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vegetarian lentil shepherd's pie in a baking dish in a wide horizontal shot, golden ruffled mashed potato top with one scoop removed showing the filling, fresh thyme garnish, on a cozy holiday table, warm natural light, shallow depth of field, landscape orientation

Vegetarian Shepherd's Pie with Lentils

A warm filling made of lentils and vegetables, which is held in by a thick layer of mashed potatoes.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked green lentils
  • 3 carrots diced
  • 1 cup frozen peas
  • 1 onion diced
  • 2 cups vegetable broth
  • 2.5 lb potatoes peeled and cubed
  • 3 tbsp butter
  • 2 tbsp tomato paste

Method
 

  1. Boil the potatoes until tender, then mash with butter and a splash of broth.
  2. Saute the onion and carrots until soft, then stir in the tomato paste.
  3. Add the lentils, peas, and broth and simmer until thickened.
  4. Spread the filling into a baking dish and top with the mashed potatoes.
  5. Bake at 400F for 25-30 minutes until the top is golden.
  6. Let it rest a few minutes before scooping into bowls.

Notes

Rough up the mash with a fork so the peaks crisp up.