Lentil Shepherd's Pie Recipe (With Video)

Prep Time:

40 mins

Total Time:

2 hrs 20 mins

Servings:

8

Our vegetarian shepherd's pie is a delicious take on the traditional British potato-topped shepherd's pie and the ultimate cozy, plant-based meal for winter. (It also happens to be gluten-free.) Lentils give the filling heft—we use French green lentils because, unlike red or brown lentils, they keep their shape in cooking—and cremini mushrooms provide a nice umami flavor. There are also onions, carrots, and peas in the filling.

The fluffy potato topping uses Yukon Gold potatoes, cooked with garlic, then turned into a creamy mash. As both the filling and topping are cooked when the pie is assembled, it doesn't take long in the oven to transform into a satisfying entrée that’s sure to become a cold-weather favorite.

For a vegan shepherd's pie: Use plant-based butter and non-dairy milk.

What Is Shepherd’s Pie?

Made with ground lamb and a mashed potato topping, shepherd’s pie is a classic British comfort food. It’s an economical dish traditionally made with leftover lamb that was ground up for the filling and supplemented by whatever vegetables were on hand. It’s closely related to another dish, cottage pie, which has a ground beef and vegetable filling—though stateside, even ground beef versions are often called shepherd’s pie.

How Can It Be Vegetarian?

You might be wondering how a meat-based dish can become vegetarian. It’s easy. Some meat-free shepherd’s pie recipes rely on an assortment of hearty root vegetables for the filling, some add beans for heft, and some use plant-based ground meat substitutes.

Why Use Lentils?

Having tried the others, we can say this lentil shepherd's pie version is the best. The lentils give the filling heft. We use French lentils because they hold their shape, and this gives the filling a substantial feel and flavor. Pardina lentils are also good as they also hold their shape.

Adding Mushrooms

Cremini mushrooms bring more umami and heft to the dish. You can swap in button mushrooms, but this is not a dish for delicate, pricey mushrooms like oyster, they would get lost in the filling.

Directions

Cook vegetables:

Heat oil in a medium pot over medium. Add onion, carrots, and celery and cook, stirring, until tender, 6 to 8 minutes.
Add mushrooms, then tomato paste:

Add mushrooms and cook, stirring, until tender, 8 to 10 minutes. Add tomato paste and cook, stirring, 1 minute.
Add Worcestershire sauce, water, and lentils; bring to a boil then simmer:

Add Worcestershire, bay leaf, 4 cups water, and lentils; season with salt and pepper. Bring to a boil, then reduce to a simmer and cook until lentils are tender, 30 to 35 minutes.
Add peas; remove from heat:

Stir in peas; remove from heat and season with salt and pepper.
Preheat oven; cook potatoes and garlic:

Preheat oven to 400°F. Place potatoes and garlic in a medium saucepan; cover with 2 inches of cold water. Season generously with salt; bring to a boil, then reduce to a simmer and cook until a knife pierces potatoes easily, 10 to 12 minutes.
Drain and mash potatoes:

Drain; return potatoes and garlic to pot. Add butter and milk; mash with a fork or potato masher until smooth. Season with salt and pepper.
Assemble pie:

Transfer lentil mixture to a 2-quart baking dish. Dollop with mashed potatoes; spread evenly to edges. Transfer to a baking sheet.
Bake:

Bake until golden and bubbling around edges, about 15 minutes. Let stand 20 minutes; serve.