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Lentil Shepherd’s Pie with Potato Topping
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Course Main Course
Cuisine British
Servings 4 people

Equipment

  • Large skillet
  • Large pot
  • Potato masher
  • 8-inch baking dish
  • Oven

Ingredients
  

  • 1 cup green lentils, rinsed
  • 4 large russet potatoes, peeled and quartered
  • 1 yellow onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 2 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1/2 cup milk
  • 3 tablespoons butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Place the lentils, onion, carrots, celery, garlic, tomato paste, vegetable broth, thyme, salt, and pepper in a large skillet. Bring to a simmer over medium heat.
  • Cook the lentil mixture for 25 minutes, stirring occasionally, until the lentils are tender and most of the liquid has been absorbed.
  • While the filling simmers, boil the potatoes in a large pot of salted water for 15 minutes until fork-tender. Drain well.
  • Return the potatoes to the pot. Add the milk and 2 tablespoons of the butter, then mash until smooth. Season with a pinch of salt if needed.
  • Preheat the oven to 400°F. Spread the lentil filling evenly in an 8-inch baking dish.
  • Spoon the mashed potatoes over the filling and spread to cover completely. Dot the surface with the remaining tablespoon of butter.
  • Bake for 20 minutes until the potato topping is lightly browned on top. Let rest 5 minutes before serving.

Notes

Assemble the pie up to a day ahead, cover, and refrigerate, then add 10 extra minutes to the bake time if starting from cold. The mashed potato topping stays creamy when you use starchy russets and mash them while hot. Leftovers reheat best in a 350°F oven so the topping regains some crispness.
Course: Main Course
Cuisine: British
Equipment: Large skillet, Large pot, Potato masher, 8-inch baking dish, Oven