Vegetarian Shepherd’s Pie with Lentils and Roasted Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

A comforting vegetarian take on shepherd’s pie, featuring savory lentils and a medley of roasted root vegetables topped with creamy mashed potatoes. This british-inspired vegetarian (vegetarian) ready in about 80 minutes layers rinsed dry green lentils, medium, diced carrots, medium, diced parsnips 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 420 calories and feeds 6, 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, rinsed dry green lentils
• 3 medium, diced carrots
• 2 medium, diced parsnips
• 1 large, finely chopped onion
• 3, minced garlic cloves
• 2 tbsp tomato paste
• 3 cups vegetable broth
• 1 cup frozen peas
• 3 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 lbs, peeled and cubed russet potatoes
• 4 tbsp unsalted butter
• 1/2 cup milk
• 1/4 tsp nutmeg

Instructions

1. Step 1: Preheat oven to 400°F. Toss 3 diced carrots and 2 diced parsnips with 2 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
2. Step 2: While vegetables roast, boil 2 lbs peeled and cubed russet potatoes in salted water for 15-18 minutes until fork-tender. Drain and mash with 4 tbsp unsalted butter, 1/2 cup milk, 1/4 tsp nutmeg, and 1/2 tsp salt until creamy. Set aside.
3. Step 3: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 large finely chopped onion and 3 minced garlic cloves, sauté for 5 minutes until softened and fragrant.
4. Step 4: Stir in 1 cup rinsed dry green lentils, 2 tbsp tomato paste, 1 tsp dried thyme, 1 tsp dried rosemary, 1 tsp salt, and 1/2 tsp pepper. Pour in 3 cups vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 25-30 minutes until lentils are tender and most liquid is absorbed.
5. Step 5: Stir 1 cup frozen peas and the roasted carrots and parsnips into the lentil mixture. Cook for 2 more minutes, then transfer to a 9x13-inch baking dish.
6. Step 6: Evenly spread the mashed potatoes over the lentil and vegetable filling. Bake at 400°F for 20 minutes until the potato topping is golden and edges bubble. Let rest 5 minutes before serving.