Course Entrees
Difficulty Easy
Pulse Type Lentils
Specialty Diet Vegetarian

Share This Recipe

Lentil Shepherd’s Pie

Prep Time 40 minutes
Cook Time 20 minutes



  • 1 lb potatoes, russet
  • 1/2 cup vegetable stock
  • 2 tbsp butter
  • 1 tsp salt
  • 1/2 tsp pepper


  • 1 onion, yellow; diced
  • 2 cloves garlic, diced
  • 1 tbsp olive oil
  • 1 cup lentils, green, dried
  • 2 carrot, diced
  • 2 stalks celery, diced
  • 1/2 cup peas, frozen
  • 1/2 cup corn, frozen
  • 3 cups vegetable stock
  • 2 tbsp butter
  • 2 tbsp flour, gluten-free if desired
  • 1 tsp salt
  • 1 tsp pepper


  • Bring a large pot of water to a boil. Peel the potatoes and roughly chop them into 2 inch pieces. Place the potatoes in the boiling water and cook until you can easily pierce them with a fork. Drain and return to pot.
  • Add the vegetable stock, butter, salt and pepper. Use a potato masher or a fork to mash and mix until potatoes are smooth.
  • Place a second large pot over medium-high heat. Add the olive oil, heat for 1 minute then add the onions. Cook until translucent, about 5 minutes, then add the garlic. Cook for 1 minute before adding the carrots, celery, peas and corn.
  • Cook for 5 minutes, then add the lentils and the vegetable stock. Cover and allow the mixture to cook until most of the liquid is absorbed and the lentils are soft.
  • Melt the butter in a small bowl and whisk in the flour. Stir into the lentil mixture, season to taste then cook for 1 more minute.
  • Heat the oven to 400 degrees. Transfer the lentil mixture to an 8 by 8 square baking dish and top with an even layer of mashed potatoes.
  • Cook for 15 minutes, then switch the oven to broil and cook for an additional 2 to 5 minutes or until potatoes begin to brown.