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Lentil Shepherd’s Pie

  • 15 min
    Prep Time
  • 1 hr 15 min
    Total Time
  • 8 people
  • 472 per 1 serving


  • 3 pounds Yukon Gold potato, cut in quarters
  • 4 tablespoons unsalted butter
  • 6 ounces Pecorino romano cheese, grated
  • 1/2 cup milkor cream
  • as needed salt and pepper
  • 1 1/2 cups dry green lentils (not French)
  • 4 cups Pacific Foods™ Organic Beef Broth
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 3 carrot, peeled and chopped
  • 2 cups quartered cremini mushroom
  • 1 tablespoon tomato paste
  • 1 teaspoon minced fresh rosemary leaves
  • 1 teaspoon minced fresh oregano leaves
  • 2 cups frozen green peas
  • 1/4 cup all purpose flour
  • 2 teaspoons red wine vinegar


  • Step 1

    Fill a large stockpot 2/3 full with water, and bring to a simmer. Add the potatoes, and let cook until fork-tender.

  • Step 2

    Drain, then add the butter, Pecorino Romano, milk or cream, and salt & pepper to taste. Mash until mostly smooth (I leave mine somewhat chunky, but that’s personal preference).

  • Step 3

    While the potatoes are cooking, in a covered saucepan, combine the dry lentils with 3 cups of Pacific Foods Organic Beef Broth. Bring to a simmer and let cook until tender (20-25 minutes).

  • Step 4

    In a large high-walled skillet head the olive oil over medium heat. Add the onion, and cook for one minute before adding the garlic, carrots, and mushrooms.

  • Step 5

    Cook over medium heat, stirring occasionally, until the mushrooms are cooked through. Your carrots may still be slightly crunchy, but that’s ok!

  • Step 6

    Add the tomato paste, rosemary, oregano, and frozen peas. Stir everything together, then sprinkle the flour over the top of the vegetables. Mix it in and cook for 2 minutes before adding the remaining 1 cup of beef broth, and red wine vinegar.

  • Step 7

    Bring to a simmer, then mix in the cooked lentils and season everything generously with salt and pepper.

  • Step 8

    If your pan is oven safe, remove it from the heat and leave everything in the pan. If you need to transfer to an oven-safe casserole dish, do that now.

  • Step 9

    Spread the mashed potatoes in an even layer over the cooked vegetables, and bake at 375F for 30 minutes, or until the top of the potatoes are beginning to brown.  Serve warm!

Calories 472
Total Fat 14 g
Sat. Fat 7.8 g
Trans Fat 0 g
Cholesterol 39 mg
Sodium 436 mg
Total Carb 64 g
Dietary Fiber 10 g
Sugar 7 g
Added Sugars 0 g
Protein 23 g
Vitamin D 2 %DV
Calcium 24 %DV
Iron 25 %DV
Potassium 26 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.