Sunday Lentil Shepherd’s Pie

Name: Sunday Lentil Shepherd’s Pie
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Ingredients: 1 cup green or brown lentils, rinsed; 4 cups vegetable broth; 1 medium onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 tablespoon tomato paste; 1 teaspoon Worcestershire sauce; 1 teaspoon dried thyme; Salt and pepper to taste; 2 pounds potatoes, peeled and cubed; 1/2 cup milk; 4 tablespoons butter; Salt and pepper to taste

Highlighted under: Comfort Food

I knew I wanted to create a comforting dish that was not only hearty but also packed with nutrients, and that's how this Sunday Lentil Shepherd’s Pie came to life. There's something special about the combination of deliciously seasoned lentils and mashed potatoes that just lights up the dining table. As I layered the flavors and textures, I realized that this dish is perfect for family gatherings or a cozy Sunday dinner. It's an inviting meal that celebrates wholesome ingredients while delivering on taste—just what we need to enjoy this weekend.

Created by

Hallie Foster

Last updated on 2026-01-13T04:34:10.069Z

Creating this Sunday Lentil Shepherd’s Pie was a delightful journey for me in the kitchen. I experimented with different vegetables and spices to ensure a rich, hearty flavor that would pair perfectly with the creamy mashed potato topping. The use of lentils not only gives the dish a wonderful texture but also adds protein and fiber, making it a wholesome option for family meals.

I’ve learned that letting the lentil mixture simmer for a while enhances all the flavors beautifully. It was a game changer to include a splash of Worcestershire sauce for depth, alongside the traditional herbs! The aroma that filled my kitchen while it baked was just incredible and filled me with so much anticipation for the first bite!

        Why You'll Love This Recipe
        Hearty lentils create a satisfying meat-free meal.
The rich flavors of herbs blend seamlessly with the tender vegetables.
Creamy mashed potatoes on top make everything perfectly cozy.

      

Creating the Perfect Lentil Filling

The lentils serve as the star of this dish, providing a robust texture and protein boost. I prefer using green or brown lentils for this recipe, as they hold their shape well during cooking, adding substance to the filling. When combined with the vegetable broth, the lentils absorb the rich flavors, resulting in a savory base that complements the hearty vegetables beautifully.

To enhance the filling's depth, don't underestimate the power of the aromatics. Onions, carrots, and celery sautéed together create a foundation of flavor. Aim to sauté them until they are just softened but not browned, as this will yield a sweet, balanced base. The key here is patience—let them gently sweat in the oil before adding the garlic to maximize their natural sweetness.

Perfecting Your Mashed Potatoes

For the mashed potato topping, use a starchy variety like Russet or Yukon Gold for the fluffiest results. After boiling the potatoes, ensure you drain them thoroughly to prevent excess moisture, which can lead to a gummy texture. I recommend mashing them while still hot, adding the milk and butter incrementally until you reach your desired creaminess—this prevents them from becoming gluey.

Don’t forget to season! Taste as you mix in the salt and pepper, adjusting along the way. A touch of garlic powder or even a sprinkle of cheese can elevate the mashed potatoes if you want an extra layer of flavor. Once assembled, a light drizzle of olive oil on top before baking can help achieve that golden, crispy edge everyone loves.

Assembling and Storing Leftovers

When layering your shepherd's pie, ensure the lentil filling is spread evenly across the bottom of the baking dish. This helps the mashed potatoes sit nicely on top and prevents any sogginess. Spread the potatoes generously to the edges, sealing in the filling and preventing the pie from drying out during baking. I like to use a spatula to create some texture on the surface for extra crispness.

If you have leftovers, this dish stores wonderfully in the refrigerator for up to three days. To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through—about 20-25 minutes. For longer storage, consider freezing portions in an airtight container for up to three months. Just remember to let it thaw in the fridge before reheating for a better texture.

Ingredients

Filling

1 cup green or brown lentils, rinsed
4 cups vegetable broth
1 medium onion, chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme
Salt and pepper to taste

Mashed Potato Topping

2 pounds potatoes, peeled and cubed
1/2 cup milk
4 tablespoons butter
Salt and pepper to taste

Instructions

Prepare the Lentil Filling

In a large pot, combine lentils and vegetable broth. Bring to a boil, then reduce heat to a simmer and cover. Cook until lentils are tender, about 25 minutes.

Sauté the Vegetables

In a skillet, heat a bit of oil over medium heat. Add onion, carrots, and celery, sautéing until softened, about 5-7 minutes. Stir in garlic and cook for 1 more minute.

Combine Mixtures

Once lentils are cooked, drain any excess liquid and mix them with the sautéed vegetables, tomato paste, Worcestershire sauce, thyme, salt, and pepper. Stir well to combine.

Make the Mashed Potatoes

While the filling cools, boil the cubed potatoes in a large pot of salted water until tender, about 15 minutes. Drain and mash with milk, butter, salt, and pepper until creamy.

Assemble the Pie

Preheat oven to 400°F (200°C). Spread the lentil mixture in a baking dish and top generously with the mashed potatoes, smoothing them out with a spatula.

Bake

Bake in the preheated oven for 25-30 minutes, until the top is golden and crispy. Let cool slightly before serving.

Pro Tips

For a bit of extra flavor, toss in some fresh herbs like parsley or rosemary into your mashed potatoes. Additionally, make sure to adjust the seasoning in your filling to your taste before assembling the pie.

Ingredient Substitutions

If you need a gluten-free version, simply swap out the Worcestershire sauce for a gluten-free alternative or omit it altogether—your lentil filling will still be flavorful. Additionally, feel free to mix in other vegetables such as peas or corn for added variety and nutrition. The beauty of this recipe is its flexibility; you can customize it based on what you have on hand.

For a creamier mashed potato topping, try substituting the milk with sour cream or cream cheese. These alternatives not only add richness but also a tangy flavor that pairs well with the savory lentils. If you're looking to cut down on dairy, coconut milk or almond milk can also be used, providing a different twist on the classic flavors.

Serving Suggestions

This Sunday Lentil Shepherd’s Pie is delicious on its own, but you can elevate your meal by serving it alongside a fresh green salad or some roasted vegetables for color and crunch. A drizzle of balsamic reduction over the salad can add a lovely tang that balances the hearty pie beautifully.

If you’re entertaining, consider serving this dish with a side of crusty bread and a sprinkle of fresh herbs on top before serving. A bit of chopped parsley or chives can offer a bright contrast to the warm, comforting flavors of the shepherd's pie, making it a pleasing centerpiece for any table.

Questions About Recipes

→ Can I make this recipe ahead of time?

Absolutely! You can prepare the filling and mashed potatoes a day in advance. Just assemble and bake when you're ready to serve.

→ What can I use instead of lentils?

You could substitute lentils with a mix of black beans or chickpeas, although the cooking times may vary.

→ Is it gluten-free?

Yes, this recipe is naturally gluten-free, just make sure the Worcestershire sauce you use is gluten-free as well.

→ Can leftovers be frozen?

Definitely! This Shepherd’s Pie freezes well. Portion it out and store in an airtight container for up to 3 months.