This Lentil Shepherd’s Pie is a warm, simple meal with a soft potato top and a savory lentil base. It uses common pantry ingredients and cooks in one main oven dish. If you like hearty pies, also read a clear chicken pot pie guide for more pie ideas.

Table of Contents

Why make this recipe

It is filling and plant-based.
It uses inexpensive ingredients like lentils and potatoes.
It makes good leftovers and freezes well.
It is easy to follow with clear steps.

How to make Lentil Shepherd’s Pie

Follow these steps in order and keep your tools ready. Cook the potatoes first, then make the lentil filling, top with mashed potato, and bake until golden.

Ingredients :

1000g / about 6 large potatoes (, I love Yukon Gold for this), ½ teaspoon salt, ⅓ cup / 80 mls non-dairy milk (, unsweetened ), vegan butter, 2 teaspoons olive oil ((optional – use water to sauté to make the recipe oil-free)), 1 medium onion (, chopped finely), 4 cloves garlic (, chopped finely), 1 large carrot (, peeled & diced), 2½ teaspoons dried herbs, 2½ cups / 190 g canned/cooked green or brown lentils (, (NOT red lentils)), 2 tablespoons arrowroot or cornstarch (, (cornflour in the UK)), 3 tablespoons tamari or soy sauce (, or coconut aminos or liquid aminos), 1 cup / 240 mls canned crushed tomatoes or passata ((if you only have whole or diced tomatoes just blend them up until smooth)), 1 cup / 240 mls mushroom or vegetable stock, 1 teaspoon freshly ground black pepper (, or to taste), 1½ teaspoons sea salt (, or to taste (reduce as necessary if using table salt))

Directions :

Preheat oven to 400° f (200 °C).
Peel the potatoes (or leave the peels on and wash if you prefer), then chop each potato into about 6 pieces. Put the chopped potatoes in a large pan and cover with hot water from a kettle. Add the salt, cover and bring to the boil. Simmer for about 15 minutes until the potatoes are very tender (check with a fork or knife). Drain then return to the pan and leave them alone with the lid off for a few minutes to allow them to steam dry.
Add the milk and optional butter to the pan and mash very well until creamy. Set aside.
While the potatoes are cooking, warm another pan over a medium heat. Add the oil (or use a little water instead to keep it oil-free) and sauté the onions, garlic and carrot until the onions are starting to go golden brown.
Add the herbs, lentils, and arrowroot or cornstarch. Stir well then add the tamari or soy sauce, followed by the tomatoes, and stir well.
Add the stock and stir again. As soon as it is just starting to bubble, turn off the heat, season with salt and pepper and spoon the lentil mixture into an ovenproof dish.
Spoon the mashed potatoes over the top of the lentil mixture, then using a fork spread it out evenly. A few little gaps around the edges are fine. Rough the potato up with the fork (the rough bits create more crispy bits). At this point you can brush it with a little oil or vegan butter for even more crispiness, or just leave it as it is.
Place the dish on a baking tray (to protect the bottom of your oven in case of any leaks), and bake in the oven for 30 minutes. Then pop it under the broiler/grill for a few minutes to make it extra crispy before serving.

How to serve Lentil Shepherd’s Pie

Serve hot and fresh from the oven. Pair it with a simple green salad or steamed vegetables. For a crisp base on other pies, learn how to make a crispy crust in this short guide to a crispy bottom crust.

How to store Lentil Shepherd’s Pie

To refrigerate: cool completely, cover, and keep for 3–4 days.
To freeze: cool, wrap well, and freeze up to 2 months. Thaw in the fridge overnight and reheat in the oven until hot.

Tips to make Lentil Shepherd’s Pie

Use firm potatoes like Yukon Gold for a creamy mash.
Steam the potatoes after draining to remove extra water before mashing.
Do not use red lentils; they break down too much.
If you want less oil, sauté with a splash of water and add it as needed.
Rough the top of the mash with a fork to get crunchy bits in the oven.

Variation

Add mushrooms for extra umami.
Stir in cooked peas or corn to the lentil mix.
Use sweet potato mash for a different flavor and color.
Make it spicier with a pinch of smoked paprika or chili flakes.

FAQs

Q: Can I use dried lentils instead of canned?
A: Yes. Cook them first until tender, then use the same amount by weight.

Q: Can I make this gluten-free?
A: Yes. Use tamari instead of soy sauce if you need to avoid gluten.

Q: How do I get a crispy top without oil?
A: Use a little extra mash texture and broil at the end. The dry rough edges will crisp up under a hot grill.

Q: Can I make this ahead?
A: Yes. Assemble and refrigerate for up to 24 hours before baking. Bake longer if cold.

Conclusion

This recipe gives a warm, simple meal you can make on busy nights. For another easy lentil version, see this helpful Easy Lentil Shepherd’s Pie (vegetarian) recipe. For a different vegan take with tips and variations, read The Best Vegan Lentil Shepherd’s Pie – Rainbow Plant Life.

Lentil Shepherd’s Pie

A warm, simple meal with a soft potato top and a savory lentil base, perfect for busy nights.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 45

Total Time 1 15

Servings 6 servings

Calories 350 kcal

Ingredients

For the Mashed Potatoes

1000 g 6 large potatoes (Yukon Gold recommended) Use firm potatoes for a creamy mash.
½ teaspoon salt
⅓ cup non-dairy milk (unsweetened)

For the Lentil Filling

2 teaspoons olive oil Optional - use water to sauté for an oil-free version.
1 medium onion (chopped finely)
4 cloves garlic (chopped finely)
1 large carrot (peeled & diced)
2½ teaspoons dried herbs
2½ cups canned/cooked green or brown lentils (NOT red lentils)
2 tablespoons arrowroot or cornstarch (cornflour in the UK)
3 tablespoons tamari or soy sauce (or coconut aminos or liquid aminos)
1 cup canned crushed tomatoes or passata (blend if using whole or diced tomatoes)
1 cup mushroom or vegetable stock
1 teaspoon freshly ground black pepper Adjust to taste.
1½ teaspoons sea salt Reduce if using table salt.

Instructions

Preparation

Preheat the oven to 400° F (200 °C).
Peel and chop the potatoes into about 6 pieces, and put them in a large pan. Cover with hot water and add salt, then bring to a boil.
Simmer the potatoes for about 15 minutes until very tender, then drain and let them steam dry with the lid off.
Mash the potatoes with non-dairy milk and optional vegan butter until creamy, then set aside.

Cooking

In another pan, warm oil (or water) over medium heat. Sauté the onions, garlic, and carrots until the onions start to brown.
Add the dried herbs, lentils, and cornstarch. Stir well, then mix in the tamari, tomatoes, and stock.
Once the mixture begins to bubble, turn off the heat and season with salt and pepper. Spoon the lentil mixture into an ovenproof dish.
Spread the mashed potatoes over the lentil mixture, roughing it up with a fork to create crispy bits.
Place the dish on a baking tray and bake for 30 minutes. Broil for a few additional minutes for a crispy top before serving.