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Vegetarian, Classics and bistro fare

Lentil and carrot shepherd’s pie

This lentil and carrot shepherd's pie is a vegetarian dish for 4 people, ready in 65 minutes, rated easy, at €1.40 per serving. The key to success is cooking the lentil filling down until thick, not watery, and hand mashing the potatoes so the topping stays smooth under the melted cheese.

A meatless shepherd's pie, with well seasoned lentils, a golden mashed potato top, and everyone goes back for seconds.

Lentil and carrot shepherd’s pie
Total time
1 h 05
Difficulty
Easy
Cost per person
€1.40
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

This shepherd's pie swaps the usual meat for green lentils simmered with carrots, onion, and tomato paste, giving you a savory filling that holds together well on the spoon. Mashing a few lentils with a fork thickens the mix naturally, and a nutmeg scented mashed potato top, made with warm milk, seals everything in before it goes under the broiler.

It's a solid weeknight dinner that kids and adults both go for, and you can assemble it the day before to save time later. It also works for a meatless Sunday meal with a green salad on the side, and it reheats well for next day lunches.

The ingredients

4 people

Fruits and vegetables

  • Potatoes 1 kg
  • Carrots 3
  • Onion 2
  • Garlic 2 cloves

Pantry

  • Green lentilsoften in the pantry 250 g
  • Tomato pasteoften in the pantry 1 tbsp
  • Olive oiloften in the pantry 2 tbsp
  • Thymeoften in the pantry 1 tsp
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Milk 20 cl
  • Butter 50 g
  • Shredded Swiss cheese 80 g

Allergens Lactose

The step by step recipe

  1. Cook the lentils in unsalted water with one chopped carrot and one onion. 25 min

    Don't salt the water, the lentils would stay firm.

  2. Saute the other onion, the garlic, and the two remaining carrots, diced, in the oil with the thyme and tomato paste, then add the drained lentils. 10 min

    Let it cook down well, the filling shouldn't be watery.

  3. Meanwhile, cook the potatoes in salted water and mash them with the warm milk, butter, and nutmeg. 20 min

    Use a potato masher, a blender makes the mash gluey.

  4. Spread the filling in a baking dish, cover with the mashed potatoes, score with a fork, and sprinkle with the Swiss cheese.

    The ridges brown better than a smooth surface.

  5. Bake at 200°C until the top is golden. 20 min

    Finish under the broiler if the top isn't browned enough.

Our tips to get it right

  • Drain the lentils thoroughly before stirring them into the filling, extra water waterlogs the base and keeps the top from browning properly.
  • Let the lentil filling cool slightly before spreading on the mashed potatoes, otherwise the topping slides and the two layers mix together.
  • Pick a starchy potato like russet or Yukon gold, they mash up smoother than waxy varieties.

The variations

  • Swap the shredded Swiss cheese for Gruyere for a sharper flavor once it's baked.
  • Stir a handful of chopped spinach into the lentil filling for extra greens.
  • For a quicker kid friendly version, bake individual portions in small ramekins, they cook about 10 minutes faster.

What to serve it with

  • A green salad with a sharp vinaigrette
  • Pickles or pickled vegetables
  • Sparkling apple juice

Storage

This shepherd's pie keeps for 2 to 3 days in the fridge in a covered dish. It freezes well once cooled, in an airtight container, for up to 2 months. Reheat it in the oven at 180°C until warmed through in the center, or a few minutes in the microwave covered.

Questions about this dish

Can you use red lentils instead of green lentils?

Red lentils cook faster but break down completely, giving a smoother, less textured filling. Cut the cooking time to about 10 minutes and watch the consistency closely.

Can you make this shepherd's pie ahead of time?

Yes, you can assemble it the day before and keep it uncooked in the fridge. Let it sit out briefly before baking and add 5 to 10 extra minutes since it starts cold.

How do you keep the filling from turning watery?

Let the lentils, carrots, and tomato paste cook down uncovered before assembling the pie, so excess water evaporates. Drain the cooked lentils well too before adding them in.

Can you make this dairy free?

Swap the milk and butter in the mashed potatoes for plant based versions, and use a dairy free shredded cheese or skip the cheese topping. The mash stays creamy thanks to how well it's whipped.

How long does it take to make a lentil and carrot shepherd's pie?

Count 1 h 05 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a lentil and carrot shepherd's pie?

About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a lentil and carrot shepherd's pie cost?

About €1.40 per serving, or €5.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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