Description
A cozy, hearty Fall Lentil Shepherd’s Pie made with savory vegetables, herbs, and tender lentils, topped with creamy mashed potatoes. A comforting, plant-forward twist on the classic cold-weather favorite.
Ingredients
2 tbsp olive oil
1 onion, diced
3 garlic cloves, minced
2 carrots, diced
2 celery stalks, diced
1 cup brown or green lentils, rinsed
2 cups vegetable broth
1 cup canned diced tomatoes
1 tbsp tomato paste
1 tsp thyme
1 tsp rosemary
1 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
1 cup peas (fresh or frozen)
— Mashed Potato Topping —
3 cups mashed potatoes (prepared)
2 tbsp butter or vegan butter
1/4 cup milk or plant milk
Salt and pepper to taste
Instructions
1. Preheat oven to 400°F (200°C).
2. Heat olive oil in a large skillet and sauté onion, garlic, carrots, and celery until softened.
3. Add lentils, vegetable broth, diced tomatoes, tomato paste, and all seasonings.
4. Bring to a simmer, cover, and cook 20–25 minutes until lentils are tender.
5. Stir in peas and adjust seasoning if needed.
6. Spoon the lentil filling into a baking dish.
7. Mix mashed potatoes with butter and milk, then spread evenly over the filling.
8. Bake for 20 minutes or until the top is lightly golden.
9. Let cool slightly before serving.
Notes
You can substitute sweet potatoes for a more autumn-forward flavor.
Use red lentils for a softer, creamier texture.
Leftovers keep well and taste even better the next day.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 7g
- Sodium: 540mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 5mg
Keywords: Fall Lentil Shepherd's Pie, vegetarian shepherd’s pie, cozy fall dinner, plant-based comfort food