Vegetarian Lentil Shepherd's Pie

A hearty and comforting plant-based twist on the classic. Richly spiced lentils and vegetables topped with fluffy, buttery mashed potatoes.

By Cressio Rinaldi

Shepherd’s pie is one of the great comfort dishes: a hot, savory filling under a blanket of buttery mashed potato. This version swaps the meat for lentils, which turn out to be a perfect stand-in. They are earthy and meaty, they soak up flavor and they cost almost nothing.

The filling is lentils simmered with onion, carrot, celery and tomato paste in vegetable broth, with peas stirred in at the end. The tomato paste is a small thing with a big effect. Cooking it for a minute deepens its flavor and gives the filling a rich, savory base.

It is a recipe with a few stages, so it is a good weekend dinner, and it makes six servings. It also reheats well, so leftovers are a gift.

Read this first

1. The filling should be thick, with most of the liquid absorbed. A wet filling makes the potatoes sink.
2. Mash the potatoes until smooth, and season them well.
3. Rest the pie for 10 minutes after baking so it holds together.

Prep time: 20 mins · Cook time: 40 mins · Serves 6

Ingredients

• 1 cup Brown or green lentils, rinsed
• 3 cups Vegetable broth
• 1 Onion, finely chopped
• 2 Carrots, diced
• 2 Celery ribs, diced
• 1 cup Frozen peas
• 2 tbsp Tomato paste
• 2 lbs Russet potatoes, peeled and cubed
• 1/2 cup Milk (dairy or plant-based)
• 4 tbsp Butter or vegan butter

Instructions

1. Preheat oven to 400°F (200°C). Look for: The oven is hot, and the potato cubes are ready to boil.
2. Boil the cubed potatoes in salted water until tender, about 15 minutes. Drain and mash with milk, butter, salt, and pepper. Set aside. Look for: Smooth, creamy potatoes with no lumps, and a taste that is already well seasoned.
3. In a large oven-safe skillet or pot, sauté the onions, carrots, and celery in a little oil until softened (about 5-7 minutes). Look for: The vegetables are soft and the onion is translucent.
4. Stir in the tomato paste, cooking for 1 minute to deepen the flavor. Look for: The paste darkens a little and smells rich and sweet.
5. Add the lentils and vegetable broth. Bring to a simmer, cover, and cook until lentils are tender and liquid is mostly absorbed (about 25 minutes). Look for: Tender lentils, and the pan looks thick, with only a little liquid left.
6. Stir in the frozen peas and season the lentil mixture well with salt, pepper, and your favorite herbs (like thyme or rosemary). Look for: A thick, well-seasoned filling, with bright green peas.
7. Spread the mashed potatoes evenly over the lentil filling in the skillet. Look for: A neat, even layer of potatoes that reaches the sides of the pan.
8. Bake for 15-20 minutes until the potato peaks are golden and the filling is bubbly. Look for: Golden brown peaks, and filling bubbling at the edges.

Nutrition

Amount per serving. Nutritional values are estimates calculated from the ingredients above and can vary.

• Calories: 210
• Fat: 9g
• Saturated Fat: 2g
• Carbohydrates: 28g
• Fiber: 7g
• Sugar: 7g
• Protein: 7g
• Sodium: 460mg
• Cholesterol: 0mg

Notes

• Storage: Refrigerate in an airtight container for up to 4 days.
• Freezing: Freezes well, baked or unbaked, for up to 3 months — thaw in the fridge before baking or reheating.
• Make Ahead: Assemble the whole dish up to a day ahead and refrigerate unbaked; add a few extra minutes to the bake time straight from the fridge.

Cook It With Me

Preheat and boil the potatoes

Preheat the oven to 400 F (200 C). Peel the 2 lbs of russet potatoes, cut them into even cubes and boil them in salted water for about 15 minutes, until a fork slides in easily.

Mash

Drain the potatoes well and return them to the warm pot for a minute so extra steam escapes. Mash them with the 1/2 cup of milk, the 4 tablespoons of butter, salt and pepper until smooth. Set aside.

Soften the vegetables

In a large oven-safe skillet, sauté the chopped onion, 2 diced carrots and 2 diced celery ribs in a little oil for 5 to 7 minutes, until softened.

