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Close-up of a lentil and vegetable shepherds pie with golden mashed potato topping and peas.

Lentil and Vegetable Shepherd's Pie

A hearty vegetarian version of shepherd's pie with lentils and mixed vegetables topped with mashed potatoes.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 people
Course: dinner
Cuisine: British
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 cup dried green or brown lentils rinsed
  • 1 tbsp olive oil
  • 1 onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 2 cloves garlic minced
  • 1 tsp dried thyme
  • 1 tbsp tomato paste
  • 2 cups vegetable broth
  • 1 cup frozen peas
For the Topping
  • 4 large potatoes peeled and chopped
  • 2 tbsp butter
  • 1/4 cup milk
  • salt and pepper to taste

Equipment

  • Large pot
  • Skillet
  • Baking dish

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Cook the lentils in a pot of boiling water for 20 minutes or until tender. Drain and set aside.
  3. Heat olive oil in a skillet over medium heat. Add onion, carrots, and celery. Cook for 5 minutes until softened.
  4. Add garlic, thyme, and tomato paste. Stir for 1 minute.
  5. Add cooked lentils, vegetable broth, and peas. Simmer for 10 minutes until thickened. Season with salt and pepper.
  6. Meanwhile, boil potatoes until tender. Drain and mash with butter and milk. Season with salt and pepper.
  7. Transfer the lentil mixture to a baking dish. Spread mashed potatoes on top.
  8. Bake for 20 minutes until the top is golden.

Nutrition

Calories: 320kcalCarbohydrates: 55gProtein: 14gFat: 6gSaturated Fat: 3gCholesterol: 10mgSodium: 400mgPotassium: 900mgFiber: 12gSugar: 8gVitamin A: 120IUVitamin C: 30mgCalcium: 80mgIron: 4mg

Notes

You can add grated cheese on top before baking for extra flavor.

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