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Baking dish of smoky lentil shepherd pie with golden fork-ridged mashed potato top and lentil filling visible at the cut edge

Smoky Lentil Shepherd Pie with a Golden Mash Crust

A vegetarian shepherd pie built on smoked paprika lentils and topped with buttery mashed potato, baked until golden.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: British
Calories: 308
Ingredients Method Notes

Ingredients
  

Mashed Potato Topping
  • 900 g Yukon gold potatoes peeled, cut into 2-inch chunks
  • 45 g unsalted butter or olive oil for vegan
  • 120 ml whole milk or unsweetened oat milk
  • 3/4 tsp salt
  • 1/4 tsp black pepper
Smoky Lentil Filling
  • 2 tbsp olive oil
  • 1 yellow onion medium; diced
  • 2 carrots medium; diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 1.5 tbsp smoked paprika
  • 1 tsp dried thyme
  • 200 g dried green or brown lentils rinsed
  • 400 g fire-roasted diced tomatoes can
  • 500 ml vegetable broth
  • 1 tbsp Worcestershire sauce or tamari for gluten free/vegan
  • 150 g frozen peas
  • salt and black pepper to taste

Method
 

Mash the Potatoes
  1. Put the potato chunks in a 4-quart / 3.8L saucepan, cover with cold water by 2 inches, and add a pinch of salt. Bring to a boil and cook for 18 to 20 minutes until a knife slides in with no resistance.
  2. Drain the potatoes well and return them to the dry pot for a minute to steam off excess water. Add the butter and milk, then mash until smooth. Season with the salt and pepper and set aside.
Build the Smoky Lentil Filling
  1. Heat the olive oil in a 12-inch / 30 cm oven-safe skillet over medium heat. Add the onion, carrots, and celery, and cook for 7 to 8 minutes, stirring, until softened.
  2. Stir in the garlic, tomato paste, smoked paprika, and thyme. Cook for 1 minute, stirring constantly, until fragrant and the paste darkens slightly.
  3. Add the lentils, diced tomatoes, broth, and Worcestershire sauce. Bring to a simmer, cover partially, and cook for 25 to 28 minutes, stirring occasionally, until the lentils are tender and the mixture has reduced enough to coat the back of a spoon.
  4. Stir in the frozen peas and cook for 2 more minutes. Taste and adjust salt and pepper.
Assemble and Bake
  1. Heat the oven to 200C / 400F. If your skillet is not oven-safe, transfer the filling to a 9x13 inch / 33x23 cm baking dish.
  2. Spoon the mashed potato over the filling in dollops, then spread it to the edges with a spatula. Rough up the surface with a fork so the peaks will catch color.
  3. Bake for 25 to 30 minutes until the potato peaks are golden and the filling bubbles at the edges.
  4. Rest for 10 minutes before slicing and serving.

Notes

  • Let the filling reduce until thick before topping, or the mash will sink into the pie.
  • Use a skillet that transfers straight to the oven to skip an extra dish.
  • Taste the filling before topping and adjust salt, the broth varies by brand.
  • Rest the finished pie 10 minutes before slicing for clean portions.