Savory Lentil Shepherd’s Pie

Name: Savory Lentil Shepherd’s Pie
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Ingredients: 1 cup dried lentils, rinsed; 1 onion, diced; 2 carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 tablespoon tomato paste; 2 cups vegetable broth; Salt and pepper to taste; 4 large potatoes, peeled and cubed; 4 tablespoons butter; 1/2 cup heavy cream; Salt to taste; Black pepper to taste

Highlighted under: Cozy Comfort Meals

I absolutely love making this Savory Lentil Shepherd’s Pie for my family and friends, especially on chilly days. It’s comforting, hearty, and packed with nutrients thanks to the lentils. As I layer the creamy mashed potatoes on top of the savory filling, I can already imagine the smiles it will bring to everyone’s faces. This recipe has become a staple in my kitchen, with its rich flavors and simplicity that never disappoints. Each bite is a reminder of home-cooked warmth, making it my go-to dish for gatherings.

Created by

Anna

Last updated on 2026-02-01T15:46:29.001Z

When I first tried my hand at a vegetarian version of Shepherd’s Pie, I was uncertain if it would hold up to the traditional recipe. To my delight, the combination of lentils with spices created a rich and satisfying flavor that my entire family loves. I tend to use a mix of vegetables that I have on hand, so feel free to customize the filling to suit your preferences.

The secret to getting the perfect texture in the mashed potatoes is to use a combination of butter and cream. It makes every bite smooth and rich, offering a beautiful contrast to the savory lentil filling below. I always make extra to enjoy the next day—it reheats fantastically!

Why You'll Love This Recipe
Hearty and satisfying without the meat
Packed with protein and fiber from lentils
Versatile — customize with your favorite vegetables
A healthy twist on a classic comfort food

Choosing the Right Lentils

For this Savory Lentil Shepherd’s Pie, using green or brown lentils is essential as they hold their shape well during cooking, providing a hearty texture in the filling. Avoid red lentils for this recipe, as they tend to break down and become mushy, altering the desired consistency. Rinsing the lentils before cooking removes any debris and helps prevent the dish from becoming overly starchy.

Cooking lentils can vary slightly based on the type used. For green or brown lentils, simmering for 25-30 minutes should yield tender yet intact results. If you find your lentils are still firm after this time, they may need a few additional minutes, but check them frequently to prevent overcooking.

Perfecting the Mashed Potatoes

For the creamiest mashed potatoes, it's crucial to use starchy potatoes, like Russets. They break down easily and result in a fluffy texture. Boiling the potatoes until fork-tender (about 15 minutes) ensures they mash smoothly. Avoid overcooking, as this can lead to watery potatoes, which will make your topping less firm and cohesive.

After mashing, I like to pass the potatoes through a ricer for an ultra-smooth and airy finish. This step is optional, but if you prefer a more textured mash, a traditional hand masher works fine. Be cautious not to over-mix after adding the cream and butter, as this can lead to sticky potatoes.

Assembly and Serving Suggestions

When assembling your Shepherd’s Pie, layering the lentil filling evenly is key. This ensures every bite contains both the savory filling and the creamy topping. Creating a fork design on the mashed potatoes not only adds a decorative touch but also helps the edges crisp up during baking. Bake until the top is golden brown, which should take about 20-25 minutes at 400°F (200°C).

For serving, let the pie sit for a few minutes after baking to set up. This makes scooping and serving easier. Pair it with a fresh green salad or some steamed vegetables for a complete meal. If desired, you can also sprinkle fresh herbs like parsley on top before serving for an extra pop of color and flavor.

Ingredients

Filling

1 cup dried lentils, rinsed
1 onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 tablespoon tomato paste
2 cups vegetable broth
Salt and pepper to taste

Mashed Potatoes

4 large potatoes, peeled and cubed
4 tablespoons butter
1/2 cup heavy cream
Salt to taste
Black pepper to taste

Instructions

Prepare the Filling

In a large pot, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 25-30 minutes or until lentils are tender. In a separate skillet, heat some oil and sauté onion, carrots, celery, and garlic until softened. Stir in thyme, rosemary, and tomato paste. Add the cooked lentils to the vegetable mixture and mix well. Season with salt and pepper to taste.

Make the Mashed Potatoes

In a pot of boiling water, cook the potatoes until fork-tender, approximately 15 minutes. Drain and return to the pot. Add butter, heavy cream, salt, and pepper. Mash until smooth and creamy.

Assemble and Bake

Preheat the oven to 400°F (200°C). Transfer the lentil filling to a baking dish and spread the mashed potatoes on top. Use a fork to create a decorative pattern. Bake for 20-25 minutes or until the top is golden brown.

Pro Tips

Feel free to experiment by adding your favorite vegetables to the filling or swapping in sweet potatoes for the mashed topping for a healthier twist.

Ingredient Substitutions

If you're looking to reduce dairy in the mashed potatoes, using coconut milk or almond milk can provide a creamy texture without the lactose. Vegan butter can replace regular butter for a completely plant-based version. Additionally, for a gluten-free option, ensure that any vegetable broth used is certified gluten-free, as some brands may contain additives.

For a twist on the traditional flavors, consider adding peas or corn to the filling for a pop of sweetness and color. You can also experiment with spices; adding smoked paprika can enhance the depth of flavor in the dish.

Storage and Reheating Tips

This Savory Lentil Shepherd’s Pie stores well, making it ideal for meal prep. You can refrigerate it for up to 4 days in an airtight container. If you prefer to freeze it, I recommend doing so before baking—wrap it tightly and store for up to 3 months. To bake from frozen, just add an extra 10-15 minutes to the cooking time, and ensure it’s heated through.

When reheating, cover the dish with foil to retain moisture and prevent the top from burning. You can also warm individual portions in the microwave; just add a splash of vegetable broth to keep the filling moist during reheating.

Variations for Different Tastes

Feel free to get creative with this recipe! You can incorporate different vegetables into the filling, such as mushrooms, diced bell peppers, or zucchini for varying flavors and textures. Each addition not only enhances the nutritional profile but also ensures there's something for every palate.

If you enjoy a bit of heat, add diced jalapeños or red pepper flakes to the filling. A splash of balsamic vinegar can also brighten the flavors and add an interesting twist. Remember to adjust the seasoning accordingly, as additional ingredients may require more salt or herbs.

Questions About Recipes

→ Can I make this dish ahead of time?

Yes, the filling and mashed potatoes can be prepared a day ahead and stored in the refrigerator. Assemble and bake when ready to serve.

→ Can I freeze Shepherd's Pie?

Absolutely! Make sure to cool it completely before freezing. It can be stored for up to 3 months in an airtight container.

→ What type of lentils should I use?

I recommend using green or brown lentils, as they hold their shape better during cooking.

→ Is this recipe vegan?

For a vegan version, substitute the butter and cream in the mashed potatoes with plant-based alternatives.