Sunday Lentil Shepherd’s Pie

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

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I absolutely love making Sunday Lentil Shepherd’s Pie, particularly because it brings comfort on chilly days. The earthy flavors of the lentils are perfectly complemented by the creamy mashed potatoes on top. It’s a dish that not only warms you up but also feels incredibly nourishing. I enjoy experimenting with different vegetables, making it a versatile recipe that can accommodate whatever I have on hand. This hearty meal is a delightful way to end the week, and it always leaves my family wanting more!

Created by

Selene Woodward

Last updated on 2026-01-12T00:33:34.516Z

When I first made Sunday Lentil Shepherd’s Pie, I was thrilled to see how the lentils transformed into a rich, hearty filling. The method of simmering the lentils with vegetables and herbs really deepens the flavor, which makes every bite satisfying. I’ve learned that letting the filling sit for a few minutes after cooking allows the flavors to meld together exceedingly well.

One little trick I discovered is to use a rustic variety of potatoes for the mash. This not only adds to the texture but also enhances the taste. The combination of creamy mashed potatoes topped with the savory lentil mixture creates a comfort dish that becomes a staple in my kitchen.

        Why You Will Love This Recipe
        Hearty lentils provide a satisfying and nutritious base
Creamy mashed potatoes add the perfect comforting touch
Versatile ingredients to customize based on what you have available

      

Cooking the Lentils to Perfection

Getting your lentils just right is crucial for achieving the ideal texture in this dish. Cook them until they’re tender but still hold their shape, which should take around 25 minutes. If they're overly mushy, they'll turn into a puree, affecting the filling's consistency. I recommend checking them at the 20-minute mark to ensure you catch them just in time for perfect results.

Don’t forget to season your lentils well while they cook. The dried herbs, thyme and rosemary, meld beautifully with the earthy flavor of the lentils and the aroma fills the kitchen. Adding the Worcestershire sauce enhances depth, giving your filling a savory richness. Use a wooden spoon to mix everything gently, ensuring the flavors combine without breaking your lentils down too much.

Perfecting the Mashed Potatoes

The key to achieving creamy mashed potatoes is to avoid overworking them. After boiling, drain the potatoes thoroughly and allow them to steam for a minute before mashing. This helps eliminate excess moisture, ensuring a smoother result. Using a potato ricer or a fork for mashing can create a lighter texture compared to a hand mixer, which can make the potatoes gummy.

When mixing in the milk and butter, warm them slightly before adding to the potatoes; this ensures a velvety consistency throughout. Adjust the seasoning carefully—salt brings out the flavor, but be sure to taste as you go to get the right balance, especially since the mashed potatoes will sit atop the savory lentil filling.

Ingredients

Filling

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

Mashed Potatoes

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

Instructions

Prepare the Lentil Filling

In a pot, combine the lentils, broth, and herbs. Bring to a boil, then reduce heat and simmer for about 25 minutes until lentils are tender. In a separate pan, sauté onion, garlic, carrots, and celery until soft. Stir in the tomato paste and Worcestershire sauce and add to the lentil mixture. Season with salt and pepper.

Make the Mashed Potatoes

Boil potatoes in salted water until fork-tender, about 15 minutes. Drain and mash with milk, butter, and salt until smooth and creamy.

Assemble and Bake

Preheat the oven to 400°F (200°C). In a baking dish, layer the lentil mixture, then spread the mashed potatoes on top. Smooth out the potatoes and make a few swirls for texture. Bake for 20 minutes until golden on top.

Pro Tips

For an extra layer of flavor, add a splash of red wine to the lentil filling while it's simmering.

Storage and Make-Ahead Tips

This Lentil Shepherd’s Pie is an excellent candidate for make-ahead meals. You can prepare both the filling and mashed potatoes up to a day in advance. Store the filling in an airtight container in the refrigerator, and it will keep well for about 3-4 days. When you’re ready to assemble, simply reheat the filling on the stove over medium heat until warmed through before layering it with the mashed potatoes.

If you have leftovers, store them in the fridge for up to 3 days, or freeze for longer storage. To freeze, it’s best to wrap individual portions tightly in plastic wrap and then place them in a freezer-safe dish. To reheat, thaw overnight in the refrigerator and bake at 350°F (175°C) for about 25 minutes, or until heated through and the top regains its golden crust.

Personalizing Your Shepherd's Pie

One of the beauties of this recipe is its versatility. Feel free to swap out vegetables based on what you have available. Zucchini, mushrooms, or peas can add a delightful change in flavor and texture. For a spicier kick, consider adding some red pepper flakes to the filling or mixing in fresh herbs like parsley for freshness just before assembly.

For a richer taste, you can substitute half of the vegetable broth with a splash of red wine, giving a deep, robust flavor to your lentils. If you're looking to lighten up the dish, you can use Greek yogurt instead of butter in the mashed potatoes, which will also add a nice tang.

Questions About Recipes

→ Can I use canned lentils instead of dried?

Yes, but make sure to adjust the cooking time since canned lentils are already cooked. Add them towards the end of the filling preparation.

→ Is this recipe gluten-free?

Yes, as long as you use gluten-free Worcestershire sauce. The rest of the ingredients are naturally gluten-free.

→ Can I freeze leftovers?

Absolutely! Store the shepherd’s pie in an airtight container, and it can last up to three months in the freezer.

→ What can I substitute for potatoes in the mash?

You can use cauliflower for a lower-carb option or sweet potatoes for a different flavor profile.