Vegetarian Shepherds Pie Lentils (Printable)

Hearty lentils and mushrooms topped with creamy mashed potatoes, baked to golden perfection.

# What You’ll Use:

→ Potato Topping

01 - 3.3 lbs Yukon Gold or Russet potatoes, peeled and quartered
02 - 1/4 cup milk or plant-based milk
03 - 1/4 cup unsalted butter or vegan butter
04 - Salt and freshly ground black pepper to taste

→ Filling

05 - 2 tablespoons olive oil
06 - 1 large onion, finely chopped
07 - 3 garlic cloves, minced
08 - 2 medium carrots, diced
09 - 2 celery stalks, diced
10 - 10 oz cremini or button mushrooms, chopped
11 - 2 tablespoons tomato paste
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried rosemary
14 - 1/2 teaspoon smoked paprika
15 - 2 cups cooked brown or green lentils, drained and rinsed
16 - 1 cup vegetable broth
17 - 1 cup frozen peas
18 - 2 tablespoons soy sauce or tamari
19 - Salt and pepper to taste

→ Optional Garnish

20 - Chopped fresh parsley

# How-To:

01 - Set oven temperature to 400°F and allow to fully preheat.
02 - Place peeled and quartered potatoes in a large pot of salted water. Bring to a boil and simmer for 15 to 20 minutes until fork-tender. Drain thoroughly.
03 - Mash potatoes with milk and butter until smooth and creamy. Season with salt and pepper. Set aside.
04 - Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic, sautéing for 2 to 3 minutes until softened and fragrant.
05 - Add diced carrots and celery to the skillet. Cook for 5 minutes, stirring occasionally, until slightly softened.
06 - Stir in chopped mushrooms and cook for 6 to 8 minutes until they release their moisture and begin to brown.
07 - Add tomato paste, dried thyme, dried rosemary, and smoked paprika. Cook for 1 minute, stirring constantly to distribute spices.
08 - Stir in cooked lentils, vegetable broth, frozen peas, and soy sauce. Simmer for 10 to 12 minutes until mixture thickens. Season with salt and pepper.
09 - Transfer the lentil and vegetable filling evenly into a 9x13-inch baking dish, spreading to cover the bottom completely.
10 - Spoon mashed potatoes over the filling and spread smoothly across the surface. Use a fork to create decorative ridges in the potato topping.
11 - Bake for 25 to 30 minutes until the potato topping is golden brown and the filling is bubbling at the edges.
12 - Remove from oven and let cool slightly. Garnish with fresh chopped parsley if desired before serving.

# Expert Advice:

01 -
  • It tastes indulgent and deeply savory despite being completely plant-based, so nobody feels like they're missing out.
  • Most of the work happens on the stovetop while your potatoes boil, making the actual timing way less stressful than it sounds.
  • Leftovers actually improve overnight as the flavors settle, so it's perfect for meal prep or unexpected guests.
02 -
  • If your filling is watery when you're ready to top it with potatoes, either simmer it a bit longer to reduce the liquid or it will make the mashed potato topping soggy as it bakes—this is the number one thing that trips people up.
  • Don't skip sautéing the mushrooms separately until they brown; this step removes the excess moisture and concentrates their flavor in a way that makes the whole dish taste more savory and less vegetable-forward.
03 -
  • If the potato topping starts browning too quickly before the filling heats through, cover the whole dish loosely with foil for the first 15 minutes of baking, then remove it to finish crisping.
  • Make extra mashed potatoes and freeze them in portions—you can thaw and top individual ramekins of leftover filling for quick lunches.
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