I created this lentil shepherd’s pie as a challenge to see how closely I could replicate the traditional meat-based version for one of my vegan clients. The result is a hearty, flavorful dish full of plant-based goodness that still delivers the comforting essence of the classic recipe. It’s now a go-to in my meal rotation for clients seeking a wholesome, satisfying option without the meat!

Ingredients

• 1 cup lentils (dry, cooked according to package directions)
• 1 large onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh rosemary, chopped
• 2 tablespoons tomato paste
• 1 ½ cups water 
• 1 cup peas (optional)
• 6 medium potatoes or other root vegetable of choice, peeled and cut into chunks
• Salt and pepper to taste

Instructions:

1. Cook the lentils according to package directions and set aside.
2. Boil the potatoes (or root vegetables) in salted water until soft, about 15 minutes. Drain and mash them for a rustic texture. Add butter and milk if desired, then season with salt and pepper to taste. Set aside.
3. In a large skillet, sauté the diced onion, carrots, and celery for 5-7 minutes, until softened. Add the garlic, thyme, and rosemary, and cook for another minute.
4. Stir in the tomato paste, cooked lentils, water, and peas (if using). Let the mixture simmer for 5-7 minutes, or until it thickens.
5. Spread the lentil mixture evenly in a baking dish (9x13 or similar). Top with the mashed potatoes (or other mashed root veggies), spreading them evenly.
6. Bake at 375°F for 20-25 minutes, or until the top is golden brown and the filling is bubbly.

Notes from Chef Lauren

You can use carrots, sweet potatoes, parsnips, or a mix of root vegetables for the topping. The rustic mashed texture adds heartiness, making this a versatile dish.