There was a moment where I wasn't going to post this recipe for The Best Lentil Shepherd's Pie. After all, there are a TON of lentil shepherd’s pie recipes floating around. It’s not exactly ground-breaking material.
But then something happened… I pulled some of my leftover lentil shepherd’s pie from the freezer, warmed it up, and devoured the whole thing. And guess what? It really is The Best Lentil Shepherd's Pie.
So maybe there are a lot of lentil shepherd’s pies out there, but none of them are THIS recipe, and THIS recipe is Seriously The Best Lentil Shepherd’s Pie. I needed to publish this recipe, if for no other reason, but so that I can make it again, and again.
What makes this Lentil Shepherd's Pie the best?
Why thank you for asking. There are 3 simple and scrumptious reasons.
- These lentils are jam-packed full of veggie deliciousness: carrots, mushrooms, peas, and are seasoned perfectly with thyme, onions, garlic, and an extra zing of BBQ sauce. Boom! Simple and totally drool-worthy.
- Garlic mashed potatoes. Those aren't any plain old regular mashed potatoes, they're packed full of garlic and creamy coconut milk making them light years above any other mash.
- This hearty meal is perfect for a holiday, weekend, or just something to last you throughout the week. It can be made in advance and then just warmed in the oven. You can serve it in a fancy casserole dish or go rustic like I like to do, and serve it in a skillet. This pie will satisfy anyone and everyone making it a perfect dish for any occasion!
I hope you love it as much as I do.
To Make the Lentil Shepherd's Pie:
Chop up your veggies, and prep for the mash potatoes.
Heat the oil in a large frying pan or skillet over medium-high heat. Add in the onion, carrots, mushrooms, garlic, and thyme and sauté for 6 to 8 minutes until softened and bits are browned. Remove from pan, and set aside.
Return the pan to heat, add in the lentils, and vegetable broth. Cover, and simmer for 25 - 30 minutes until the broth is absorbed and the lentils are tender.
While the lentils cook, prepare the mashed potatoes and try not to eat them all.
When the lentils are cooked through, add the vegetables back to the pan, and add the peas, BBQ sauce, and soy sauce. Heat through. Scoop the mixture into a casserole dish or large skillet and then spread the mashed potatoes on top.
Bake for 10 - 15 minutes until the lentil shepherd's pie is hot and bubbling around the edges.
(click stars to vote)
Seriously The Best Lentil Shepherd's Pie
Servings:
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Ingredients
- 1 tablespoon oil, (olive, canola, vegetable)
- 1 onion, , chopped
- 2 carrots, , peeled and chopped
- 16 oz mushrooms, , sliced
- 4 cloves garlic, , minced
- 2 teaspoons dried thyme leaves
- 1 ½ cups brown or green lentils, (or 38oz canned lentils, see notes)
- 3 cups vegetable broth, (or 1 vegetable bouillon cube, see notes)
- 1 cup peas, , fresh or frozen
- 2 tablespoons soy sauce
- ¼ cup BBQ sauce, (check to make sure it's vegan)
- 1 recipe Vegan Garlic Mashed Potatoes
Instructions
- Preheat oven to 425F (220C).
- Heat the oil in a large frying pan or skillet over medium-high heat. Add in the onion, carrots, mushrooms, garlic, and thyme and sauté for 6 to 8 minutes until softened and bits are browned. Remove from pan, and set aside.
- Return the pan to heat, add in the lentils, and vegetable broth. Cover, and simmer for 25 - 30 minutes until the broth is absorbed and the lentils are tender. While the lentils cook, prepare the mashed potatoes according to the directions.
- Add the vegetables back to the pan with the lentils, and add the peas, BBQ sauce, and soy sauce. Heat through. Scoop the mixture into a casserole dish or large skillet and then spread the mashed potatoes on top.
- Bake for 10 - 15 minutes until the pie is hot and bubbling around the edges.
Video
Notes
Nutrition
Bon appetegan!
