Themes⚙
  • Dark
  • Light
  • Beige
  • Grey

Lentil and Winter Vegetable Shepherd’s Pie

Warm up with this hearty winter vegetable shepherds pie packed with lentils, root veggies and creamy mash, a perfect vegetarian family meal.

Winter Vegetable Shepherd’s Pie is a hearty, plant-based adaptation of the traditional British casserole, built around a savory stew of seasonal root vegetables—such as carrots, parsnips, and turnips—combined with mushrooms, peas, and protein-rich lentils for added body. The mixture is simmered with onions, garlic, tomato paste, and vegetable stock, then scented with rosemary and thyme before being topped with a generous layer of creamy mashed potatoes. Baked until the potato crust is golden and crisp, the dish offers a satisfying contrast between its velvety topping and robust vegetable filling. Commonly served during the colder months, this comforting one-pan meal is well-suited to family dinners, casual gatherings, or any occasion that calls for a warming, nutrient-dense entrée.

Dish Image

Lentil and Winter Vegetable Shepherd’s Pie

Designed with weeknight efficiency in mind, this casserole can be prepped in advance, refrigerated, and baked whenever you’re ready. It’s naturally gluten-free, budget-friendly, and leftovers reheat beautifully for quick, nourishing lunches.

Prep Time
30 minutes
Cook Time
50 minutes
Total Time
80 minutes
Servings: 6 Course: main-meals

Ingredients

  • Olive oil – 2 tablespoons

  • Yellow onion, finely diced – 1 large
  • Garlic cloves, minced – 3 cloves
  • Carrots, diced – 2 medium
  • Parsnip, diced – 1 large
  • Celeriac (or turnip/rutabaga), diced – 1 small (about 1 cup)
  • Cremini or button mushrooms, chopped – 8 ounces
  • Dried green or brown lentils, rinsed – 1 ½ cups (about 3 cups cooked)
  • Tomato paste – 2 tablespoons
  • Vegetable broth (low-sodium) – 2 cups
  • Dry red wine (or extra broth) – ½ cup
  • Tamari or soy sauce – 1 tablespoon
  • Dried thyme – 1 teaspoon
  • Fresh rosemary, minced – 1 teaspoon
  • Smoked paprika – ½ teaspoon
  • Frozen green peas – 1 cup
  • Sea salt – about 1 teaspoon, plus more to taste
  • Freshly ground black pepper – ½ teaspoon, plus more to taste
  • FOR THE POTATO-ROOT TOPPING
  • Russet (or Yukon Gold) potatoes, peeled & cubed – 2 pounds
  • Sweet potato or extra parsnip for color/flavor (optional) – 1 medium
  • Unsweetened non-dairy milk or regular whole milk – ½ cup
  • Butter or vegan butter – 3 tablespoons
  • Nutritional yeast (optional, adds cheesy depth) – 2 tablespoons
  • Salt for mash – ½ teaspoon
  • Black pepper for mash – pinch
  • OPTIONAL FINISHING/ENHANCERS
  • Fresh parsley or chives, chopped, for garnish – 2 tablespoons
  • Extra-virgin olive oil drizzle (optional) – 1 tablespoon

