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Square view of lentil shepherds pie in a cream baking dish
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Lentil Shepherds Pie Recipe

A savory lentil, carrot, celery, and pea filling topped with buttery mashed potatoes and baked until bubbling.
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Prep Time 20 minutes
Cook Time 50 minutes
Resting time 10 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Calories: 341.1
Ingredients Equipment Method Video Notes

Ingredients
  

  • 900 g peeled yellow potatoes about 2 lb prepared; cut into 1-inch chunks
  • 2 tbsp unsalted butter 28 g
  • 1/2 cup 2% milk 122 g; warmed
  • 1 tbsp olive oil
  • 1 medium onion diced, about 150 g
  • 2 medium carrots diced small, about 150 g
  • 2 celery stalks diced, about 100 g
  • 3 garlic cloves minced, about 9 g
  • 2 tbsp no-salt-added tomato paste 32 g
  • 3 cups cooked brown or green lentils 594 g; drained, unsalted
  • 1 cup frozen peas 140 g
  • 1 cup water
  • 2 tsp fresh thyme leaves plus a few for garnish
  • 1 tsp fine salt 6 g, divided
  • 1/2 tsp black pepper divided

Equipment

  • 1 Large pot
  • 1 Large skillet
  • 1 Potato masher
  • 1 9-inch square baking dish at least 3-quart capacity
  • 1 Instant-read thermometer
  • 1 Rimmed sheet pan to catch drips under the baking dish

Method
 

  1. Heat the oven to 400°F. Put the potatoes in a large pot and cover with cold water. Bring to a boil, then simmer 15–20 minutes until very tender. Drain well and return to the warm pot for 1 minute off heat to let excess moisture evaporate.
  2. Mash potatoes with butter, warm milk, half the salt, and half the pepper. Do not use a blender. Set aside while finishing the filling.
  3. While potatoes cook, heat olive oil in a large skillet over medium heat. Cook onion, carrots, and celery for 8–10 minutes, stirring, until softened. Stir in garlic and tomato paste for 1 minute.
  4. Add cooked lentils, peas, water, thyme, and remaining salt and pepper. Simmer uncovered for 8–10 minutes, stirring, until carrots are tender and the mixture is thick rather than soupy. Mash a small spoonful of lentils against the pan to help bind it if needed.
  5. Spread filling in a 9-inch square baking dish with at least 3-quart capacity. Spoon potato mash over the surface in small dollops, then gently spread to the edges. Draw shallow ridges with a fork. Set the dish on a rimmed sheet pan.
  6. Bake 20–25 minutes, until bubbling around the edges and the center reaches 165°F. Rest 10 minutes before serving in six portions. Garnish with a few thyme leaves.
  7. Refrigerate leftovers in shallow containers within 2 hours, or 1 hour above 90°F. Use within 3–4 days and reheat to 165°F.

Video

Notes

Use fully cooked lentils. Time does not include cooking dry lentils; prepare them according to their package, drain, and measure 3 cups. Contains milk. Nutrition is an estimate for six portions; potato variety, peeling, lentil brand, and serving size change the result.
Related video credit: Minimalist Baker. Their vegan shepherd’s pie cooks dry lentils in broth and uses mixed frozen vegetables and vegan butter. This version starts with cooked lentils, uses fresh carrot and celery plus peas, and makes a dairy-based potato topping. Follow this written card for quantities and timing.