Lentil and Vegetable Shepherd’s Pie: The Perfect 8×8 Pan Meal

Shepherd’s Pie is a beloved comfort food, traditionally made with meat and topped with mashed potatoes. But what if you could enjoy the same hearty flavors in a wholesome, plant-based version? Enter Lentil and Vegetable Shepherd’s Pie—a nutrient-packed, vegetarian twist on the classic dish.

This recipe is perfect for those looking for a satisfying meatless meal while still enjoying the rich, savory filling and creamy mashed potato topping. Made with protein-rich lentils, a medley of vegetables, and warm spices, this dish is both nourishing and packed with flavor.

Designed specifically for an 8×8-inch baking dish, this recipe is ideal for smaller households, meal prep, or a cozy dinner for four. Let’s get started!

Ingredients

For the Lentil and Vegetable Filling:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 1 celery stalk, diced
• 1 cup mushrooms, finely chopped
• 1½ cups cooked green or brown lentils (or 1 can, drained and rinsed)
• 1 cup vegetable broth
• 1 tablespoon tomato paste
• 1 teaspoon Worcestershire sauce (use vegan if needed)
• ½ teaspoon smoked paprika
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup frozen peas
• ½ cup corn

For the Mashed Potato Topping:

• 2 large russet potatoes, peeled and cubed
• 2 tablespoons butter or olive oil
• ¼ cup milk (dairy or non-dairy)
• ½ teaspoon salt
• ¼ teaspoon garlic powder (optional)
• ¼ teaspoon black pepper

For the Garnish:

• Fresh parsley, chopped
• A sprinkle of paprika (optional)

Step-by-Step Instructions

Step 1: Prepare the Mashed Potatoes

1. Bring a large pot of salted water to a boil.
2. Add the cubed potatoes and cook for 15-20 minutes, or until fork-tender.
3. Drain the potatoes and return them to the pot.
4. Add butter (or olive oil), milk, salt, garlic powder (if using), and black pepper. Mash until smooth and creamy. If needed, add more milk to reach your desired consistency.
5. Set aside while you prepare the filling.

Step 2: Cook the Lentil and Vegetable Filling

1. Heat olive oil in a large skillet over medium heat.
2. Add the chopped onion and sauté for 2-3 minutes until softened.
3. Stir in the garlic, carrots, and celery and cook for another 3-4 minutes.
4. Add the mushrooms and cook for 5 minutes, until they release their moisture and become tender.
5. Stir in the cooked lentils, vegetable broth, tomato paste, Worcestershire sauce, smoked paprika, thyme, rosemary, salt, and black pepper.
6. Simmer for 5-7 minutes, allowing the flavors to meld and the liquid to reduce slightly.
7. Stir in the peas and corn, cooking for another 2 minutes.
8. Remove from heat and set aside.

Step 3: Assemble the Shepherd’s Pie

1. Preheat your oven to 375°F (190°C).
2. Spread the lentil and vegetable filling evenly in a lightly greased 8×8-inch baking dish.
3. Spoon the mashed potatoes over the filling and spread evenly using a spatula.
4. If desired, use a fork to create a decorative pattern on the mashed potatoes.
5. Sprinkle a little paprika on top for color (optional).

Step 4: Bake the Shepherd’s Pie

1. Place the baking dish in the preheated oven and bake for 20-25 minutes, until the top is lightly golden.
2. For extra crispiness, turn on the broiler for the last 3-5 minutes (watch carefully to avoid burning).
3. Remove from the oven and let it sit for 5 minutes before serving.

Step 5: Garnish and Serve

1. Sprinkle freshly chopped parsley on top for freshness.
2. Serve warm and enjoy this hearty and comforting meal!

Tips for Making the Best Lentil and Vegetable Shepherd’s Pie

✅ Use Fresh or Frozen Vegetables: This recipe is very adaptable—feel free to swap in zucchini, bell peppers, or spinach depending on what you have.

✅ Make It Creamier: For an extra creamy mashed potato topping, mix in a spoonful of sour cream or Greek yogurt.

✅ Meal Prep Friendly: You can prepare the filling and mashed potatoes up to 24 hours in advance. Assemble the pie and refrigerate until ready to bake.

✅ Make It Vegan: Simply use plant-based butter and milk for the mashed potatoes, and ensure your Worcestershire sauce is vegan.

✅ Gluten-Free Option: This recipe is naturally gluten-free, just double-check that your Worcestershire sauce is gluten-free if needed.

✅ Boost Protein: Lentils already provide a great source of plant-based protein, but you can add chickpeas, tofu crumbles, or nuts for an extra protein boost.

✅ Freezing Instructions: Assemble the shepherd’s pie, cover tightly with foil, and freeze for up to 2 months. Bake directly from frozen at 375°F for 45-50 minutes.

What to Serve with Lentil and Vegetable Shepherd’s Pie

This dish is satisfying on its own, but pairing it with the right sides makes it even better!

Fresh Side Salad – A crisp green salad with balsamic vinaigrette balances out the hearty pie.

Crusty Bread or Dinner Rolls – Perfect for scooping up every last bite of the delicious filling.

Wine Pairing – A Pinot Noir or Malbec complements the rich flavors beautifully.

Lemon Wedges – A squeeze of lemon before serving brightens up the dish.

Why You’ll Love This Recipe

Perfect for Small Households: This 8×8-inch pan recipe serves 4 people, making it great for a small family or meal prep.

Nutritious and Balanced: With protein-packed lentils, fiber-rich vegetables, and wholesome potatoes, this dish is both satisfying and nourishing.

Comforting Yet Healthy: This plant-based shepherd’s pie delivers all the warmth of a classic comfort food with a lighter, healthier twist.

Make-Ahead and Freezer-Friendly: Perfect for batch cooking and busy weeknights!

This Lentil and Vegetable Shepherd’s Pie is a comforting, satisfying dish that’s packed with flavor, nutrients, and plant-based goodness. Whether you’re making it for a cozy dinner, meal prep, or a family gathering, this hearty, protein-rich meal is sure to impress.

Try this recipe today and enjoy a healthier twst on a classic favorite!