Lentil Shepherd's Pie 6.000

Dixie D. Vereen for The Washington Post

Weeknight Vegetarian Feb 15, 2016

This deep dish of comfort food uses a combination of earthy lentils and mushrooms, cooked with a good dose of red wine. Feel free to substitute a cauliflower, parsnip or sweet potato puree for the mashed topping here.

Make Ahead: The assembled pie can be refrigerated for up to 3 days before baking.

6 - 8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6-8 servings

  • 1 1/2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 large carrot, diced
  • 1 celery rib, diced
  • 1/2 cup stemmed and diced shiitake mushrooms (may substitute button or other mushrooms of your choice)
  • 1/2 cup diced zucchini
  • 1/2 teaspoon fine sea salt, or more as needed
  • 4 cloves garlic, finely chopped
  • Leaves from a few sprigs fresh thyme
  • 2 teaspoons minced fresh rosemary, or more as needed
  • 1 teaspoon dried oregano
  • 3/4 cup red wine
  • 1 cup dried green lentils
  • 2 1/2 cups no-salt-added vegetable broth (see related recipe), or more as needed
  • 1 1/2 tablespoons red wine vinegar
  • Freshly ground black pepper
  • 1 1/2 cups fresh, frozen or canned (and drained) corn kernels
  • 3 cups mashed potatoes

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Heat the oil in a large skillet over medium heat. Once the oil shimmers, stir in the onion, carrot and celery; cook until the vegetables soften, 3 to 5 minutes. Add the mushrooms and zucchini; cook until the mushrooms wilt and soften and the onion is translucent, 3 to 4 minutes. Sprinkle in the 1/2 teaspoon of salt.

Stir in the garlic, thyme, rosemary, oregano and red wine; cook for 1 minute, then add the lentils and broth. Cook, uncovered, until the lentils are al dente (firm and just tender), adding more broth as needed, 25 to 35 minutes. Finish with the red wine vinegar, pepper and another pinch of rosemary, if desired. Taste, and add more salt as needed.

Preheat the oven to 375 degrees. Spread the lentil mixture across the bottom of an oven-safe casserole dish. If the mixture seems too dry, add a splash of broth to moisten it. Sprinkle an even layer of corn over the lentil mixture. Carefully smooth the mashed potatoes across the top.

Cover loosely with aluminum foil; bake for 30 minutes or until heated through; you should be able to see a bit of the liquid gently bubbling from underneath. Serve warm.

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Recipe Source

Adapted from "The Plantiful Table: Easy, From-the-Earth Recipes for the Whole Family," by Andrea Duclos (The Experiment, 2015).

Tested by Joe Yonan.

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