Guide · Nov 10, 2026
Lentil Shepherd's Pie with Mashed Potato Topping
Brown lentils simmered with carrots, celery, tomato paste and herbs under a fluffy olive oil mash, baked until golden. Vegan, dairy-free, serves 6, and you can assemble it a day ahead.
Last updated
Short answer: Simmer 1 cup of brown or green lentils in broth with onion, carrot, celery, garlic, tomato paste and herbs until they're tender and the filling is thick, about 30 minutes. Stir in peas, spread it in a baking dish, top it with olive oil mashed potatoes and bake at 400°F until the top browns, 20 to 25 minutes. It serves 6 and has no meat, dairy or eggs.
This recipe was developed by Michael Gonzales from standard ratios.
Prep time: 20 min Cook time: 1 hr Total time: 1 hr 20 min
What do you need for a lentil shepherd's pie?
Serves 6.
For the filling:
- 1 cup (about 190 g) dry brown or green lentils, rinsed
- 1 tablespoon extra virgin olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery ribs, diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 3 cups vegetable broth (low-sodium if you can find it)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, crumbled
- 1 tablespoon tamari or soy sauce
- 1 cup frozen peas
- 1/2 teaspoon black pepper
For the mashed potato top:
- 2 pounds russet potatoes, peeled and cut into 2-inch chunks
- 1/2 cup unsweetened soy milk, warmed
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon salt, plus more to taste
Use brown or green lentils here, not split red ones. Split red lentils cook in about 5 to 7 minutes [3] and break down as they simmer, which is great for soup but turns this filling to mush. Whole brown and green lentils hold their shape.
How long do lentils take to cook in shepherd's pie?
In plain water, Lentils.org says whole lentils typically take 15 to 20 minutes, and USA Pulses says most types need 20 to 40 [2][3]. In this filling they simmer in broth with tomato paste and vegetables, so plan on 25 to 35 minutes. Start tasting at 25. You want lentils that are soft all the way through with no chalky center, and a filling thick enough that a spoon dragged through it leaves a trail.
If the pan goes dry before the lentils are tender, add broth 1/4 cup at a time. If the lentils are done and it's still soupy, simmer with the lid off for a few minutes. A loose filling bubbles up through the potatoes in the oven.
For the full lentil chart, see our guide to how to cook quinoa, rice, lentils and beans.
How do you make creamy mashed potatoes without butter?
Russets make the fluffiest mash because they're starchy. Boil them until a knife slides in with no resistance, drain them well and let them steam in the hot pot for a minute so the extra water cooks off. Then mash with warm soy milk, olive oil and salt.
Warm milk matters. Cold milk cools the potatoes and makes them gluey. Mash by hand with a masher rather than a blender or food processor, which overworks the starch.
Can you make lentil shepherd's pie ahead?
Yes. Assemble the whole pie, let it cool, cover it and refrigerate it, then bake it the next day. Add 10 to 15 minutes to the bake time since it's going in cold, and check that it's bubbling at the edges and hot in the middle.
Get leftovers into the fridge within 2 hours and eat them within 3 to 4 days. USDA says to reheat leftovers to 165°F [4]. You can also freeze baked portions. USDA notes frozen leftovers stay safe indefinitely but are best for quality within 3 to 4 months [4].
How many calories are in lentil shepherd's pie?
About 350 calories per serving, with 14 grams of protein and 8 grams of fiber. That's our estimate from USDA FoodData Central values for each ingredient [1]. Sodium lands around 790 mg per serving with regular vegetable broth. Low-sodium broth and reduced-sodium tamari bring it down a lot.
| Per serving (1/6 of recipe) | Amount |
|---|---|
| Calories | about 350 |
| Protein | 14 g |
| Fat | 8 g |
| Carbohydrate | 58 g |
| Fiber | 8 g |
| Sugars | 6 g |
| Sodium | about 790 mg |
Estimate from USDA FoodData Central (SR Legacy) values [1].
What goes with lentil shepherd's pie?
It's a full meal in one dish. A green salad or steamed green beans are all it needs. For another lentil dinner, try the red lentil soup with spinach, or the mushroom and kale wild rice bowl for another cold-weather dinner. A deep 9x13 dish keeps the filling from bubbling over. A Pyrex Deep 9x13 glass baking dish with a lid works well, and the lid makes storing leftovers easy. Our kitchen equipment guide covers the rest.
Sources
- U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, SR Legacy: russet potatoes (FDC ID 170027); unsweetened soy milk (FDC ID 175215); extra virgin olive oil (FDC ID 171413); salt (FDC ID 173468); onion (FDC ID 170000); carrots (FDC ID 170393); celery ribs (FDC ID 169988); garlic cloves (FDC ID 169230); tomato paste (FDC ID 170459); dry brown or green lentils (FDC ID 172420); vegetable broth (FDC ID 171583); dried thyme (FDC ID 170938); dried rosemary (FDC ID 171333); tamari or soy sauce (FDC ID 174278); frozen peas (FDC ID 170016); black pepper (FDC ID 170931).
- USA Pulses (USA Dry Pea & Lentil Council). How to Cook Dry Pulses.
