Vegetarian Lentil Shepherd’s Pie makes for a rich, hearty and comforting family dinner recipe, easy to make and packed with flavors.
The traditional Shepherd’s Pie calls for ground meat stew with vegetables topped with a layer of mashed potato before it is baked. In this vegetarian – and almost vegan – version, I replaced meat with one of my very favorite plant-based meat substitute: black lentils. No need to go for a meat-substitute such as tempeh, soy protein or any other fancy ingredients; here lentils work beautifully and make a healthy and fiber-rich plant-based dish.
With its origins from UK and Ireland, Shepherd’s Pie is perfect for St Patrick’s Day. But this hearty family dish goes way beyond this celebration and is sometimes served for Thanksgiving as well. To me, there is no right or wrong when it comes to eating Shepherd’s pie from early fall to late spring when you still have some chilly days out there and need an easy warm and comforting meal to enjoy with your family.
How to make vegetarian lentil Shepherd’s Pie?
Start with the vegetables. Onions, carrots and celery are the typical vegetables you will find in a Shepherd’s Pie, alongside with green peas. I’m not too keen on green peas in this recipe so I just omit them but feel free to add some if you wish.
Then, the choice of lentils is up to you and can range from black beluga lentils, green or brown lentils (don’t ever go for red lentils though). I personally have preference for beluga lentils. They have a deep, earthy flavor, firm texture and are the most nutritious out of all the types of lentils. I like to prepare this stew with both red wine and vegetable broth to bring more flavors to the dish. Feel free to replace wine with vegetable broth if you want, but make sure you adjust the quantity of liquid while simmering to ensure lentils do not become mushy.
Prepare the mashed potato layer. I use a very basic recipe here, as there’s no milk or cream involved, just potatoes and butter. The idea is to get a rich, hearty texture. Once you spread out the mashed potato over the lentils in an even layer, broil it in the oven for a few minutes to get a crispy topping. And that’s it!
Can you make it vegan?
Yes you can! Actually I could almost call this recipe vegan if it was not for the butter I use for the mashed potatoes. But it’s easy to turn this vegetarian shepherd’s pie into a 100% vegan shepherds’s pie. Simply replace butter with margarine or any non-dairy butter of your choice. Please don’t use vegetable oil though, as it would impact the texture of your mashed potatoes.
Any leftovers?
This dish usually yields 6 to 8 generous portions, depending on your appetite. With that in mind, you may get tired of leftovers after a few days. If so, you’ll be happy to learn that this recipe freezes extremely well. My recommendation is to divide it into individual portions in an airtight container and place the box in the freezer for up to 3 months.
You can then remove it from the freezer the night before and leave it in the fridge or on your counter top and then bring to work as a lunch box to warm up in the microwave for a few minutes or until warm enough to your taste. The mashed potato topping will loose it’s slightly crispy texture that you get when you place the Shepherd’s Pie in the broiler of your oven but will still be delicious. Serve with a side of lettuce if you wan to add some greens, and enjoy!
More recipes with black (or green) lentils:
- Vegan Pumpkin & Sweet Potato Shepherd’s Pie
- Creamy Coconut Lentil Curry (vegan, gluten free)
- Vegan Lentil-Walnut Bolognese
- Comforting Cauliflower Lentil Curry (+video)
Looking for more hearty family dinner recipes?
- French Gratin Dauphinois
- Creamy Mushroom Pasta with Chickpeas
- One-Pot Vegan Quinoa Chili (Gluten Free)
- Moroccan Chickpea and Apricot Tagine (Vegan, Gluten-Free)
- Spicy Sweet Potato & Peanut Butter Gratin
- Butternut Squash, Spinach and Goat Cheese Lasagna
Vegetarian Lentil Shepherd’s Pie
- Prep Time: 45 mins
- Cook Time: 30 mins
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Savory
- Diet: Vegetarian
Vegetarian Lentil Shepherd’s Pie makes for a rich, hearty and comforting family dinner recipe, easy to make and packed with flavors.
Ingredients
For the lentil stew:
- 1 large onion, minced
- 1 Tablespoon olive oil
- 2 large carrots, diced (about 1 cup)
- 3 medium celery stalks, diced (about 1 cup)
- 3 garlic cloves, minced
- 1 cup (200g) black beluga lentils*, uncooked, rinsed and drained
- 1/2 cup (12 cl) red wine
- 3 to 3 1/2 cups (about 70 to 80 cl) vegetable broth
- 2 bay leaves
- 1 bunch fresh thyme
- 2 sprigs fresh rosemary
- 3 Tablespoons tomato paste
- Salt and freshly ground pepper, to taste
For the mashed potatoes:
- 3 pounds (1.3 kg) yukon gold potatoes
- 3–4 Tablespoons butter
- Salt and pepper, to taste
Instructions
For the lentil stew:
- Heat olive oil in a large skillet or heavy pot over medium heat, and once hot add the onions and cook until translucent. Throw in diced carrots and celery, season with salt and pepper, and cook for about 8-10 minutes or until vegetables are soft and tender. Add garlic and cook for 1 more minute, stirring often.
- Pour the red wine and cook until the alcohol evaporates. Add lentils and cover with 3 cups vegetable broth to begin with. Add bay leaves, thyme, rosemary and bring to a boil. Reduce heat to a low, cover and simmer for 30-35 minutes until lentils are cooked through but not mushy, stirring from time to time. While cooking, add more vegetable broth as needed, little by little, to loosen the sauce whenever it is looking dry.
- Once lentils are cooked, remove the herbs and whisk in the tomato paste. Add salt and pepper, taste and adjust seasoning to your preference.
For the mashed potatoes:
- While the lentils are cooking, place the potatoes in a large pot and fill with water until they’re just covered. Bring to a low boil on medium high heat, the reduce heat, cover and cook for about 20 minutes or until potatoes are cooked through. Drain the water, let cool for a few minutes until you can handle potatoes, and then peel the skin off.
- Transfer to a mixing bowl and mash the potatoes using a potato masher or a fork. Add butter, and season with salt and pepper to taste.
For assembling:
- Preheat the oven to 425°F (220°C) and grease a 9×13-inch (23×33 cm) baking dish with oil or butter.
- Transfer the lentil mixture to the bottom of the prepared dish, making sure there is not too much juice left to the stew, then spread the mashed potatoes over in an even layer.
- Bake for 10 minutes, then broil until the potatoes are golden brown and crispy, about 5 minutes or less. Sprinkle with thyme and serve immediately.
Notes
* Alternatively you could use green or brown lentils.
Did you make this recipe?
Lastly, if you make this Vegetarian Lentil Shepherd’s Pie, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
