Vegan Gluten Free Lentil Shepherd's Pie

Total time1 hr 20 min

Prep time25 min

Cook time55 min

Creamy mashed potatoes get piled high over a hearty lentil filling loaded with diced onion, carrots, celery, and garlic, all simmered with tomato paste and thyme until deeply savory. The lentils cook down until tender and rich, then get thickened to a stew-like consistency and studded with sweet green peas before the potato layer goes on top. A few drags of a fork create those signature ridges that catch golden, crisp peaks in the oven, so every bite gets that contrast of creamy topping and hearty, well-seasoned filling underneath. It's the kind of comforting, layered casserole that feels like a cold-weather classic — plant-forward, protein-packed from the lentils, and satisfying enough to serve as a full dinner on its own. This one is a great fit for a vegan table, no fuss required to make it feel like the real deal.

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Ingredients

6 servings

For the mashed potato topping

1 ½ lbs yukon gold potatoes, peeled and cut into 1-inch chunks
Yukon Gold Potatoes Kroger® Yukon Gold Potatoes Fresh Organic Yukon Gold Potatoes Organic Yellow Creamer Potatoes Organic Yukon Gold Potatoes
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3 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
½ cup whole milk
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
½ tsp salt
¼ tsp black pepper

For the lentil filling

2 tbsp olive oil
1 medium yellow onion, finely diced
3 medium carrots, peeled and diced
2 stalks celery, diced
3 cloves garlic, minced
2 tbsp tomato paste
1 ½ cups green or brown lentils, rinsed
3 cups chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 cup frozen peas
1 tsp fresh thyme leaves (or ½ tsp dried thyme)
1 tsp worcestershire sauce
1 tbsp cornstarch
2 tbsp cold water
½ tsp salt, plus more to taste
¼ tsp black pepper

Instructions

1
Preheat the oven to 400°F (205°C). Place the potato chunks in a medium saucepan, cover with cold salted water, and bring to a boil over high heat. Reduce to a steady simmer and cook until the potatoes are completely tender and a fork slides through without resistance, about 15–18 minutes. Drain well.
2
Return the drained potatoes to the saucepan over low heat for 1 minute to evaporate any remaining moisture. Remove from heat, add the butter and milk, and mash until smooth and creamy. Season with 1/2 tsp salt and 1/4 tsp black pepper. Set aside.

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