- Saskatchewan Pulse Growers (Lentils.org). How to Cook Lentils.
- USDA Food Safety and Inspection Service. Leftovers and Food Safety.
Photo: Close-up of Grilled Mashed Potato Topping by Edita Brus, via Pexels (Pexels license).
Swaps and substitutions
- Sweet potato top: use half russet and half sweet potato, or all sweet potato.
- Other lentils: French green lentils hold their shape best but may need 5 to 10 minutes longer. Don't use split red lentils.
- Other vegetables: add 8 ounces of chopped mushrooms with the onion, or swap the peas for corn.
- Lower sodium: use low-sodium broth and reduced-sodium tamari.
- Other milk: any unsweetened plant milk works in the mash.
Lentil Shepherd's Pie
Brown lentils simmered with carrot, celery, onion, garlic, tomato paste, thyme and rosemary, topped with olive oil mashed potatoes and baked until golden. Vegan and dairy-free.
By Michael Gonzales
- Prep
- 20 min
- Cook
- 1 hr
- Total
- 1 hr 20 min
- Makes
- 6 servings
Ingredients
- 2 lb russet potatoes, peeled and cut into 2-inch chunks
- ½ cup unsweetened soy milk, or another unsweetened plant milk
- 3 tbsp extra virgin olive oil, divided
- ½ tsp salt, divided, plus more to taste
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery ribs, diced
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 1 cup dry brown or green lentils, rinsed and picked over
- 3 cups vegetable broth, low-sodium if you can find it, plus more if needed
- 1 tsp dried thyme
- 1 tsp dried rosemary, crumbled
- 1 tbsp tamari or soy sauce
- 1 cup frozen peas
- ½ tsp black pepper
Method
- Heat the oven to 400°F. Put the potato chunks in a large pot, cover them with cold water by an inch, add a pinch of salt and bring to a boil. Simmer for 15 to 20 minutes, until a knife slides in with no resistance.
- Meanwhile, heat 1 tablespoon of the olive oil in a large deep skillet or Dutch oven over medium heat. Add the onion, carrots and celery and cook for 7 to 8 minutes, stirring now and then, until softened.
- Add the garlic and tomato paste and cook for 2 minutes, stirring, until the paste darkens. Add the lentils, broth, thyme and rosemary and bring to a boil.
- Lower the heat, cover partway and simmer for 25 to 35 minutes, stirring occasionally, until the lentils are tender and the filling is thick. Add broth 1/4 cup at a time if it gets dry before the lentils are done. Stir in the tamari, peas and pepper and take it off the heat.
- Drain the potatoes well and return them to the hot pot for 1 minute to steam dry. Mash them with the warm soy milk, the remaining 2 tablespoons olive oil and the salt. Taste and add more salt if needed.
- Spread the lentil filling in a 9x13-inch baking dish. Spoon the mashed potatoes over the top, spread them to the edges and rough up the surface with a fork so it browns.
- Bake for 20 to 25 minutes, until the filling bubbles at the edges and the top is lightly golden. For more color, broil for 2 to 3 minutes and watch it closely. Let it rest for 10 minutes before serving.
Food safety and storage
- Refrigerate leftovers in a covered container within 2 hours.
- We'd eat them within 3 to 4 days, the window USDA gives for refrigerated leftovers, and reheat them to 165°F.
- Baked portions freeze well. USDA says frozen leftovers are best for quality within 3 to 4 months.
- Tamari and soy sauce vary in gluten. If you avoid gluten, choose a tamari labeled gluten-free and check your broth.
Nutrition per serving (estimate)
350 kcal · protein 14 g · carbs 58 g · fiber 8 g · fat 8 g · sugars 6 g · sodium 790 mg
Estimate from USDA FoodData Central (SR Legacy) values for each ingredient. Values change with brands and portion sizes.
Frequently asked questions
Can I use red lentils in shepherd's pie?
We don't recommend it. Split red lentils cook in about 5 to 7 minutes and break down as they simmer, so the filling turns mushy. Brown or green lentils hold their shape.
How long do lentils take to cook in shepherd's pie?
Plan on 25 to 35 minutes in the broth and tomato filling. Start tasting at 25 minutes and cook until the lentils are soft all the way through and the filling is thick.
Can I make vegan shepherd's pie ahead?
Yes. Assemble it, cool it, cover it and refrigerate it, then bake it the next day. Add 10 to 15 minutes to the bake time and make sure it's bubbling at the edges and hot in the middle.
Can you freeze lentil shepherd's pie?
Yes. Freeze baked portions in airtight containers. USDA says frozen leftovers are best for quality within 3 to 4 months. Reheat to 165°F.
Can I top it with sweet potatoes?
Yes. Use all sweet potatoes or half russet and half sweet potato. Sweet potato mash is softer, so it browns less in the oven.
Written by
Michael Gonzales
Founder & Editor
Michael Gonzales is the founder of Cloudalien Technologies LLC, the company that owns ElectricDiet, and he edits every page on the site. ElectricDiet publishes plant-based recipes, food lists, meal plans and grocery guides. Michael is not a doctor or registered dietitian, so nothing on ElectricDiet is medical advice.