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There was a moment where I wasn’t going to post this recipe. After all, there are a TON of lentil shepherd’s pie recipes floating around. It’s not exactly ground-breaking material.

But then something happened… I pulled some of my leftover lentil shepherd’s pie from the freezer, warmed it up, and devoured the whole thing.



So maybe there are a lot of lentil shepherd’s pies out there, but none of them are THIS recipe, and THIS recipe is Seriously The Best Lentil Shepherd’s Pie. I needed to publish this recipe, if for no other reason, but so that I can make it again, and again.

What makes this Lentil Shepherd’s Pie the best?

Why thank you for asking. There are 3 simple and scrumptious reasons.

These lentils are jam packed full of veggie deliciousness: carrots, mushrooms, peas, and are seasoned perfectly with thyme, onions, garlic, and an extra zing of BBQ sauce. Boom! Simple and totally drool-worthy. Garlic mashed potatoes. Those aren’t any plain old regular mashed potatoes, they’re packed full of garlic and creamy coconut milk making them light years above any other mash. This hearty meal is perfect for a holiday, weekend, or just something to last you throughout the week. It can be made in advance and then just warmed in the oven. You can serve it in a fancy casserole dish or go rustic like I like to do, and serve it in a skillet. This pie will satisfy anyone and everyone making it a perfect dish for any occasion!

I hope you love it as much as I do.

To make the lentil shepherd’s pie: chop up your veggies, and prep for the mash potatoes.

Heat the oil in a large frying pan or skillet over medium-high heat. Add in the onion, carrots, mushrooms, garlic, and thyme and sauté for 6 to 8 minutes until softened and bits are browned. Remove from pan, and set aside.

Return the pan to heat, add in the lentils, and vegetable broth. Cover, and simmer for 25 – 30 minutes until the broth is absorbed and the lentils are tender.

While the lentils cook, prepare the mashed potatoes and try not to eat them all.

When the lentils are cooked through, add the vegetables back to the pan, and add the peas, BBQ sauce, and soy sauce. Heat through. Scoop the mixture into a casserole dish or large skillet and then spread the mashed potatoes on top.

Bake for 10 – 15 minutes until the lentil shepherd’s pie is hot and bubbling around the edges.

4.9 from 66 votes Print Seriously The Best Lentil Shepherd's Pie Prep Time 10 mins Cook Time 45 mins Total Time 55 mins Perfect for the holidays or a hearty weekend meal. The garlic mashed potatoes take this from ordinary to extraordinary! Can be made ahead of time and reheated. Course: Main Course Cuisine: American Servings : 8 Calories : 445 kcal Author : Sam Turnbull • It Doesn't Taste Like Chicken Ingredients 1 tablespoon oil (olive, canola, vegetable)

1 onion , chopped

2 carrots , peeled and chopped

16 oz mushrooms , sliced

4 cloves garlic , minced

2 teaspoons dried thyme leaves

1 1/2 cups brown or green lentils (or 38oz canned lentils, see notes)

3 cups vegetable broth (or 1 vegetable bouillon cube, see notes)

1 cup peas , fresh or frozen

2 tablespoons soy sauce

1/4 cup BBQ sauce (check to make sure it's vegan)

1 recipe Vegan Garlic Mashed Potatoes US Customary - Metric Instructions Preheat oven to 425F (220C). Heat the oil in a large frying pan or skillet over medium-high heat. Add in the onion, carrots, mushrooms, garlic, and thyme and sauté for 6 to 8 minutes until softened and bits are browned. Remove from pan, and set aside. Return the pan to heat, add in the lentils, and vegetable broth. Cover, and simmer for 25 - 30 minutes until the broth is absorbed and the lentils are tender. While the lentils cook, prepare the mashed potatoes according to the directions. Add the vegetables back to the pan with the lentils, and add the peas, BBQ sauce, and soy sauce. Heat through. Scoop the mixture into a casserole dish or large skillet and then spread the mashed potatoes on top. Bake for 10 - 15 minutes until the pie is hot and bubbling around the edges. Recipe Notes For a quicker prep, you can use canned cooked lentils. Just drain and rinse before using and crumble 1 vegetable bouillon cube in with the lentils and stir to combine. Nutrition Serving: 1 serving (recipe makes 8) | Calories: 445 kcal | Carbohydrates: 77 g | Protein: 19 g | Fat: 9 g | Saturated Fat: 6 g | Sodium: 1891 mg | Potassium: 1690 mg | Fiber: 16 g | Sugar: 9 g | Vitamin A: 2918 IU | Vitamin C: 26 mg | Calcium: 84 mg | Iron: 7 mg Did you make this recipe? Tag @itdoesnttastelikechicken on Instagram and hashtag #itdoesnttastelikechicken.

Bon appetegan!

Sam.