Author: There was a moment where I wasn't going to post this recipe for The Best Lentil Shepherd's Pie. After all, there are a TON of lentil shepherd's pie recipes floating around. It's not exactly ground-breaking material.
But then something happened… I pulled some of my leftover lentil shepherd's pie from the freezer, warmed it up, and devoured the whole thing. And guess what? It really is The Best Lentil Shepherd's Pie.
So maybe there are a lot of lentil shepherd's pies out there, but none of them are THIS recipe, and THIS recipe is Seriously The Best Lentil Shepherd's Pie. I needed to publish this recipe, if for no other reason, but so that I can make it again, and again.
What makes this Lentil Shepherd's Pie the best?
Why thank you for asking. There are 3 simple and scrumptious reasons.
- These lentils are jam-packed full of veggie deliciousness: carrots, mushrooms, peas, and are seasoned perfectly with thyme, onions, garlic, and an extra zing of BBQ sauce. Boom! Simple and totally drool-worthy.
- Garlic mashed potatoes. Those aren't any plain old regular mashed potatoes, they're packed full of garlic and creamy coconut milk making them light years above any other mash.
- This hearty meal is perfect for a holiday, weekend, or just something to last you throughout the week. It can be made in advance and then just warmed in the oven. You can serve it in a fancy casserole dish or go rustic like I like to do, and serve it in a skillet. This pie will satisfy anyone and everyone making it a perfect dish for any occasion!
I hope you love it as much as I do.
To Make the Lentil Shepherd's Pie:
Chop up your veggies, and prep for the mash potatoes.
Heat the oil in a large frying pan or skillet over medium-high heat. Add in the onion, carrots, mushrooms, garlic, and thyme and sauté for 6 to 8 minutes until softened and bits are browned. Remove from pan, and set aside.
Return the pan to heat, add in the lentils, and vegetable broth. Cover, and simmer for 25 - 30 minutes until the broth is absorbed and the lentils are tender.
While the lentils cook, prepare the mashed potatoes and try not to eat them all.
When the lentils are cooked through, add the vegetables back to the pan, and add the peas, BBQ sauce, and soy sauce. Heat through. Scoop the mixture into a casserole dish or large skillet and then spread the mashed potatoes on top.
Bake for 10 - 15 minutes until the lentil shepherd's pie is hot and bubbling around the edges.
(click stars to vote)
Seriously The Best Lentil Shepherd's Pie
Servings:
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Ingredients
- 1 tablespoon oil, (olive, canola, vegetable)
- 1 onion, , chopped
- 2 carrots, , peeled and chopped
- 16 oz mushrooms, , sliced
- 4 cloves garlic, , minced
- 2 teaspoons dried thyme leaves
- 1 ½ cups brown or green lentils, (or 38oz canned lentils, see notes)
- 3 cups vegetable broth, (or 1 vegetable bouillon cube, see notes)
- 1 cup peas, , fresh or frozen
- 2 tablespoons soy sauce
- ¼ cup BBQ sauce, (check to make sure it's vegan)
- 1 recipe Vegan Garlic Mashed Potatoes
Instructions
- Preheat oven to 425F (220C).
- Heat the oil in a large frying pan or skillet over medium-high heat. Add in the onion, carrots, mushrooms, garlic, and thyme and sauté for 6 to 8 minutes until softened and bits are browned. Remove from pan, and set aside.
- Return the pan to heat, add in the lentils, and vegetable broth. Cover, and simmer for 25 - 30 minutes until the broth is absorbed and the lentils are tender. While the lentils cook, prepare the mashed potatoes according to the directions.
- Add the vegetables back to the pan with the lentils, and add the peas, BBQ sauce, and soy sauce. Heat through. Scoop the mixture into a casserole dish or large skillet and then spread the mashed potatoes on top.
- Bake for 10 - 15 minutes until the pie is hot and bubbling around the edges.
Notes
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕Bon appetegan!
Sam.
Kathy says
I made this for lunch at our Temple’s service day. I quadrupled the recipe. Very well received! A big hit!!
Sam Turnbull says
Amazing! Thrilled you enjoyed it so much 🙂
Jenna says
Hi! I don't see the link to make the mashed potatoes and I can't find it by searching your site. Can you please help me find that recipe? Thank you!
Sam Turnbull says
Here it is. Just scroll down a little.
Laurie says
Hi! I hope to make this recipe either tonight or tomorrow night. I have canned lentils so if I’m substituting with those instead of dried lentils, how much vegetable broth do I use? I assume not three cups otherwise it’ll be too soupy. I have a vegetable bouillon cube to add for flavour as per your suggestion. Thanks!
Sam Turnbull says
You can skip the vegetable broth and just add the cube. The raw lentils would soak up all of the broth when cooking. Since yours are cooked, there is no need. Enjoy!
Laurie says
Thanks, Sam. That’s wxactly what I did. It was very tasty!
Cindy says
Absolutely delicious! I didn't make the mashed potatoes vegan, but this is my new favorite dish. Love the bbq sauce in it. Thanks!
Sam Turnbull says
So happy you enjoyed it, Cindy!
Suzy says
VERY GOOD!!! Husband jokingly said "don't ever make it again," then practically licked the plate clean! I reduced the recipe to 2 servings and we didn't have quite enough potato for the top. And dishing it out was a little messy, so I'm thinking individual skillets next time! Definitely a winner! Thanks Sam!!
