Quick Vegetarian Shepherd’s Pie: Lentil and Vegetable Filling

Your Weeknight Dinner Hero Has Arrived

Have you grown weary of the usual weeknight dinner dilemma? You have to do homework, go to activities after school, and listen to everyone in the house’s stomachs rumbling?

This Quick Vegetarian Shepherd’s Pie is the best way to make a healthy, filling, and incredibly quick family meal that everyone will enjoy. We’re talking about a rich, savory lentil and vegetable filling with a golden, crispy mashed potato topping. It will be ready in about 30 minutes.

No, that’s not a mistake. This is such delicious, worn-out comfort food, and it’s so quick to make on a Tuesday night.
What Busy Families Like About This Recipe:

• Ready in 30 minutes, which includes cooking and preparing—little chopping—made for when you’re too tired to do much on a weeknight
• Everyday pantry items—no need to make special trips to the store.
• Everyone loves it—adults and picky eaters both like it.
• Make-ahead and freezer-friendly—your future self will be grateful
• High in protein and fiber—a filling comfort food that is also good for you

A Look at the Recipe: Time to Prepare: 10 minutes

• Time to Cook: 20 minutes. Time Needed: 30 minutes
• Servings: 6—Dietary Labels: High-Protein, High-Fiber, Vegetarian, and Easily Vegan

From Our Busy Kitchen to Yours

I came up with this recipe during a very busy soccer season when I needed to make dinner quickly, make sure it was healthy enough that I didn’t feel awful about it, and make sure my kids would eat it without complaining. That’s a lot to ask for on a Tuesday at 5:47 PM.

This Quick Vegetarian Shepherd’s Pie saved us when we weren’t expecting it. The first time I made it, my 8-year-old, who is very suspicious of anything that looks “healthy,” asked for more. My husband, a staunch advocate of meat and potatoes, declared it to be “actually really good,” a significant statement in our household.

Why this recipe is good for busy parents:

It was made with the fact that people cook on weeknights in mind. The potatoes boil while you make the filling, so everything is done at the same time. You don’t have to cook the lentils before you add them to the sauce. The vegetables are simple: onions, carrots, celery, frozen peas, and corn. You don’t need to go to the store to get them.

And here’s the best part: it freezes like a dream. Make a double batch on Sunday, freeze one, and you’ll have a homemade comfort food dinner ready for the week when everything goes wrong.

Things You Need to Make the Lentil and Vegetable Filling

Two tablespoons of olive oil

1 medium onion, cut into small pieces

Two medium carrots, cut into small pieces

2 small pieces of celery stalks

3 cloves of garlic, chopped up

**1 cup of green or brown lentils, washed
Green or brown lentils keep their shape while cooking, which gives the filling a hearty, meaty feel. Don’t use red lentils because they turn into mush.

2 cups of vegetable broth

1 can of diced tomatoes (14.5 oz)

2 tablespoons of tomato paste

1 tablespoon of vegetarian Worcestershire sauce (or soy sauce)
Look at the label on your Worcestershire sauce. Traditional versions have anchovies in them. There are many vegetarian options, or you can use soy sauce or tamari instead.
1 teaspoon of dried thyme

½ teaspoon of dried rosemary

Add salt and freshly ground black pepper to taste.

1 cup of frozen corn and peas mix

For the Quick Mashed Potato Topping

2 pounds of peeled and cubed potatoes (Russet or Yukon Gold)
Cut into cubes that are 1 inch wide for the fastest cooking.
½ cup of milk (dairy or nondairy)

3 tablespoons of butter (dairy or not)

Add salt and pepper to taste.

Optional: 2 tablespoons of nutritional yeast for a cheesy flavor and fresh parsley for decoration.

What You Need

• A big skillet or Dutch oven—a big pot to boil potatoes in
• Strainer
• A potato masher or an electric mixer
• A baking dish that is 9×13 inches or something like it

Instructions in Steps

Step 1: Begin cooking the potatoes (5 minutes).

Cut the potatoes into 1-inch cubes and peel them. Put in a big pot, cover with cold water by about 2 inches, and add a good amount of salt.

Bring to a boil over high heat, then lower the heat and let it simmer for 15 to 18 minutes, or until a fork can easily pierce the food.

