Lentil Shepherd’s Pie is a Hearty Vegetarian Version of the Cult Favorite

December 9, 2018

Shepherd’s Pie is in no way a traditional Filipino dish, nor is it even an appropriated one, though it certainly is familiar to Filipinos, for whenever we encounter it, we’re almost sure to like it. Shepherd’s Pie typically refers to lamb pie with a mashed potato crust while Cottage Pie is the beef equivalent, though in the Philippines we use Shepherd’s Pie to refer to the latter version, so what some may call a misnomer we prefer to look at as the proper name in our local lexicon.

This take on Shepherd’s Pie is rich in flavors that are comforting and familiar, with the lentils adding a new level of texture to the already very-textured dish. It’s easy to reheat, and keeps in the fridge well, so you can have a tasty lazy lunch for days.

Lentil Shepherd’s Pie

  • Serves: 6-8 people
  • Active time: 1.5 hours
  • Total time: 1.5 hours
  • Difficulty: Medium



  • 6 large potatoes, peeled and cubed
  • ½ cup butter
  • ½ cup heavy cream
  • ¼ cup parmesan cheese, grated


  • 2 tbsp. oil
  • 1 cup carrots, diced
  • 1 cup mushrooms, diced
  • 1 can chickpeas, drained
  • 1 can lentils, drained
  • 3 tbsp. tomato paste
  • ½ cup water
  • Salt and pepper, to taste


  1. In a large pot add potatoes and cover with water.
  2. Place pot over medium-high heat and boil potatoes until completely tender.
  3. Once tender, drain water and place potatoes back into the pot.
  4. Mash the potatoes with the butter and heavy cream, the stir in the cheese and season with salt and pepper. Set aside.
  5. In a large pan, add oil and carrots.
  6. Cook for 5 minutes until carrots begin to color, then add mushrooms.
  7. Cook for 5 more minutes then add the chickpeas and lentils.
  8. Cook until heated through, about 5 more minutes.
  9. Add the tomato paste and water, then stir until fully combined.
  10. Cook mixture until thickened, the water is almost fully evaporated, and all vegetables are tender, about 10 minutes.
  11. Transfer vegetable mixture to a deep oven-safe casserole.
  12. Top with mashed potatoes and spread evenly.
  13. Place shepherd’s pie underneath a broiler until top is golden.
  14. Serve hot.
Bea Osmeña SEE AUTHOR Bea Osmeña

Bea Osmeña is a healthy-ish eater who is just as likely to take you to a vegan joint as she is to consume a whole cheese pie to herself. A former picky eater, Bea has discovered the joys of savory fruit dishes, but still refuses to accept pineapples on her pizza. On the rare occasion you catch her without food in her mouth, you are likely to find her looking at books she can't afford, hugging trees, or talking to strange animals on the street.

0 comments in this post SHOW

Leave a Reply

Your email address will not be published. Required fields are marked *

Keep on