Easy Vegetarian Shepherd’s Pie Recipe with Lentils

I remember the first time I made this vegetarian shepherd’s pie. It was a chilly fall evening, and I wanted something warm and hearty. My usual meat version felt too heavy, so I tried lentils instead. The result was amazing—same rich flavor, but lighter. Now, it’s a family favorite.

Prep time: 20 minutes
Cook time: 40 minutes
Total time: 60 minutes
Servings: 6

Ingredients

Mashed Potato Topping

• 2 pounds Yukon gold potatoes, peeled and cubed
• 1/4 cup butter
• 1/2 cup milk
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste

Lentil Filling

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 8 ounces mushrooms, sliced
• 1/4 cup tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon smoked paprika
• 2 cups vegetable broth
• 1 can (15 ounces) lentils, drained and rinsed
• 1 cup frozen peas
• 2 tablespoons flour
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F.
2. Boil potatoes in salted water until soft, about 15 minutes. Drain.
3. Mash potatoes with butter, milk, and cheese. Season with salt and pepper. Set aside.
4. Heat olive oil in a large skillet over medium heat.
5. Add onion, carrots, and celery. Cook until soft, about 5 minutes.
6. Stir in garlic and mushrooms. Cook until mushrooms shrink, about 5 minutes. Try our creamy mushroom risotto for beginners for another mushroom dish.
7. Add tomato paste, thyme, rosemary, and smoked paprika. Cook for 1 minute.
8. Sprinkle flour over the mixture. Stir well.
9. Pour in vegetable broth. Bring to a simmer.
10. Add lentils and peas. Cook until thickened, about 5 minutes. Season with salt and pepper.
11. Transfer filling to a 9×13-inch baking dish.
12. Spread mashed potatoes evenly on top. Create ridges with a fork.
13. Bake for 20 minutes until the top is golden.

Let the pie rest for 5 minutes before serving.

Substitutions

• Use dried green lentils if preferred. Cook them for 20 minutes first.
• Swap cheddar for parmesan for a sharper flavor.
• For gluten-free, replace flour with cornstarch. Mix with a little broth first.
• Substitute mushrooms with zucchini or bell peppers for variety.

Storage and Make-Ahead Tips

• Store leftovers in an airtight container in the fridge for up to 4 days. Reheat at 350°F for 15 minutes.
• Freeze the baked pie for up to 3 months. Thaw overnight in the fridge before reheating.
• Make ahead by preparing the filling and topping separately. Assemble and bake when ready to save time.

Serving Suggestions

• Pair with a fresh green salad or steamed broccoli.
• Serve with crusty bread for dipping into the savory filling.
• Great as a main dish for holidays or weeknights. Try it with our homemade mac and cheese recipe for a cozy meal.

Tips and Variations

• Add a layer of cheese under the potatoes for extra meltiness.
• Use sweet potatoes for a sweeter topping.
• Mix in spinach for more greens in the filling.
• For vegan, use plant-based butter, milk, and skip cheese or use vegan cheese.
• Make individual portions in ramekins for a fun twist.
• Add a splash of balsamic vinegar to the filling for deeper flavor.
• Broil for 2 minutes at the end for a crispier potato top.