This Lentil Shepherd’s Pie is going to become your new staple when you’re craving some fall or winter comfort food that warms you up, made with lentils and a creamy parsnip mash. It’s the perfect twist to a classic dish that even the meat lovers in your family will love.

❤️ Why You’ll Love Lentil Shepherd’s Pie

• Quick: Make it in just 1 hour from start to finish.
• Ultimate Comfort Food: All the cozy vibes of traditional shepherd’s pie in plant-based form.
• Plant-Based: Completely vegetarian with incredible depth of flavor and protein.

🍲 Ingredients

Black Lentils – All lentils are so darn good for you. Whether red, yellow, green, brown, lentils are loaded with their own set of health benefits that your body will love. For this recipe, I used black lentils. These can also be referred to as “beluga lentils” and are hearty, making them an excellent substitute for other proteins, such as meat. These lentils have a full-bodied and earthy flavor like a black bean, and one half of a cup provides 26g of protein, 18g of fiber, 100mg of calcium, 8mg of iron, and 960mg of potassium. BONUS! They are also full of an antioxidant called anthocyanin.

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Parsnips – These sweet, nutty root vegetables create an incredible, creamy mash that’s naturally lighter and more flavorful than potatoes. Parsnips are rich in fiber, vitamin C, and folate, while their natural sweetness balances the earthy lentils beautifully. When blended, they become silky smooth with a sophisticated flavor that elevates this entire dish.

👩‍🍳 How to Make Lentil Shepherd’s Pie

For the Lentils:

1. To a large pot add the olive oil and heat on medium heat for 30 seconds before adding the onion.  Cook for 3-4 minutes, stirring often to avoid burning.
2. Once the onions are translucent add in the garlic and cook for 1-2 minutes before adding the remainder of the ingredients.  Stir the mixture till combined, bring to a boil then simmer with the lid on for 25 minutes.  Check on the mixture every so often to ensure nothing is sticking to the bottom.**
3. While simmering, start making the Parsnip Mash.

For the Parsnip Mash:

1. Bring a large pot of water to a boil, then boil your parsnips until soft and fork-tender.
2. Into a high-speed blender add the strained parsnips and the rest of your ingredients.  Blend ingredients. Use a blender tamper to push the ingredients down and blend continue to blend for around 1 minute or until perfectly smooth.  Add more plant-based milk, 1 tbsp. at a time if your blender is finding it hard to reach that consistency.

To assemble:

1. Preheat your oven to 400F and grab a large baking sheet and 4 mini coquettes.
2. To a mini coquette, add some of the lentil mixture.  You want to fill the pot over halfway but still under 3/4 to ensure there is enough room for the parsnip mash.
3. Dollop 2 large heaped tbsp. of parsnip mash on top of the lentil mixture.  Use the back of a spoon to flatten and then carve horizontal and vertical marks on top of the pie with a fork.
4. Bake for 15 minutes before broiling for 5 minutes before serving.
5. Enjoy with roasted vegetables!

🪄 Tips and Tricks

• Lentil Texture: Don’t overcook the lentils – they should hold their shape while being tender for the best texture contrast.
• Parsnip Prep: Peel parsnips thoroughly and remove any woody cores from larger ones for the smoothest mash.
• Make-Ahead: Both components can be made a day ahead and assembled when ready to bake.
• Broiling Watch: Keep a close eye during the broiling stage to achieve golden perfection without burning.

🗒 Variations

• Lentil Alternatives: If you can’t find black lentils, you can also use green or brown lentils in this recipe with equally delicious results.
• Potato Option: Traditional mashed potatoes are a good alternative if you prefer the classic version or can’t find parsnips.
• Individual vs. Large: Make one large shepherd’s pie in a 9×13 dish instead of individual portions – adjust baking time to 25-30 minutes.
• Vegetables: Add diced carrots, celery, or peas to the lentil mixture for extra nutrition and color.

