Lentil Shepherd’s Pie
Easy vegetarian mushroom and lentil shepherd’s pie.
Filled with mushrooms, lentils, carrots, and green peas and covered with fluffy mashed potatoes, this vegetarian lentil shepherd’s pie is a hearty plant-based meal. Not only does it feed a crowd but it keeps incredibly well in the fridge or freezer so you’ll have healthy leftovers for days to come.
Allow me to make one thing clear; a traditional shepherd’s pie made with lamb or beef is in no way unhealthy, this is just a slightly different way to do it and a fun way to mix up a traditional dish. Not only are lentils a good source of vegetarian protein and fibre but they’re incredibly inexpensive and a versatile ingredient that works well in everything from soups to stews and casseroles.
I made this vegetarian shepherd’s pie with brown lentils because I think they have the earthiest flavour which pairs well in a shepherd’s pie, however, you could certainly use green lentils or Puy lentils if you prefer. Not to mention, you could also use sweet potatoes instead of white potatoes for the topping, although it’s not necessarily healthier in any way, it would add a touch of sweetness to the dish which would contrast nicely with the earthy lentil and mushroom flavours.
More Vegetarian Lentil Recipes:
The combination of brown lentils and mushrooms in the filling ensures that this lentil shepherd’s pie is a high-protein and flavour-packed vegetarian meal.
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 cups mushrooms, diced
- 3 cloves garlic, minced
- 1 tablespoon thyme
- 1 1/2 cups brown lentils, dry
- 2 tablespoons tomato paste
- 2 tablespoons flour
- 1/2 tablespoon Worcestershire sauce (optional)
- 4 1/2 cups vegetable broth
- 1 teaspoon salt
- 1/2 cup peas, frozen
- Black pepper
- 5 white potatoes, large, peeled and cubed
- 2 cups vegetable broth
- 4 tablespoons butter
- 1/4 cup milk
- Begin by preparing the potatoes. In a large pot, add the 2 cups of broth, 4 cups of water, a generous pinch of salt and bring to a boil. Once boiling, add potatoes (add extra water to cover them if needed), reduce to a simmer, and cook for 25-30 minutes until tender and can easily be pierced with a fork.
- While the potatoes are cooking, prepare the filling. In a large and deep skillet or pot on medium-high heat, warm the olive oil. Add onions and carrots and cook for 5-7 minutes until tender and onions are translucent.
- Add mushrooms, stir to combine with the onions and carrots, and cook for an additional 3-4 minutes until mushrooms have reduced in size by roughly half. Add garlic and thyme, stir to combine with the vegetables, and cook for an additional minute until fragrant.
- Reduce heat to low-medium, add dry lentils, stir to combine with the vegetable mixture. Add flour, tomato paste, and Worcestershire sauce, and stir until everything is well combined.
- Add broth and salt, stir again until everything is well incorporated, increase heat to bring to a boil, and then cover and reduce to a simmer and cook for 35-40 minutes or until all of the water is absorbed and lentils are tender.
- Once the potatoes are tender, drain them in a colander and then return them to the pot. Add butter, a splash of milk, and a generous pinch of salt, and mash until well fluffy, adding more butter and/or milk as needed. Once mashed, taste and season with additional salt and pepper as needed.
- Preheat the oven to 400°F.
- Once the lentils are cooked, add peas and stir to combine with the lentil mixture. Taste and add additional salt and pepper as needed. Then remove from the heat and set aside.
- Once the filling is ready and the potatoes are mashed, transfer the lentil mixture to a large baking dish, spreading it out evenly. Dollop the mashed potatoes on top of the filling and spread it to cover the lentil mixture, right to the edges to ensure the mixture doesn’t bubble out of the dish, until well covered.
- Transfer the baking dish to the oven to bake for 25-30 minutes until bubbling and golden brown. You can place a baking sheet underneath it to prevent spillage.
- Once baked, remove the baking dish from the oven and allow it to cool for 10 minutes before serving.
- Any leftovers can be stored in airtight containers in the fridge for up to 5 days or in the freezer for 3 months.
- Serving Size: 1 serving
- Calories: 463 calories
- Sugar: 9 grams
- Fat: 13 grams
- Carbohydrates: 72 grams
- Fiber: 11 grams
- Protein: 18 grams
Keywords: vegetarian, easy