Vegetarian Ranch Shepherd’s Pie (With Lentils!)

This Vegetarian Ranch Shepherd’s Pie (With Lentils!) is so delicious you won’t even miss the meat!

We try to eat vegetarian meals a few times a week, for our budget, our health and the planet. 

At first this was a bit more of a struggle – we had to make it a point to schedule and think up a meal for “Vegetarian Thursday”.  Now it’s second nature – our weeks naturally just have one, two or even three meals that are vegetarian.

I really love meat (hello… I really love FOOD).  I honestly don’t think I could ever give it up all together.  But I like the challenge of eating meatless meals on a semi-regular basis, and I like knowing that this healthy habit often benefits our budget too.

Lately I’ve really been wanting to experiment with lentils. 

They’re super cheap, easy to keep in your pantry, and extremely healthy.  

For some reason a vegetarian ranch shepherd’s pie using lentils instead of the traditional ground beef seemed like the best idea ever.  And guess what?  It was DELICIOUS.  It was so good we ate double helpings of it.  And I honestly don’t think we missed the meat at all!

In my mind, that’s a vegetarian meal success 🙂

Vegetarian Ranch Shepherd’s Pie (With Lentils!) – Step-by-Step Instructions

Vegetarian Ranch Shepherd’s Pie (With Lentils!) Ingredients

Put 2 cups of pre-soaked lentils in a large pot with 2 cups of vegetable or chicken broth (If you want this to be truly vegetarian you should use vegetable broth). 

I used chicken broth, since I’m mainly trying to eat some meatless meals – I’m not a vegetarian.  Vegetable broth would be great too.  Bring to a boil, lower heat to a simmer and cook 20 minutes.

When lentils are cooked, drain them over a bowl in order to save the broth for later in the recipe.

Meanwhile, peel around 2 lbs of potatoes and cut them into chunks.  I would say this is about 4 large potatoes or 6 medium potatoes. 

Cover them with water, add 1/2 teaspoon of salt and bring to a boil.  Simmer until potatoes are cooked (you can easily poke them with a fork), about 15 minutes. 

While potatoes (and/or lentils) are cooking, chop 2 onions and fry in a large skillet, pot or wok, with 2 tablespoons of butter.  After onions start to soften add 5 minced cloves of garlic.

Add drained lentils, 1 tablespoon of tomato paste, 1 teaspoon of seasoned salt and stir well to combine.  Add broth that was drained out of lentils and allow mixture to simmer until it thickens slightly.

Pour into the bottom of a medium sized (2.5 – 3 quart) casserole dish.

Cover with a layer of frozen peas and carrots.  You could also peel and chop your own vegetables for this step but you would have to cook the carrots slightly or chop them quite small.  I opted to save time with an affordable frozen substitute.

When potatoes are cooked, drain them well and roughly mash them. 

Add 1/4 cup of milk, 1/4 cup of plain yogurt or sour cream, 2 tablespoons of butter 1/4 teaspoon of salt and 2 tablespoons of dry ranch seasoning. 

If you don’t have ranch seasoning you can easily make some using this recipe.  If you’d rather use ranch dressing, substitute it to taste.  Use a hand mixer to cream the potatoes until they are light and creamy.

Spread potatoes on top of vegetable layer.  Bake in 350 degree F oven for 30 minutes or until heated through.  Don’t overbake.

Enjoy! 🙂

Do you ever try to eat meatless meals?  Let me know in the comment section below!

Vegetarian Ranch Shepherd's Pie (With Lentils!)

5 from 4 votes

Print Pin Rate

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour 30 minutes

Servings: 6 servings

Author: Myra

Ingredients

Bottom layer

• ▢ 2 cups green lentils pre-soaked according to package directions
• ▢ 2 cups vegetable or chicken broth use vegetable broth to make this dish vegetarian
• ▢ 2 tbsp butter
• ▢ 2 onions chopped
• ▢ 5 cloves garlic minced
• ▢ 1 tsp seasoned salt
• ▢ 1 tbsp tomato paste

Middle layer

• ▢ 2 cups frozen peas and carrots

Top layer

• ▢ 2 lbs potatoes (approximately 4 large or 6 medium)
• ▢ 3/4 tsp salt divided
• ▢ 1/4 cup plain yogurt or sour cream
• ▢ 1/4 cup milk
• ▢ 2 tbsp ranch seasoning mix* recipe in notes below (or ranch dressing, to taste)

Instructions

Bottom layer

• Place pre-soaked lentils in a large pot with broth. Bring to a boil, lower heat to a simmer and cook 20 minutes. When lentils are cooked, drain them over a bowl in order to save the broth for later in the recipe.
• Meanwhile, peel potatoes and cut them into chunks. In a large pot, cover them with water, add 1/2 teaspoon of salt and bring to a boil. Simmer until potatoes are cooked (you can easily poke them with a fork), about 15 minutes.
• While potatoes (and/or lentils) are cooking, chop onions and fry in a large skillet, pot or wok, with 2 tablespoons of butter. After onions start to soften add minced cloves of garlic.
• Add drained lentils, tomato paste, seasoned salt and stir well to combine. Add broth that was drained out of lentils and allow mixture to simmer until it thickens slightly. Pour into the bottom of a medium sized (2.5 - 3 quart) casserole dish.
• Cover with peas and carrots.

Top layer

• When potatoes are cooked, drain them well and roughly mash them. Add milk, plain yogurt or sour cream, 2 tablespoons of butter, 1/4 teaspoon of salt and 2 tablespoons of dry ranch seasoning*. Use a hand mixer to cream the potatoes until they are light and creamy.
• Spread potatoes on top of vegetable layer. Bake in 350 degree F oven for 30 minutes or until heated through. Don't overbake. Enjoy! 🙂

Notes

• * Our Homemade Ranch Dressing Mix is cheap and super fast to make.  Take two minutes to mix up a batch just for this recipe!

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