Lentil Shepherd’s Pie

This Lentil Shepherd’s Pie swaps the traditional ground meat for hearty lentils for a more budget-friendly main dish. It’s the ultimate comfort food recipe that’s beautiful enough for your holiday table, yet easy enough for busy weeknights. 

Traditional Shepherd’s pie or “cottage pie” originated in rural England, Scotland, and Ireland and was made with minced lamb or ground lamb. It then became a staple in Britain during the 18th century and was brought to the Americas. 

Today in America, most shepherd pie recipes are made using ground beef, as beef is generally more affordable than ground lamb. But like my other healthy vegetarian recipes (Lentil Sloppy Joes, Lentil Meatloaf, Lentil Tacos, Lasagna Soup, and Crockpot Taco Soup), I’m showing you that lentils can make a vegetarian shepherd’s pie that’s equally delicious, yet 14x cheaper than cooking with ground beef. 

​In 2024, 1 pound of green or brown lentils costs just $1.34. The cheapest ground beef, on the other hand, is $4.88 per pound for 80/20 or nearly $7 a pound for a leaner beef. Swapping just half the beef in your family’s favorite recipes for cooked lentils will drastically lower your grocery bill overtime (and no one will notice the difference!). 

Today we’re making a 100% plant-based version of shepherd’s pie. The whole family will love this $10 dinner!

Ingredients in Lentil Shepherd’s Pie

• Mashed potatoes: This shepherd’s pie recipe is topped with my Instant Pot Mashed Potatoes made with Yukon Gold potatoes. If you do not have an Instant Pot, don’t worry! I’ve included full stovetop instructions in the blog post as well. 
• Aromatics: ​You’ll need onion, garlic, and dried thyme.
• Tomato paste: ​Adds depth of flavor, umami richness, and beautiful color to the filling. 
• Dry lentils: Use either green lentils, brown lentils, or french green lentils. Avoid red lentils – save these for one of these red lentil recipes. 
• Broth: ​I use vegetable broth, but you can also use a beef broth or chicken broth (vegan or regular). 
• Mixed vegetables: ​Pick up a frozen vegetable medley with carrots, green beans, corn, and peas. 
• Balsamic vinegar: Adds acidity, a subtle sweetness, and depth of flavor that balances the savory, rich flavors. 

How to Make Lentil Shepherd’s Pie

1. Make the mashed potatoes. Cook using the desired method, then set aside.
2. Sauté the onions. In a large skillet over medium heat, warm the olive oil. Add the diced onion and sprinkle with 1/2 teaspoon of salt. Sauté for 6-8 minutes, or until the onions soften and begin to brown. 
3. Add the aromatics and tomato paste. ​Once the onions are beginning to brown, stir in the garlic, tomato paste, and thyme. Sauté for another 1-2 minutes, stirring frequently to prevent burning. 
4. Cook the lentils until tender. To the same skillet, add the rinsed lentils, vegetable broth, frozen mixed veggies, balsamic vinegar and remaining 1/2 teaspoon of salt. Stir until everything is well combined, then bring to a boil. Once boiling, lower to a simmer, cover and cook, stirring occasionally, for 25-30 minutes, or until the lentils are tender. 

5. Preheat the oven. ​10 minutes before the lentils are done cooking, preheat the oven to 400F and lightly grease a large casserole dish. I used a deep 9-inch pie dish. 8×11 works great, too. 
6. Season the filling to taste. ​Once the lentil filling is cooked through, taste and adjust the salt and black pepper as needed. 
7. Assemble the pie. Transfer the savory lentil filling to a large casserole dish. Top with the fluffy mashed potatoes and smooth out, creating some ridges with a fork. 
8. Bake. Place the pie in the oven and bake for 20-25 minutes, or until the top of the mashed potatoes are lightly golden brown and crispy. To give them additional color, you can broil for 2-3 minutes at the end as well! 
9. Serve. Cool the shepherd’s pie for at least 10 minutes to set, then serve while warm, as desired. Enjoy! 

How to Serve

Lentil shepherd’s pie is quite filling on it’s own and complete with protein, vegetables, carbs, and plant-based fats. 

We regularly enjoy it as a stand alone meal, but also love it paired with a simple green salad, a slice of crusty bread or bread rolls, and/or additional roasted vegetables, like these Air Fryer Green Beans or Air Fryer Brussels Sprouts would be perfect! 

Storage Instructions

Leftover shepherd’s pie will keep for up to 5 days in the refrigerator when covered tightly. Feel free to store directly in the casserole dish, covered tightly with plastic wrap or tin foil. Or, transfer the leftovers to an airtight container. 

How to Freeze Shepherd’s Pie

This dish can be frozen before or after baking. It can also be frozen as a whole casserole or in individual servings. If you are making this recipe as a freezer meal to defrost as a quick and easy dinner in the future, I recommend freezing in individual servings as it will defrost and bake much faster in smaller portions. 

• To freeze in individual servings (best method): Divide the filling between 4-5 2-cup Souper Cubes. Top with the mashed potatoes and let cool to room temperature. Cover, and freeze for up to 2 months. Then, when ready to eat, transfer a 2-cup serving to a 5″ Stoneware Baking Dish and bake, covered, from frozen for 35-45 minutes at 350F.

• To freeze as a whole casserole: Assemble in a freezer-friendly casserole dish, then cover tightly with plastic wrap followed by a layer of aluminum foil. Freeze for up to 2 months. When ready to eat, allow to thaw overnight in the refrigerator, remove the layer of plastic wrap, then bake, covered, at 350F for 45 minutes to 1 hour, or until completely warmed through.