Lentil Shepherd’s Pie

Lentil Shepherd’s Pie is a comforting dish that combines hearty lentils and creamy mashed potatoes in a delightful way. This recipe promises to deliver a satisfying meal that will warm your heart and fill your belly. It’s a perfect choice for both beginners and seasoned cooks, so let’s dive in!

Why You’ll Love Lentil Shepherd’s Pie:

• It’s a nutritious and filling meal that everyone can enjoy, making it great for family dinners.
• The combination of lentils and mashed potatoes is both hearty and comforting, perfect for chilly evenings.
• This recipe is vegan-friendly, making it a great option for those following a plant-based diet.
• It’s easy to prepare, with simple ingredients that are likely already in your pantry.
• You can customize it with your favorite vegetables or spices to suit your taste.

Prep & Cook Time Breakdown

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour

What You Need For Lentil Shepherd’s Pie

• 1000g / about 6 large potatoes (I love Yukon Gold for this)
• ½ teaspoon salt
• ⅓ cup / 80 mls non-dairy milk (unsweetened)
• Vegan butter
• 2 teaspoons olive oil (optional – use water to sauté to make the recipe oil-free)
• 1 medium onion (chopped finely)
• 4 cloves garlic (chopped finely)
• 1 large carrot (peeled & diced)
• 2½ teaspoons dried herbs
• 2½ cups / 190 g canned/cooked green or brown lentils (NOT red lentils)
• 2 tablespoons arrowroot or cornstarch (cornflour in the UK)
• 3 tablespoons tamari or soy sauce (or coconut aminos or liquid aminos)
• 1 cup / 240 mls canned crushed tomatoes or passata (if you only have whole or diced tomatoes just blend them up until smooth)
• 1 cup / 240 mls mushroom or vegetable stock
• 1 teaspoon freshly ground black pepper (or to taste)
• 1½ teaspoons sea salt (or to taste – reduce as necessary if using table salt)

Step-by-Step: How to Make Lentil Shepherd’s Pie

1. Preheat the Oven Preheat your oven to 400°F (200°C).
2. Prepare the Potatoes Peel the potatoes (or leave the peels on and wash if you prefer), then chop each potato into about 6 pieces. Put the chopped potatoes in a large pan and cover with hot water from a kettle. Add the salt, cover, and bring to the boil. Simmer for about 15 minutes until the potatoes are very tender (check with a fork or knife). Drain, then return to the pan and leave them alone with the lid off for a few minutes to allow them to steam dry.
3. Mash the Potatoes Add the milk and optional butter to the pan and mash very well until creamy. Set aside.
4. Cook the Vegetables While the potatoes are cooking, warm another pan over medium heat. Add the oil (or use a little water instead to keep it oil-free) and sauté the onions, garlic, and carrot until the onions are starting to go golden brown.
5. Combine Ingredients Add the herbs, lentils, and arrowroot or cornstarch. Stir well, then add the tamari or soy sauce, followed by the tomatoes, and stir again.
6. Add Stock and Season Add the stock and stir again. As soon as it is just starting to bubble, turn off the heat, season with salt and pepper, and spoon the lentil mixture into an ovenproof dish.
7. Top with Mashed Potatoes Spoon the mashed potatoes over the top of the lentil mixture, then using a fork, spread it out evenly. A few little gaps around the edges are fine. Rough the potato up with the fork (the rough bits create more crispy bits). At this point, you can brush it with a little oil or vegan butter for even more crispiness, or just leave it as it is.
8. Bake Place the dish on a baking tray (to protect the bottom of your oven in case of any leaks), and bake in the oven for 30 minutes. Then pop it under the broiler/grill for a few minutes to make it extra crispy before serving.

Pro Tips to Perfect Lentil Shepherd’s Pie

• Use Yukon Gold potatoes for creamy mashed potatoes that complement the lentil filling perfectly.
• Don’t skimp on the herbs; they add a wonderful depth of flavor to the dish.
• For added flavor, consider sautéing the vegetables in vegetable broth instead of oil.
• Be sure to mash the potatoes until creamy for a smooth topping that blends beautifully with the lentils.
• If you prefer a little crunch, consider adding breadcrumbs on top of the mashed potatoes before baking.

How to Serve Lentil Shepherd’s Pie

Lentil Shepherd’s Pie can be served as a complete meal on its own, but it pairs wonderfully with a simple side salad or steamed vegetables. For an extra touch, consider adding a dollop of vegan sour cream or a sprinkle of fresh herbs on top before serving. It’s a versatile dish that can easily be customized to fit your meal preferences.

Storing Your Lentil Shepherd’s Pie

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: This dish freezes well. Allow it to cool completely, then cover tightly in freezer-safe containers or wrap in foil to freeze for up to 3 months.
• Reheating: Reheat in the oven at 350°F (175°C) until heated through, or in the microwave for a quicker option.
• Crispiness: If reheating in the oven, consider covering it with foil for the first part of the reheating process to prevent it from drying out, then uncover it to allow the top to get crispy.
• Adding Fresh Toppings: You can refresh leftovers by adding fresh vegetables or herbs before serving again.