Pro Tip: If you cut potatoes into smaller, even pieces, they will cook much faster. Get them going first; they’ll be ready when you need them!

Step 2: Sauté the vegetables and aromatics for 8 minutes.

Put the potatoes in a pot of boiling water and heat olive oil in a big skillet or Dutch oven over medium-high heat.

Put in the diced onion, carrots, and celery. Stirring every so often, cook for 5 to 6 minutes, or until the vegetables are soft and the onion is clear.

Add the minced garlic and cook it for 30 seconds, or until it smells delicious.

Tip: Don’t hurry through this step! Softening the aromatics just right sets the stage for the filling’s flavor. When you press on the carrots, they should give a little.

Step 3: Make the hearty lentil base (12–15 minutes)

Put the rinsed lentils, vegetable broth, diced tomatoes (with their juices), tomato paste, Worcestershire sauce, thyme, and rosemary into the skillet.

Mix everything together and bring it to a boil. After it boils, turn the heat down to medium-low and let it simmer for 12 to 15 minutes, stirring every now and then, until the lentils are soft but still hold their shape.

As it cooks, the mixture should get thicker. Add a little more broth if it looks too dry. Let it simmer for a few more minutes if it’s too soupy.

Pro Tip: Quickly bring to a boil, then turn down the heat and let it simmer gently. This makes sure that the lentils cook all the way through without getting mushy.

Step 4: Mash the potatoes for 5 minutes.

When the potatoes are soft enough to pierce with a fork, drain them well in a colander and put them back in the warm pot.

Add the milk and butter. Warming them up a little first will help the mash be smoother. Use a potato masher or electric mixer to mash the potatoes until they are smooth and creamy.

Add a lot of salt and pepper to taste. If you want a cheesy flavor, stir in the nutritional yeast now.

Pro Tip: The mashed potatoes should be a little looser than you usually make them. They will get firmer as they bake.

Step 5: Finish the filling and put it all together (3 minutes)

Combine the frozen peas and corn with the lentils. You don’t have to cook them separately; the heat will warm them up.

Taste the filling and add more salt, pepper, or Worcestershire sauce if you think it needs it.

Put the filling in your 9×13 inch baking dish and spread it out evenly.

Pro Tip: To keep frozen vegetables bright green and stop them from cooking too long, add them at the very end.

Step 6: Top and Brown (5–8 Minutes)

Put the mashed potatoes on top of the filling in dollops, then use a spatula or the back of a spoon to spread them out evenly, covering the filling completely.

For the oven method: Bake at 400°F for 15 to 20 minutes, or until the filling is bubbling around the edges and the top is a light golden color.

For the quick broil method: Put the food under the broiler for 3 to 5 minutes, or until the top is golden brown and has crispy spots that look delicious. Be careful; broilers work quickly!

Pro Tip: Before broiling, use a fork to make decorative ridges on the top of the mashed potatoes. The tops get even more golden and crunchy!

Step 7: Let it cool and serve

Take it out of the oven and let it sit for five minutes before serving. This lets the filling set a little bit, which makes it easier to serve.

If you want, you can add fresh parsley as a garnish. Serve hot and have fun!

Tips for storing and making ahead

Keeping in the Fridge

Put leftovers in a container that won’t let air in for 3 to 4 days. You can reheat individual servings in the microwave or the whole dish covered at 350°F for 15 to 20 minutes, or until it is hot all the way through.

Plan Ahead

Choice 1: Get the parts ready: You can make the lentil filling and mashed potatoes ahead of time and keep them in the fridge for up to three days. When you’re ready to eat, put everything in the baking dish and bake it at 400°F for 20 to 25 minutes, or until it’s hot and bubbly.

Choice 2: Full Assembly: Put the whole pie together (unbaked), cover it tightly with foil, and put it in the fridge for up to two days. Put it in the oven at 400°F for 25 to 30 minutes, adding time because it starts cold.

Instructions for the Freezer

Put the whole pie together in a baking dish that can go in the freezer. Wrap tightly in plastic wrap, then foil. You can freeze it for up to three months.
To bake from frozen: Put it in the fridge overnight to thaw, then bake it at 400°F for 25 to 30 minutes. OR bake straight from frozen at 375°F for 45 to 50 minutes, or until the food is hot and bubbly.

