Or is it? Isn’t Shepherd’s Pie made usually made with lamb? This is a vegetarian version made with lentils and is a really old favourite here but a meal I don’t make nearly as often as I would enjoy. The thing is, is that it takes three pots to make and that turns me off. Still, my family and a few friends ask me to make this meal enough that I should put it on our meal plan more often.

It’s taken me so long to share the recipe because it’s one I always just wing making. There’s a lot of room to play with the ingredients used and it’s a great meal for using up the last of what’s in your fridge. This recipe is so worth trying but cook with your eyes as you do. Taste and adjust to your own liking.

Lentil Shepherd's Pie

Lentil Shepherd’s Pie

  • 1 1/2 cups uncooked and rinsed Green or Brown Lentils
  • 3 cups Water
  • 1/2- 1 Onion, chopped
  • 2 Carrots, chopped
  • 3 Celery Stalks, chopped
  • 1- 2 Bell Peppers, chopped
  • 1/4- 1/3 cup Tamari
  • 1 1/2 tbsp dried Basil Leaves
  • 1 tbsp dried Thyme Leaves
  • 1 tsp dried ground Oregano
  • 1/2 tsp dried ground Marjoram
  • 1 tsp Cracked Pepper
  • 5-7 Potatoes, roughly chopped
  • 1/4- 1/2 cup Butter or Butter Substitute
  • 1/2 cup Milk
  • 1 bunch Spinach, Kale or Chard, chopped (optional)
  • 2 Tomatoes, sliced (optional)
  1. In a medium size pot bring the lentils and water to a boil. Lower heat, cover and simmer for about 30 min or cooked. Strain and set aside.
  2. In a large sauté pan, sauté onions for 5 minutes and then add the rest of your veg. You can use the veg listed above or whatever you have in your fridge, zucchini, beets… I’ve even used broccoli before. Sauté veg until soften and browning. Stir in spices and tamari to veg mix. Stir in cooked lentils and remove from heat.
  3. Boil potatoes in a large pot until tender. Strain and put back in pot. Mash with butter and milk.
  4. Preheat oven to 350′. In a large casserole dish, put lentil and veg mix. Next layer with spinach or other greens and top with mashed potatoes. Add sliced tomatoes and a little salt and pepper and bake for about 30 minutes or until potatoes are crisping and turning golden on top.

Lentil Shepherd's Pie

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8 Responses to Lentil Shepherd’s Pie

  1. Corilee says:

    Definitely on of my favourites that you make. True comfort food..

  2. Kristem says:

    I am going to have to try this recipe!

  3. Debbie says:

    I love lentil shepherd’s pie. I have a recipe that I use often enough and it’s so yummy. We also make it with ground turkey. (Lamb…yuck.)

    Will have to give your recipe a go. Thanks…as usual. xo

  4. Kim says:

    Lentil pie is a favourite in our house… easy, fills us up on cold winter nights and leaves enough leftovers for lunches.
    Mine usually has carrots, onions and peas but I like all the added peppers, kale and tomatoes. I’ll have to give it a try next time I make it. THanks!

  5. ella de roeck says:

    i’m making this today :)

  6. greenteacher says:

    We also make this often in our house because we always have potatoes and lentils around and we can add whatever veggies we have on hand. I do add veg broth, ketchup, cumin seeds(as well as tamari) and let everything simmer together before putting in in the dish. Yum! I love the tomatoes on top! Nice touch :)

  7. genie says:

    You know, if you just wrote a cookbook, I could buy it and then wouldn’t have to copy down all of your recipes. So much easier. Going to make this tomorrow. Thanks!

  8. jo says:

    I’m going to make this now, so we can eat it tomorrow after a busy day!
    I concur with genie above – please write a cookbook, you have no idea how upset Matt gets when there’s food splattered on his laptop!

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