PlumTally
Lentil Shepherds Pie
1h 55m$8.01

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
20 min prep85 min cook6 servingshard

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

Shopping options

Low-sodium vegetable broth · 4 Cup

Simple Truth Organic® Low Sodium Vegetable Broth

Sale

100%

In recipe$2.00
To buy$2.00
Details
Simple Truth Organic · 32 oz$2.29
Sale
$2.00 per packageBuy 1Package use: 100%Product matchEstimated

Dry brown lentils · 8 Ounce

Kroger® Lentil Beans

50%

In recipe$1.00
To buy$1.99
Details
Kroger · 16 oz$1.99 per packageBuy 1Package use: 50%Product matchEstimated

Frozen peas · 5 Ounce

Kroger® Frozen Sweet Green Peas

42%

In recipe$0.54
To buy$1.29
Details
Kroger · 12 oz$1.29 per packageBuy 1Package use: 42%Product matchEstimated

Russet potatoes, raw, peeled and cut into 1-inch pieces · 2 Pound

Russet Potatoes Bag

40%

In recipe$1.60
To buy$3.99
Details
5 lb$3.99 per packageBuy 1Package use: 40%Product matchEstimated

Carrots, chopped · 8 Ounce

Simple Truth Organic® Whole Carrots Bag

25%

In recipe$0.75
To buy$2.99
Details
Simple Truth Organic · 2 lb$2.99 per packageBuy 1Package use: 25%Product matchEstimated

Tomato paste · 3 Tablespoon

Kroger® Tomato Paste

25%

In recipe$0.25
To buy$0.99
Details
Kroger · 6 oz$0.99 per packageBuy 1Package use: 25%Product matchEstimated

Yellow onions, chopped · 8 Ounce

Kroger® Yellow Onion 3 lb Bag

17%

In recipe$0.57
To buy$3.39
Details
3 lb$3.39 per packageBuy 1Package use: 17%Product matchEstimated

Olive oil · 0.25 Cup

Kroger® Extra Virgin Olive Oil

12%

In recipe$0.83
To buy$6.99
Details
Kroger · 16.9 fl oz$6.99 per packageBuy 1Package use: 12%Product matchEstimated

Garlic, minced · 0.5 Ounce

Kroger® Peeled Garlic

8%

In recipe$0.25
To buy$2.99
Details
Kroger · 6 oz$2.99 per packageBuy 1Package use: 8%Product matchEstimated

Dried thyme · 1 Teaspoon

Private Selection® Thyme Leaves Shaker

4%

In recipe$0.15
To buy$3.59
Details
Private Selection · 0.68 oz$3.59 per packageBuy 1Package use: 4%Product matchEstimated

Ground black pepper · 0.5 Teaspoon

Kroger® Pure Ground Black Pepper Shaker

2%

In recipe$0.07
To buy$2.89
Details
Kroger · 1.85 oz$2.89 per packageBuy 1Package use: 2%Product matchEstimated
Common ingredient

Fine sea salt · 1.5 Teaspoon

Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz

2%

In recipe$0.07
To buy$3.79
Details
Morton · 17.6 oz$3.79 per packageBuy 1Package use: 2%Product matchEstimated

Cost Summary

Availability unavailable
$8.01

· only what you use

$1.34

per serving · 6 servings

You pay at checkout$34.00
24% used in this recipe$25.99 unused

All ingredients selected

Checkout$36.89
Recipe portion$8.08

1 common ingredient not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • 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
Centered rectangular wooden cutting board photographed against a plain light background.Cutting Board
Centered large stainless-steel pot with two side handles and a fitted lid on a light neutral background.Large pot
Centered stainless-steel kitchen colander on a light neutral background.Colander
A single unbranded chef’s knife with a broad stainless-steel blade and dark handle, centered on a light neutral background.Chef's knife
Large dark skillet with a fitted glass lid, centered on a light neutral background.Large skillet with lid
A single natural wooden spoon centered on a light neutral background.Wooden spoon
A centered pair of quilted gray oven mitts on a light neutral background.Oven mitts
Centered stainless-steel potato masher photographed against a plain light neutral background.Potato masher
Centered empty 9-inch square glass baking dish on a neutral light background.9-inch square baking dish
1
Preheat and prep ingredients
Centered rectangular wooden cutting board photographed against a plain light background.Cutting Board
Centered stainless-steel kitchen colander on a light neutral background.Colander
A single unbranded chef’s knife with a broad stainless-steel blade and dark handle, centered on a light neutral background.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
2
Boil the potatoes
Centered large stainless-steel pot with two side handles and a fitted lid on a light neutral background.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
3
Mash the potato topping
Large pot
Centered stainless-steel potato masher photographed against a plain light neutral background.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
4
Sauté vegetables and seasonings
Large dark skillet with a fitted glass lid, centered on a light neutral background.Large skillet with lid
A single natural wooden spoon centered on a light neutral background.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
5
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
6
Add peas and assemble
Large skillet with lid
Wooden spoon
Centered empty 9-inch square glass baking dish on a neutral light background.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
7
Bake and rest
A centered pair of quilted gray oven mitts on a light neutral background.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.

8

How did it turn out?

Rating and review tools are unavailable right now.