Vegetable Lentil Shepherd's Pie

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

Hearty lentil and vegetable filling topped with creamy mashed potatoes, a comforting vegetarian main dish. This American vegetarian recipe, ready in about 60 minutes, layers Brown lentils, Carrots, and Peas into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup Brown lentils
• 1/2 cup Carrots
• 1/2 cup Peas
• 1/2 cup Onion
• 2 cloves Garlic
• 1/2 cup Vegetable broth
• 2 medium Potatoes
• 1 tbsp Butter
• 2 tbsp Milk
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 tbsp Chives

The 9x13 baking dish we’d bake this in → Best Bakeware for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F (190°C).
2. Step 2: In a pot, combine 1 cup cooked brown lentils, 1/2 cup diced carrots, 1/2 cup frozen peas, 1/2 cup diced onion, 2 minced garlic cloves, and 1/2 cup vegetable broth. Simmer for 10 minutes until vegetables are tender.
3. Step 3: Cook 2 peeled and cubed potatoes in salted water until tender (about 15 minutes). Drain, then mash with 1 tbsp butter and 2 tbsp milk until smooth. Season with 1/2 tsp salt and 1/4 tsp black pepper.
4. Step 4: Transfer lentil mixture to a baking dish. Spread mashed potatoes evenly over the top and use a fork to create swirls.
5. Step 5: Bake for 25 minutes until golden and bubbling. Sprinkle with 1 tbsp chopped chives before serving.