Easy Lentil Shepherd’s Pie (Vegetarian) Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the shepherd’s pie in the final step.
- 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.
- 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.
- 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.
- 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
