Cozy Lentil Shepherd’s Pie (Vegan + Freezer-Friendly)

There’s something quietly perfect about shepherd’s pie.
It’s warm, filling, and tastes even better the next day — which is good, because I always make a big batch.

This version uses brown lentils instead of mince, and comes together with pantry basics, a few spices, and whatever vegetables you’ve got on hand. Totally vegan, budget-friendly, and freezer-safe.

🧾 Ingredients

Lentil Base:

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp thyme
• 1 tsp smoked paprika (optional)
• 1 cup dry brown lentils (or 2½ cups cooked)
• 2 cups veggie broth or water
• 2 tbsp tomato paste
• 1 cup frozen mixed veg (peas, carrots, corn — whatever works)
• Salt + pepper to taste

Mashed Potato Topping:

• 3–4 potatoes, peeled and chopped
• 2 tbsp plant-based butter or olive oil
• Splash of plant milk (optional)
• Salt to taste

🥄 Directions

1. Boil your potatoes in salted water until soft (15–20 mins). Drain, mash with butter/oil, season to taste. Set aside.
2. In a pan, sauté onion and garlic until soft. Add thyme, paprika, lentils, broth, and tomato paste. Simmer until lentils are tender (~20–25 mins). Add frozen veg in the last few minutes.
3. Preheat oven to 180°C (350°F).
   Pour the lentil mixture into a baking dish, spread mashed potatoes on top.
4. Bake for 20 minutes or until golden. Optional: broil for the last 2 minutes to crisp up the top.

✨ Jamie’s Tips

I double the batch and freeze half — it reheats beautifully.

If I’m low on time, I use canned lentils and frozen mash. Still delicious, still comforting.

🧡 Why I Love It

This is the kind of dinner that feels like a hug.
It’s the one I make when I’m tired, overwhelmed, or just need to feel fed in every sense of the word.