Lentil Shepherds Pie
A savoury brown-lentil and vegetable base under a blanket of fluffy mashed potato, baked until the top catches gold. Proper comfort food, no meat required.
By Vegan Cook. Published 5 August 2026
Ingredients
Serves 4.
- 5 cupsbrown or green lentils, rinsed
- 4large potatoes, peeled and cut into chunks
- 1onion, diced
- 2carrots, diced
- 1 cupfrozen peas
- 2 clovesgarlic, minced
- 2 tbsptomato paste
- 2 cupsvegetable broth
- 1 tspdried thyme
- 3 tbspolive oil, divided
- 3 tbspplant milk, for the mash
- 1 tspsalt, divided
Cookware
- Large pot
- Saucepan
- Potato masher
- Baking dish
Method
Read each step end-to-end before starting.
- 01
Start the mash
Boil the potatoes in salted water for 15-18 minutes until a knife slides through easily. Drain well, let them steam-dry for a minute, then mash with 1 tbsp of the olive oil, the plant milk and 1/2 tsp salt until smooth. Set aside.
- 02
Build the filling
While the potatoes cook, heat the remaining 2 tbsp oil in a large pot. Soften the onion and carrots for 6-7 minutes, then add the garlic and thyme and cook 1 minute more.
- 03
Simmer the lentils
Stir in the tomato paste and cook for 1 minute, then add the lentils, broth and remaining 1/2 tsp salt. Simmer for 20-25 minutes until the lentils are tender and the mixture is thick and saucy, not soupy. Stir in the frozen peas at the end.
- 04
Assemble
Heat the oven to 200°C / 400°F. Spread the lentil filling in a baking dish, then spoon the mash over the top and spread to the edges to seal. Drag a fork across the surface — the ridges crisp up and brown.
- 05
Bake
Bake for 20 minutes until the top is golden and the filling bubbles at the edges. Rest 5 minutes before serving so it holds together on the spoon.
Allergen profile
Every recipe here is fully plant-based. Cross-contamination risk depends on your kitchen, so check all packaging.
Swap note
Naturally gluten-free and nut-free. Check your stock and any Worcestershire-style sauce is vegan and gluten-free if adapting.