Savory Lentil Shepherd’s Pie

If you’ve followed my culinary journey for any length of time, you already know that winter is when I truly come alive in the kitchen. Cold weather turns me into a cozy-food alchemist—give me comforting soups, hearty stews, and bubbling casseroles, and I’m in my element.

And this Shepherd’s Pie? This is one of the recipes I’m most excited to share with you.

There’s something magical about warming up with delicious food when the air turns cold. It fills my belly, nourishes my soul, and always seems to bring me back to center. This particular recipe has been a favorite of mine for years. The way the flavors meld together, deepen overnight, and become even better the next day—it’s pure comfort in a dish.

Over time, I’ve tested several versions, each with its own personality and little twist. Some were good… but a bit too tame for my taste. I’m all about bold, layered flavor—after all, what’s the point of cooking otherwise? One version was decent but needed that extra oomph. In a pinch, I grabbed a bottle of Heinz Chili Sauce from the pantry. Normally, I avoid store-bought sauces because of the additives, but I’ll admit—it absolutely worked.

Still, you know me. I wanted something deeper, richer, mine.
So I set out to create a homemade version: a balanced, robust tomato-based sauce built from scratch with spices and love. The result was everything I hoped for—savory, tangy, full-bodied—and it ties this entire dish together beautifully.

It’s hearty, comforting, flavorful, and a perfect cold-weather staple.
I hope it warms your home the way it warms mine.

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Lentil Shepherd’s Pie

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• Author: Stephanie Bosch
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6-8 servings 1x
• Diet: Vegan

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Description

Hearty and satisfying, this vegan shepherd’s pie is one of my favorite cold-weather recipes. This lentil dish is packed with protein and will satisfy even the pickiest meat eater!

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Ingredients

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MASHED POTATOES

• 3 pounds Yukon gold potatoes, washed and partially peeled
• 3–4 Tbsp vegan butter
• 1/2 cup plant-based milk (I used cashew milk)
• Sea salt and black pepper (to taste)

FILLING 

• 1 Tbsp olive oil
• 1 medium onion (diced)
• 2 cloves garlic (minced)
• 2 Tbsp quality tomato paste
• 8 oz tomato sauce
• Lemon juice from ½ lemon
• 1 T light brown sugar
• 1 T honey
• ¼ t mustard powder
• ¼ t onion powder
• ¼ t garlic powder
• ¼ t chili powder
• ¼ t Worcestershire sauce
• 1 healthy pinch each sea salt and black pepper
• 1 1/2 cups uncooked brown or green lentils (rinsed and drained)
• 4 cups vegetable stock 
• 2 tsp fresh thyme (or sub 1 tsp dried thyme per 2 tsp fresh)
• 1 10-ounce bag of frozen mixed veggies: peas, carrots, green beans, and corn

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Instructions

1. Preheat oven to 425° F (218° C)
2. Dice the potatoes into quarters and place them in a Dutch oven or large stock pot. Fill the pot until the potatoes are just covered. Bring to a boil on medium-high heat. Generously salt, cover, and cook for 20-30 minutes or until fork tender.
3. Once cooked, drain and transfer to a medium-size mixing bowl. Using a potato masher or fork, mash until smooth. Add vegan butter and milk—season with salt and pepper to taste. Loosely cover and set aside.
4. While the potatoes are cooking, lightly grease a 9×13 pan.
5. Warm pan over medium-low heat. Add olive oil and sauté onions for 6-8 minutes until caramelized. Add garlic and cook until fragrant, about 30 seconds.
6. Add tomato paste and cook for 3-4 minutes until the tomato sauce is a deeper, browner brick red. This will caramelize the sugars and intensify the flavors even more.
7. Add tomato sauce, lemon juice, light brown sugar, maple syrup, mustard powder, onion powder, garlic powder, chili powder, Worcestershire sauce, and a pinch of salt and pepper.
8. Then add lentils, stock, and thyme and stir. Bring to a low boil.
9. Cover and reduce heat to simmer. Cook until lentils are tender (35-40 minutes). Once tender, remove the lid and continue simmering uncovered, stirring frequently, to evaporate any excess liquid.
10. Add the frozen veggies and stir in the last 10 minutes of cooking.
11. Taste and adjust seasonings as needed. Transfer to your prepared oven-safe baking dish and carefully top with mashed potatoes—fluff potatoes with a fork and season with another dash of pepper and sea salt.
12. Place on a baking sheet to catch any drips and bake for 10-15 minutes or until the mashers are lightly browned on top.
13. It will be hot! Let it cool before serving. The longer it sits, the more it will thicken.
14. Enjoy!

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Notes

1. Let cool completely before covering, and then store in the fridge for up to a few days.
2. Reheats well in the microwave.  I re-heat at 70% power level for 4-5 minutes.