Sam Turnbull says
Hahaha! Love it! So happy you loved it, Suzy 🙂
Jennifer says
This isn't the best lentil shepard's pie. It's the best shepard's pie, period. I was concerned it would be bland but it had alot of flavor without the heaviness of beef. The only modifications I made was that I added a cup of frozen veggies and I put in an extra couple garlic cloves. This is my new go-to recipe!
Sam Turnbull says
Yayyyyyyy!!! Thanks so much, Jennifer. So happy you loved it 🙂
Michael Karasek says
Hi Sam, I'm a bit confused, In the video, you use 10 cloves of garlic. in the recipe, you use 4. Did you not include the 6 you used in the mashed potatoes? Just making sure I saw it right. Thanks.
Sam Turnbull says
Hi Michael, the mashed potatoes recipe is on a separate page on my blog and as linked in the recipe. So that's where the extra 6 cloves of garlic are (along with the non-dairy milks and other ingredients for the mashed potatoes). Hope that helps clear it up!
Joni says
Hi Sam,
Can you recommend a BBQ sauce that you like/use? Btw- I Love your site!!
Many thanks!
Joni
Sam Turnbull says
Thanks Joni! My go to is the BBQ sauce in my cookbook, but when I am feeling lazy I usually buy Stubb's brand.
Laura A says
Hi sam, would love to make this but I don’t really have any vegetable broth to hand nor do I have the bits to make it. I’m new to this as well. Would you be able to recommend a store-bought alternative please? Would help with some of your other recipes as well. Thanks!
Laura A says
Scratch that, just seen the vegetable bouillon cube. I just hope the supermarket has a vegan one
Sam Turnbull says
You can buy vegetable broth at any grocery store too. 🙂
Rej says
Hi Sam! Perfect recipe!Very good mashed potatoes! In Québec, we add a can of cream corn between the layers of "meat" (or lentils), and potatoes. Its called a "pâté chinois". Its delish !
Rej
Sam Turnbull says
Ohh I'll have to try that! So thrilled you enjoyed the recipe, Rej 🙂
Leah says
I made this over the weekend, and it turned out very dry. What did I do wrong?
Sam Turnbull says
It's difficult to know without being in the kitchen with you, but it sounds like you might have overcooked the lentils so the moisture was all sucked up. Either way, feel free to add a splash of vegetable broth, water, or BBQ sauce in the future to moisten it up!
Erin says
I’d like to make this and freeze it for a quick weeknight supper. Amy tips? Do you think I should skip the last step or cook per the recipe and just reheat? Thanks!
Sam Turnbull says
Sounds like a great plan! Enjoy!
Tanya says
My 12 year old daughter is learning to cook and this was a huge hit with the family when she made it!
Sam Turnbull says
Wow! That's awesome, congrats to the job well done by your daughter 🙂
Elena L. Haas says
This was an instant hit! I have a feeling my husband will be asking for this regularly (that is if I don't suggest it first!)
Sam Turnbull says
Hahaha! Awesome!
Petra says
Hi! Thanks for the recipe!
Do yoi think I cpuld switch lentils to red ones? Ofc, cooking it less time... Thanks!
Sam Turnbull says
Yes, beware that it make get mushy if you overcook them tho. Enjoy!
Kari says
Made this a few times. Once for my husband and I, and last night for my non-vegan parents. They loved it! The only thing I changed is that I used roasted garlic both times for the potatoes, but next time I'm going to try it your way.
Sam Turnbull says
That's awesome, Kari! So thrilled you loved it so much 😀
Melinda says
Thank you SO much for this recipe! Just made it for the first time ever and it is absolutely amazing!!! Will definitely be making again soon. I followed the recipe exactly except I made a double batch of your garlic mashed potatoes and put extra on top.
.
Sam Turnbull says
Yay! Thrilled you enjoyed it so much, Melinda 🙂
Natalie says
Your site has become my go-to on a daily basis. I have tried many of your recipes over the last few months, and I have to say that EVERY single one of your recipes have been amazing! I served this last night to my boyfriend and roommate and they couldn't get enough! Thank you for making it so easy (and delicious) to cook vegan!
Sam Turnbull says
Wow!! That's so awesome, thrilled and honoured that my site has become your go-to!! So happy you are enjoying all the recipes so much 🙂
Belinda says
Hello Sam!
I have the Shepherd’s Pie in the oven now. What constitutes a serving? 1 1/2 cups??? I am tracking my calories ✌️
Sam Turnbull says
Hi Belinda!
I didn't measure out the cups per serving, but there are 8 servings in this recipe, so you could divide the pie into 8 by lightly scoring the potatoes on top. Hope that helps! Enjoy the pie 🙂
Sherri says
This is seriously so delicious. I left out the soy sauce, on purpose and it was yummy without it. I think I would add french green beans and more of the vegetables next time, such as carrots.
Thank you for sharing this absolutely delicious recipe.
I wish I could share my photo of this delicious dish.
Sam Turnbull says
So happy you loved it, Sherri!! You can always tag me in your photos on Instagram or share them on my Facebook page 🙂
Carole says
Hi, Sam -- Really need your help!
I've made this recipe 3 times so far, and it's turned out well, even though I've fudged a little on the quantities of some ingredients. This time, for a potluck, I'm going pretty much exactly by the recipe....... BUT 16 oz of chopped mushrooms seems like a lot, by weight. Can you specify if it is ounces by volume or weight that you intend? It doesn't look like a pound of mushrooms in the pics.
Thanks!
Sam Turnbull says
Hi Carole, yep, I mean 16oz of mushrooms, it's one of those bigger tubs or two of the little guys. Mushrooms cook down a lot so it's really not as much as it first appears. Enjoy! 🙂