Keys to Recipe Success

• Use high-quality lentils; canned or pre-cooked options work best for a quick meal.
• Adjust the seasoning as per your taste; it’s flexible, so don’t be afraid to add more spices or herbs.
• Ensure the potatoes are well-cooked to get the best creamy texture.
• Avoid overcooking the lentil filling; it should be juicy but not soupy.
• Make sure to add enough liquid to the filling but not so much that it makes the top soggy.

Flavor Twist Ideas

• Add Spinach or Kale: Stir in some fresh or frozen spinach or kale to boost the nutrition and add a pop of color.
• Spice it Up: Toss in some red pepper flakes or add curry powder for a spicy twist.
• Cheesy Version: Mix in some nutritional yeast or vegan cheese into the mashed potatoes for a cheesy flavor.
• Herb Variations: Experiment with different herbs like thyme, rosemary, or smoked paprika to enhance the dish.
• Vegetable Variations: Try substituting or adding other vegetables like peas, corn, or zucchini for extra texture and flavor.

Lentil Shepherd’s Pie FAQ Guide

• Can I make Lentil Shepherd’s Pie ahead of time? Yes, you can prepare the dish ahead of time. Assemble it without baking, cover it, and refrigerate for up to a day. When ready, bake it as directed.
• Can I use red lentils in this recipe? No, it’s best to use green or brown lentils as red lentils will become mushy and lose their texture.
• How can I make this recipe gluten-free? Ensure you use gluten-free tamari instead of soy sauce and check your vegetable stock for gluten-free ingredients.
• What can I use instead of arrowroot? Cornstarch can be used as a substitute for arrowroot or vice versa.

Closing Remarks

Lentil Shepherd’s Pie is a wonderful dish that brings comfort and flavor to any table. It’s easy to prepare and perfect for those seeking a plant-based meal that’s both satisfying and nutritious. With simple, everyday ingredients and straightforward steps, anyone can enjoy this delicious meal. So get your apron on and start cooking this heartwarming dish that your whole family will love!

Lentil Shepherd's Pie

Edith Adams

A comforting vegan dish combining hearty lentils and creamy mashed potatoes, perfect for chilly evenings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Dinner, Main Course

Cuisine Vegan

Servings 6 servings

Calories 350 kcal

Ingredients

  

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For the mashed potatoes

• 1000 g 1000g / about 6 large potatoes (Yukon Gold recommended) Use Yukon Gold for creaminess.
• ½ teaspoon ½ teaspoon salt
• ⅓ cup ⅓ cup / 80 mls non-dairy milk (unsweetened)
• Vegan butter Vegan butter Optional for extra creaminess.

For the filling

• 2 teaspoons 2 teaspoons olive oil (optional) Use water to sauté for an oil-free version.
• 1 medium 1 medium onion (chopped finely)
• 4 cloves 4 cloves garlic (chopped finely)
• 1 large 1 large carrot (peeled & diced)
• 2½ teaspoons 2½ teaspoons dried herbs Herb mix like thyme, rosemary, etc.
• 2½ cups 2½ cups / 190 g canned/cooked green or brown lentils Do not use red lentils.
• 2 tablespoons 2 tablespoons arrowroot or cornstarch Cornstarch works as a substitute.
• 3 tablespoons 3 tablespoons tamari or soy sauce Use coconut aminos for gluten-free.
• 1 cup 1 cup / 240 mls canned crushed tomatoes or passata Can substitute whole/diced tomatoes blended smooth.
• 1 cup 1 cup / 240 mls mushroom or vegetable stock
• 1 teaspoon 1 teaspoon freshly ground black pepper Or to taste.
• 1½ teaspoons 1½ teaspoons sea salt Adjust as necessary if using table salt.

Instructions

 

Preparation

• Preheat your oven to 400°F (200°C).
• Peel (or wash and leave skins on) the potatoes, then chop each potato into about 6 pieces. Place them in a large pan, cover with hot water, add salt, cover, and bring to the boil. Simmer for about 15 minutes until very tender. Drain, then return to the pan with the lid off to allow them to steam dry.
• Add the milk and optional vegan butter to the drained potatoes and mash until creamy. Set aside.

Cooking the Filling

• Warm another pan over medium heat. Add olive oil (or a bit of water). Sauté the onions, garlic, and carrot until the onions start to turn golden brown.
• Add the dried herbs, lentils, and arrowroot or cornstarch. Stir well, then add the tamari or soy sauce, followed by the crushed tomatoes, and stir again.
• Add the stock and stir until it starts to bubble. Turn off the heat, season with salt and pepper, and spoon the lentil mixture into an ovenproof dish.

Assembly and Baking

• Spoon the mashed potatoes over the lentil mixture and spread it evenly using a fork. You can brush the top with a little oil or vegan butter for extra crispiness.
• Place the dish on a baking tray and bake for 30 minutes. Then pop it under the broiler/grill for a few minutes to make it extra crispy before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. This dish freezes well for up to 3 months. Reheat at 350°F (175°C) or in the microwave. For added freshness, add vegetables or herbs before serving.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 55gProtein: 12gFat: 8gSaturated Fat: 2gSodium: 700mgFiber: 10gSugar: 6g

Keyword Easy Recipe, Hearty Meal, Lentil Shepherd's Pie, Plant-Based, Vegan Comfort Food

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