Vegetarian Shepherds Pie Lentils (Printer-friendly)

A hearty dish with lentils, mushrooms, vegetables, and creamy mashed potatoes baked golden.

# What You’ll Need:

→ 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 or 1 can 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

→ Garnish

20 - Chopped fresh parsley

# Directions:

01 - Place potatoes in a large pot of salted water. Bring to a boil and simmer for 15-20 minutes until fork-tender. Drain well and set aside.
02 - Mash the cooked potatoes with milk and butter until smooth. Season generously with salt and pepper. Reserve for assembly.
03 - Preheat oven to 400°F while potatoes cook.
04 - Heat olive oil in a large skillet over medium heat. Add onion and garlic; sauté for 2-3 minutes until softened.
05 - Add carrots and celery to the skillet. Cook for 5 minutes, stirring occasionally until softened.
06 - Stir in mushrooms and cook for 6-8 minutes until they release their moisture and begin to brown.
07 - Add tomato paste, dried thyme, rosemary, and smoked paprika. Cook for 1 minute, stirring constantly.
08 - Stir in lentils, vegetable broth, peas, and soy sauce. Simmer for 10-12 minutes until the mixture thickens. Season with salt and pepper to taste.
09 - Spread the filling evenly in a 9x13 inch baking dish. Spoon the mashed potatoes on top and spread smoothly. Use a fork to create decorative ridges across the surface.
10 - Bake for 25-30 minutes until the top is golden brown and the filling is bubbling at the edges.
11 - Let cool slightly for 3-5 minutes. Garnish with chopped fresh parsley if desired before serving.

# Expert Tips:

01 -
  • The mushrooms and lentils create such a meaty, umami-rich texture that nobody notices the absence of ground meat.
  • It's genuinely forgiving—you can prep the filling hours ahead and assemble right before baking, which is perfect for feeding a crowd without kitchen stress.
02 -
  • Don't skip the browning step on the mushrooms—that's where the entire meaty quality comes from, and rushing it leaves you with a watery, weak filling.
  • Taste the filling before it goes into the oven and adjust the seasoning then, not after, because you can't fix it once it's baked and the potatoes have sealed everything inside.
03 -
  • Make the filling the day before and refrigerate it—the flavors settle and deepen, making the final dish taste even better than if you assembled it fresh.
  • If your baking dish is ceramic and takes longer to heat, move it to the lower oven rack and extend baking time slightly so the filling heats through before the top burns.
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