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Vegetarian Lentil Shepard's Pie

A lentil and veggie packed meal that hits the spot. Warm, wholesome, and delicious!
5 from 2 votes


  • 1 ½ brown lentils
  • 4 cups water
  • 2 vegetable bouillon cubes
  • ½ cup onion or ¼ cup dried onion
  • 4 carrots chopped
  • 5 stalks celery chopped
  • 1 tablespoon red wine vinegar optional
  • 2 teaspoons Worcesterchire sauce
  • 3 tablespoons tomato paste
  • salt and pepper
  • 2 tablespoons chopped parsley for garnish


  • Combine lentils and 4 cups of water with chopped carrots, chopped celery, 2 vegetable bouillon cubes in a saucepan and bring to a boil. Reduce heat to low and cover. Cook 20 minutes or until lentils and vegetables are cooked. 
  • Once lentils are cooked add red wine vinegar, Worcestershire sauce, tomato paste, and salt.
  • In a large pot boil the peeled potatoes until soft then strain water.  Mash the potatoes inside the pot until fluffy, using a masher. Add in the butter, milk or Almond milk and salt, then mix. 
  • Spoon lentil mixture into a deep baking dish. Top with mashed potatoes and bake 20-25 minutes or until potatoes are browned at 400F
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