Sam.
Courtney Moses says
I loved shepherd’s pie before I was vegan and this recipe did not disappoint. My boyfriend loved it too. The mashed potatoes are the best part!
Deborah Perry says
The title of this recipe does not lie - this turned out to taste incredible and was fairly easy to make. I made it over the holidays and then had to make it again soon afterwards as it was just so good.
Peter P says
The recipe says 1891 mg of sodium per serving. That can't right!
Anthony NH says
Honestly delish! I did make cauliflower mashed and used Trader Joe’s Sriracha Bbq sauce.
We loved it thank you!
Stephanie A Mayberry says
This really is the best!
And it's super easy to make. I doubled the recipe and tossed in some red bell pepper and celery because I had it handy and, why not?
I served it at our Sabbath service, and it was a HUGE hit!
One of the young men was devouring it and talking about how good it was. I said, "Yeah, it's not bad for not having any meat."
He stopped mid-bite, total shock on his face. "There's no meat in here?"
I told him nope.
He just went on and on about how good it was and you can't tell there's no meat.
My carnivore husband loves it too and has asked for it to be put on the menu in the regular rotation.
Oh! Also, I prepped it the night before and stuck it in the fridge overnight. Next day I put it in the oven for a few minutes to heat.
And the leftovers were just as awesome the next day!
I need more recipes like this! Fast, simple, and easy. Amazing!
A says
delicious and easy to make! husband approved
Jess @ IDTLC Support says
Wonderful!
Pat says
Add rice cauliflower, replace bbq sauce with stout (like Guinness), make mash with 1/3 potatoes and 2/3 butternut squash, replace mushrooms with pulverized dried shitake ... And maybe you get close to "the best"...
That's my own recipe and I'll stick to it.
Tracey says
Very tasty! Made for a great Autumn supper.
Cathy Rechtshaffen says
I have made this recipe countless times and it’s always awesome. In fact it’s my daughter’s absolute favourite meal.
Question: could you substitute quinoa for the lentils? I’d like to make it for Passover, but cannot use legumes like lentils or beans. Open to suggestions! Thank you!!! Cathy, Toronto Canada
Jess @ IDTLC Support says
So glad to hear how loved the recipe is in your family! Quinoa would probably be a great substitute! Let us know if you try it!
Kim H. says
This recipe worked perfectly for our St. Patties day dinner. My daughter went back for seconds and my son went back for thirds. I on the other hand had it for breakfast. Don’t judge. Protein, veggie and potatoes! Was uncertain about adding the bbq sauce but it gave it a little yummy kick’ This recipe came recommended from a friend. So good Will make this again!
Jess @ IDTLC Support says
Hahaha that's amazing! Breakfast, why not?!
Philly Wayne says
Your recipe is very similar to the one I've used for the past 25 years. I also make one that is more savory by adding a middle layer of finely minced sun dried tomatoes, scallion, TVP and seasoned with a dash of cumin.
Then I add the mashed potato topping. I also try to mix my potatoes a bit more wet so that I can form small peaks across the top. These will all get toasted when baked which adds a bit crispy texture to the teeth when served.
Jess @ IDTLC Support says
That sounds great!
Paulette says
I have made this before and its absolutely amazing i was just wondering what size casserole dish you would recommend.
Carolyn says
Hi Sam. I haven't made this but I'm going to give it five stars anyway - I know it will be great. I love all your recipes.
Quick question & request: Would you say this recipe is freezable, and at what stage (pre- or post-bake)? And my request is that you more frequently put whether a dish is freezable in your notes? I live alone so a meal for 8 is a lot - but if I'm going to cook, I also want to make the whole thing. I'd love to put half in the freezer and have it again in a few weeks.
Adele says
I have made this and it IS the best shepherd's pie. I make it for dinner that night then 3 x 2 portions for the freezer. I lift into fridge the night before zapping in the microwave, usually about 4 minutes (i have a 900w microwave)