Vegetarian Lentil Shepherd's Pie
Savory lentil-mushroom filling under a blanket of creamy mashed potatoes—comforting vegetarian shepherd’s pie with high plant protein. Bake until the center is bubbling hot (165°F); leftovers reheat to 165°F.
đź›’Ingredients
- 1 1/2 pounds Yukon Gold potatoes, peeled and cubed
- 1/3 cup milk or unsweetened plant milk
- 2 tablespoons butter or olive oil
- 1 teaspoon kosher salt, divided
- 1 tablespoon oil
- 1 yellow onion, diced
- 2 carrots, diced
- 8 ounces mushrooms, chopped
- 3 garlic cloves, minced
- 1 cup dry brown or green lentils, rinsed
- 2 1/2 cups vegetable broth
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce
- 1 teaspoon dried thyme
- 1 cup frozen peas
- Black pepper to taste
🔧Kitchen Tools Needed
- Large pot
- Deep skillet
- 9x13 baking dish
- Potato masher
- Instant-read thermometer
đź“ťInstructions
- 1
Boil potatoes in salted water until tender, 15–18 minutes. Drain; mash with milk, butter, and 1/2 teaspoon salt until creamy.
- 2
Meanwhile, heat oil in a deep skillet. Sauté onion and carrot 5 minutes. Add mushrooms; cook until browned. Stir in garlic 30 seconds.
- 3
Add lentils, broth, tomato paste, soy sauce, thyme, remaining salt, and pepper. Simmer uncovered 25–30 minutes until lentils are tender and mixture is thick. Stir in peas.
- 4
Heat oven to 400°F. Spread lentil filling in a 9x13 or deep pie dish; top with mashed potatoes. Bake 20–25 minutes until edges bubble and the center reaches 165°F.
- 5
Rest 10 minutes before serving. Refrigerate within 2 hours up to 4 days; reheat covered to 165°F.
🥗Nutrition Information
⚡Calories per serving: 390
🏷️Recipe Tags
âť“Frequently Asked Questions
Canned lentils?
Use about 3 cups cooked lentils; reduce broth and simmer 10 minutes to thicken.
Make ahead?
Assemble, chill, then bake until center hits 165°F (add 10–15 minutes if cold).
Gluten-free?
Use gluten-free tamari instead of soy sauce.
Food safety?
Bake until bubbling and 165°F in the center; chill leftovers within 2 hours; reheat to 165°F.
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