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Easy Lentil Veggie Shepherds Pie

A delicious vegetarian Shepherds Pie with a few short-cut options. ;)

Course dinner
Prep Time 20 minutes
Cook Time 30 minutes
Servings 8
Calories 316 kcal


  • 2 cup Mashed potatoes
  • 1 sweet onion chopped
  • 4 tsp garlic minced
  • 4 cups vegetables of choice
  • 2 cups lentils cooked (or use one can cooked lentils)
  • 1/4 cup red wine cabernet sauvignon or merlot
  • 3/4 cup vegetable broth
  • 2 tsp sea salt
  • 1/2 tsp red pepper flakes (to taste)
  • 2 tbsp potato starch
  • 2 tsp thyme leaves fesh, or 1 tsp. dreid plus more for garnish
  • 2 tsp. rosemary leaves fresh, chopped, or 1 tsp dried
  • 1/2 tsp paprika for garnish


  1. Preheat oven to 375 degrees. Lightly oil a 3-4 quart casserole dish

  2. Heat oil over medium in a large saucepan. Add garlic and onions and a couple pinches of salt. Stir to compbine -- until onions are soft. About 3-4 minutes

  3. Add the vegetables, cooking until soft. (Depending on which veggies you use, some take longer to cook through.) Add any frozen veggies when raw vegetables are starting to soften.

  4. Add cooked lentils, and stir in potato starch until combined. Add red wine, broth, thyme and rosemary. Stir until combined.

  5. Spoon the filling into the prepared casserole dish and spread out evenly

  6. Use a spoon to gently spread the mashed potatoes across the top of the filling in an even layer. (My family likes it thick. :))

  7. Top with paprika and extra thyme or rosemary if you like. Bake for 25-20 minutes, then switch oven to broil and broil for 3-5 more minutes, until bubbling around the edges. Watch closely to avoid burning.

Nutrition Facts
Easy Lentil Veggie Shepherds Pie
Amount Per Serving (1 cup)
Calories 316 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 738mg32%
Potassium 912mg26%
Carbohydrates 60g20%
Fiber 20g83%
Sugar 4g4%
Protein 17g34%
Vitamin A 4843IU97%
Vitamin C 27mg33%
Calcium 82mg8%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.