Prep: 10 Vegetarian Shepherd’s Pie that’s easy to make and perfect for busy weeknight dinners! The lentil filling is so full of flavor, then topped with a fluffy and delicious cauliflower mash. Place the entire thing in a casserole dish, bake, and enjoy. Every single bite is so tasty!
Vegetarian Shepherd’s Pie w/ Lentils
I’m all about a good, hearty casserole dish recipe in these colder winter months, and this Vegetarian Shepherd’s Pie is really bringing me life right now! When I first saw it in my friend Vasudha Viswanath’s cookbook, The Vegetarian Reset, (opens in a new tab) I just knew I had to have this one in my healthy weeknight dinner rotation.
And, with her permission, I now get to share this delicious recipe with you guys – it’s the ultimate comfort food! I can honestly say this may be one of my favorite vegetarian dinners. It’s filling and soooooo good. I make a vegan/dairy-free version for my toddler and my family absolutely loves this one. If you’ve been looking to incorporate more vegetarian meals into your weekly menu, be sure to grab a copy of The Vegetarian Reset (opens in a new tab) and make this yummy lentil Shepherd’s Pie!
You’ll Also Love: Tandoori Paneer Salad
What You’ll Need
Lentil Filling
- Olive oil
- Onion/Green Bell Pepper (diced)
- Tomato Paste
- Minced Garlic
- Cornstarch or cornflour
- Sea Salt
- Dried Oregano
- Red Chili Flakes
- Dried Green Lentils (opens in a new tab)
- Low-Sodium Vegetable Broth
- Frozen Green Peas (defrosted)
Cauliflower Mash
- Cauliflower Florets
- Butter
- Black Pepper/Salt
- Grated Parmesan Cheese
How to Make Vegetarian Shepherd’s Pie
Making this Vegetarian Shepherd’s Pie is easier than you might think! Here’s how to put the recipe together in 4 simple steps:
1. Make the Lentil Filling
Cook the diced onions and bell peppers, add in the tomato paste, garlic, cornstarch, and seasoning, then add the lentils and broth. Let simmer until the lentils are fully cooked!
2. Puree the Cauliflower Mash
Cook the cauliflower florets in boiling water, then drain and add to a food processor (opens in a new tab) (or blender) along with melted butter, garlic, salt, and pepper. Blend until smooth!
3. Assemble the Pie
Pour the lentil filling into a casserole dish or baking dish, top with cauliflower mash, and smooth.
4. Bake, Garnish, and Enjoy!
Bake for 20-25 minutes, let cool slightly, garnish, and enjoy!
Other Mix-In Ideas
- Diced Carrots
- Roasted Mushrooms
- Fresh Thyme or Rosemary
- Green Beans
- Diced Russet Potatoes or Yukon Gold Potatoes
Storing/Reheating Leftovers
Have leftovers? This recipe is one of those meals that I think tastes even better the next day as the flavors mesh! Whether you’re meal-prepping this recipe for the week ahead or have leftovers, there are many ways to keep it fresh:
Refrigerator – Place the Shepherd’s Pie in an airtight container and let cool (without the lid) in the fridge for 1 hour. Add the lid and store for up to 2-3 days!
Freezer – After letting the meal cool in an airtight container in the refrigerator for 1 hour, add the lid and move to the freezer. Store for up to 3 months!
Reheating – To reheat from frozen, add a small splash of broth (about 1-2 Tablespoons) and warm in the microwave or oven.
More Vegetarian Dinner Recipes
- Harissa Veggie Bowls
- Butternut Squash Ravioli
- 4-Ingredient Potato Soup
- Creamy Brie Pasta
- Baked Sweet Potatoes w/ Chickpeas
Sign up for my email list to get my FREE 7 Meal-Planning Secrets To Making Wholesome Dinners (In 30 Minutes Or Less) (opens in a new tab) course!
Vegetarian Shepherd’s Pie
Ingredients
Lentil Filling
- 2 Tablespoons olive oil (opens in a new tab)
- 1 medium onion (diced)
- 1 medium green bell pepper (diced)
- 2 Tablespoons tomato paste
- 1 Tablespoon minced garlic
- 1 Tablespoon cornstarch or cornflour
- 2 teaspoons sea salt
- 2 teaspoons dried oregano
- 1/2 teaspoons red chili flakes
- 1 cup dried green lentils (opens in a new tab)
- 4 cups low-sodium vegetable broth
- 2 cups frozen green peas (defrosted)
Cauliflower Mash
- 1 1/2 pounds cauliflower florets
- 2 ounces butter
- 1 1/2 teaspoons black pepper
- 1/2 teaspoon salt
- 1 cup grated vegetarian parmesan cheese
Instructions
Make Lentil Filling
- Preheat the oven to 350 degrees F.
- Heat a medium saucepan over medium-high heat. When hot, add in the olive oil and onions. Cook, stirring often, until the onions are light brown (about 5 minutes).
- Add in the bell pepper and cook for 2 minutes.
- Reduce to medium heat and add the tomato paste, garlic, cornstarch, salt, oregano, and red pepper flakes. Mix well and cook for 1 minute.
- Add in the lentils and 3 cups of broth. Mix well and bring to a boil
- Simmer, adding 1 cup of additional broth as needed, until lentils are fully cooked (about 20-25 minutes).
- When the lentils are almost cooked, add in the peas. Cook until the mixture is very thick and remove from heat.
Make Cauliflower Mash
- Bring a pot of salted water to a boil and cook the cauliflower until tender, about 6-8 minutes. Drain.
- Heat the butter in a small saucepan over medium heat. When the butter melts, add the garlic, salt, and pepper. Cook until fragrant, about 1 minute.
- Combine the cauliflower, butter-garlic mixture, and parmesan cheese in a food processor.
- Puree until smooth.
Assemble The Pie
- Spoon the lentils into a greased pan or casserole dish.
- Add the cauliflower mash on top and smooth into an even layer.
- Bake for 25-30 minutes, or until the top is browned in spots. Enjoy!
Watch Me Make This
Nutrition
Did you make this? I’d love to see!
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