Lentil Shepherd’s Pie with Mashed Potato Topping

This vegetarian shepherd's pie has all the comfort of the original: a rich, savory filling under a thick layer of mashed potatoes that browns in the oven. The filling is made with brown or green lentils, carrots, celery, mushrooms and peas in a thyme-scented gravy, with tomato paste and a dash of soy sauce for depth.

It is a dish that rewards a little planning. Both the filling and the mashed potatoes can be made a day ahead, and the assembled pie can be refrigerated or frozen, so it is a good choice for a busy weeknight or for feeding guests.

Shepherd's pie or cottage pie

In Britain and Ireland, shepherd's pie traditionally means lamb and cottage pie means beef. Lentil versions borrow the name and the structure: a savory stew under mashed potato. Because lentils absorb flavor readily, they need the same aromatic base as meat versions, including softened vegetables, browned tomato paste and a long enough simmer to thicken the sauce.

Lentil Shepherd’s Pie with Mashed Potato Topping

This vegetarian shepherd’s pie has all the comfort of the original: a rich, savory filling under a thick layer of mashed potatoes that browns in the oven. The filling is made with brown or green lentils, carrots, celery, mushrooms and peas in a thyme-scented gravy, with tomato paste and a dash of soy sauce for depth.

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 2 lb Yukon Gold or russet potatoes peeled and cubed
• 3 tbsp butter or olive oil for the potatoes
• 1/2 cup milk warm, or unsweetened plant milk
• 2 tbsp olive oil
• 1 large onion diced
• 2 medium carrots diced
• 2 stalks celery diced
• 8 oz cremini mushrooms chopped
• 3 cloves garlic minced
• 2 tbsp tomato paste
• 1 tbsp all-purpose flour
• 1 cup brown or green lentils rinsed
• 3 cups vegetable broth
• 1 tbsp soy sauce or tamari
• 2 tsp fresh thyme leaves or 3/4 tsp dried
• 1 cup frozen peas
• salt and black pepper to taste

Method

 

1. Cover the potatoes with cold salted water, bring to a boil and simmer until very tender, about 15 minutes. Drain, return to the pot to dry for a minute, then mash with the butter and warm milk. Season well with salt and pepper.
2. Meanwhile, heat the olive oil in a large deep skillet over medium heat. Cook the onion, carrots and celery with a pinch of salt until softened, about 8 minutes. Add the mushrooms and cook until their liquid evaporates, 5–6 minutes.
3. Stir in the garlic, tomato paste and flour and cook for 1 minute. Add the lentils, broth, soy sauce and thyme. Bring to a boil, then cover and simmer for 25–30 minutes, stirring occasionally, until the lentils are tender and the sauce is thick.
4. Heat the oven to 400°F (200°C). Stir the peas into the filling and season to taste. Spread the filling in a 9×13-inch baking dish or 3-quart casserole.
5. Spoon the mashed potatoes over the top and spread to the edges. Rough up the surface with a fork so it browns in ridges.
6. Bake for 20–25 minutes until bubbling at the edges and golden on top. Rest 10 minutes before serving.

Notes

• If the filling seems loose after simmering, cook it uncovered a few minutes longer; a runny filling will bubble up through the potatoes.
• For extra color, brush the potato topping with a little melted butter or run it under the broiler for 2 minutes.

Which lentils to use

Brown and green lentils keep their shape when cooked and give the filling a pleasant, meaty texture. French green (Puy) lentils hold their shape best of all but take a little longer. Red and yellow lentils break down into a puree; they are delicious in soups and dal but will make this filling mushy. If you want to save time, two 15-ounce cans of cooked lentils, drained, can be stirred in with just 1 1/2 cups of broth and simmered for 10 minutes.

Freezing the whole pie

Assemble the pie in a freezer-safe dish, let it cool completely, wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator, then bake at 375°F (190°C) for 40–45 minutes until hot in the center. Individual portions in small containers make convenient lunches.

Storage

Refrigerate leftovers, covered, for up to 4 days. Reheat portions in the microwave or in a 350°F (175°C) oven until heated through.

FAQ

Can I make it gluten-free?

Yes. Replace the flour with 2 teaspoons of cornstarch mixed into a little cold broth, and use tamari instead of soy sauce.

Do I need to pre-cook the lentils?

No. They cook directly in the filling.

Can I use leftover mashed potatoes?

Absolutely. Warm them slightly with a splash of milk so they spread easily.

Ingredient swaps

• Use sweet potatoes for all or half of the topping.
• Make it vegan with olive oil and plant milk in the potatoes.
• Add a diced parsnip or turnip with the carrots.
• Top the potatoes with grated cheddar before baking if you like a cheesy crust.

This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.