Lentil Shepherd’s Pie

I can feel the change of the season biting at my heels! Fall is on it’s way and I am sooo ready. As much as I love these sunny and warm Summer days, I am craving the crisp morning air, the cozy fashions of Fall and the hearty comforting foods!

I love the warm months, but my heart is always and forever with Autumn.


Nothing can give me the “Fall feels” quite like a hearty Shepherd’s pie. This is comfort food at it’s finest. Mashed potatoes, meat and aromatic herbs…yes, please! Unless you are my daughter. She is going through a major “no meat” phase so I had to get creative. She really loves lentils so I leaned in to that vibe. Plus, lentils can be a great substitution for “meat” for those of that prefer vegetarian meals.

Mashed potatoes, veggies, lentils and herbs…where do I sign up??

lentil pie

To get this recipe started, you need to peel, boil and mash some potatoes. On occasion I have been known to use the cubed frozen variety (my Mom actually prefers them). But today we are going with the real deal.

Start peeling!


I like to chop my potatoes in to large cubes so that they cook a bit faster. Place potatoes in to cold water, then bring to a boil.

*Have you ever had your potatoes just fall apart in the rapid boiling water? The worst. Start with the water cold so that the potatoes can cook from the inside out.

mashed potatoes

Grab your big cast iron skillet and heat to medium heat. Dice some onions and soften them in 1-2 T of olive oil or butter.


Prep your veggies! I am so obsessed with these incredibly convenient veggies cups from Libby’s! They are portioned out so that if you are only feeding one person there is no waste. I adore that, especially since we have a toddler in the house. I always have so much guilt over wasted food.


Libby’s is a brand that I grew up with…in my mother’s kitchen AND my grandmother’s kitchen. As every mama knows, a well stocked pantry is essential. It makes me feel good knowing that I can give my family whole healthy vegetables at anytime, all year long.

green beans

Next you will add the garlic, green beans…

green beans

Now, open up the carrots! Libby’s carrots are so sweet that my daughter loves to sneak her fingers in to the cup before they make it in to any dish that I’m making!


Add carrots to the skillet with the onion and green beans. Next add sliced mushrooms. Mushrooms are another great way to bulk up a vegetarian dish.


Add cooked lentils (cooked according to package).


Then layer the lentils in to a baking dish. Add these creamy and delicious potatoes across the top.

shards pie

Then I drizzled browned butter across the top the potatoes and garnished with herbs. Bake at 375 degrees for 12 minutes.

(See browned butter )

browned butter

Serve hot, right out of the oven…and don’t forget the hot sauce!

Lentil Shepherd’s Pie with Libby’s
1 c green lentils
2 c water
2 c veggie or chicken broth
5 large russet potatoes
2 T butter (for the potatoes)
1/4 c milk (for potatoes)
1 small yellow onion
2 cloves of garlic, minced
2 Libby’s green beans in a cup
2 Libby’s Carrots in a cup
2 c sliced mushrooms
1 tsp chili powder
1 T lemon juice
Large pinch of seas salt & black pepper
Herbs for garnish: rosemary, thyme
Bring Lentils and broth to a boil with a pinch of kosher salt. Cover and let simmer on low till lentils are soft.
Peel potatoes and quarter. Bring to a boil and let simmer till soft. Mash with butter & salt.
In a separate skillet, saute onions till translucent. Then add garlic, carrots, mushrooms, green beans. Once browned, add the lentils and gently fold together. Transfer lentil mixture in to a baking dish. Cover with mashed potatoes. Drizzle melted butter across potatoes and bake for 12 minutes in a 350 degree oven.