Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 1/2 lb (1.1 kg) potatoes, peeled and chopped
- 7 cloves garlic (4 whole for boiling, 3 minced for filling)
- 4 Tbsp butter (or olive oil), plus more for greasing
- 1/2 cup (120 ml) milk (or unsweetened plant milk)
- 1/4 cup (60 g) sour cream or plain yogurt (optional)
- 1 egg yolk (optional, for extra golden top)
- 2 Tbsp olive oil
- 2 medium onions, finely chopped
- 2 medium carrots, diced
- 2 ribs celery, diced
- 1 1/2 cups (285 g) red lentils, rinsed
- 3 Tbsp tomato paste
- 1 tsp dried thyme + 1 tsp dried rosemary
- 1 tsp smoked paprika
- 4 cups (960 ml) vegetable broth and/or water
- 2 Tbsp soy sauce or tamari
- 1 Tbsp balsamic vinegar
- 1 1/2 cups (200 g) frozen peas
- Salt and black pepper
- Fresh parsley or thyme for garnish (optional)
Do This
- 1. Heat oven to 400°F (200°C). Boil potatoes with 4 whole garlic cloves in salted water until very tender, 15–20 minutes.
- 2. While potatoes cook, sauté onions, carrots, and celery in olive oil until softened. Add minced garlic, tomato paste, thyme, rosemary, and smoked paprika; cook until fragrant.
- 3. Stir in rinsed red lentils, broth/water, soy sauce, salt, and pepper. Simmer 15–20 minutes until lentils are tender and mixture is thick and stew-like. Stir in peas and balsamic; adjust seasoning.
- 4. Drain potatoes and garlic. Mash with butter, milk, sour cream (if using), salt, and pepper until creamy. Beat in egg yolk if you want extra browning.
- 5. Spread lentil mixture in a greased 9×13 in (23×33 cm) baking dish. Spoon mashed potatoes on top and spread to the edges; rough up the surface with a fork.
- 6. Bake 20–25 minutes until bubbling and lightly golden. For a deeper crust, broil 2–3 minutes, watching closely.
- 7. Let rest 10 minutes, then garnish with fresh herbs, scoop into generous portions, and serve hot.
Why You’ll Love This Recipe
- All the cozy comfort of classic shepherd’s pie, made hearty with red lentils instead of meat.
- Rich onion-thyme gravy, sweet carrots, and peas under a creamy, garlicky potato blanket that bakes to a golden crust.
- Budget-friendly, naturally high in protein and fiber, and easy to make vegetarian or fully vegan.
- Perfect for meal prep: it reheats beautifully and can be baked ahead for stress-free dinners.
Grocery List
- Produce: Potatoes, onions, carrots, celery, garlic, fresh parsley and/or thyme (optional garnish).
- Dairy: Butter, milk, sour cream or plain yogurt, 1 egg (for yolk, optional).
- Pantry: Red lentils, olive oil, tomato paste, vegetable broth, soy sauce or tamari, balsamic vinegar, frozen peas, dried thyme, dried rosemary, smoked paprika, salt, black pepper.
