Easy Lentil Shepherd’s Pie (Vegetarian) Recipe

Introduction

This Easy Lentil Shepherd’s Pie is a comforting, hearty vegetarian twist on the classic dish. Packed with lentils and vegetables, it’s perfect for a cozy dinner any night of the week.

Ingredients

• 1 cup brown lentils (or green lentils)
• 3-4 cups vegetable broth (or beef broth if not making vegetarian)
• 2 teaspoons olive oil
• ½ cup chopped onion
• 1 cup chopped mushrooms (about 4 oz)
• 1 carrot (chopped)
• 1 rib celery (chopped)
• ½ cup frozen peas (thawed)
• ½ tablespoon all-purpose flour
• 3 tablespoons red wine
• 2 teaspoons Worcestershire sauce (use vegetarian Worcestershire sauce if desired)
• 3 tablespoons tomato paste
• 2 tablespoons chopped fresh parsley
• Salt and black pepper (to taste)
• 2 ½ cups prepared mashed potatoes

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: In a saucepan, combine lentils and 3 cups of broth. Bring to a boil, then reduce heat to a simmer, cover, and cook for 20–25 minutes until the lentils are tender.
3. Step 3: While the lentils cook, heat olive oil in a pan over medium heat. Add chopped onion, mushrooms, carrot, and celery. Cook until the onion and carrot soften, about 5–7 minutes.
4. Step 4: Stir in the flour and cook for 1 more minute to eliminate the raw taste.
5. Step 5: Add the cooked lentils with their broth, red wine, Worcestershire sauce, and tomato paste to the vegetables. Stir in peas and simmer uncovered for 10 minutes, adding extra broth if needed to keep a sauce consistency.
6. Step 6: Stir in fresh parsley, then season with salt and black pepper to taste.
7. Step 7: Spoon the lentil mixture into a deep-dish pie plate. Spread the mashed potatoes evenly on top.
8. Step 8: Bake in the oven for 20–25 minutes, or until the mashed potatoes are golden and lightly browned.

Tips & Variations

• Use sweet potatoes or cauliflower mash instead of traditional mashed potatoes for a different flavor and lower carbs.
• Add finely chopped garlic with the vegetables for extra depth.
• For a gluten-free version, substitute all-purpose flour with a gluten-free flour or cornstarch.
• Red or white wine can be omitted or replaced with vegetable broth to keep it alcohol-free.

Storage

Store leftover shepherd’s pie in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until heated through, about 15–20 minutes. This dish can also be frozen for up to 2 months; thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of lentils?

Yes, green or brown lentils work best because they hold their shape well during cooking. Red lentils tend to become mushy and are less ideal for this recipe.

Is this recipe vegan-friendly?

It is vegetarian as written. To make it vegan, ensure you use vegan Worcestershire sauce and mashed potatoes made without dairy or butter.

Easy Lentil Shepherd’s Pie (Vegetarian) Recipe

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This Easy Lentil Shepherd’s Pie is a comforting vegetarian twist on the classic dish, featuring protein-rich brown lentils simmered with vegetables and a savory tomato-based sauce, all topped with creamy mashed potatoes and baked until golden. Perfect for a hearty, wholesome meal that satisfies meat-eaters and vegetarians alike.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: British
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Lentil Mixture

• 1 cup brown lentils (or green lentils)
• 3–4 cups vegetable broth (or beef broth if not making vegetarian)
• 2 teaspoons olive oil
• ½ cup chopped onion
• 1 cup chopped mushrooms (about 4 oz)
• 1 carrot, chopped
• 1 rib celery, chopped
• ½ cup frozen peas, thawed
• ½ tablespoon all-purpose flour
• 3 tablespoons red wine
• 2 teaspoons Worcestershire sauce (use vegetarian Worcestershire sauce if desired)
• 3 tablespoons tomato paste
• 2 tablespoons chopped fresh parsley
• Salt and black pepper, to taste

Topping

• 2 ½ cups prepared mashed potatoes

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the shepherd’s pie in the final step.
2. Cook Lentils: In a saucepan, combine 1 cup brown lentils with 3 cups of vegetable broth and bring to a boil. Then reduce heat, cover, and simmer for 20-25 minutes until the lentils are tender.
3. Sauté Vegetables: While lentils cook, heat 2 teaspoons olive oil over medium heat in a skillet. Add ½ cup chopped onion, 1 cup chopped mushrooms, 1 chopped carrot, and 1 chopped rib of celery. Cook until onions and carrots are softened, about 5-7 minutes. Stir in ½ tablespoon all-purpose flour and cook for an additional minute to remove the raw flour taste.
4. Add Flavorings & Simmer: Add the cooked lentils with their broth, 3 tablespoons red wine, 2 teaspoons Worcestershire sauce, and 3 tablespoons tomato paste to the vegetable mixture. Stir in ½ cup thawed frozen peas. Simmer uncovered for 10 minutes, adding additional broth as needed to achieve a saucy consistency. Stir in 2 tablespoons chopped fresh parsley and season with salt and black pepper to taste.
5. Assemble and Bake: Spoon the lentil mixture into a deep-dish pie plate, spreading it evenly. Top with 2 ½ cups prepared mashed potatoes, spreading them to cover the lentils completely. Bake in the preheated oven for 20-25 minutes or until the mashed potatoes are browned and the pie is heated through.

Notes

• Use vegetable broth to keep the recipe vegetarian; substitute beef broth for non-vegetarian version.
• For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
• Worcestershire sauce can be omitted or replaced with soy sauce for a vegan alternative.
• Leftover lentil shepherd’s pie can be refrigerated for up to 3 days or frozen for up to 2 months.
• Mash potatoes can be homemade or store-bought to save time.

Keywords: Lentil Shepherd’s Pie, Vegetarian Shepherd’s Pie, Lentil Casserole, Comfort Food, Meatless Pie