Description

This Lentil Shepherd’s Pie features a rich, spiced lentil stew base topped with creamy mashed potatoes baked to a golden finish. It’s a comforting, plant-forward dish perfect for transforming leftovers into a hearty, protein-rich meal with an irresistible golden crust.

Ingredients

Scale

Lentil Filling

3–4 cups leftover Hearty Lentil Stew
1 tbsp olive oil
1 tbsp tomato paste (optional for richer depth)
½ cup vegetable broth (if mixture is too thick)
1 tsp fresh thyme or rosemary (optional)
Salt & pepper to taste

Potato Topping

3–4 cups leftover creamy mashed potatoes
2 tbsp butter or dairy-free butter
2–4 tbsp milk of choice
Salt & pepper
Optional: ¼ cup grated Parmesan or nutritional yeast for a golden crust

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Filling: Warm a skillet over medium heat and add olive oil. Add the leftover lentil stew along with tomato paste and herbs, stirring until combined. Simmer for 5–7 minutes to thicken, adding vegetable broth if the mixture is too thick. Taste and adjust seasoning with salt and pepper to your preference.
Assemble: Preheat your oven to 400°F (200°C). Spread the lentil mixture evenly into an 8×8-inch baking dish or similar size. Spoon the mashed potatoes over the lentil base, smoothing the top with a spatula to create clean ridges or swirls. Brush the potato topping lightly with melted butter and sprinkle Parmesan or nutritional yeast if desired for a golden crust.
Bake: Place the baking dish in the oven and bake for 20–25 minutes, until the edges bubble and the top is lightly golden. For deeper browning, broil for 1–2 minutes while watching carefully to avoid burning.
Serve: Let the pie rest for 10 minutes after removing it from the oven. Then scoop into generous portions and serve warm, optionally garnished with fresh parsley or chives.

Notes

This recipe is budget-friendly and protein-rich, making it ideal for meal prep.
It works well with brown, green, or mixed lentils.
The pie freezes extremely well, whether frozen before or after baking.
For extra texture and flavor, add vegetables like peas or sautéed mushrooms to the lentil filling.