The Ultimate Fall Lentil Shepherd’s Pie

There’s something magical about fall, isn’t there? The crisp air, the changing leaves, and, of course, the comforting aromas wafting from the kitchen. Growing up, fall meant family dinners around a table filled with warmth and laughter. And now, I want to bring that same feeling to your home with my fall lentil shepherd’s pie. This dish is hearty, healthy, and incredibly satisfying, perfect for those busy weeknights when you crave something nourishing without spending hours in the kitchen. Ready in approximately an hour, this recipe is a game-changer.

Table of contents

Table of Contents

Why You’ll Love This Fall Lentil Shepherd’s Pie

This recipe isn’t just delicious, it’s designed with you in mind, that is if you are a busy mom, woman, or anyone looking for a quick and nutritious meal. Here’s why I think you’ll adore it:

• Time-Saving: Ready in about an hour, it’s perfect for busy weeknights.
• Delicious Fall Flavors: The thyme, rosemary, and balsamic vinegar create a symphony of seasonal tastes.
• Nutritious and Filling: Packed with iron-rich lentils and plenty of vegetables to keep you energized.
• Vegetarian/Vegan Twist: A modern take on a classic comfort food that everyone can enjoy.

What is Shepherd’s Pie?

Traditionally, shepherd’s pie is a baked dish consisting of a layer of minced meat (lamb or beef) topped with mashed potatoes. My fall lentil shepherd’s pie puts a delicious vegetarian and vegan spin on this classic comfort food, replacing the meat with hearty, iron-rich lentils. It’s a wholesome, plant-based dish that’s every bit as satisfying as the original, maybe even more so!

Fall Lentil Shepherd’s Pie: Seasonal Ingredients Spotlight

What makes this dish truly special are the seasonal ingredients that highlight the best of fall. The fresh thyme and rosemary bring an earthy warmth that perfectly complements the lentils and root vegetables. I always recommend sourcing the freshest herbs you can find. I find mine at the local farmers market, if that’s an option for you. Their vibrant flavors make all the difference. I try to source my vegetables from local farmers markets, but grocery store produce works fine, too.

Ingredients for Fall Lentil Shepherd’s Pie

Here’s everything you’ll need to create this comforting dish. Don’t worry, most of these ingredients are pantry staples!

• 1 tablespoon olive oil
• 3 large yellow onions, (diced)
• 8 cloves garlic (minced (use less if you’re not a huge fan of garlic))
• 1 tablespoon fresh thyme leaves, (roughly chopped)
• 2 teaspoons fresh rosemary leaves, (roughly chopped)
• 3 tablespoons tomato paste
• 1/2 cup (120 mL) beef broth
• 1 tbsp apple cider vinegar
• 1 1/2 cups (10 ounces / 285g) green lentils ((or brown lentils) )
• 3 3/4 cups (900 mL) vegetable broth
• 2 bay leaves
• 1 1/2 teaspoons sweet or hot paprika
• 1/4 cup (56g) smooth tahini
• 1 tablespoon tamari ((or soy sauce))
• 1 tablespoon good-quality balsamic vinegar
• 2 teaspoons vegan Worcestershire sauce ((optional))
• Plenty of kosher salt or sea salt ((I used 1 1/2 – 2 teaspoons kosher salt))
• Freshly cracked black pepper to taste
• 20 ounces (680g) Russet potatoes
• 16 ounces (454g) cauliflower, cut into large florets
• 1 1/2 teaspoons kosher salt, (plus more to taste)
• 1 rosemary sprig ((optional))
• 4 tablespoons vegan butter, (softened at room temperature (or olive oil) )
• 1/2 cup (120 mL) “lite” coconut milk
• 1 tablespoon nutritional yeast
• Freshly cracked black pepper to taste
• Extra virgin oil for baking and finishing
• Flaky sea salt and black pepper
• Fresh thyme leaves
• Chopped flat-leaf parsley

Step-by-Step Instructions for Perfect Fall Lentil Shepherd’s Pie

Follow these simple steps, and you’ll have a delicious fall lentil shepherd’s pie on the table in no time!

