Easiest Vegetarian Lentil Shepherd’s Pie
This recipe for vegetarian shepherd’s pie is one of my favorite main meals with lentils. The filling combines savory puy lentil (green lentils) with classic shepherd's pie vegetables like carrots, celery, and peas, then topped with creamy, homemade mashed potatoes. It’s a simple enough dinner for weeknights, and special enough for Sunday dinner!
Servings 6
Calories 385kcal
Ingredients
- 1 large yellow onion diced
- 1 tablespoon extra virgin olive oil
- 4 medium stalks celery diced
- 2 large carrots peeled and diced
- 2 cloves garlic crushed
- 1 teaspoon salt
- ½ teaspoon dried thyme
- ½ teaspoon freshly cracked black pepper
- 1 ½ cups lentils green or brown lentils
- 14 oz can crushed tomatoes
- 3 cups vegetable broth
- 1 cup frozen peas
- 4 cups mashed potatoes
Instructions
- Preheat your oven to 400°F/200°C
- Heat 2 tablespoon of olive oil in a large heavy-bottomed pot over medium-high heat on the stove top.1 tablespoon extra virgin olive oil
- Add the onions and sauté until they've softened slightly.1 large yellow onion
- Add the garlic and spices and cook for a few minutes more.2 cloves garlic, 1 teaspoon salt, ½ teaspoon dried thyme, ½ teaspoon freshly cracked black pepper
- Then add the carrots and celery and sauté 5 minutes more, until the vegetables are slightly tender.4 medium stalks celery, 2 large carrots
- Add the lentils, canned tomatoes, and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer until the lentils are tender — about 20 minutes.1 ½ cups lentils, 14 oz can crushed tomatoes, 3 cups vegetable broth
- When the lentils are tender, stir in the frozen peas.1 cup frozen peas
- Spoon the lentil filling into a casserole dish, then top with mashed potatoes.4 cups mashed potatoes
- Bake in a pre-heated oven at 200°C / 400°F for 20-30 minutes, until the potatoes are golden and the filling is bubbling around the edges.
Notes
- Nutrition values are an estimate only
- Both the lentil filling and the mashed potatoes can be made up to a day in advance and kept, covered, in the fridge.
- You can chop the onion, carrots, and celery ahead of time and keep them in the fridge or freezer.
- You can assemble the shepherd's pie and keep it, covered, in the fridge, for up to 24 hours, or until you're ready to bake it. If you're cooking it directly from the fridge be sure to add another 10 minutes to the cooking time.
- You can also freeze unbaked shepherd's pie, wrapped tightly in foil or plastic wrap. I don't recommend baking from frozen, so plan to mostly thaw it before baking.
Nutrition
Calories: 385kcal | Carbohydrates: 72g | Protein: 18g | Fat: 3g | Sodium: 858mg | Potassium: 1179mg | Fiber: 20g | Sugar: 7g | Vitamin A: 3855IU | Vitamin C: 53.2mg | Calcium: 77mg | Iron: 5.3mg