Lentil Shepherd’s Pie
This modern twist on the classic dish swaps out traditional ground meat for protein-packed lentils, creating a hearty, flavorful, and nourishing meal that even meat lovers will enjoy.
Packed with tender vegetables, earthy lentils, and a savory, herb-infused sauce, this dish delivers all the warmth and nostalgia of the original. Topped with creamy mashed potatoes and baked to golden perfection, it’s comfort food at its finest—minus the meat.
Whether you’re trying to eat more plant-based meals, accommodate dietary preferences, or simply switch things up, this Lentil Shepherd’s Pie is a fantastic choice. It’s wholesome, satisfying, and perfect for family dinners, meal prep, or cozy nights in.
Ready to give this plant-powered classic a try? Let’s get cooking!
Prep Time: 5 minutes Cook Time: 30 minutes
Yield: 6 servings Serving Size: 1 of 6 slices
Ingredients:
- 3 lbs. potatoes
- 2 tbsp. coconut oil
- 1 tbsp. olive oil
- 1 medium onion
- 2 garlic cloves
- 2 tbsp. tomato paste
- 3 cups cooked lentils
- 2 cups vegetable stock
- 2 tsp. fresh thyme
- 1 lb. frozen bag of peas, carrots, beans and corn
Directions:
- Chop the potatoes into quarters and place in a large pot and fill with water until covered. Bring to a boil on medium-high heat, then generously salt, cover and cook for 15 minutes or until they are fork tender.
- Once cooked, drain and place back into the pot to evaporate any remaining water.
- While potatoes are cooking, preheat oven to 425°F (218°C) and lightly grease a 9×13 inch baking dish.
- Meanwhile, in a large pan sauté onions and garlic in olive oil until lightly browned for 5 minutes.
- Then add the tomato paste, lentils, vegetable stock, thyme, and a pinch of salt and pepper. Bring to a low boil and then cover and reduce heat to simmer for 5 minutes.
- Next place the potatoes into a mixing bowl and use a masher or fork to mash until smooth. Add the coconut oil and season with salt and pepper to taste.
- Next, add the frozen vegetables to the cooked lentils and stir to combine. Add 3 tbsp. mashed potatoes to thicken the mixture and combine well.
- Transfer the lentil filling to a baking dish and carefully top with the mashed potatoes. Smooth down with a spoon and season with salt and pepper.
- Bake for 10 minutes until the top is golden brown and let sit for 15 minutes once cooked.
Tips and Tricks:
- Use green or brown lentils for this recipe—they hold their shape well and have a hearty texture. Avoid red lentils, as they can become too mushy.
- If using dried lentils, cook them separately until just tender before adding to the filling. This ensures they don’t overcook and become mushy in the oven.
- Allow the dish to sit for 5-10 minutes after removing it from the oven. This helps the layers set and makes it easier to serve.
Nutrition Facts:
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