Name: Smoky Paprika Lentil Shepherd's Pie
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: British
Ingredients: 2 tbsp (30 mL) extra-virgin olive oil; 1 medium yellow onion, diced; 2 medium carrots, diced; 2 celery stalks, diced; 8 oz (225 g) cremini mushrooms, chopped; 3 cloves garlic, minced; 2 tbsp (30 g) tomato paste; 2 tsp smoked paprika; 1 tsp dried thyme; 1 cup (200 g) French green lentils, rinsed; 3 cups (720 mL) gluten-free vegetable broth; 1 tbsp (15 mL) gluten-free tamari; 1 tbsp (15 mL) balsamic vinegar; 1 cup (150 g) frozen peas; 2 lb (900 g) Yukon gold potatoes, peeled and cubed; 8 cups (2 L) water for boiling potatoes; 4 tbsp (55 g) unsalted butter; 1/4 cup (60 mL) whole milk; 1/4 cup (60 g) plain Greek yogurt; 1 tbsp chopped fresh rosemary; 1 1/2 tsp kosher salt, divided; Freshly ground black pepper

Let's cook

Step by delicious step.

Tap a step number to mark it complete as you cook.

Preheat the oven to 400°F (200°C). Heat the olive oil in a Dutch oven over medium and sweat the onion, carrots, celery, and 1/2 tsp salt for 6 minutes until glossy and aromatic.
Add mushrooms and cook 4 minutes until browned. Stir in garlic, tomato paste, smoked paprika, and thyme; cook 1 minute until the paste is brick red and fragrant.
Pour in lentils, vegetable broth, tamari, and balsamic. Bring to a simmer, cover partially, and cook 25 minutes, stirring occasionally, until the lentils are tender but still hold their shape. Test several lentils before topping. The filling should be tender and thick enough that a spoon leaves a brief trail.
Fold in the peas and adjust seasoning. Transfer the mixture to a broiler-safe 2-quart baking dish and keep warm.
Meanwhile, boil the potatoes in well-salted water for 15 minutes until very tender. Drain, return to the pot, and mash with butter, warm milk, yogurt, rosemary, remaining salt, and black pepper until fluffy.
Spread the mash over the lentils, creating peaks with a spatula. Bake for 15 minutes until bubbling; broil 1–2 minutes for deeper browning. Rest 10 minutes before scooping.

0 of 6 steps complete

A little kitchen know-how

Spread the potatoes in an even layer, then rough up the surface so the peaks brown faster under the broiler.

Let cooked lentils rest for 5 minutes if they still feel brothy; they thicken quickly as the starch releases.

Swap part of the broth with dry red wine for a dinner-party version with more acidity and depth.

Make it yours & keep it well

Use olive oil and unsweetened plant milk in the mash, leaving out yogurt, for a dairy-free topping.

Storage: Cool promptly in shallow portions and refrigerate covered. Eat within 48 hours or freeze suitable extras promptly. Reheat cooked leftovers only once until steaming hot throughout. Portion the pie for cooling. Freeze suitable portions separately and thaw in the fridge before reheating.

For cooling and reheating, follow the Food Standards Agency’s leftover guidance. Rice has a shorter refrigerated storage limit, as described in its recipe notes.

Good things to know

Can I assemble the pie in advance?

Yes. Build the casserole, cool completely, cover, and refrigerate up to 2 days. Bake straight from the fridge at 375°F for 25–30 minutes before broiling.

How do I make it dairy-free?

Mash the potatoes with olive oil, oat milk, and a spoon of miso paste for savoriness, then brush the top with olive oil before browning.

Why does the filling spread when served?

It may need longer to reduce or the pie may still be too hot. Let the baked dish rest as directed so the layers settle.

Smoky Paprika Lentil Shepherd's Pie

Everything you need.

Allergen notes

Step by delicious step.

A little kitchen know-how

Make it yours & keep it well

Estimated nutrition per serving

Good things to know

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