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Hearty Lentil Shepherd's Pie Recipe

Hearty Lentil Shepherd's Pie

A rich vegetarian shepherd's pie layered with savory lentils, mushrooms, vegetables, and creamy mashed potatoes. Use vegan butter, plant milk, and nutritional yeast to make it fully vegan.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Lentil Filling
  • 1 cup (190–200 g) Dried brown or green lentils, rinsed
  • 2 tablespoons Olive oil
  • 1 medium Yellow onion, diced
  • 2 medium Carrots, diced
  • 2 stalks Celery stalks, diced
  • 8 ounces (225 g) Cremini or button mushrooms, finely chopped
  • 3 cloves Garlic, minced
  • 2 tablespoons Tomato paste
  • 1 teaspoon Dried thyme
  • 1 teaspoon Dried rosemary
  • 1/2 teaspoon Smoked paprika, optional
  • 1/2 teaspoon, plus more to taste Salt
  • 1/4 teaspoon Freshly ground black pepper
  • 1 tablespoon All-purpose flour or cornstarch, optional
  • 1 cup (240 ml) Dry red wine or additional vegetable broth, optional
  • 3 cups (720 ml) Low-sodium vegetable broth
  • 1 tablespoon Soy sauce or tamari
  • 1 tablespoon Balsamic vinegar or vegan Worcestershire sauce
  • 1 cup (150 g) Frozen peas
  • 1/2 cup (75 g) Frozen corn, optional
Mashed Potato Topping
  • 2 1/2 pounds (1.1 kg) Yukon Gold or russet potatoes, peeled and chunked
  • 3 tablespoons Vegan butter or unsalted butter
  • 1/2 to 3/4 cup (120–180 ml) Milk or unsweetened plant milk, warmed
  • 1/2 teaspoon, plus more to taste Salt
  • 1/4 teaspoon Black pepper
  • 2 tablespoons Grated Parmesan or nutritional yeast, optional

Method
 

Step-by-Step
  1. Rinse the lentils and place them in a saucepan with about 3 cups of water. Bring to a simmer and cook for 20–25 minutes, until tender but not mushy; drain thoroughly.
  2. While the lentils cook, place the potatoes in a pot of salted water. Boil for 15–20 minutes, until easily pierced with a fork, then drain and mash with the butter, warm milk, salt, and pepper.
  3. Heat the olive oil in a large skillet or Dutch oven. Add the onion, carrots, celery, and mushrooms, then cook for 8–10 minutes until softened and most of the mushroom moisture has evaporated.
  4. Add the garlic, tomato paste, thyme, rosemary, smoked paprika if using, salt, and black pepper. Cook for 1 minute, stirring constantly so the garlic and tomato paste become fragrant without scorching.
  5. Stir in the flour if using. Pour in the red wine or some of the broth, scraping up browned bits from the bottom, then add the remaining broth, soy sauce, and balsamic vinegar.
  6. Stir the cooked lentils into the vegetable mixture. Simmer uncovered for 10–15 minutes, until thick and spoonable, then add the peas and optional corn during the final 2–3 minutes.
  7. Grease a 9-by-13-inch baking dish and transfer in the filling. Spoon the mashed potatoes evenly over the top, spreading them all the way to the edges to help seal in the gravy.
  8. Roughen the potato surface with a fork to create ridges for browning. Bake at 400°F (200°C) for 20–25 minutes, until bubbling at the edges and golden on top; broil for 1–2 minutes at the end if desired.
  9. Rest the shepherd's pie for 10 minutes before serving. This short pause allows the filling to set so each portion holds its layers.

Notes

Cook lentils separately until just tender for the most even texture. Make sure the filling is thick before assembling, since a loose filling can become watery beneath the potatoes. Refrigerate leftovers for up to 4 days and reheat covered in a 350°F oven until hot.