Full Ingredients
Garlic-Mashed Potato Topping
- 2 1/2 lb (1.1 kg) potatoes, peeled and cut into 1 1/2 in (4 cm) chunks (Yukon Gold or russet both work well)
- 4 cloves garlic, peeled and left whole (to boil with the potatoes)
- 1 1/2 tsp fine sea salt (for the cooking water)
- 4 Tbsp (56 g) unsalted butter, cut into pieces (use olive oil for a vegan version)
- 1/2 cup (120 ml) milk or unsweetened plant milk, warmed
- 1/4 cup (60 g) sour cream or plain yogurt (optional, for extra creaminess; use a plant-based version if desired)
- 1 tsp fine sea salt, or to taste (for seasoning the mash)
- 1/2 tsp freshly ground black pepper, or to taste
- 1 large egg yolk (optional, beaten; adds richness and a deeper golden crust)
Savory Onion-Thyme Lentil Filling
- 2 Tbsp olive oil
- 2 medium yellow onions, finely chopped
- 2 medium carrots, cut into 1/2 in (1.25 cm) chunks
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 1/2 cups (285 g) dried red lentils, picked over and rinsed
- 3 Tbsp tomato paste
- 1 tsp dried thyme (or 2 tsp fresh thyme leaves, finely chopped)
- 1 tsp dried rosemary, crushed between your fingers (or 2 tsp fresh, finely chopped)
- 1 tsp smoked paprika
- 1 tsp fine sea salt, plus more to taste
- 1/2 tsp freshly ground black pepper, plus more to taste
- 3 cups (720 ml) vegetable broth
- 1 cup (240 ml) water, plus extra as needed
- 2 Tbsp soy sauce or tamari (adds savory depth)
- 1 bay leaf (optional, but lovely if you have it)
- 1 1/2 cups (200 g) frozen peas (no need to thaw)
- 1 Tbsp balsamic vinegar (brightens the flavors at the end)
To Finish & Serve
- Olive oil or butter, for greasing the baking dish
- Fresh thyme leaves or chopped parsley, for garnish (optional)
Step-by-Step Instructions
Step 1: Preheat the oven and prepare the potatoes
Preheat your oven to 400°F (200°C). Lightly grease a 9×13 in (23×33 cm) baking dish with olive oil or butter and set it aside.
Place the peeled, chopped potatoes and the 4 whole garlic cloves into a large pot. Cover with cold water by about 1 in (2.5 cm), then add 1 1/2 teaspoons salt. Bring to a boil over high heat, then reduce to a gentle simmer. Cook for 15–20 minutes, until the potatoes are very tender when pierced with a fork and the garlic is soft. While the potatoes cook, start the lentil filling.
Step 2: Build a flavorful onion-thyme base
In a large, deep skillet or Dutch oven, heat the 2 tablespoons olive oil over medium heat. Add the onions, carrots, and celery, along with a pinch of salt. Cook, stirring occasionally, for 8–10 minutes, until the onions are translucent and the vegetables are starting to soften and take on a little color.
Stir in the minced garlic and cook for 1 minute, just until fragrant. Add the tomato paste, dried thyme, dried rosemary, and smoked paprika. Cook, stirring constantly, for 1–2 minutes more. The tomato paste should darken slightly and coat the vegetables; this browning step builds a deeper, savory flavor in the finished filling.
Step 3: Simmer the red lentils until thick and hearty
Add the rinsed red lentils to the pan and stir to coat them in the aromatic vegetable mixture. Pour in the vegetable broth, 1 cup water, soy sauce or tamari, and add the bay leaf if using. Stir well, scraping up any browned bits from the bottom of the pan. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
Bring the mixture to a boil over medium-high heat, then reduce to a gentle simmer. Cook uncovered for 15–20 minutes, stirring every few minutes, until the lentils are very tender and beginning to break down. You are aiming for a thick, stew-like consistency: moist but not soupy. If the mixture looks dry before the lentils are soft, add a splash of water. If it feels too loose after the lentils are tender, let it simmer a few extra minutes to reduce.
Turn off the heat. Remove the bay leaf. Stir in the frozen peas and balsamic vinegar. Taste and adjust seasoning with more salt and pepper as needed; the filling should taste well-seasoned and slightly intense, since it will be topped with mild potatoes.
Step 4: Mash the garlicky potatoes
Once the potatoes and garlic cloves are very tender, drain them well and return them to the hot pot. Let them steam for 1–2 minutes to evaporate excess moisture. Add the butter (or olive oil), 1/2 cup warm milk, sour cream or yogurt (if using), 1 teaspoon salt, and 1/2 teaspoon black pepper.
Mash until smooth and creamy, with no large lumps. If you prefer a looser mash, add a splash more milk. Taste and adjust seasoning. If you plan to use the egg yolk for extra browning, let the potatoes cool for 2–3 minutes, then stir in the beaten yolk until fully incorporated. The potatoes should be spreadable but not runny.
Step 5: Assemble the shepherd’s pie
Give the lentil filling a final stir and transfer it to the prepared baking dish. Spread it in an even layer, making sure it goes right into the corners. The mixture should be thick enough that it does not run like soup when you tilt the dish slightly.
