Vegetarian Shepherds Pie Lentils (Printable)

A hearty main with lentils, mushrooms, vegetables, and creamy mashed potato topping baked golden and flavorful.

# 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, 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

# Method:

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

# Expert Advice:

01 -
  • It's the kind of dish that tastes like home regardless of whether meat is on your table or not—genuinely filling and satisfying to everyone who tries it.
  • The potato topping gets gloriously golden and crispy at the edges while staying creamy underneath, which is honestly the best textural surprise.
  • You can prep the filling hours ahead and just top it with potatoes before baking, making it perfect for weeknight dinners or dinner parties.
02 -
  • Don't skip the step where mushrooms brown and release their liquid—that's where the umami magic happens, and rushing it leaves your filling watery and flat.
  • Make sure your mashed potato layer is truly smooth before spreading it on top; lumps will steam rather than crisp up and you'll lose that textural contrast you're after.
  • The filling should be thick enough that it doesn't ooze all over the plate when you serve it; if it seems loose after simmering, let it bubble for another few minutes.
03 -
  • If you want to make this vegan, swap the butter and milk for plant-based versions and use tamari instead of soy sauce; the result is genuinely indistinguishable from the traditional version.
  • Brown lentils hold their shape and texture better than red ones, which tend to become mushy; this makes the filling feel more textured and interesting rather than like a puree.
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