Vegetarian Lentil Shepherd’s Pie Recipe

Looking for a hearty, nutritious, and delicious vegetarian meal the whole family will love? This vegetarian lentil shepherd’s pie recipe is packed with flavour, rich in protein, and incredibly comforting. A perfect alternative to the classic dish, this recipe swaps mince for lentils while keeping the same rich and savoury depth of flavour.

Ingredients for Vegetarian Lentil Shepherd’s Pie Recipe

For the filling:

• 1 tbsp olive oil

• 1 onion, finely chopped

• 2 carrots, diced

• 2 celery sticks, diced

• 2 garlic cloves, minced

• 200g dried green or brown lentils (or 2 tins, drained and rinsed)

• 1 tin (400g) chopped tomatoes

• 500ml vegetable stock

• 2 tbsp tomato purée

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 1 tsp smoked paprika (optional, for extra depth)

• 1 tbsp Worcestershire sauce (vegetarian version) or soy sauce

• Salt and black pepper to taste

For the mashed potato topping:

• 800g potatoes, peeled and chopped

• 50ml milk (dairy or plant-based)

• 25g butter (or dairy-free alternative)

• 50g grated cheddar cheese (optional, or use a plant-based alternative)

• Salt and pepper to taste

Method

1. Prepare the Lentil Filling

1. Heat the olive oil in a large pan over medium heat. Add the onion, carrots, and celery, cooking for about 5 minutes until softened.

2. Stir in the garlic, dried thyme, rosemary, and smoked paprika (if using), and cook for another minute.

3. Add the lentils, chopped tomatoes, tomato purée, vegetable stock, and Worcestershire sauce (or soy sauce). Stir well and bring to a simmer.

4. Reduce the heat and let the mixture cook for around 25–30 minutes, stirring occasionally, until the lentils are tender and the sauce has thickened. Season with salt and black pepper to taste.

2. Make the Mashed Potato Topping

1. While the filling is cooking, boil the potatoes in salted water for about 15 minutes, or until soft.

2. Drain the potatoes and return them to the pot. Add the milk, butter, and a pinch of salt and pepper.

3. Mash until smooth and creamy. Stir in the grated cheese if using.

3. Assemble and Bake

1. Preheat the oven to 200°C (180°C fan/gas mark 6).

2. Transfer the lentil mixture to a baking dish and spread it out evenly.

3. Spoon the mashed potatoes over the top, smoothing with a fork to create ridges (this helps it crisp up beautifully in the oven!).

4. Bake for 20–25 minutes, or until the top is golden and slightly crispy.

Serving Suggestions

Serve your vegetarian shepherd’s pie with steamed greens, roasted root vegetables, or a simple side salad for a balanced, hearty meal. It’s also a great dish for batch cooking—leftovers taste even better the next day!

Final Thoughts

This vegetarian lentil shepherd’s pie recipe is a fantastic, wholesome meal that even meat-eaters will enjoy. Packed with nutrients and full of comforting flavours, it’s a great way to introduce more plant-based meals into your family’s diet. Give it a try and let us know what you think!