Lentil shepherd’s pie
This Lentil Shepherd’s Pie with Rosemary Mashed Potatoes is comfort food at its best. A hearty filling of lentils, mushrooms, carrots, and celery simmers in a rich, savory broth with fresh thyme and rosemary, then gets topped with a smooth cashew béchamel and buttery mashed potatoes baked until golden around the edges.
Each layer brings something different: the filling is deeply savory, the béchamel adds a silky touch, and the creamy mashed potatoes tie it all together. Scoop it straight from the dish for a cozy family dinner, or serve it as the centerpiece of your holiday table.
Preparation Time: 1 hour 30 minutesIngredients
Filling
- 2 tablespoons olive oil
- 2 medium yellow onions, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- kosher salt, to taste
- 8 ounces cremini mushrooms, quartered
- 4 cloves garlic, minced
- 1 tablespoon onion powder
- 1 tablespoon fresh thyme leaves, roughly chopped
- 2 teaspoons fresh rosemary leaves, roughly chopped
- 1.5 cups brown or green lentils, rinsed
- 3 cups vegan beef broth (see note)
- 2 bay leaves
- 1 tablespoon tamari or soy sauce
- 1 tablespoon aged balsamic vinegar
- 1 teaspoon vegan Worcestershire sauce
- freshly ground black pepper, to taste
- 0.25 cup fresh flat-leaf parsley leaves, for garnish
Mashed potatoes
- 2 medium russet potatoes, peeled, rinsed, and cut into 2-inch pieces
- 1 teaspoon kosher salt, plus more to taste
- 3 tablespoons vegan butter
- 0.125 ¼–½ cup unsweetened plant-based milk, such as almond or soy
- 2 tablespoons nutritional yeast, plus more to taste
- 2 teaspoons fresh rosemary leaves, finely chopped
- freshly ground black pepper, to taste
Cashew Béchamel
- 1 cup raw cashews, soaked in water for 3–4 hours
- 1 tablespoon olive oil
- 0.5 cup diced onion
- 1 clove garlic, minced
- 0.75 cup vegetable stock
- 1.25 tablespoons nutritional yeast
- 1 tablespoon onion powder
- 1 tablespoon apple cider vinegar
- 1 teaspoon kosher salt
Preparation
- Cook the Vegetables: Heat the olive oil in a large skillet over medium-high heat. Add the onions, carrots, and celery and season with a pinch of salt. Cook until the onions are translucent and golden brown, about 10 minutes. Add the mushrooms, garlic, onion powder, thyme, and rosemary and cook until the mushrooms have cooked down and are slightly caramelized, about 6–7 minutes.
- Simmer the Lentils: Stir in the lentils, vegan beef broth, and bay leaves. Bring to a boil, then reduce the heat to a steady simmer, with bubbles across the pan but not boiling. Cover and cook until the lentils are tender and most of the liquid has been absorbed, about 30 minutes.
- Boil the Potatoes: While the lentils cook, place the potatoes in a Dutch oven or large pot with just enough water to cover and 1 teaspoon salt. Bring to a boil and cook until fork-tender, about 15 minutes.
- Make the Cashew Béchamel: Preheat the oven to 375°F. While the potatoes cook, heat the olive oil in a skillet and sauté the onion for 5–8 minutes, until translucent. Add the garlic and cook for 2 minutes more. Transfer to a blender. Drain the cashews and add them to the blender with the vegetable stock, nutritional yeast, onion powder, apple cider vinegar, and salt. Blend on high until smooth.
- Mash the Potatoes: Drain the potatoes and return them to the pot with the vegan butter, plant milk, and nutritional yeast. Mash until smooth, with no lumps. Stir in the rosemary and season with salt and pepper to taste.
- Finish the Filling: When the lentils are tender, reduce the heat to low and remove the bay leaves. Stir in the tamari or soy sauce, balsamic vinegar, and vegan Worcestershire sauce. Season with salt and pepper to taste.
- Assemble: Spread the lentil filling in a 10- to 12-inch round quiche dish or a 10- to 11-inch square broiler-safe casserole dish. Pour the cashew béchamel over the top and spread it evenly with a rubber spatula. Spoon the mashed potatoes over the béchamel and spread them to cover the dish.
- Bake and Broil: Bake for 20 minutes. Remove from the oven, turn the broiler to high, and broil for 2–3 minutes, watching closely, until golden brown around the edges.
- Rest and Serve: Let rest for 15 minutes before serving. Garnish with parsley, if desired.
Tips
Soak the cashews ahead: Soak the cashews in water for 3–4 hours before you start, so they blend into a silky béchamel. Short on time? Cover them with water in a microwave-safe bowl, microwave for 2–3 minutes, then let them sit for 10–15 minutes before draining.
Check the filling: The lentils should be tender and most of the liquid absorbed before assembling, so the filling holds together when served. If it’s still watery, simmer uncovered until the excess liquid evaporates.
Watch the broiler: The potato topping can go from golden to burnt quickly, so keep a close eye on it.
Let it rest: Allow the pie to rest for 15 minutes after baking to help the layers set before scooping.
Make ahead: Prepare the filling, cashew béchamel, and mashed potatoes up to 3 days ahead and refrigerate them separately in airtight containers. Assemble and bake when ready, allowing extra baking time since the ingredients will be cold.
Storage: Refrigerate leftovers in an airtight container for up to 3 to 4 days, or freeze for up to 3 months.
Reheating: Reheat covered in a 350°F oven until hot throughout, or warm individual portions in the microwave.
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