mashed potatoes, this dish has become a beloved comfort food around the world. The origins of Shepherd's Pie date back to the late 18th century, where it was a practical way to utilize leftovers, especially in rural communities. However, as dietary preferences evolve and more people are seeking plant-based options, this classic dish has been reimagined to cater to vegans and vegetarians alike.

Savory Lentil and Vegetable Shepherd's Pie

Discover the comforting flavors of Hearty Savory Lentil and Vegetable Shepherd's Pie, a plant-based twist on a classic British dish. Packed with protein-rich lentils and a vibrant mix of vegetables like carrots, peas, and mushrooms, this recipe ensures a nutritious meal without compromising on taste. Topped with creamy mashed potatoes, this dish warms the soul while offering a healthier comfort food option that's perfect for family dinners or cozy nights at home. Dive into this delicious recipe and enjoy a wholesome take on tradition!
Print Recipe Pin Recipe

Ingredients
  

For the Filling:

1 cup green or brown lentils, rinsed

3 cups vegetable broth

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 cup mushrooms, diced

1 cup frozen peas

1 tablespoon tomato paste

2 teaspoons Worcestershire sauce (or vegan alternative)

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon smoked paprika

Salt and pepper to taste

2 tablespoons olive oil

For the Mashed Potato Topping:

4 large potatoes, peeled and cubed

1/4 cup unsweetened almond milk (or any milk of your choice)

2 tablespoons plant-based butter or regular butter

Salt and pepper to taste

Optional: A pinch of nutmeg for extra flavor

Instructions
 

Cook the Lentils: In a pot, combine rinsed lentils and vegetable broth. Bring to a boil, then reduce to a simmer and cook for about 25-30 minutes until the lentils are tender. Drain any excess liquid and set aside.

    Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, cooking for about 3-4 minutes until fragrant. Then, add the carrots, celery, and mushrooms. Sauté for another 5-7 minutes until the vegetables are softened.

      Combine and Season: Stir in the cooked lentils, tomato paste, Worcestershire sauce, thyme, rosemary, smoked paprika, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld. Finally, fold in the frozen peas and remove from heat.

        Prepare the Mashed Potatoes: Meanwhile, boil the cubed potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and return to the pot. Add almond milk, plant-based butter, salt, and pepper (plus nutmeg if using). Mash until creamy and smooth.

          Assemble the Pie: Preheat your oven to 400°F (200°C). Spoon the lentil and vegetable filling into a baking dish. Spread the mashed potatoes evenly over the top, smoothing with a spatula or fork to create a rustic texture.

            Bake: Place the assembled shepherd’s pie in the oven and bake for 25-30 minutes, or until the mashed potato topping begins to turn golden brown.

              Serve and Enjoy: Let it cool for a few minutes before serving. Serve warm, garnished with fresh herbs if desired.

                Prep Time, Total Time, Servings: 20 minutes | 1 hour | Serves 6