1. Make the Lentil Filling. Heat the olive oil in an ovenproof 12-inch skillet over medium to medium-high heat until hot. If you don’t have an ovenproof skillet, you’ll need to transfer the cooked lentil filling to a baking dish when it’s time to bake.
2. Add the onions with a couple pinches of salt and sauté for 8-10 minutes, or until most of the onions are browned. Stir occasionally to prevent burning, but not too often so that they can brown. Add the garlic, thyme and rosemary and cook for 2 minutes, stirring frequently to prevent burning.
3. Push the onions to the edges of the pan so there’s an empty space in the middle of the pan. Add the tomato paste into the empty space and stir for 2-3 minutes, or until it darkens in color. Reduce the heat to medium, as needed.
4. Pour in the beef broth and apple cider vinegar and deglaze the pan, stirring up any browned bits, until the liquid has mostly evaporated, about 3-4 minutes.
5. Add the vegetable broth, along with the lentils, bay leaves, and paprika. Stir to combine and increase the heat to bring to a boil. Once boiling, reduce heat to maintain a rapid simmer, and simmer until the lentils are just tender and most of the liquid has been absorbed, 25-30 minutes.
6. Turn the heat to low. Add the tahini, tamari, balsamic vinegar, and vegan Worcestershire sauce (if using). Stir until well incorporated. Taste for seasonings, adding a generous amount of salt (I used about 1 teaspoon kosher salt) and black pepper. Set aside.
7. Make the Mashed Potato Topping. Peel the Russet potatoes and then rinse them under cold water. Chop the potatoes into eighths.
8. Place the potatoes and cauliflower florets in a large saucepan or Dutch oven and add just enough water to cover. Add 1 1/2 teaspoons kosher salt and stir to combine. Place the rosemary sprig on top. Bring to a boil and cook until both potatoes and cauliflower are fork-tender and are very soft when poked, about 15 minutes.
9. Thoroughly drain the potatoes and cauliflower in a colander and discard the rosemary sprig. For the potatoes, pat them dry with paper towels or a clean dish towel. For the cauliflower, you’ll need to squeeze out the excess water or it’ll be very watery.
10. Return the vegetables to the saucepan or transfer them to a large bowl. Add in the softened vegan butter, lite coconut milk, nutritional yeast, along with salt and black pepper to taste. You can mash everything together using a handheld potato masher, but I use an immersion blender. Taste for seasonings, adding more salt as needed (I used about 1 teaspoon kosher salt).
11. Assemble the Shepherd’s Pie. Preheat the oven to 375°F/190°C. If your skillet is ovenproof and has enough space, leave the Lentil Filling in there. If not, transfer it to a large (3 quart/3 liter) baking dish. Smooth the Lentil Filling out. Then, spoon and carefully spread out the Mashed Potato Topping on top, covering the whole surface. For more flavor, drizzle the top with extra virgin olive oil and some extra pinches of salt, pepper, and fresh thyme leaves.
12. Bake for 20 minutes, or until the lentil filling starts to bubble up. Remove from the oven and turn on your oven’s broiler. Place the pan under the broiler for a few minutes until the crust is golden brown. To finish, drizzle with more olive oil and garnish with fresh parsley, if desired.
13. Note: if you want the pie to solidify more, allow it to rest for at least 20 minutes in the pan. Store any leftovers in an airtight container in the fridge for up to 4 days.

Clara’s Top Tips for the Best Fall Lentil Shepherd’s Pie

Here are a few of my favorite tips to ensure your fall lentil shepherd’s pie turns out perfectly every time:

• Lentil Perfection: Keep an eye on your lentils while they simmer. You’re looking for them to be just tender, not mushy. A slight al dente texture is ideal.
• Cauliflower Trick: Squeeze as much excess water as possible out of the cooked cauliflower. I like using a cheesecloth or a nut milk bag for this, which is a game changer!
• Richer Flavor: For a more decadent mashed potato topping, use full-fat coconut milk instead of the “lite” version.

Variations on Fall Lentil Shepherd’s Pie

Want to mix things up? Here are a few delicious variations to try:

• Root Vegetable Medley: Add diced butternut squash or sweet potato to the lentil mixture for extra sweetness and depth.
• Spice It Up: Add a pinch of hot paprika or chili flakes to the lentil filling for a fiery kick.

Common Mistakes to Avoid

Even the best cooks make mistakes sometimes! Here’s what to watch out for:

• Watery Topping: Make sure to squeeze out all the excess water from the cauliflower, or your mashed potato topping will be too runny.
• Overcooked Lentils: Keep a close eye on the lentils while they simmer to avoid a mushy filling.
• Bland Flavor: Don’t be afraid to taste and season generously. Salt and pepper are your friends!

Make-Ahead Instructions

Short on time? No problem! You can prep this dish in stages.

• Lentil Filling: Prepare the lentil filling 1-2 days in advance and store it in the refrigerator.
• Mashed Potato Topping: Make the mashed potato topping a day ahead, storing it separately in an airtight container in the fridge.

Storing and Reheating Fall Lentil Shepherd’s Pie

• Fridge Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
• Reheating from Frozen: Thaw overnight in the refrigerator, then reheat in a preheated oven at 350°F (175°C) until heated through.
• Reheating from Thawed: Reheat in a preheated oven at 350°F (175°C) or microwave until warmed through.

Freezing Instructions for Fall Lentil Shepherd’s Pie

• Whole Pie: Let the pie cool completely, then wrap it tightly in plastic wrap and foil before freezing.
• Just the Filling: Freeze the lentil filling in an airtight container or freezer bag.
• Mashed Potato Texture: Freezing may slightly alter the texture of the mashed potato topping, but it will still be delicious.

Scaling the Recipe

Need to feed a crowd? Doubling the recipe is easy. Halving it is also simple for a smaller family. Keep in mind that cooking times may need to be adjusted slightly, so monitor closely.

Serving Suggestions for Fall Lentil Shepherd’s Pie

This hearty dish is a meal on its own, but here are some delicious accompaniments:

• Side Salad: A fresh green salad with a light vinaigrette provides a crisp contrast to the rich pie.
• Crusty Bread: Serve with a slice of crusty bread for soaking up all the flavorful lentil filling.

Wine Pairing Suggestions

For a fall lentil shepherd’s pie, I suggest a lighter-bodied red wine like Pinot Noir or Beaujolais. If you prefer white wine, opt for something like a dry Riesling.

Equipment Suggestions

• Oven-Safe Skillet: A 12-inch oven-safe skillet makes it easy to transition from stovetop to oven.
• Potato Masher or Immersion Blender: Use whichever you prefer for mashing the potatoes and cauliflower. I personally love the texture I get with my immersion blender, but a traditional potato masher works great, too!

Fall Lentil Shepherd’s Pie Nutrition Information

(Per Serving – based on 6 servings)

• Calories: Approximately 450
• Protein: 20g
• Fat: 15g
• Carbohydrates: 60g

Frequently Asked Questions

Conclusion

I hope this fall lentil shepherd’s pie brings as much joy to your table as it does to mine. It’s easy to make, incredibly delicious, and a fantastic way to nourish yourself and your loved ones during the cozy autumn season. Now, I’d love to hear from you! Have you tried this recipe? What are your favorite fall comfort foods? Leave a comment below, ask a question, or share your results. Happy cooking!