How to Make Savory Lentil & Vegetable Shepherd’s Pie

 

Discover how to make a hearty, plant-based Lentil & Vegetable Shepherd’s Pie! This recipe is packed with flavor, nutrients, and wholesome ingredients — perfect for a comforting, healthy meal.


Why You’ll Love This Lentil & Vegetable Shepherd’s Pie
If you’re looking for a comforting, nutritious meal, this Savory Lentil & Vegetable Shepherd’s Pie is the perfect choice. It’s a plant-based twist on a classic dish, filled with protein-packed lentils, vibrant vegetables, and topped with creamy mashed potatoes. Plus, it’s easy to make and ideal for meal prepping or feeding a crowd.

Whether you're fully vegan, vegetarian, or just trying to add more plant-based meals to your diet, this recipe delivers on flavor and satisfaction. Let’s dive into the ingredients and step-by-step process!

Ingredients for Lentil & Vegetable Shepherd’s Pie
For the Filling:

• 1 cup dried green or brown lentils (or 2 ½ cups cooked)

• 1 onion, diced

• 3 cloves garlic, minced

• 2 carrots, chopped

• 2 celery stalks, diced

• 1 cup mushrooms, chopped

• 1 cup peas (frozen or fresh)

• 1 cup corn (optional)

• 2 tablespoons tomato paste

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• 1 teaspoon smoked paprika

• Salt and black pepper to taste

• 2 tablespoons olive oil

• 1 ½ cups vegetable broth

For the Mashed Potato Topping:

• 4 large potatoes, peeled and cubed

• ¼ cup unsweetened plant-based milk (like almond or oat milk)

• 2 tablespoons vegan butter (or olive oil)

• Salt and pepper to taste

• Fresh parsley (optional, for garnish)

Step-by-Step Instructions

1. Prepare the Lentils

If using dried lentils, rinse and cook them according to package instructions. Typically, simmer them in water for about 20–25 minutes until tender. Drain any excess water and set aside.

2. Cook the Vegetables

In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent. Then, add the garlic, carrots, celery, and mushrooms. Cook for 5–7 minutes, or until the vegetables are softened.

3. Build the Flavor

Stir in the tomato paste, thyme, rosemary, smoked paprika, salt, and black pepper. Cook for another minute to release the spices' aroma. Add the cooked lentils and vegetable broth, letting the mixture simmer for 10 minutes. If the filling seems too dry, add a splash more broth. Finally, fold in the peas and corn.

4. Make the Mashed Potatoes

While the filling simmers, boil the potatoes in salted water until fork-tender (about 15 minutes). Drain and mash them with plant-based milk, vegan butter, salt, and pepper until smooth and creamy.

5. Assemble the Pie

Preheat your oven to 375°F (190°C). In a large baking dish, spread the lentil and vegetable filling evenly. Then, gently spread the mashed potatoes over the top, using a fork to create little ridges (these help the top get crispy).

6. Bake to Perfection

Bake the pie for 25–30 minutes, or until the mashed potatoes are lightly golden and slightly crisp. For extra crispiness, broil for the last 2–3 minutes — but keep an eye on it!

7. Serve and Enjoy

Let the pie cool for 5–10 minutes before serving. Garnish with fresh parsley for a burst of color and flavor. Pair it with a side salad or roasted veggies for a complete meal.

Why This Recipe Works

This Savory Lentil & Vegetable Shepherd’s Pie is not only wholesome but incredibly versatile. Lentils provide an excellent source of plant-based protein and fiber, while the variety of vegetables boosts your nutrient intake. The creamy mashed potato topping adds indulgence without being overly heavy.

Plus, this recipe is:

• Gluten-free (if you use gluten-free broth)

• Dairy-free & vegan

• Meal-prep friendly — leftovers taste even better!

Tips and Variations

• Make it cheesy: Add a sprinkle of vegan cheese to the potato topping for extra flavor.

• Switch up the veggies: Use whatever you have on hand, like bell peppers, zucchini, or spinach.

• Add more protein: Mix in cooked chickpeas or crumbled tofu for an extra protein boost.

• Storage & reheating: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F until warmed through.

Final Thoughts

This Savory Lentil & Vegetable Shepherd’s Pie is a true comfort food classic, reimagined with plant-based goodness. It’s hearty, flavorful, and perfect for cozy dinners or special gatherings. Plus, it’s a great way to use up veggies in your fridge while nourishing your body with wholesome ingredients.

Give this recipe a try, and let me know how it turns out in the comments! I’d love to hear if you added any unique twists or served it with your favorite side dishes.

Craving more plant-based recipes? Be sure to check out my other posts on Healthy Lifestyle Beyond and follow me on Healthybeyondlimit on YouTube for step-by-step cooking videos!
Happy cooking!