Method

  1. Preheat the oven to 400°F

  2. Peel the potatoes
  3. Cut the potatoes into chunks
  4. Peel the parsnips
  5. Cut the parsnips into chunks
  6. Place the potato and parsnip chunks in a pot
  7. Cover the vegetables with salted water
  8. Bring the pot to a boil
  9. Reduce the heat to a simmer
  10. Cook the vegetables until tender
  11. Drain the cooked vegetables
  12. Return the drained vegetables to the pot
  13. Add butter to the vegetables
  14. Pour plant milk into the pot
  15. Season the vegetables with salt and pepper
  16. Mash the vegetables until smooth
  17. Slice the leeks
  18. Peel the carrots
  19. Dice the carrots
  20. Peel the celery root
  21. Dice the celery root
  22. Peel the rutabaga
  23. Dice the rutabaga
  24. Rinse the lentils under cold water
  25. Warm olive oil in a large skillet over medium heat
  26. Add the sliced leeks to the skillet
  27. Cook the leeks until softened
  28. Add the diced carrots to the skillet
  29. Add the diced celery root to the skillet
  30. Add the diced rutabaga to the skillet
  31. Sauté the vegetables until lightly browned
  32. Mince the garlic
  33. Stir the minced garlic into the skillet
  34. Add tomato paste to the skillet
  35. Cook the tomato paste for one minute
  36. Sprinkle flour over the vegetables
  37. Stir the flour to coat the vegetables
  38. Pour vegetable broth into the skillet
  39. Pour tamari into the skillet
  40. Add the rinsed lentils to the skillet
  41. Add a bay leaf to the skillet
  42. Add thyme to the skillet
  43. Add rosemary to the skillet
  44. Bring the mixture to a gentle boil
  45. Lower the heat to maintain a simmer
  46. Cook the filling until the lentils are tender and the sauce thickens
  47. Remove the bay leaf from the filling
  48. Taste the filling for seasoning
  49. Add salt if needed
  50. Add pepper if needed
  51. Lightly oil a casserole dish
  52. Transfer the filling to the casserole dish
  53. Spoon the mashed topping over the filling
  54. Spread the mash evenly over the filling
  55. Drag a fork across the mash to create ridges
  56. Place the casserole dish on a baking sheet
  57. Set the baking sheet in the oven
  58. Bake the shepherd’s pie until the top turns golden and the filling bubbles
  59. Switch the oven to broil for deeper browning if desired
  60. Remove the dish from the oven
  61. Let the shepherd’s pie rest for ten minutes before serving

Nutrition (whole recipe)

Calories
3160 kcal Protein
129 g Fat
74 g Carbs
501 g Fiber
89 g Sugar
69 g

Notes

For deeper, meaty flavor, stir a tablespoon of white miso (or a splash of soy sauce) into the lentil-veg mixture before it’s topped; the umami boost makes the veggies taste richer without adding saltiness. Once baked, rough up the potato surface with a fork, brush lightly with olive oil, and broil 2–3 minutes for an irresistibly crisp, golden crust.

why this recipe

This winter vegetable shepherds pie proves that comfort food can be both nourishing and exciting, layering jewel-toned root vegetables, earthy mushrooms, and fragrant herbs beneath a cloud of velvety mashed potato that bakes to a golden, irresistible crust. The medley of seasonal produce not only brings vibrant color to the dish but also delivers deep, roasted sweetness and a spectrum of vitamins that will leave you feeling energized rather than weighed down. Slow-simmered in a savory broth with a hint of aromatic rosemary, each spoonful offers the kind of soul-warming richness traditionally found in meat-based versions, yet remains entirely plant-forward, making it a standout centerpiece for cozy weeknight dinners or celebratory winter gatherings alike.

FAQs

FAQ acf

Frequently Asked Questions

Can I assemble this Winter Vegetable Shepherd’s Pie ahead of time and refrigerate or freeze it for baking later?
Yes—prepare the filling and potato topping, assemble in the dish, let it cool completely, then cover tightly and refrigerate for up to 2 days or freeze for up to 2 months. Bake straight from the fridge (add about 10–15 extra minutes) or thaw the frozen pie overnight in the refrigerator before baking until hot and bubbly.
Q2: Can I substitute canned (pre-cooked) lentils for dried, and how should I adjust the liquid and cooking time?
Yes—swap in about 3 cups of drained canned lentils (two 15-oz / 400-g cans) for the dried portion. Reduce the vegetable broth by roughly ½–¾ cup since the lentils won’t absorb liquid, and stir them into the vegetable mixture during the last 3–5 minutes of stovetop simmering just to heat through before topping and baking.
How do I store and reheat leftovers without losing the creamy texture of the mashed potato topping?
Cool the pie completely, cover tightly, and refrigerate up to 4 days (or freeze up to 2 months). Reheat covered with foil in a 350 °F/180 °C oven—about 20 min for portions, 35–40 min for a whole dish—then uncover, splash a tablespoon of milk or dot with butter over the potatoes, and broil 2–3 min to re-crisp the top while keeping the mash creamy.

Share this recipe

Still hungry? Here’s more

Recipes