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Lentils are a fantastic source of protein, fiber and iron. As well as having a hearty texture and robust flavor, they are also a perfect substitute for ground meat. In this recipe, we’re going to show you how to make a plant-based shepherd’s pie, with the option of using either dried or canned lentils.
Shepard’s pie is a kind of ultimate comfort food, something that immediately calls everyone to the table for a warm meal that is hearty and satisfying. Our lentil version maintains all that is familiar but with lentils instead of ground beef. It’s just as flavorful and delicious as the original!
Start by making the mashed potato topping: peel and roughly chop the potatoes into a large pot, fill it up with cold, salted water, then boil until the potatoes are tender. They should break apart easily when poked with a fork. Drain well. Return the potatoes to the pot and add butter, salt, pepper, and mash until smooth and creamy.
For the pie filling, sauté onions, garlic, carrots and celery in olive oil until they turn soft, then add the white wine and simmer on high heat for approximately 5 minutes. This step is to cook off any excess alcohol. If you’re using dried lentils, add them in at this stage. Stir well and cover with vegetable broth or water, then let it boil for approximately 25 minutes. Once that’s ready, add the tomato pasta sauce, Worcestershire, BBQ sauce, oregano, salt and pepper. Season with extra salt or sugar to taste.
If you’re using canned lentils, sauté your onions, garlic, carrots and celery in olive oil until they start to turn soft. Add the white wine to the pan and simmer on high for 5 minutes, then add the tomato pasta sauce, worcestershire, BBQ sauce, oregano, salt and pepper. Stir in the canned lentils and season with extra salt and sugar to taste.
Spread the pie filling evenly onto a baking tray and let it cool. To make the topping, use an ice cream scoop to drop balls of mash potato onto the prepared tray, then smooth it over with a rubber spatula. Aim for a thickness of about 1-2 inches.
Finally, place your shepherd’s pie in a preheated oven. The key to achieving a good caramelization is to have a hot oven (around 200°C or 400°F) and to give the pie enough time to bake. As it bakes, the mash will become golden and crispy, providing a comforting counterpoint to the hearty lentil filling beneath. Serve hot, with a side of leafy salad. Enjoy!
Lentil “Shepherd’s Pie”
Yield(s): Serves 4
30m prep time
1h cook time
you're making mealtime meaningful.
For the mash potato topping:
- 8 Yukon Gold potatoes
- 4 tablespoons of butter
- 2 tablespoons milk
- Salt and pepper to taste
For the filling:
- 2 ½ cups dried lentils or 4 each (14.4oz) canned lentils, drained & rinsed
- 6 cups vegetable broth or water or ½ cup vegetable stock or water
- 1 cup onion, diced
- 1 cup carrot, diced
- 1 cup celery, diced
- 1 teaspoon garlic, minced
- 2 tablespoons olive oil
- 1 cup dry white wine
- 1 cup Italian tomato pasta sauce
- 3 tablespoons Worcestershire
- ¼ cup smoky BBQ sauce
- ¼ teaspoon dried oregano
- ¼ teaspoon cracked black pepper
Preparation
- Preheat the oven to 400°F and lightly grease a 9x13 inch baking dish.
- Mash potato topping: In a large pot of boiling water, cook the potatoes until tender, about 15 to 20 minutes. Drain and return to the pot. Add the butter, milk, salt and pepper, and mash until smooth and creamy. Set aside.
- If using dried lentils: In a large skillet over medium-high heat, heat the oil and sauté onions, garlic, carrots and celery until soft, stirring occasionally, about 10 minutes. Deglaze the pan with white wine and simmer for 5 minutes, or until the alcohol cooks out. Stir in the dried lentils, then cover with 6 cups of vegetable broth (or water). Bring to the boil, reduce the heat and simmer until the lentils are tender and liquid slightly reduced, approximately 15-20 minutes. Add the tomato pasta sauce, Worcestershire, BBQ sauce, dried oregano, salt & pepper.
- If using canned lentils: In a large skillet over medium-high heat, heat the oil and sauté your onions, garlic, carrots and celery until soft, stirring occasionally, about 10 minutes. Deglaze the pan with white wine and simmer for 5 minutes, or until the alcohol cooks out. Stir in the canned lentils and add tomato pasta sauce, Worcestershire, BBQ sauce, dried oregano, salt & pepper. Simmer for 5 minutes.
- Transfer the lentil mixture to the prepared baking dish and spread it evenly. Use an ice cream scoop to drop balls of mashed potatoes over the top and spread them gently to cover the filling. Use a fork to create some texture on the surface of the potatoes.
- Bake for 25 to 30 minutes, or until the potatoes are golden and the filling is bubbly. Let the pie rest for 10 minutes before serving. Sprinkle with fresh parsley, if desired, and enjoy!