Sunday Veggie Shepherd’s Pie

Name: Sunday Veggie Shepherd’s Pie
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 2 cups lentils, rinsed and drained; 1 tablespoon olive oil; 1 onion, diced; 2 carrots, diced; 2 celery stalks, diced; 2 cloves garlic, minced; 2 cups vegetable broth; 1 cup frozen peas; 1 tablespoon tomato paste; 1 tablespoon Worcestershire sauce; 1 teaspoon dried thyme; Salt and pepper to taste; 4 large potatoes, peeled and cubed; 3 tablespoons butter; 1/2 cup milk; Salt and pepper to taste

Highlighted under: Comfort Food

I love making this Sunday Veggie Shepherd’s Pie, especially on chilly evenings. It combines hearty vegetables and lentils under a fluffy layer of mashed potatoes, creating a warm, comforting dish that satisfies everyone at the table. Not only is it delicious, but it’s also a great way to pack in those veggies! I often add a splash of Worcestershire sauce for depth and seasoned it with fresh herbs to elevate the flavors. It’s a crowd-pleaser and perfect for family gatherings or a cozy night in!

Created by

Megan Douglas

Last updated on 2026-01-05T23:40:15.090Z

When I first tried making a veggie shepherd's pie, I was amazed at how fulfilling it felt without meat. Using lentils not only adds protein but also gives a wonderful texture that complements the soft mashed potato topping. I found that baking it just long enough creates a delicious crust on the potatoes, making every bite special.

Transforming leftover vegetables and pantry staples into a comforting dish is incredibly satisfying for me. I often experiment with different veggies based on what I have on hand, and I love that this recipe is versatile enough to adapt to my family's preferences. It always brings a smile to our dinner table!

        Why You'll Love This Recipe
        Comforting layers of mashed potatoes and savory vegetables
Great for using up leftover veggies
A healthy yet hearty alternative to traditional shepherd's pie

      

Mastering the Lentil Filling

The key to a rich and flavorful filling starts with properly cooked lentils. They should be tender but not mushy, which typically takes around 15-20 minutes simmering in water or broth. Rinsing and draining them beforehand helps remove excess starch and prevents them from breaking down during cooking. Make sure to check them frequently to ensure the perfect texture for your filling.

Incorporating a variety of vegetables not only enhances flavor but also adds a vibrant color to your dish. Feel free to mix in bell peppers, zucchini, or mushrooms, which can be sautéed along with the carrots and celery. Each additional vegetable brings its own subtle sweetness and depth of flavor, enriching the overall taste of the shepherd's pie. Adjust cooking times if you add denser veggies like potatoes or butternut squash.

Crafting the Perfect Mashed Potato Topping

For creamier mashed potatoes, choose starchy varieties like Russets or Yukon Golds. After boiling them, ensure you drain them thoroughly; excess water can prevent your potatoes from reaching that smooth consistency. Use a potato ricer or masher for the best texture. I recommend warming the milk before adding it; it integrates smoothly into the potatoes, avoiding any temperature shock that could cause them to become gummy.

One simple enhancement is adding roasted garlic to your mash. Just wrap unpeeled cloves in foil and roast alongside the pie for 30-40 minutes, until soft and caramelized. Squeeze the garlic into the potatoes for a deeper flavor profile that pairs beautifully with the filling underneath.

Ingredients

Gather these ingredients to create a delicious Veggie Shepherd’s Pie:

For the filling

2 cups lentils, rinsed and drained
1 tablespoon olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
2 cups vegetable broth
1 cup frozen peas
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
Salt and pepper to taste

For the mashed potato topping

4 large potatoes, peeled and cubed
3 tablespoons butter
1/2 cup milk
Salt and pepper to taste

Now that you have all the ingredients, let's move on to the preparation steps.

Instructions

Follow these steps to create your Veggie Shepherd’s Pie:

Prepare the filling

In a pot, cook the lentils according to package directions until tender. In a large skillet, heat olive oil over medium heat. Add onion, carrots, and celery, and sauté until softened, about 5-7 minutes. Stir in garlic and cook for an additional minute. Add the lentils, vegetable broth, peas, tomato paste, Worcestershire sauce, thyme, salt, and pepper. Simmer for 10 minutes, allowing the flavors to meld.

Make the mashed potato topping

While the filling is simmering, bring a pot of salted water to a boil. Add the potatoes and cook until tender, about 15 minutes. Drain and return to the pot. Add butter, milk, salt, and pepper. Mash until smooth and creamy.

Assemble the pie

Preheat your oven to 400°F (200°C). In a baking dish, spread the lentil filling evenly. Top with the mashed potatoes, smoothing them out with a spatula. Create a few peaks with a fork for extra crispiness.

Bake

Bake in the preheated oven for 25-30 minutes or until the top is golden brown. Allow to cool for a few minutes before serving.

Enjoy your hearty Veggie Shepherd’s Pie!

Pro Tips

For a creamier potato topping, you can swap half of the milk with cream. Don't hesitate to use seasonal vegetables to make this dish even more vibrant!

Make-Ahead and Storage Tips

This veggie shepherd's pie is an excellent candidate for meal prep. You can prepare the filling and mashed potatoes one day in advance. Store them separately in airtight containers in the fridge. When you're ready to serve, layer the filling with mashed potatoes and bake it fresh to ensure the crust comes out crispy and delicious. It can also be frozen for up to three months; just thaw it overnight in the fridge before baking.

To reheat leftovers, consider placing individual portions in the microwave or oven. If using the oven, cover it loosely with foil to prevent the top from overbrowning while it heats. Aim for a temperature of 350°F (175°C) and check after about 20 minutes to ensure it's heated through.

Serving Suggestions and Variations

Pair your Sunday Veggie Shepherd’s Pie with a simple green salad or steamed veggies for a well-rounded meal. A drizzle of balsamic vinaigrette over the salad adds a refreshing contrast to the richness of the pie. Alternatively, serve it with crusty bread or a warm loaf to soak up any extra filling on your plate.

For a variation, you can swap out lentils for quinoa or chickpeas, which offers a slightly different texture and flavor. If you're looking for a spicy kick, a splash of hot sauce or diced chili peppers in the filling can elevate it nicely. Experimenting with different herbs like rosemary or sage can also introduce exciting new flavor profiles.

Questions About Recipes

→ Can I make this recipe vegan?

Absolutely! Just replace the butter and milk in the mashed potatoes with vegan alternatives.

→ How can I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best texture.

→ Can I use different types of lentils?

Yes, you can use any type of lentils. Just note that cooking times may vary based on the lentil variety.

→ Is this recipe gluten-free?

Yes, this Veggie Shepherd's Pie is gluten-free if you ensure that your Worcestershire sauce is gluten-free.