Name: Savory Lentil Shepherd’s Pie
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Plant-Based
Ingredients: 2 cups cooked lentils (green or brown); 1 large onion, diced; 2 carrots, diced; 2 celery stalks, diced; 1 cup mushrooms, finely chopped; 3 garlic cloves, minced; 2 tbsp tomato paste; 1 cup vegetable broth; 1 tbsp olive oil; 1 tsp smoked paprika; 1 tsp dried thyme; Salt and pepper to taste; 1 tbsp flour (or cornstarch for gluten-free); 4 large potatoes, peeled and cubed; ¼ cup plant-based milk; 2 tbsp olive oil or vegan butter; Salt and pepper to taste

This plant-based Savory Lentil Shepherd’s Pie is a hearty, nutritious dinner option. Packed with protein-rich lentils, wholesome veggies, and topped with creamy mashed potatoes, it’s a healthy, flavorful meal perfect for weeknights or special occasions. Its comforting flavors and nourishing ingredients make it a family favorite for all seasons.

Recipe Tips and Tricks

Pre-Cook Lentils: Use pre-cooked or canned lentils to save time.
Use a Food Processor: Chop veggies quickly for even cooking.
Creamy Potatoes: Add plant-based milk and a touch of olive oil for silky mashed potatoes.
Layer Evenly: Ensure even layers for a perfect texture in every bite.
Broil for a Crispy Top: After baking, broil for 2 minutes for a golden crust.

Why You’ll Love This Recipe

This recipe brings together comfort and nutrition in every bite. Its plant-based ingredients are packed with fiber, protein, and vitamins, making it a balanced, satisfying meal. The rich, savory filling contrasts beautifully with the creamy mashed potato topping, offering a hearty yet light alternative to traditional meat-based Shepherd’s Pie. Perfect for vegans, vegetarians, or anyone seeking a healthier twist on a classic dish. It’s versatile, easy to make, and loved by kids and adults alike.

Yield: Serves 6

Savory Lentil Shepherd’s Pie

A comforting, plant-based twist on a classic dish, featuring savory lentils and creamy mashed potatoes.

Prep Time 20 minutes

Cook Time 45 minutes

Additional Time 5 minutes

Total Time 1 hour 10 minutes

Ingredients

For the Lentil Filling:

2 cups cooked lentils (green or brown)
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
1 cup mushrooms, finely chopped
3 garlic cloves, minced
2 tbsp tomato paste
1 cup vegetable broth
1 tbsp olive oil
1 tsp smoked paprika
1 tsp dried thyme
Salt and pepper to taste
1 tbsp flour (or cornstarch for gluten-free)

For the Mashed Potato Topping:

4 large potatoes, peeled and cubed
¼ cup plant-based milk
2 tbsp olive oil or vegan butter
Salt and pepper to taste

Instructions

Prepare the Filling: In a large skillet, heat olive oil over medium heat. Sauté onions, carrots, and celery until softened, about 5 minutes. Add mushrooms and garlic, cooking for another 3-4 minutes. Stir in tomato paste, smoked paprika, and thyme. Sprinkle flour over the mixture, stirring to coat evenly. Gradually add vegetable broth, stirring until thickened. Fold in cooked lentils, season with salt and pepper, and set aside.
Make the Mashed Potatoes: Boil potatoes in salted water until tender, about 15 minutes. Drain and mash with plant-based milk, olive oil, salt, and pepper until creamy.
Assemble the Pie: Preheat the oven to 375°F (190°C). Spread the lentil filling evenly into a baking dish. Top with mashed potatoes, spreading evenly. Use a fork to create ridges on the surface.
Bake: Bake for 30 minutes, or until the top is lightly golden. For a crispy crust, broil for an additional 2 minutes.
Serve and Enjoy: Let cool slightly before serving. Garnish with fresh herbs, if desired.

Notes

Adjust seasonings to taste; lentils can handle bold flavors.
Double the recipe for larger gatherings or meal prep.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 383Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 8gCholesterol 1mgSodium 260mgCarbohydrates 64gFiber 12gSugar 7gProtein 13g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Lentils: Use green or brown lentils for a hearty texture. Red lentils are too soft for this recipe.
Vegetables: Carrots, celery, and onions add a classic base; mushrooms boost umami flavor.
Potatoes: Russet or Yukon Gold potatoes work best for a creamy topping.
Tomato Paste: Adds depth and richness to the filling.
Vegetable Broth: Enhances the flavor while keeping it plant-based.
Seasonings: Garlic, thyme, and smoked paprika elevate the dish’s savory notes.

Variations and Substitutions

Sweet Potatoes: Substitute white potatoes with mashed sweet potatoes for a sweeter, vibrant topping.
Gluten-Free: Use cornstarch or arrowroot powder instead of flour to thicken the filling.
Extra Protein: Add chickpeas or tofu crumbles for a protein boost.
Low-Carb Option: Replace mashed potatoes with mashed cauliflower.
Spice It Up: Add chili flakes or a dash of cayenne for a kick.
Herbs: Experiment with fresh parsley, rosemary, or basil for unique flavors.

Storage Options

Refrigeration: Store leftovers in an airtight container for up to 4 days. Reheat in the oven or microwave.
Freezing: Freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Make-Ahead: Prepare the filling and topping separately, assemble before baking, and refrigerate for up to 2 days.