Lentil Shepherd's Pie

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 241.4
  • Total Fat: 3.7 g
  • Cholesterol: 3.9 mg
  • Sodium: 356.2 mg
  • Total Carbs: 40.4 g
  • Dietary Fiber: 10.6 g
  • Protein: 14.2 g

View full nutritional breakdown of Lentil Shepherd's Pie calories by ingredient
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Meaty and satisfying, but with no meat and loaded with veggies and flavor. Meaty and satisfying, but with no meat and loaded with veggies and flavor.
Number of Servings: 8


    Lentils, 3.5 cup
    Carrots, raw, 2 medium, chopped
    Onions, raw, 2 medium, chopped
    Celery, 2 stalks, chopped
    Mushrooms, fresh, 4 cups, chopped
    Garlic, 3 cloves (plus 2 roasted for extra flavor in potato topping)
    Olive Oil, 1 tbsp
    Worcester Sauce, 2 tsp
    Rosemary, 1 tbsp
    Thyme, ground, 1 tsp
    Canned Tomatoes, 400 grams
    chicken broth, less/reduced sodium, .5 cup
    Potato, raw, 3 medium
    Milk, 1%, .5 cup
    2% Plain Greek Yogurt, 1/4 cup
    Parmesan Cheese, shredded, 6 tbsp
    Salt, .5 tsp
    Pepper, black, .5 tsp


Saute and soften carrots, onions, celery, mushrooms and garlic in the olive oil for about 10 minutes, then add lentils (cook first if using dried), tomatoes, and seasonings with the broth. Let this mixture cook together for about 30 minutes until it is thick.

Meanwhile, boil the quartered potatoes until soft. Mash with the milk, yogurt, salt, pepper (to taste) and most of the cheese (and the optional roasted garlic).

Transfer the filling to a baking dish. Spoon and smooth the mashed potatoes over the top, and top with about 2 Tbsp reserved cheese.

Bake for 30 minutes at 400 degrees.

Serving Size: makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user APRIL1X.

TAGS:  Vegetarian Meals |

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