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2.84 from 6 votes

Lentil Shepherds Pie

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Entrees
Product Type: Broths & Stocks
Servings: 8


  • 3 lbs. quartered yukon gold potatoes
  • 4 tbsp. butter unsalted
  • 6 oz. pecorino romano grated
  • 1/2 cup milk or cream
  • salt & pepper
  • 1 1/2 cups dry green lentils (not French)
  • 4 cups Pacific Foods Organic Beef Broth
  • 1 tbsp. olive oil
  • 1 large yellow onion chopped
  • 2 cloves garlic minced
  • 3 large carrots chopped
  • 2 cups crimini mushrooms quartered
  • 1 tbsp. tomato paste
  • 1 tsp. fresh rosemary minced
  • 1 tsp. fresh oregano minced
  • 2 cups frozen peas
  • 1/4 cup flour
  • 2 tsp. red wine vinegar


  • Fill a large stockpot 2/3 full with water, and bring to a simmer. Add the potatoes, and let cook until fork-tender.
  • 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).
  • 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).
  • 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.
  • Cook over medium heat, stirring occasionally, until the mushrooms are cooked through. Your carrots may still be slightly crunchy, but that’s ok!
  • 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.
  • Bring to a simmer, then mix in the cooked lentils and season everything generously with salt and pepper.
  • 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.
  • 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!