Easy Lentil Shepherd’s Pie (vegetarian) Recipe

Enjoy a hearty twist on classic comfort food with this Vegetarian Shepherds Pie. Bursting with savory vegetables and tender lentils soaked in aromatic broth, this Meatless Dinner is a perfect blend of flavors and textures. Experience a delightful and nutritious fusion that redefines Vegetarian Main Dishes for a veggie-packed meal.

I really enjoy making this Easy Lentil Shepherds Pie because its a nutritious, healthy option for a meatless dinner. I start off by simmering 1 cup of brown lentils in 3 cups of vegetable broth which gives the dish a rich depth.

I then add in 1 large diced onion, 3 diced carrots and 2 diced celery stalks with 2 minced garlic cloves. Adding 2 tbsp of tomato paste and 1 tbsp soy sauce helps to build a really tasty flavor profile.

The lentils add protein and fiber while the veggies provide essential vitamins making it a filling meal. This dish is perfect if you’re looking for vegetarian main dishes that are both satisfying and good for you.

Its simple to put together and proves that healthy recipes can taste amazing. I love how its not only a vegetarian dinner but a real treat for anyone wanting a hearty, nutritious meal.

Why I Like this Recipe

I really like this recipe for a few reasons. First, I love how it’s super hearty, loaded with veggies and lentils that make it feel both healthy and filling. Second, it’s easy to follow, so even on days when I dont feel like spending too much time in the kitchen, I can whip it up without stress. Third, the mashed potato topping is just amazing – it gives the whole dish a cozy, homey vibe that reminds me of comfort food when I was a kid. And lastly, I appreciate that even though its vegetarian, it doesn’t skimp on flavor, making each bite both satisfying and delicious.

Ingredients

• Brown lentils are packed with protein, fiber, and essential carbs that help keep you full.
• Vegetable broth adds rich, savory moisture while stayin low in fat and calories.
• Onion delivers a hint of natural sweetness that softens every bite real nice.
• Garlic infuses the dish with mild heat and an aromatic flavor that really pops.
• Carrots contribute bright color and a subtly sweet taste to the overall flavor mix.
• Celery offers a crisp texture and extra nutrients without overpowering the main flavors.
• Potatoes create a creamy, comforting topping when mixed with vegan or dairy butter.
• Frozen peas and corn bring natural sweetness and extra fiber without piling on calories.

Ingredient Quantities

• 1 cup brown lentils (rinsed)
• 3 cups vegetable broth
• 1 large onion, diced
• 3 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tbsp soy sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 cup frozen peas
• 1 cup frozen corn
• 4 medium potatoes, peeled and cubed (for the topping)
• 2 tbsp vegan butter (or regular butter if you prefer)
• 1/4 cup plant-based milk (or regular milk)

How to Make this

1. Preheat your oven to 400°F and peel and cube the potatoes so they’re ready to cook later.

2. Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, celery, and minced garlic. Cook until they start to soften, about 5 minutes.

3. Stir in the tomato paste along with the dried thyme, dried rosemary, salt, and pepper. Let the mixture cook for another minute to blend the flavors.

4. Add the rinsed brown lentils to the pot followed by the 3 cups of vegetable broth and 1 tablespoon of soy sauce. Bring everything to a simmer and let it cook for about 25 minutes until the lentils get tender.

5. When the lentils are almost done, mix in the frozen peas and corn. Give it a quick stir to combine well.

6. While the lentil mixture simmers, add the cubed potatoes to a pot of salted water and boil them until they’re soft, about 15-20 minutes.

7. Drain the potatoes and mash them with the vegan butter and plant-based milk. Season with a little extra salt and pepper if needed.

8. Pour the lentil and veggie mixture into a baking dish, then carefully spread the mashed potatoes on top, making sure it covers all of the lentil layer.

9. Place the dish in the oven and bake for 20 to 25 minutes until the potato topping starts to turn a light brown.

10. Remove from the oven, let it cool for a few minutes, and then serve warm. Enjoy your hearty and easy lentil shepherds pie!

Equipment Needed

1. Oven for preheating and baking the dish
2. Large pot to cook veggies and lentils
3. Medium pot to boil and cook the potatoes
4. Baking dish to assemble and bake the shepherd’s pie
5. Sharp knife and cutting board for dicing vegetables and peeling potatoes
6. Vegetable peeler for peeling the potatoes
7. Wooden spoon (or similar stirring utensil) for sautéing the veggies
8. Measuring cups and spoons for accurate ingredient amounts
9. Colander to drain the boiled potatoes
10. Potato masher to mash the boiled potatoes
11. Oven mitts to safely handle hot dishes and pans

FAQ

Easy Lentil Shepherd’s Pie (vegetarian) Recipe Substitutions and Variations

• Vegetable Broth – If you don’t have any, you can mix water with a couple of veggie bouillon cubes for that extra flavor.
• Tomato Paste – In a pinch, try using a bit of ketchup, though it might be slightly sweeter than the paste.
• Soy Sauce – You can swap this out with tamari sauce or coconut aminos if you’re keeping it gluten free.
• Potato Topping – Instead of potatoes, mashed cauliflower works great if you’re looking for a lower-carb version.

Pro Tips

1. Try stirring in a splash of red wine or a pinch of smoked paprika while cooking the vegetables for an extra kick, it gives the dish a deeper, richer flavor that really elevates the stew.

2. Before adding the lentils to the broth, toast them lightly in the pot for a couple of minutes with the veggies and spices; this simple step can boost the overall nutty flavor of the dish.

3. If you want your mashed potato topping to be extra creamy, use a potato ricer or beat the potatoes really well so they blend more into the lentil mixture, it makes every bite smoother even if it takes a few extra minutes.

4. Don’t forget to taste as you go especially with salt and pepper; sometimes the soy sauce adds enough saltiness and you might find you need less salt than you think, so adjust slowly and check often.