This vegetarian lentil shepherd’s pie is filling, warming and packed full of flavour and goodness. Made with puy lentils and a generous amount of vegetables this is healthy comfort food everyone will love.
If you are a fan of shepherd’s pie then you will love this vegetarian version of this classic dish. It is just as easy to make, filling and delicious but uses healthy plant protein as well as a generous amount of vegetables.
Despite being made from scratch (it uses dried, rather than canned lentils) this lentil shepherd's pie takes only about 30 minutes to prepare and another 25 minutes to bake to golden perfection.
Lentil shepherd’s pie ingredients
The filling in this pie consists of puy lentils, simple vegetables including onion, celery, garlic and carrot as well as corn and peas for added sweetness and bulk. The ingredients cook in vegetable stock along with Worcestershire sauce, tomato puree, thyme and onion granules for more depth of flavour.
The topping consists of creamy mashed potato and a scatter of mature cheddar cheese for added colour and flavour.
What lentils to use
I used dried puy lentils but you can use black lentils (beluga lentils) if you prefer. I don’t recommend using ordinary green lentils as they don’t keep their shape as well as puy lentils and the mixture can become a little mushy.
What potatoes to use
I recommend using starchy, floury varieties such as Maris Piper, King Edward, or Vivaldi, Russet or Yukon Gold.
Top tip
For a super creamy consistency it is important to mash the potatoes while hot.
Step-by-step recipe instructions
1.Peel and boil the potatoes in salted water, drain well, add the butter and milk and mash until smooth and creamy. Cover and set aside. In the meantime prepare the filling.
In a large pan heat up the oil, add the onion, celery and garlic and cook over a low/medium heat for about 3 minutes until softened stirring often. Add the wine and cook for another minute.
2. Add the lentils and cook for 2 minutes stirring often. Add half of the stock, cover, bring to the boil then simmer for 6 minutes.
3. Add the carrots, tomato puree, Worcestershire sauce, thyme, onion granules, more stock, stir, cover and simmer for 15 minutes stirring occasionally. In the meantime preheat the oven to 400 F/ 200 C/ gas mark 6.
4. Add the corn and peas then scatter the flour over the top and stir until no longer visible. Cook for a couple of minutes until the mixture thickens and starts bubbling up (add any remaining stock at this point).
5. Remove from the heat, adjust the seasoning as needed (be generous with the pepper) and pour the filling mixture into a medium casserole dish (about 6 cm/2.5 in deep).
6. Top with the mashed potato, scatter the cheese over the whole thing and bake in the upper part of the oven for 20-25 minutes or until golden.
7. Remove from the oven and serve.
Serving suggestions
Enjoy this lentil shepherd’s pie with a piece of baguette or another crusty bread, Yorkshire pudding, roasted or steamed vegetables or simply on its own. I also love this pie with crunchy gherkins/dill pickles or beetroot chutney.
Substitutions
- Petits pois are sweeter than garden peas but use whichever you prefer.
- Use any strong cheese (semi-hard or hard) instead of the cheddar.
- Worcestershire sauce: substitute balsamic vinegar if preferred. Alternatively add a bit of both (up to 2.5 tbsp in total).
Top tip
Canned/ready cooked lentils are NOT suitable to use in this recipe.
How to veganise this recipe
This vegetarian shepherd’s pie can be easily veganised if you make a few swaps. Use plant spread instead of butter for the potato topping, add either oat or soya milk and omit the cheese. You can also melt a bit of the plant spread (approx. 1 tbsp) and drizzle over the mash before popping in the oven.
Top tips and FAQs
- You do NOT need to soak the lentils. Simply rinse, drain well and cook along with the other ingredients (as per Instructions).
- To save time prepare the potato mash while the filling mixture is bubbling away.
- Mash the potatoes (while hot) until creamy and there are no lumps.
- You can prepare the potato mash in advance but heat it up before topping the pie (it will be easier to work with).
- Bake this shepherd’s pie in the upper part of the oven so the top browns nicely and relatively quickly.
- Refrigerate leftovers, covered, for up to 3 days. Reheat in the microwave.
- Freeze for up to 3 months.
You might also like
- Vegetarian Sausage and Mushroom Pie
- Lentil Lasagne with Vegetables
- Vegan Mushroom Cabbage Rolls with Lentil & Rice
- Vegetarian Moussaka (Mushrooms & Lentils)
Keep in touch!
If you make this vegetarian shepherd’s pie with lentil I’d love to know how it turned out for you. Let me know in the comments below, thanks!
Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!
Lentil Vegetable Shepherd's Pie (Vegetarian)
Equipment
- Large pan with lid
- Medium casserole dish (approx. 6cm/2½ in deep)
Ingredients
- 180 g puy lentils rinsed
- 1 onion finely chopped
- 1 celery stalk finely chopped
- 2 garlic cloves finely chopped
- 3 tbsp olive oil
- 3 tbsp white wine
- 680 ml vegetable stock
- 3 medium carrots peeled, diced
- 3 tbsp tomato puree
- 2 tbsp Worcestershire sauce ensure it's vegetarian/vegan
- 1 tsp dried thyme
- ⅔ tsp onion granules
- 110 g corn from a can
- 110 g petits pois or garden peas, frozen
- 1 tbsp flour
- Fine sea salt and pepper to taste
For the topping
- 700 g potatoes peeled weight
- 70 ml milk
- 1 tbsp butter
- 40 g mature cheddar cheese coarsely grated
Instructions
- Peel and boil the potatoes in salted water, drain well, add the butter and milk and mash until smooth and creamy. Cover and set aside. In the meantime prepare the filling.
- In a large pan heat up the oil, add the onion, celery and garlic and cook over a low/medium heat for about 3 minutes until softened stirring often. Add the wine and cook for another minute.
- Add the lentils and cook for 2 minutes stirring often. Add half of the stock, cover, bring to the boil then simmer for 6 minutes.
- Add the carrots, tomato puree, Worcestershire sauce, thyme, onion granules, more stock, stir, cover and simmer for 15 minutes stirring occasionally. In the meantime preheat the oven to 400 F/ 200 C/ gas mark 6.
- Add the corn and peas then scatter the flour over the top and stir until no longer visible. Cook for a couple of minutes until the mixture thickens and starts bubbling up (add any remaining stock at this point).
- Remove from the heat, adjust the seasoning as needed (be generous with the pepper) and pour the filling mixture into a medium casserole dish (about 6 cm/2.5 in deep).
- Top with the mashed potato, scatter the cheese over the whole thing and bake in the upper part of the oven for 20-25 minutes or until golden.Remove from the oven and serve.
Notes
- You do NOT need to soak the lentils. Simply rinse, drain well and cook along with the other ingredients (as per Instructions).
- To save time prepare the potato mash while the filling mixture is bubbling away.
- Mash the potatoes (while hot) until creamy and there are no lumps.
- You can prepare the potato mash in advance but heat it up before topping the pie (it will be easier to work with).
- Bake this shepherd’s pie in the upper part of the oven so the top browns nicely and relatively quickly.
- Refrigerate leftovers, covered, for up to 3 days. Reheat in the microwave.
- Freeze for up to 3 months.
- Use any strong cheese (semi-hard or hard) instead of the cheddar.
- Worcestershire sauce: substitute balsamic vinegar if preferred. Alternatively add a bit of both (up to 2.5 tbsp in total).
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Worcestershire sauce is not vegetarian. Dissolved anchovie sauce.
Hence why I said 'ensure it's vegetarian'. You can get vegetarian Worcestershire sauce.
Looks great Monika!