Comforting & Hearty Gluten-Free Lentil Shepherd’s Pie

I grew up on classic shepherd’s pie—it was the ultimate comfort food in my family. But when I had to cut out gluten, I thought I’d have to say goodbye to this nostalgic dish.

Turns out, I just needed to rethink the ingredients. Now, this Gluten-Free Lentil Shepherd’s Pie is one of my go-to meals when I want something warm, hearty, and satisfying.

The best part? It’s loaded with protein-rich lentils, fresh vegetables, and a creamy mashed potato topping that keeps all the cozy vibes intact.

This version skips the meat but keeps all the rich, savory flavors you expect from a traditional shepherd’s pie.

Whether you’re gluten-free by necessity or just looking for a healthier twist on a classic, this recipe is packed with goodness, easy to make, and perfect for meal prep. Let’s get cooking!

Tips & Variations

• Make it dairy-free: Use vegan butter and unsweetened almond or oat milk.
• Swap the potatoes: Try mashed sweet potatoes or cauliflower for a different spin.
• Boost the protein: Add chopped walnuts or cooked quinoa to the filling.
• Want more umami? A splash of balsamic vinegar or Worcestershire sauce (gluten-free) deepens the flavor.
• Spice it up: Add a pinch of red pepper flakes for a little heat.

Serving Suggestions

This shepherd’s pie is a meal on its own, but if you want to round it out, serve it with a crisp green salad or roasted Brussels sprouts. For extra indulgence, drizzle a little melted butter over the mashed potato topping before serving.

This dish also reheats beautifully, making it perfect for meal prep or leftovers the next day. Store in the fridge for up to 4 days or freeze for up to 2 months.

Gluten-Free Lentil Shepherd’s Pie

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• Author: Judy Goudy
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

A comforting, hearty, and gluten-free version of the classic shepherd’s pie, made with protein-packed lentils, fresh veggies, and creamy mashed potatoes.

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Ingredients

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For the Lentil Filling:

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 cup mushrooms, diced
• 1 ½ cups cooked lentils (or 1 cup dried lentils, cooked)
• 1 cup frozen peas
• 1 ½ cups vegetable broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp smoked paprika
• 1 tbsp gluten-free soy sauce or tamari
• Salt & black pepper to taste
• 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)

For the Mashed Potato Topping:

• 3 large russet potatoes, peeled and chopped
• 3 tbsp unsalted butter (or dairy-free alternative)
• ¼ cup milk (or dairy-free milk)
• ½ tsp garlic powder
• Salt & black pepper to taste
• 2 tbsp nutritional yeast (optional, for a cheesy flavor)

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Instructions

Step 1: Prepare the Lentils (If Using Dried)

1. Rinse 1 cup dried lentils under cold water.
2. In a medium pot, add lentils and 3 cups of water. Bring to a boil, then reduce heat and simmer for about 20 minutes or until tender. Drain any excess liquid and set aside.

Step 2: Make the Filling

1. Heat olive oil in a large skillet over medium heat.
2. Add onions and garlic. Sauté for about 2 minutes until fragrant.
3. Toss in carrots, celery, and mushrooms. Cook for 5–7 minutes, stirring occasionally, until veggies soften.
4. Stir in tomato paste, dried thyme, rosemary, smoked paprika, and gluten-free soy sauce. Mix well.
5. Add the cooked lentils, frozen peas, and vegetable broth. Bring to a simmer.
6. Stir in the cornstarch slurry to thicken the mixture. Let it cook for another 3–4 minutes until slightly thickened.
7. Taste and adjust seasoning with salt and black pepper. Remove from heat.

Step 3: Make the Mashed Potatoes

1. Boil potatoes in a large pot of salted water for about 15–20 minutes, or until fork-tender.
2. Drain and return potatoes to the pot.
3. Add butter, milk, garlic powder, salt, and black pepper. Mash until smooth and creamy.
4. Stir in nutritional yeast if using, for an extra umami kick.

Step 4: Assemble & Bake

1. Preheat oven to 375°F (190°C).
2. Spread the lentil filling evenly into a greased 9×13-inch baking dish.
3. Carefully spoon the mashed potatoes over the filling and spread evenly. Use a fork to create ridges on top (this helps it get golden and crispy).
4. Bake for 20–25 minutes until the top is lightly golden.
5. Let it cool for 5 minutes before serving.

Notes

Easily adaptable for dairy-free diets. Can be made ahead and frozen for later.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: American, Comfort Food

Nutrition

• Serving Size: 1 slice
• Calories: ~320
• Sugar: 5g
• Sodium: 580mg
• Fat: 9g
• Saturated Fat: 3g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 12g
• Protein: 14g
• Cholesterol: 10mg