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Cozy Hearty Lentil and Onion Shepherds Pie

lentil and onion shepherds pie - featured image
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A comforting and filling plant-based shepherd’s pie featuring a savory lentil and caramelized onion filling topped with creamy mashed potatoes. Perfect for winter and easy to prepare in under 45 minutes.

Ingredients

Scale
  • 1 cup dry brown lentils, rinsed (French or Puy lentils recommended)
  • 2 large yellow onions, thinly sliced
  • 3 garlic cloves, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 2 tablespoons tomato paste
  • 2 cups vegetable broth
  • 2 teaspoons Worcestershire sauce (vegan if preferred)
  • 1 teaspoon fresh thyme, chopped
  • 1/2 teaspoon smoked paprika
  • 4 large russet or Yukon gold potatoes, peeled and chopped
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 3 tablespoons butter or plant-based butter
  • 1/4 cup milk or plant-based milk

Instructions

  1. Rinse 1 cup brown lentils under cold water. In a saucepan, combine lentils with 3 cups water, bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes, or until tender but not mushy. Drain any excess water and set aside.
  2. While lentils cook, peel and chop 4 large potatoes into even chunks. Boil in salted water for 15-20 minutes until fork-tender. Drain well and return to pot. Add 3 tablespoons butter and 1/4 cup milk, mash until creamy but still slightly textured. Season with salt and pepper. Set aside and keep warm.
  3. Heat 2 tablespoons olive oil in a large skillet over medium-low heat. Add 2 thinly sliced yellow onions and a pinch of salt. Cook gently, stirring occasionally, for about 20 minutes until rich golden brown and sweet-smelling.
  4. To the onions, add 2 diced carrots, 2 diced celery stalks, and 3 minced garlic cloves. Cook for 5-7 minutes until softened.
  5. Stir in 2 tablespoons tomato paste, 2 teaspoons Worcestershire sauce, 1 teaspoon fresh thyme, and 1/2 teaspoon smoked paprika. Cook for another 2 minutes to blend flavors.
  6. Add cooked lentils and 2 cups vegetable broth to the skillet. Simmer for 10 minutes, stirring occasionally, until mixture thickens slightly. Season with salt and pepper to taste.
  7. Preheat oven to 375°F (190°C). Transfer the lentil and onion mixture to an oven-safe baking dish, spreading evenly. Spoon mashed potatoes over the top, spreading gently with a spatula to cover the filling completely. Use a fork to create ridges on the potato surface for a rustic finish.
  8. Bake for 25-30 minutes or until the top is lightly golden and the filling is bubbly around the edges.
  9. Let the shepherd’s pie rest for 5 minutes before serving.

Notes

Caramelize onions slowly over medium-low heat to develop deep sweetness. Avoid overcooking lentils to keep texture intact. Use warm milk and butter for creamy mashed potatoes. For a crispier top, broil for 2-3 minutes at the end but watch carefully to avoid burning. This recipe is naturally gluten-free if using gluten-free Worcestershire sauce or tamari. Variations include swapping potatoes for sweet potatoes, adding mushrooms, or adding a spicy kick with cayenne or jalapeño.

Nutrition

Keywords: lentil shepherd's pie, vegetarian shepherd's pie, vegan shepherd's pie, winter comfort food, plant-based dinner, easy lentil recipe, mashed potato topping

Find it online: https://bouncybowl.com/cozy-hearty-lentil-and-onion-shepherds-pie-recipe-easy-and-perfect-for-winter/