Sunday Lentil Shepherd’s Pie

Name: Sunday Lentil Shepherd’s Pie
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 1 cup green or brown lentils, rinsed; 2 tablespoons olive oil; 1 onion, finely chopped; 2 carrots, diced; 2 celery stalks, diced; 2 cloves garlic, minced; 1 tablespoon tomato paste; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 cup vegetable broth; 1 cup frozen peas; Salt and pepper to taste; 4 large potatoes, peeled and cubed; 1/2 cup milk or cream; 3 tablespoons butter; Salt and pepper to taste

Highlighted under: Classic Ideas

I love making Sunday Lentil Shepherd’s Pie as a comforting meal for my family. This dish brings together the earthiness of lentils with a creamy potato topping that we just can’t resist. I enjoy the simplicity of making it from scratch and the satisfaction of knowing we’re having a hearty vegetarian meal that doesn’t skimp on flavor. Each bite is filled with savory veggies and seasoned lentils that mingle beautifully beneath a fluffy layer of mashed potatoes. It really makes for a delightful family dinner!

Created by

Kendra Lawson

Last updated on 2026-01-12T01:54:35.647Z

When I first created this Sunday Lentil Shepherd’s Pie, I was surprised to find that it could be as satisfying as the traditional meat version. I experimented with various spices and vegetables, landing on a combination of lentils, carrots, and peas that brought the dish to life. The real trick, I found, is letting everything simmer long enough to build deep flavors before topping it with mashed potatoes.

The mashed potato layer is key; I like to blend in a bit of cream and butter to achieve that luxurious smoothness. It’s what elevates the dish to a real family favorite, and I love how leftovers taste even better the next day!

Why You Will Love This Recipe
Rich in plant-based protein from lentils
Comforting, hearty flavor in every bite
Easy to prep ahead for busy weeknights

Perfecting the Lentil Filling

To achieve a robust flavor profile in the lentil filling, consider using a mix of green and brown lentils. Their unique textures and tastes complement each other, with green lentils maintaining shape and brown lentils providing a creamier consistency after cooking. When sautéing the vegetables, ensure to cook them until softened and slightly caramelized, as this brings out their natural sweetness, enhancing the overall taste of the filling.

Don’t forget to keep an eye on the consistency of the lentil mixture as it simmers. If it appears too thick, add a splash more of vegetable broth to achieve a soupy texture that will meld beautifully with the mashed potatoes. If you notice it becoming too watery, let it cook down a bit longer without the lid to achieve the perfect thickness.

Mastering the Mashed Potato Topping

The key to a smooth and creamy mashed potato topping lies in the potato variety you choose. Starchy potatoes, like Russets, create a fluffy texture, while waxy potatoes, like Yukon Golds, yield a creamier finish. I recommend a starchy variety for this dish, as it will provide a light and airy profile that balances beautifully with the hearty lentils below.

When incorporating milk or cream into the mashed potatoes, warm it up slightly before blending it in. This helps the potatoes absorb the liquid better and avoids any lumps. If you're after a richer flavor, feel free to try adding roasted garlic or fresh herbs into the mix to elevate the dish even more.

Serving and Storing Tips

Once baked, let your Lentil Shepherd’s Pie rest for about 10 minutes before serving. This resting period allows the filling to set slightly, making it easier to slice and serve without it falling apart. Pair this dish with a simple side salad or steamed vegetables for a complete meal that adds freshness to the rich flavors of the pie.

For make-ahead convenience, you can prepare both the filling and the mashed potatoes a day in advance. Store them separately in airtight containers in the fridge. When you're ready to assemble the dish, layer the filling and topping in a baking dish, then bake as instructed. Leftovers are delicious and can be stored in the fridge for up to three days or frozen for a month — just remember to reheat thoroughly before enjoying again.

Ingredients

For the filling

1 cup green or brown lentils, rinsed
2 tablespoons olive oil
1 onion, finely chopped
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 cup vegetable broth
1 cup frozen peas
Salt and pepper to taste

For the topping

4 large potatoes, peeled and cubed
1/2 cup milk or cream
3 tablespoons butter
Salt and pepper to taste

Instructions

Prepare the lentil filling

In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery, sautéing until soft, about 5 minutes. Stir in garlic and cook for another minute. Add lentils, tomato paste, thyme, rosemary, vegetable broth, salt, and pepper. Bring to a simmer, cover, and cook for 25 minutes until lentils are tender.

Add peas and assemble

Stir in the frozen peas and let simmer for an additional 5 minutes. Pour the lentil mixture into a baking dish. Preheat the oven to 400°F (200°C).

Make the mashed potatoes

Boil the potatoes in salted water for about 15 minutes until tender. Drain and mash with milk, butter, salt, and pepper until smooth. Spread the mashed potatoes over the lentil filling in the baking dish.

Bake the pie

Bake in the preheated oven for about 25 minutes, or until the top is golden brown. Let it cool slightly before serving.

Pro Tips

For an added kick, try mixing in some Dijon mustard into the lentil filling or top the mashed potatoes with a sprinkle of cheese before baking.

Ingredient Substitutions

If you’re looking to boost protein even further or have a nut allergy, try adding finely chopped mushrooms or crumbled tempeh to the lentil filling. Both options provide a hearty texture that complements the lentils while adding depth of flavor. For a creamier potato topping, feel free to swap out half of the milk with sour cream or Greek yogurt, which will add a delightful tanginess.

For those seeking a gluten-free option, double-check your vegetable broth label, as some brands may contain gluten. You can also enhance the dish's richness by using dairy-free butter or plant-based milk substitutes if preferred.

Variations to Try

This Shepherd’s Pie is versatile! Consider adding diced bell peppers or corn to the lentil filling for a pop of color and extra flavor. For a spicy kick, toss in some red pepper flakes or a dash of hot sauce while cooking your vegetables.

Switch it up by trying a sweet potato mash instead of traditional potatoes. The natural sweetness of sweet potatoes pairs wonderfully with the savory lentils and can be seasoned in the same way for a delicious twist on the classic recipe.

Troubleshooting Common Issues

If your mashed potatoes are looking gluey, it usually means they've been overworked. Make sure to mash them just until combined and avoid using a food processor, which can create an undesirable texture. If you find that your lentil mixture is too soupy, simply continue simmering uncovered until it reaches the desired thickness before combining with the mashed topping.

If the top of your pie isn't browning as desired during baking, consider broiling it for the last few minutes. Keep a close eye on it during this time to avoid burning, and enjoy a beautifully golden crust that adds a pleasing texture.

Questions About Recipes

→ Can I use other types of lentils?

Yes, but green or brown lentils hold their shape best in this dish.

→ Is it possible to prep this in advance?

Absolutely! You can prepare the filling and topping separately and assemble the pie just before baking.

→ Can I freeze leftovers?

Yes, lentil shepherd's pie freezes well. Just let it cool completely before wrapping it tightly and storing it.

→ What can I serve with shepherd's pie?

It pairs nicely with a fresh side salad or steamed green vegetables.