Feb 17, 2022 · Modified: Apr 21, 2022 by Andrea· This post may contain affiliate links · 36 Comments

Lentil Shepherd's Pie

Name: Lentil Shepherd's Pie
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 1 cup brown or green lentils, rinsed; 4 cups vegetable stock/broth, low or no sodium; 2 tbsp olive oil; 1 medium onion, diced; 1 medium carrot, diced; 227 g 8oz mushrooms, chopped; 4-5 cloves fresh garlic, chopped; ½ tsp salt; ½ tsp ground cumin; 1 tbsp all-purpose flour; 2 tbsp tomato paste; 1/4 cup red wine; 2 tsp Worcestershire sauce; ½ cup frozen peas, (thawed or frozen); Salt and pepper to taste; 1 recipe Cauliflower & Celery Root Puree; 1/2 cup Parmesan cheese, freshly grated (optional)

This is the best vegetarian version of a shepherd’s pie you’ll ever taste! It's hearty, packed with flavour, and protein-rich. The Cauliflower and Celery Root topping adds extra nutrition as well as flavour. Lentil Shepherd's Pie is a perfect addition to your meatless dinner menu ideas!

Jump to Recipe

lentil shepherd's pie whole and one serving on the side

INGREDIENT LIST

brown lentils
vegetable stock/broth (low or no sodium)
olive oil
onion
carrot
mushrooms
fresh garlic
ground cumin
all-purpose flour
tomato paste
red wine
Worcestershire sauce
frozen peas
salt and pepper t
cauliflower & celery root puree

HOW TO MAKE THIS RECIPE

Prepare the cauliflower and celery root puree. This can be made in advance and left, covered until you are ready to use it. Conveniently, it can also be prepared up to 3 days in advance.
Next, sauté the onions and carrots until the onions are soft and glossy. Then, add the mushrooms and continue cooking until they start to soften. Add the cumin and salt.
Add the tomato paste and sprinkle with flour. The tomato paste adds a richness and depth of flavour and the flour acts as a thickener. Stir everything together. The flour and tomato paste might start sticking to the bottom of the pan. Lower heat if it is starting to brown too much. Letting some brown bits form on the bottom of the pan is good as it will add more flavour to the finished pie.
Pour in the wine, bring to a boil, and scrape up all those delicious brown bits that have started forming. Add the lentils here and stir to combine everything.
Add the stock and Worcestershire sauce then bring it to a boil then lower the heat to a gentle simmer. Then, continue simmering until the lentils are tender. About 20-25 minutes. Check for doneness and continue cooking if necessary.
Transfer the lentil mixture to a 9.5-Inch Deep Pie Plate or an 8x8 Baking Dish. Scoop several small piles of the cauliflower topping on top and spread evenly with the back of a spoon or an offset spatula.
Sprinkle with Parmesan cheese, if using. Place on a baking sheet to catch any drippings if it bubbles over the edge.
Bake for 20 minutes or until the filling is bubbling and the top starts forming a crust.
Optional step - To get a nice brown top, turn the broiler to high and broil the top until golden brown. Be sure to keep a close eye on it so it doesn't burn.
Serve and enjoy!

SUBSTITUTIONS

Brown lentils - can be substituted with green lentils, Puy, or black beluga (cooking times may vary).
Mushrooms - you can simply omit them or bump up the other veggies already in the recipe. You can also add something else like corn instead.
Vegetable stock or broth - Chicken stock can be used if not making it vegetarian/vegan.
All-purpose flour - a gluten-free alternative can be used.
Red wine - you can substitute with water or stock plus 1 teaspoon red wine vinegar.
Worcestershire sauce - if making this pie vegan, use a vegan brand or substitute with soy sauce or tamari.
Cauliflower and celery root puree - use an alternate like all cauliflower or classic mashed potatoes.
Parmesan cheese - For a vegan version, use a vegan alternative or sprinkle with nutritional yeast. Or just skip the topping altogether.

PRO TIPS

If you aren't going to finish a bottle of wine that you open for cooking, freeze the remaining amount to use in future recipes.
If the sauce isn't thick enough for you, mix cornstarch, 1 teaspoon at a time, into a small amount of water to dissolve. Stir into boiling lentil mixture to thicken. Add more if necessary to reach desired consistency.

close up of a single serving of lentil shepherd's pie

HOW TO STORE IT

This Lentil Shepherd's Pie can be stored, covered, in the fridge for 5 days, or frozen for up to 3 months.

This post may contain affiliate links. If a purchase is made I receive a small commission at no cost to you. Thank you for your continued support.

More recipes you might like to try

Print Recipe

5 from 13 votes