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British
Lentil Shepherd's Pie
55 min total20 prep35 cook4 servings340 cal
VeganVegetarianFlexitarian
A hearty plant-based twist on the classic British comfort dish: green lentils simmered with carrots, celery, and tomato paste until rich and stew-like, then topped with fluffy mashed potatoes and baked until golden. Filling enough that no one will miss the meat.
Ingredients
pantry
- 200 ggreen lentils
- 600 mlvegetable broth
- 2 tbsptomato paste
- 1 tspdried thyme
- 2 tbspolive oil
- 1 tspsalt
- 0.5 tspblack pepper
produce
- 700 gpotatoes
- 2carrots
- 1onion
- 2 stalkscelery
- 2 clovesgarlic
Steps
- Peel and chop the potatoes into large chunks; place in a pot of salted water, bring to a boil, and cook 15–18 minutes until fork-tender.
- Meanwhile, dice the onion, carrots, and celery; mince the garlic.
- Rinse the lentils under cold water and check for debris.
- Heat the olive oil in a large skillet over medium heat.
- Add the onion, carrots, and celery; cook 6–7 minutes, stirring occasionally, until softened.
- Add the garlic and cook 1 minute until fragrant.
- Stir in the lentils, vegetable broth, tomato paste, and dried thyme; bring to a boil.
- Reduce heat and simmer, partially covered, 20–25 minutes, stirring occasionally, until the lentils are tender and the mixture has thickened; season with salt and pepper.
- Meanwhile, drain the potatoes and mash with a splash of the reserved cooking water or a little olive oil until smooth; season with salt and pepper.
- Preheat the oven to 400°F (200°C).
- Spread the lentil mixture in an even layer in a baking dish.
- Top with the mashed potatoes, spreading to the edges and creating texture with the back of a fork.
- Bake 15–20 minutes, until the potato topping is set and lightly golden at the edges.
- Let rest 5 minutes before serving.
Tips
- Simmer the lentils uncovered near the end if the filling looks too thin — it should be thick enough to hold a spoon upright.
- Rough up the surface of the mashed potato topping with a fork before baking to help it brown in spots.
- Green lentils hold their shape better than red lentils here, giving the filling a heartier texture.
- This reheats beautifully, making it a great make-ahead dinner.