🗒 Best served with

• Twist Bread (with Pesto & Parmesan)
• Olivia Wilde Viral Dressing Recipe (Winter Chopped Salad)
• Brussel Sprout Caesar Salad
• Visinada (βυσσινάδα): Greek Cherryade

👝 How to Store Leftovers

Store assembled lentil shepherd’s pie in the refrigerator for up to 4 days in an airtight container. Individual portions reheat beautifully in the microwave for 2-3 minutes or in a 350°F oven for 15 minutes. The dish can also be frozen for up to 3 months – thaw overnight in the refrigerator before reheating.

🤔 Common Questions

Lentil Shepherd’s Pie

5 from 5 votes

🥧 This lentil shepherd's pie will have meat-eaters questioning everything they know about vegetables. Sneaky black lentils + fancy parsnip mash = comfort food that's basically a warm hug! Ready in 1 hour!

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Vegan Meals, Vegan Comfort Food

Cuisine Comfort Food

Servings 4

Ingredients

  

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For the Lentil Mixture:

• 1 tbsp. olive oil
• 1 medium-sized yellow onion finely chopped
• 3 cloves of garlic pressed
• 4 cups black lentils cooked
• 2 bay leaves
• 1 tbsp. vegetable stock paste*
• 1 tbsp. thyme
• 1 tbsp. rosemary
• 1 tsp. oregano
• 2 tbsp. nutritional yeast
• 1 tbsp. soy sauce
• 1/2 cup leftover plant-based gravy optional
• 2 tbsp. tomato paste
• 1 1/2 cups tomato sauce passata works
• 1/2 cup water
• 1/2 – 1 tsp sea salt
• 1/2 tsp fresh cracked pepper

For the Parsnip Mash:

• 5 medium-large sized parsnips– cut in 1-2 inch chunks for boiling
• 2 tbsp. extra virgin olive oil
• 2 tbsp. nutritional yeast
• 1 heaped tbsp. vegan butter
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 1/2 tsp fresh cracked black pepper
• 2 tbsp. plant-based milk

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Instructions

 

For the Lentils:

• To a large pot add the olive oil and heat on medium heat for 30 seconds before adding the onion.  Cook for 3-4 minutes, stirring often to avoid burning.
• Once the onions are translucent add in the garlic and cook for 1-2 minutes before adding the remainder of the ingredients.  Stir the mixture till combined, bring to a boil then simmer with the lid on for 25 minutes.  Check on the mixture every so often to ensure nothing is sticking to the bottom.**
• While simmering, start making the Parsnip Mash.

For the Parsnip Mash:

• Bring a large pot of water to a boil, then boil your parsnips until soft and fork-tender.
• Into a high-speed blender add the strained parsnips and the rest of your ingredients.  Blend ingredients. Use a blender tamper to push the ingredients down and blend continue to blend for around 1 minute or until perfectly smooth.  Add more plant-based milk, 1 tbsp. at a time if your blender is finding it hard to reach that consistency.

To assemble:

• Preheat your oven to 400F and grab a large baking sheet and 4 mini coquettes.
• To a mini coquette, add some of the lentil mixture.  You want to fill the pot over halfway but still under 3/4 to ensure there is enough room for the parsnip mash.
• Dollop 2 large heaped tbsp. of parsnip mash on top of the lentil mixture.  Use the back of a spoon to flatten and then carve horizontal and vertical marks on top of the pie with a fork.
• Bake for 15 minutes before broiling for 5 minutes before serving.
• Enjoy with roasted vegetables!

Notes

If you do not have access to black lentils, you can use green or brown.   You can also use canned lentils, you will need 2 cans for this recipe.

If you do not have access to vegetable stock paste, just use vegetable stock in place of vegetable stock paste.

If the mixture is too thick, add more vegetable stock or water.

If the mixture is too runny, remove the lid, slightly increase heat and cook down a bit more.

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