Hearty and Healthy Green Lentil Shepherd’s Pie

A slice of green lentil shepherd’s pie with mashed potato topping sits elegantly on a plate, garnished with a sprig of thyme.

5 from 1 vote

Hearty and Healthy Green Lentil Shepherd’s Pie

Green lentil shepherd's pie is a healthy high-protein meal that's meatless yet hearty — perfect for vegetarians and meat lovers alike!

Prep Time15

Cook Time1 30

Total Time1 45

Course: Main Course

Cuisine: British

Keyword: green lentil shepherd's pie

Servings: portions

Calories: 479kcal

Equipment

Baking dish
Mixing bowl

Ingredients

17.6 oz French lentil cooked (green or brown)
6 yellow potatoes about 3 lbs, medium size
1 yellow onion large
1 red pepper large
2 carrots medium
1 tomato large
1 cup peas frozen or fresh
2 cups vegetable or beef broth
1 ⅓ cup sour cream
2 tbsp avocado oil plus 2 – 3 tbsp oil for the potato mashed topping
1 tbsp tomato paste
A few sprigs of fresh thyme
1 tsp dry thyme
1 ½ tsp cumin
2 tsp smoked paprika
1 bay leaf
2 grains of allspice
salt and pepper to taste

Get Recipe Ingredients

Instructions

Rinse the lentils under cold water. Place in a pot with 3 cups of water. Bring to a boil, reduce heat, and simmer for 20-25 minutes until tender. Drain and set aside.
17.6 oz French lentil
To make the vegetable filling, heat the avocado oil in a large skillet or pan over medium heat. Next, add the sliced onion, carrots, and red pepper. Sauté for 5-7 minutes until softened.
1 yellow onion, 2 carrots, 2 tbsp avocado oil, 1 red pepper
Stir in tomato paste, smoked paprika, thyme, and cumin. Grind the allspice in a mortar and add it to the vegetables. Cook for 1-2 minutes.
1 tbsp tomato paste, 1 tsp dry thyme, 1 ½ tsp cumin, 2 tsp smoked paprika, 2 grains of allspice
Chop the tomato into small cubes. Add the tomato and bay leaf to the skillet and cook for 5- 6 minutes.
1 tomato, 1 bay leaf
Pour the vegetable broth into the mixture. Let it simmer for 10-15 minutes, stirring occasionally until thickened.
2 cups vegetable or beef broth
Remove the bay leaf from the vegetable filling.
Add the cooked lentils to a casserole or baking dish.
Pour the vegetable filling on top.
Add the peas.
1 cup peas
Stir well and season with salt and black pepper to taste, then set aside.
salt and pepper
Boil the peeled potatoes in salted water for about 15-20 minutes until fork-tender.
6 yellow potatoes
Drain and place them in a bowl and mash them.
Add sour cream, the remaining avocado oil, salt, and pepper to the potatoes, then mix. (You can add grated cheese of your choice for extra richness).
1 ⅓ cup sour cream, 2 tbsp avocado oil, salt and pepper
Preheat the oven to 375° F.
Add the mashed potatoes on top of the lentil mixture, spreading it evenly to cover the surface of the casserole.
Place the casserole dish in the oven and bake for 25-30 minutes, until the top is golden brown.
Cut into slices and top with the sprigs of fresh thyme. Serve and enjoy!
A few sprigs of fresh thyme

Notes

Time Saver Tip: Using canned lentils for this recipe will save you some time as you can do away with cooking the lentils first.
Crisp Pie: If you want your green lentil shepherd’s pie to be extra crispy, broil it for an extra 2-3 minutes after baking it.
Creamier Mashed Potatoes: Use starchy potatoes like Yukon golds or Russet potatoes, then add butter (or vegan butter) to achieve a creamier topping.
Fill It With Umami: Add Worcestershire sauce or soy sauce to the vegetable filling to give it depth.
Let It Rest: After baking, let the vegetarian shepherd’s pie rest for about 15 minutes to allow the filling to set, making slicing and serving it a bit easier.

Nutrition