Lentil Shepherd's Pie
Brown lentils and vegetables simmered in a rich tomato broth, topped with creamy mashed potatoes and baked until golden. A satisfying, fully plant-based take on a classic.
- 2 1/2 pounds Yukon gold potatoes, peeled and chopped
- 1 1/2 teaspoons salt, divided
- 4 tablespoons vegan butter
- 1 tablespoon nutritional yeast
- 1 teaspoon pepper, divided
- 2 tablespoons olive oil
- 1 onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 2 tablespoons fresh thyme leaves
- 1 tablespoon tomato paste
- 1 1/2 cups brown lentils
- 1 (14.5 ounce) can fire roasted diced tomatoes
- 4 cups vegetable stock
- 1 cup frozen peas
- 1 tablespoon reduced sodium soy sauce
- Place the potatoes in a large pot with 1 teaspoon of the salt, cover with an inch of cold water, and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are fork-tender, 15 to 18 minutes. Drain well, then mash with the vegan butter, nutritional yeast, and 1/2 teaspoon of the pepper until smooth and creamy. Set the mash aside on top of the stove, off the heat, to stay warm.
- In a large, oven-safe skillet, heat the olive oil over medium heat. Add the onion, carrot, and celery, and cook until the vegetables begin to soften, 5 to 7 minutes. Stir in the thyme and tomato paste and cook for 1 to 2 minutes more, stirring to coat all of the vegetables in the paste — this brief cooking mellows the tomato paste's raw edge and deepens its flavor.
- Preheat the oven to 425°F. Add the lentils, diced tomatoes, and vegetable stock to the skillet and bring everything to a boil. Reduce the heat to a simmer, cover, and cook until the lentils are tender and most of the liquid has been absorbed, about 20 minutes. Season with the remaining 1/2 teaspoon each of salt and pepper, then stir in the peas and soy sauce and cook for 1 to 2 minutes more before removing from the heat.
- Spread the mashed potatoes evenly over the lentil mixture, smoothing them into a single, even layer with a spatula. Set the skillet on a rimmed sheet pan to catch any drips, then bake until the potato topping is lightly golden, about 25 minutes. Let the pie cool slightly before serving so the filling has a chance to set.
Chef's Note: The nutritional yeast folded into the mashed potatoes adds a subtle, savory depth that stands in for the richness dairy butter and cheese would normally bring, so it's worth seeking out rather than skipping. Cooking the tomato paste briefly with the vegetables before adding liquid is a small step that pays off — it caramelizes slightly and builds a rounder, less acidic tomato flavor throughout the filling.
Brown lentils hold their shape well here, giving the filling a satisfying, meat-like texture without turning mushy, so there's no need to worry about overcooking them during that 20-minute simmer. Leftovers keep well in an airtight container in the fridge for 3 to 4 days, and this is one of those dishes that tastes just as good, if not better, reheated the next day.
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