Easy Lentil Shepherd's Pie (vegetarian)
Lentil shepherd's pie has tender lentils in a rich brothy gravy, topped with creamy mashed potatoes and baked until bubbly.
Nutrition Facts
270 kcalCalories
13 gProtein
50 gCarbs
2 gFat
Ingredients
Instructions
Preheat oven to 400°F.
Combine lentils and 3 cups broth in a saucepan and bring to a boil. Reduce heat to a simmer and cover. Cook 20-25 minutes or until lentils are tender.
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Continue Reading at Spendwithpennies →Chef's Notes
Fresh vegetables can be substituted with 1 1/2 cups frozen vegetables.
Keep in mind the sauce will thicken while baking and while cooling. I usually end up adding the full 4 cups of broth to this recipe. Simmer to thicken slightly.
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Reviews from the Original Source
Loved making this! It was a huge hit with my company.
So tasty! I made a few adjustments to suit what I had available and my tastes and the results were amazing.
1. Substituted homemade marinara for tomato paste which I usually find to be too strong for my tastes.
2. Substituted Jugo liquid seasoning by Maggie for the Worcestershire sauce as I didn’t have any on hand. I would not change this choice as I think it added a lot of flavor.
3. I doubled the recipe and used a lasagna pan.
4. I used white cooking wine as I didn’t not have any red wine on hand. I don’t know that it would make a significant difference to the final dish but it worked.
5. I added a stick of salted butter to the mashed potatoes as I prepared them the way I would normally.
My family loved it and we will make it again!
Thanks so much…
Used your recipe for basics. Added to onion leeks and shallots. Used a 500 ml can of Guinness with the stock. Added copped spinach as well. Really nice.
I’ve made this recipe several times. I sub in more carrots, celery and peas for mushrooms. Make larger amount of mashed potatoes on top. This is an outstanding recipe. No need for meat. The lentils in its place are delicious. The addition of tomato paste & Worcestershire sauce creates a delicious combo. My hubby loves it so much that he frequently asks for it. Thank you for sharing!
a decent idea but the proportions are all wrong, there is far too much liquid and not enough roux in this to actually thicken up well. I used two cups of stock and it was still far too much of a liquid to spread on the mashed potatoes.
I feel like this is a pretty solid recipe.
It was simple, easy, and tastes good.
I added a total of about 1.5 tablespoons of flour to help thicken the sauce near the end.
I also used bone beef broth to appease my husband, who isn't a plant based lover (he walked in and thought I was cooking meat, it smelled so good haha).
I personally found it to taste a bit heavy on the wine, so I'd probably add less next time (I allowed it to simmer for at least 10-15 minutes past adding the wine to the sauce). This is also just personal preference.
I absolutely recommend this recipe!
This was a great veg shepherd's pie!
Absolutely delicious. Made like the recipe as you posted, making the sauce and cooking the lentils.
Granddaughter is now vegetarian so been trying to find recipes for her that she will enjoy. She is only 13.
This turned out quite soupy, even though I added some cornstarch to try to thicken it. It mostly tasted like the wine and Worchestershire; I added a little garlic to round out the flavor. The family tried it and agreed it was too soupy and the texture was just mushy. The taste was pretty good when eaten with the mashed potatoes (which would not sit on top very well--they started sinking into the mixture.) I really wanted to like this and find a good lentil main dish, but I'm afraid I would not recommend it.
The most comforting meal ever.. so good! Really simple to put together and everyone feels like they're sitting down to a special meal.
Delicious supper!
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