Spoon the mashed potatoes over the lentil layer in large dollops, starting from the edges and working toward the center. This helps prevent the filling from mixing into the potatoes. Once all the potatoes are in the dish, gently spread them into an even layer with a spatula, completely covering the lentils and sealing to the sides to prevent bubbling over.
Use a fork to create ridges, swirls, or a crosshatch pattern on the surface of the potatoes. These rough edges will crisp and brown beautifully in the oven.
Step 6: Bake to a golden, bubbling crust
Place the baking dish on a rimmed baking sheet (to catch any potential drips) and transfer to the preheated 400°F (200°C) oven. Bake for 20–25 minutes, until the filling is bubbling around the edges and the potato topping is lightly golden in spots.
If you would like a deeper, more caramelized crust, switch the oven to broil on high for 2–3 minutes at the end of baking. Watch closely, as the potatoes can go from golden to too dark very quickly. When the top has reached your desired color, remove the dish from the oven.
Step 7: Rest, garnish, and serve
Let the shepherd’s pie rest for about 10 minutes before serving. This brief rest helps the layers set slightly, making it easier to scoop neat portions while still keeping everything hot and comforting.
Sprinkle the top with fresh thyme leaves or chopped parsley, if using. Scoop generous portions with a large spoon or spatula, making sure to get both the garlicky potato topping and the savory lentil-carrot-pea filling in each serving. Serve hot, ideally with a simple green salad or steamed greens alongside.
Pro Tips
- Control the filling thickness: The lentil mixture should be thick and spoonable, not soupy. If it is too thin, simmer a few extra minutes. If it gets too thick, stir in a splash of water or broth.
- Use the right lentils: Red lentils break down into a rich, saucy texture that mimics a meaty filling. Green or brown lentils will stay firmer and change the character of the dish.
- Rough up the potato top: Fork ridges and swirls are your friend; more texture on top means more crispy, golden bits after baking.
- Season boldly: Taste both the lentil filling and the mashed potatoes before assembling. They should each taste delicious on their own; the flavors mellow a bit once layered.
- For a vegan version: Use olive oil or vegan butter, plant milk, and skip the egg yolk and dairy or use plant-based alternatives. The pie will still brown nicely and be wonderfully creamy.
Variations
- Mushroom and lentil shepherd’s pie: Add 8 oz (225 g) sliced mushrooms with the onions and carrots and sauté until they release their liquid and start to brown. This adds a deep, earthy flavor and extra “meaty” texture.
- Cheesy potato crust: Stir 1 cup (100 g) shredded sharp cheddar or a plant-based cheese into the mashed potatoes before spreading them over the filling. You can also sprinkle a little extra cheese over the top for an ultra-golden, bubbly crust.
- Individual mini pies: Divide the filling and potatoes among 6–8 oven-safe ramekins. Place them on a baking sheet and bake 15–20 minutes. Perfect for portioning ahead and reheating individual servings.
Storage & Make-Ahead
Let leftovers cool to room temperature, then cover tightly. Refrigerate for up to 4 days. Reheat individual portions in the microwave until hot, or warm the whole dish, covered with foil, in a 350°F (175°C) oven for 20–25 minutes, then uncover for the last 5–10 minutes to re-crisp the potato top.
For make-ahead, you can assemble the entire pie (unbaked), cool completely, cover tightly, and refrigerate for up to 24 hours. When ready to bake, uncover and bake at 400°F (200°C) for 25–30 minutes, until heated through and golden. To freeze, wrap the unbaked or fully baked and cooled pie well and freeze for up to 2 months. Thaw overnight in the refrigerator, then bake at 375°F (190°C) until piping hot in the center.
Nutrition (per serving)
Approximate values for 1 of 6 servings (made with butter, whole milk, and sour cream, no cheese): about 430 calories; 16 g protein; 66 g carbohydrates; 10 g fiber; 13 g fat; 6 g saturated fat; 0 mg cholesterol (if you skip the egg yolk) or about 40 mg with yolk; around 780 mg sodium (this will vary depending on your broth, soy sauce, and added salt). These numbers are estimates and will change with ingredient brands and substitutions.