Tomato paste

Stir in the 2 tablespoons of tomato paste and cook for 1 minute, to deepen the flavor.

Simmer the lentils

Add the 1 cup of rinsed lentils and 3 cups of vegetable broth. Bring to a simmer, cover and cook for about 25 minutes, until the lentils are tender and the liquid is mostly absorbed.

Peas and seasoning

Stir in the 1 cup of frozen peas and season the lentil mixture well with salt, pepper and herbs such as thyme or rosemary. Taste, because the filling needs to be well seasoned to balance the potatoes.

Top with potatoes

Spread the mashed potatoes evenly over the filling, all the way to the edges. Rough up the surface with a fork, so there are peaks that will brown.

Bake

Bake for 15 to 20 minutes, until the potato peaks are golden and the filling is bubbling at the edges. Let it rest for 10 minutes before serving.

The Ingredients, One by One

Brown or green lentils

Both hold their shape better than red lentils. Brown ones are softer, and green ones have more bite. Rinse them first.

Vegetable broth

Three cups, enough to cook the lentils and leave the filling moist but thick.

Onion, carrots and celery

The classic base. A fine dice means they melt into the filling.

Tomato paste

Two tablespoons add umami and depth. Cooking it for a minute removes the raw taste.

Frozen peas

They add sweetness and color. They go in at the end, so they stay bright.

Russet potatoes

Their high starch makes the fluffiest mash. Cut them in even cubes so they cook evenly.

Milk and butter

They make the mash creamy. Plant-based milk and vegan butter work if you need a dairy-free pie.

The Technique Behind It

Why the filling must be thick

A runny filling can’t support the potatoes, and they sink into it. Letting the liquid mostly absorb gives you a firm base.

Why you return the potatoes to the pot

A minute over low heat evaporates extra water, so the mash is fluffy and not watery.

Why you rough up the top

Peaks and ridges brown more than a smooth top. They give you crisp, golden edges.

Mistakes That Cost You the Dish

• A wet filling The potatoes sink. Simmer until most of the liquid is gone.
• Underseasoning The filling should taste a little too strong, because the potatoes are mild.
• Lumpy mash Use a masher or ricer, and mash while the potatoes are warm.
• Skipping the rest The pie falls apart when you cut it.
• Overcooked lentils They turn to mush. Check at 20 minutes.

Fix It: If This Happens, Do This

Problem	Likely cause	Fix
Filling is too wet	Not enough simmering	Simmer uncovered for a few minutes before topping.
Filling is bland	Underseasoned	Add salt, pepper, herbs and a splash of soy sauce or vinegar.
Potatoes are gluey	Overworked	Mash gently and don’t use a blender.
Top isn’t browning	Oven isn’t hot enough	Broil for 2 to 3 minutes, watching closely.
Pie is runny when cut	It didn’t rest	Let it stand for 10 minutes.

What Each Ingredient Does (and What You Can Swap)

Ingredient	Its job	Swap, and what changes
Lentils	Hearty, meaty filling	Cooked mushrooms or a mix of lentils and mushrooms work.
Russet potatoes	Fluffy mash	Yukon Gold potatoes give a creamier mash.
Milk	Creamy mash	Plant-based milk works.
Butter	Rich flavor	Vegan butter or olive oil work.
Tomato paste	Depth	A spoon of miso or soy sauce adds depth.
Frozen peas	Sweetness	Corn or green beans work.

Plan Ahead

• Make ahead: Assemble up to a day ahead, then bake. Add a few extra minutes if it is cold.
• Fridge: Up to 4 days, covered.
• Reheat: In a 350 F oven until hot all the way through.
• Freezer: Freezes well for up to 3 months, baked or unbaked.

What to Serve With It

Serve with a simple green salad, steamed green beans or roasted carrots. A drizzle of gravy is a good addition.

Questions People Ask

About the Author

Cressio Rinaldi

Cressio Rinaldi is the recipe developer behind Cressio Recipes. He cooks, tests, and writes every recipe on the site himself — refining each one until it's simple enough for a weeknight and good enough to make again. He's not a trained chef, just someone who cooks constantly and pays close attention to what actually makes a recipe work.