Lentil Veggie Shepherds Pie (Printable)

Cozy plant-based meal with savory lentil and veggie layers topped by creamy mashed potatoes.

# What You'll Need:

→ Mashed Potato Topping

01 - 3.3 lbs potatoes, peeled and chopped
02 - 1/4 cup plant-based milk or regular milk
03 - 3 tablespoons vegan butter or regular butter
04 - Salt and freshly ground black pepper, to taste

→ Lentil and Vegetable Filling

05 - 2 tablespoons olive oil
06 - 1 large onion, finely chopped
07 - 2 cloves garlic, minced
08 - 2 medium carrots, diced
09 - 2 celery stalks, diced
10 - 1 red bell pepper, diced
11 - 7 ounces mushrooms, chopped
12 - 2 tablespoons tomato paste
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried rosemary
15 - 1/2 teaspoon smoked paprika
16 - 1 cup dried green or brown lentils, rinsed
17 - 3 cups vegetable broth
18 - 2 tablespoons soy sauce or tamari
19 - 1 cup frozen peas
20 - Salt and freshly ground black pepper, to taste

# How To Make:

01 - Set oven to 400°F (200°C) and allow to reach temperature.
02 - Place chopped potatoes in a large pot of salted water. Bring to a boil and cook for 15–20 minutes until fork-tender. Drain thoroughly.
03 - Using a potato masher, incorporate plant-based milk and butter into the drained potatoes. Season with salt and fresh black pepper. Mash until smooth and creamy. Set aside.
04 - Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté for 2–3 minutes until aromatic and softened.
05 - Introduce diced carrots, celery, bell pepper, and mushrooms to the skillet. Sauté for 5–7 minutes until vegetables are beginning to tender and juices are released.
06 - Stir in tomato paste, dried thyme, dried rosemary, and smoked paprika. Cook for 1 minute to develop flavors.
07 - Pour in rinsed lentils, vegetable broth, and soy sauce. Bring mixture to a boil, reduce to a gentle simmer, and cook uncovered for 25–30 minutes, stirring occasionally, until lentils are tender and liquid has reduced.
08 - Fold in frozen peas and season the filling with salt and black pepper to taste. Remove skillet from heat.
09 - Transfer the lentil and vegetable filling into a 2-quart baking dish. Evenly spread the mixture across the bottom.
10 - Spoon mashed potatoes over the filling and smooth the surface with a spatula. Use a fork to create ridges to enhance crispness.
11 - Place dish in the preheated oven and bake for 25–30 minutes until the potato topping is golden and the filling bubbles around the edges.
12 - Allow the pie to cool for 10 minutes before portioning and serving.

# Expert Tips:

01 -
  • Full of plant protein and fiber
  • Perfect for meal prep and reheats beautifully
  • Crowd-pleaser that suits vegan and gluten-free needs
  • Uses mostly pantry staples and fresh veggies
  • Ready for customization based on what is in the fridge
02 -
  • Rich in plant-based protein and fiber
  • Feeds a crowd and makes excellent leftovers
  • Gluten-free and vegan when adapted
03 -
  • Choose medium-starch potatoes like Yukon Gold for the silkiest mash.
  • Toast your dried herbs in the oil with onions and garlic to unlock full flavor.
  • After baking, let the pie rest before cutting so the layers hold together for perfect slices.

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