About this recipe
This Lentil Shepherd’s Pie is my lighter, plant-forward take on the classic comfort food. Instead of ground beef, the filling is made with hearty lentils, onions, carrots, and tomatoes simmered with herbs until rich and flavorful. For the topping, I use a creamy mash of potatoes and cauliflower blended with roasted garlic and olive oil—it’s smooth, slightly nutty, and tastes just like comfort food should, but lighter.
This dish is perfect for cozy family dinners, holidays, or meal prep. You can bake it in one big casserole dish or in individual ramekins for a dinner-party twist.
Why you’ll love this recipe
- Vegan & dairy-free: No meat or butter needed—yet it tastes just as hearty.
- Protein-packed: Lentils are full of fiber and plant-based protein.
- Make-ahead friendly: Assemble in advance, bake when ready.
- Customizable: Swap the mash, change up the veggies, or make it gluten-free.
- Comfort food made lighter: a creamy topping, savory filling, with no heaviness.
Ingredient notes
- Lentils: Brown or green lentils hold their shape best. Avoid red lentils—they get too mushy.
- Vegetables: Onion, carrot, and corn are classic, but you can also add peas, green beans, or mushrooms.
- Tomato paste: Adds depth and richness.
- Herbs: Thyme and bay leaf are traditional, but rosemary works too.
How to make Lentil Shepherd’s Pie
- Cook the mash: Simmer the potatoes and cauliflower until they are soft. Blend with roasted garlic, olive oil, and nutritional yeast (if using).
- Make the lentil filling: Sauté onion, garlic, and carrots, then stir in tomato paste, lentils, herbs, and water. Simmer until almost tender. Add corn (or peas) and adjust seasoning.
- Assemble: Spread the lentil mixture in a baking dish or ramekins. Top with the mash and smooth with a spoon.
- Bake: Until the topping is golden and the filling is bubbling—about 25 minutes.
Variations and substitutions
- Classic mash: Use only potatoes with plant-based butter for a traditional topping.
- Sweet potato mash: Adds a slightly sweet, colorful twist.
- Add mushrooms: Sauté mushrooms with the onion for a “meatier” flavor.
- Gluten-free option: Already gluten-free as written.
- Make it ahead: Prep everything, cover, and refrigerate up to 2 days before baking.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container for 3–4 days.
- Freezer: Assemble the pie, wrap tightly, and freeze for up to 2 months. Bake directly from frozen at 375°F, covered with foil, then uncover to brown the top.
- Reheating: Warm in the oven at 350°F until heated through, or microwave individual portions.
Home-cook to home-cook tips
- If the lentils are drying out before they’re cooked, add a splash more water.
- For an extra golden topping, brush the mash lightly with olive oil before baking.
- Use individual ramekins for dinner parties—everyone gets their own pie.
- Don’t skip tasting as you go. Adjust salt, pepper, and herbs to make the flavors pop.
Lentil Shepherd’s Pie with Cauliflower Potato Mash
Ingredients
For the mash:
- 1 large potato peeled and chopped
- 1 small head cauliflower chopped
- 6 cloves garlic roasted in olive oil
- 1/4 cup olive oil
- 2 tbsp nutritional yeast optional
- 1 tsp kosher salt
- Freshly ground black pepper to taste
For the lentil filling:
- 2 tbsp olive oil
- 1 medium onion finely diced
- 2 garlic cloves minced
- 2 carrots diced
- 1 tbsp tomato paste
- 1 1/2 cups dried brown or green lentils
- 1/4 tsp thyme
- 1 bay leaf
- 1 cup frozen corn or peas
- 3 1/2 cups water plus more if needed
- 1 tsp kosher salt
- Black pepper to taste
Instructions
- Bring potato and cauliflower to a boil in salted water. Cook until soft.
- Blend or mash with roasted garlic, olive oil, nutritional yeast, salt, and pepper until smooth. Set aside.
- Heat olive oil in a skillet over medium. Sauté onion and garlic until fragrant. Add carrots and tomato paste; cook until the paste darkens.
- Stir in lentils, herbs, salt, pepper, and water. Simmer, covered, until almost tender (20–25 minutes). Add corn or peas and cook until lentils are fully done.
- Preheat oven to 350°F (180°C).
- Spread lentil filling into a casserole dish or ramekins. Top with mash, smoothing evenly.
- Bake for 20–25 minutes, until the topping is golden and filling is hot.
- Serve warm, with a simple green salad on the side.
Notes
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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