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-inspired vegetarian recipe, ready in about 60 minutes, layers Brown lentils, Carrots, 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 "Plan a meal with the AI" 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 chef’s knife we’d prep this with → Best Chef's Knives 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.