Make It Plant-Based: Use Worcestershire sauce that doesn’t have meat in it (or soy sauce or tamari), plant-based milk, and butter that doesn’t have dairy in it. The filling is already vegan!

Sweet Potato Topping: Use sweet potatoes instead of regular potatoes to make the topping taste better, look better, and have more nutrients.

Cheesy Topping: Before baking, sprinkle 1/2 cup of shredded cheddar cheese (or dairy-free cheese) over the mashed potatoes. This will make a delicious, golden, cheesy crust.

Extra Veggie Boost: Add finely chopped mushrooms, bell peppers, or zucchini to the filling. At the very end, add a handful of spinach for hidden greens.

Smoky Kick: For a deeper, more complex flavor, add ½ teaspoon of smoked paprika or a pinch of red pepper flakes to the filling.

For a hint of tang, mix 1 tablespoon of Dijon mustard into the mashed potatoes.

Information about nutrition

For each serving (serves 6):

Main Benefits: Lentils are a fantastic source of plant-based protein.

• A great source of fiber for a healthy gut—vegetables are a good source of vitamins A and C.
• Lentils give you iron and folate—comfort food that really is good for you.

Questions That Are Asked Often

Is it possible to make this quick vegetarian shepherd’s pie vegan?

Of course! The filling is already safe for vegans. Use plant-based milk (oat milk works well) and butter that doesn’t come from cows for the topping. If your Worcestershire sauce has anchovies in it, make sure it’s vegetarian or vegan. If it doesn’t, you can use soy sauce or tamari instead.

What kind of lentils are best for shepherd’s pie? Green or brown lentils are best because they keep their shape while cooking, which gives the filling a hearty, almost meaty texture. Red or orange lentils should be avoided because they break down too quickly and make the filling mushy instead of keeping that appealing texture.

How long can you keep homemade vegetarian shepherd’s pie in the fridge?

Leftovers stay fresh in the fridge for 3–4 days when stored in an airtight container. The flavors get better overnight! You can microwave individual servings or cover the whole dish and put it in a 350°F oven until it is warm all the way through.

Is it okay to add other vegetables to the filling?

Yes! This recipe is very easy to follow. When you sauté the aromatics, you can add finely chopped zucchini, bell peppers, or mushrooms. For more greens, add a handful of spinach or kale to the filling at the end. To make sure everything cooks evenly, just chop the vegetables into small pieces.

Can I use this recipe to make meals ahead of time?

Yes, for sure! This is the best meal prep tool. You can make the filling and mashed potatoes up to three days ahead of time, or you can put the whole pie together and keep it in the fridge until you’re ready to bake it. It also freezes well for up to three months. You could make a double batch and freeze one for when you have a lot going on.
Is it okay to use canned lentils instead of dried ones?

Yes! Use two 15-ounce cans of drained and rinsed lentils, which is about 2½ cups. Add the already-cooked beans to the sautéed vegetables along with the tomatoes and broth. Let them simmer for 10 minutes to let the flavors mix.

What goes well with vegetarian shepherd’s pie?

This is hearty enough to be a complete meal on its own, but a simple green salad or steamed vegetables pairs nicely. Crusty bread is excellent for soaking up sauce that is left over. Serve with roasted vegetables or a fresh slaw for a bigger meal.

This quick vegetarian shepherd’s pie is delicious and excellent. shows that you don’t need meat or hours of cooking to make comfort food that tastes delicious and excellent. You can make a savory, protein-rich dinner with a golden top for your family in just 30 minutes. It will feel like a warm hug on a plate.

The lentil filling is full of vegetables and tastes excellent. The creamy mashed potato topping gets those golden edges that everyone wants. Additionally, this dish is vegetarian, can be frozen, and is very nutritious. That’s the weeknight victory we all need.

Once you make it, it will always be a part of your dinner plans. Make two batches and freeze one. Your future self will be very thankful.

Food that makes you feel good. Quick. In real life.

*Do you love hearty vegetarian comfort food? Look at our collection of quick family dinners and meals you can make ahead of time to make busy weeknights easier!