1h 55m$7.96

Lentil Shepherds Pie

A vegan British-Irish casserole with savory brown lentils, vegetables, and tomato paste beneath olive-oil mashed potatoes.

british
british-irish
brown lentils
budget-friendly
carrots
casserole
cold weather
comfort food
dairy-free
dinner
egg-free
family-style
gluten-free
hearty
irish
lentil shepherds pie
lentils
lunch
main course
mashed potatoes
meal prep
nut-free
oven-baked
pantry staples
peas
plant-based
potatoes
shellfish-free
shepherds pie
soy-free
stovetop
supper
vegan
vegan shepherds pie
vegetable broth
vegetarian
vegetarian shepherds pie
western european

Bundle it with similar meals

20 min prep85 min cook6 servingshardJul 15, 2026

Per-serving nutrition for this recipe.

Cuisine: British-Irish
Rating: 5 stars from 1 rating
Energy: 385 calories per serving
Protein: 15.2 g per serving
Carbs: 65.2 g per serving
Fat: 9.6 g per serving
Sodium: 705 mg per serving

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russet potatoes-2 lb
dry brown lentils-8 oz
yellow onions-8 oz
carrots-8 oz
frozen peas-5 oz
garlic-1/2 oz
low-sodium vegetable broth-4 cups
olive oil-1/4 cup
tomato paste-3 tablespoons
fine sea salt-1 1/2 teaspoons
dried thyme-1 teaspoon
ground black pepper-1/2 teaspoon

Preheat and prep ingredients

Cutting Board

Colander

Chef's knife

Preheat the oven to 400°F and finish the prep: peel and cut the potatoes, chop the onions and carrots, mince the garlic, and rinse the lentils in a colander.

Keep the chef's knife blade angled away from fingers while peeling, cutting, chopping, and mincing.

2 pounds russet potatoes

8 ounces yellow onion

8 ounces carrots

1/2 ounce garlic

8 ounces brown lentils

Boil the potatoes

Large pot

Colander

Put the potatoes in a large pot, cover with cold water by 1 inch, and add 1/2 teaspoon salt. Bring to a boil, then cook 15 to 18 minutes until the potatoes are fork-tender; drain well.

Drain the boiling water carefully to avoid steam burns.

2 pounds russet potatoes

1/2 teaspoon salt

Mash the potato topping

Large pot

Potato masher

Return the potatoes to the pot. Add 2 tablespoons olive oil, 1/2 cup vegetable broth, and 1/4 teaspoon pepper, then mash until smooth enough to spread.

2 pounds russet potatoes

2 tablespoons olive oil

1/2 cup vegetable broth

1/4 teaspoon Ground Black Pepper

Sauté vegetables and seasonings

Large skillet with lid

Wooden spoon

Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the onions and carrots and cook 6 to 8 minutes until softened, then stir in the garlic, tomato paste, thyme, remaining 1 teaspoon salt, and remaining 1/4 teaspoon pepper; cook 1 minute until the tomato paste darkens slightly.

Use caution when adding vegetables to hot oil to avoid splatter.

2 tablespoons olive oil

8 ounces yellow onion

8 ounces carrots

1/2 ounce garlic

3 tablespoons tomato paste

1 teaspoon dried thyme

1 teaspoon salt

1/4 teaspoon Ground Black Pepper

Simmer the lentil filling

Large skillet with lid

Wooden spoon

Stir in the 8 ounces dry brown lentils and remaining 3 1/2 cups vegetable broth. Bring to a boil, reduce to a simmer, cover, and cook 30 to 35 minutes until the lentils are tender and the filling is thick and saucy.

Keep the filling at a steady simmer so the lentils cook fully before baking.

8 ounces brown lentils

3 1/2 cups vegetable broth

Add peas and assemble

Large skillet with lid

Wooden spoon

9-inch square baking dish

Stir the frozen peas into the lentil filling and simmer 2 minutes. Transfer the filling to the baking dish and spread the mashed potatoes evenly over the top.

5 ounces peas

Bake and rest

Oven mitts

9-inch square baking dish

Bake 20 to 25 minutes until the edges are bubbling and the potato topping is lightly browned. Let the pie rest 10 minutes before serving.

Use oven mitts when handling the hot baking dish.

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Lentil Shepherds Pie

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