This plant-based twist on an Irish classic ups the fiber game to the next level. Creamy mashed potatoes top this savory vegetable lentil blend for the perfect plant-based meal.
Jump to RecipeShepherd’s pie is a delicious Irish classic. I’m always looking for ways to add more fiber to classic dishes, and this dish is no different! I added lentils, one of my favorite sources of plant-based protein to make a plant-based Shepherd’s pie. It’s a labor of love, but the end result is amazing!
To cut down on the cook time for this dish, you’ll want to prepare all of your vegetables to start so that you can cook things at the same time. Peel and quarter your potatoes, peel and chop your carrots, chop your celery, dice your onion, and mince your garlic. You’ll want to cut your veggies for the filling into similar sizes so that they all cook evenly. I like to cut them to be just a bit bigger than the lentils.
Once all your veggies are prepped, it’s time to start making our mashed potatoes. Place your peeled and quartered potatoes into a medium saucepan and cover with cold water to about an inch over the potatoes. Bring them up to a boil, and then simmer, uncovered for about 15-20 minutes. You’ll know they’re cooked through when they can be easily pierced with a fork. Once cooked, drain, and return potatoes to saucepan. Mash and add your choice of milk, salted butter, and ground black pepper. Continue to mash until smooth, and set aside until needed.
While your potatoes are cooking, place your rinsed lentils and about 3 cups of water into a second medium saucepan. Bring them up to a boil, then reduce heat to low, and simmer, covered for about 15-20 minutes. You’ll know they’re cooked through when the edges start to split and they can be easily pierced with a fork. Once cooked, drain any excess water and rinse with cold water until cool. Set aside until needed later in the recipe. You can also cook them ahead of time and store them in the refrigerator until needed.
While your lentils and potatoes are simmering, heat one tablespoon of olive oil in a skillet over medium-high heat.
Once heated, add your onion, carrots, and celery and saute until slightly softened, or about 5-7 minutes.
Once vegetables are tender, add garlic and saute until fragrant, or about another 30 seconds.
Then, add in your thawed frozen peas and corn and stir in flour to coat mixture.
After your frozen vegetables are heated, add vegetable broth, Worcestershire sauce, and seasonings and stir until everything is evenly dispersed.
Once everything is well mixed, add in your cooled lentils and gently stir. You want to make sure the lentils are cooled, and stir them carefully so they keep their shape and don’t mush.
Once your lentils are heated, spread your filling evenly into a greased 11×7 inch pan.
Then, spread your mashed potatoes evenly over top and rough up the surface with a fork. You’ll want to be careful when spreading the mashed potatoes so that they don’t mix with the filling. It’s a lot like frosting a cake where you have to use thick amounts of frosting to start so that you don’t get crumbs from the cake mixing with the frosting. I like to use a spatula and start with a thick layer of potatoes, gently smoothing it out until the whole filling is coated.
Then, bake your Shepherd’s pie in the oven at 400 degrees Fahrenheit for about 25-30 minutes or until the mashed potatoes are slightly browned.
Cut into squares and serve! This dish keeps very well leftover too, just be sure to enjoy your Shepherd’s pie within 3-5 days.
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Lentil Shepherd’s Pie – Vegetarian
Ingredients
For the potatoes
- 3 large russet potatoes peeled and quartered
- 1/4 cup milk of choice
- 2 tbsp salted butter
- 1/4 tsp ground black pepper
For the filling
- 1 cup dry lentils rinsed
- 1 tbsp olive oil
- 1 yellow onion diced
- 3 large carrots peeled and chopped
- 2 celery stalks chopped
- 3 cloves garlic minced
- 1/2 cup frozen corn thawed
- 1/2 cup frozen peas thawed
- 2 tbsp all-purpose flour
- 1/2 cup vegetable broth
- 1 tsp Worcestershire sauce
- 1 tbsp dried parsley
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp ground black pepper
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- In a medium saucepan, place the potatoes and enough cold water to cover them by about an inch. Bring to a boil, reduce heat, and simmer until tender, about 15-20 minutes. Once potatoes are cooked, drain excess water and return to saucepan. Mash the potatoes, and add your choice of milk, salted butter, and ground black pepper. Continue to mash until smooth.
- Add rinsed lentils and about 3 cups of water to another medium saucepan. Bring to a boil, reduce heat to low, and simmer, covered, for about 15-20 minutes, or until tender. Once lentils are cooked, drain excess water and rinse with cold water until cooled.
- While the potatoes and lentils are cooking, heat olive oil in skillet over medium-high heat.
- Add onion, carrots, and celery and saute until slightly softened, about 5-7 minutes.
- Add garlic and saute until fragrant, about 30 seconds.
- Add in peas and corn, and coat entire mixture with flour.
- Once coated, add broth, Worcestershire sauce, parsley, rosemary, thyme, ground black pepper, and salt and stir to combine. Heat, stirring constantly, for 1-2 minutes.
- Add cooled lentils to the vegetable mixture and stir gently to combine.
- Once lentils are heated through, remove filling from heat and spread into a greased 11×7 inch baking dish. Layer mashed potatoes on top, rough the surface with a fork, and bake until browned, about 25-30 minutes.
Video
Notes
- To make vegan, simply use a non-dairy milk substitute and vegan butter for the potatoes. You’ll also want to make sure your Worcestershire sauce is vegan, since most contain anchovies.
- For easier prep, you can use a bag of frozen mixed vegetables for the filling instead of chopping fresh vegetables.
- For added ease during cooking, prepare your lentils ahead of time and refrigerate until needed.