Peanut Butter Lentil Shepherd’s Pie With Creamy Mash

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 15 minutes

Quick Ingredients

• 3 lb (1.4 kg) russet or Yukon Gold potatoes, peeled and cubed
• 4 tbsp butter (or vegan butter), plus salt and pepper
• 1/2–3/4 cup milk or unsweetened non-dairy milk
• 1 1/2 cups dried brown or green lentils, rinsed
• 2 tbsp olive oil
• 1 large onion, 2 carrots, 2 celery stalks, diced
• 8 oz (225 g) mushrooms, chopped
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tsp smoked paprika, 1 tsp dried thyme, 1/2 tsp cumin
• 1 1/4–1 1/2 cups vegetable broth
• 1/2 cup smooth natural peanut butter
• 2 tbsp soy sauce or tamari, 1 tbsp vinegar, 1 tsp maple syrup
• 1 cup frozen peas

Do This

• 1. Preheat oven to 400°F (200°C). Boil potatoes in salted water until very tender, 15–20 minutes.
• 2. Simmer lentils in water with a pinch of salt until just tender, 20–25 minutes; drain well.
• 3. Sauté onion, carrots, and celery in olive oil until softened. Add mushrooms, then garlic, tomato paste, and spices.
• 4. Stir in cooked lentils, broth, soy sauce, vinegar, and maple; simmer until thick. Off the heat, stir in peanut butter and peas; adjust seasoning.
• 5. Mash drained potatoes with butter, milk, salt, and pepper until smooth and creamy.
• 6. Spread lentil-peanut filling in a 9×13 in (23×33 cm) dish. Top with mashed potatoes, rough up the surface, and bake 20–25 minutes until bubbling and golden.

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Why You’ll Love This Recipe

• Deeply savory, cozy flavors from lentils, mushrooms, and peanut butter that mimic a slow-simmered meat gravy.
• Hearty enough to satisfy meat-eaters, yet completely vegetarian with an easy vegan option.
• Budget-friendly pantry staples come together in a single comforting bake.
• Great for meal prep: reheats beautifully and can be frozen for future cozy dinners.

Grocery List

• Produce: Russet or Yukon Gold potatoes, yellow onion, carrots, celery, mushrooms, garlic, fresh herbs (optional: parsley or chives)
• Dairy: Butter or vegan butter, milk or unsweetened non-dairy milk
• Pantry: Brown or green lentils, olive oil, tomato paste, smooth natural peanut butter, vegetable broth, soy sauce or tamari, apple cider or red wine vinegar, maple syrup or brown sugar, frozen peas, salt, black pepper, smoked paprika, dried thyme, ground cumin, crushed red pepper flakes (optional), bay leaf (optional)

Full Ingredients

For the Creamy Mashed Potato Topping

• 3 lb (1.4 kg) russet or Yukon Gold potatoes, peeled and cut into 1 1/2 in (4 cm) chunks
• 4 tbsp unsalted butter or vegan butter
• 1/2–3/4 cup (120–180 ml) milk or unsweetened non-dairy milk, warmed
• 1 tsp fine sea salt, plus more to taste
• 1/4 tsp freshly ground black pepper, or to taste
• Optional: 2 tbsp nutritional yeast for a “cheesy” flavor (especially good in the vegan version)

For the Peanut-Butter Lentil Shepherd’s Pie Filling

• 1 1/2 cups (285 g) dried brown or green lentils, picked over and rinsed
• 4 cups (960 ml) water, plus more as needed for cooking lentils
• 1 bay leaf (optional)
• 2 tbsp olive oil
• 1 large yellow onion, diced (about 1 1/2 cups / 200 g)
• 2 medium carrots, diced (about 1 cup / 130 g)
• 2 celery stalks, diced (about 3/4 cup / 90 g)
• 8 oz (225 g) cremini or button mushrooms, finely chopped
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
• 1/2 tsp ground cumin
• 1/4 tsp crushed red pepper flakes (optional, for gentle heat)
• 1 1/4–1 1/2 cups (300–360 ml) vegetable broth, divided as needed
• 1/2 cup (120 g) smooth natural peanut butter (unsweetened, unsalted if possible)
• 2 tbsp soy sauce or tamari
• 1 tbsp apple cider vinegar or red wine vinegar
• 1 tsp maple syrup or brown sugar (to balance the flavors)
• 1 cup (140 g) frozen peas
• 1/2–3/4 tsp fine sea salt, or to taste
• Freshly ground black pepper, to taste

Optional Garnishes

• 2 tbsp chopped fresh parsley or chives
• Extra cracked black pepper

Step-by-Step Instructions

Step 1: Preheat the Oven and Prep the Potatoes

Preheat your oven to 400°F (200°C). Lightly grease a 9×13 in (23×33 cm) baking dish or a large, deep oven-safe skillet (such as cast iron) and set aside.

Place the peeled, cubed potatoes in a large pot and cover with cold water by about 1 inch (2.5 cm). Add 1 tsp salt. Bring to a boil over high heat, then reduce to a gentle boil and cook until the potatoes are very tender and easily pierced with a fork, about 15–20 minutes. While the potatoes cook, start on the lentils and filling.

Step 2: Cook the Lentils Until Tender

In a medium saucepan, combine the rinsed lentils, 4 cups (960 ml) water, and the bay leaf (if using). Bring to a boil over high heat, then reduce the heat to low, cover partially, and simmer until the lentils are just tender but not falling apart, about 20–25 minutes. Stir once or twice and add a splash more water if the pot looks dry.

When the lentils are done, remove and discard the bay leaf. Drain any excess liquid in a fine-mesh strainer. Set the cooked lentils aside.

Step 3: Sauté the Vegetables and Aromatics

While the lentils cook, heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the diced onion, carrots, and celery along with a pinch of salt. Cook, stirring occasionally, until the vegetables are softened and starting to turn golden at the edges, about 7–9 minutes.

Add the chopped mushrooms and cook, stirring occasionally, until they release their moisture and that moisture cooks off, 5–7 minutes. The mushrooms should be lightly browned and concentrated in flavor.

Stir in the minced garlic and cook for 30–60 seconds, just until fragrant.

Step 4: Build the Peanut-Butter Lentil Filling

Add the tomato paste, smoked paprika, dried thyme, ground cumin, and crushed red pepper flakes (if using) to the skillet. Cook, stirring, for 1–2 minutes to toast the spices and caramelize the tomato paste slightly; it should darken in color and smell rich.

Add the cooked lentils to the pan and stir to coat them in the aromatic mixture. Pour in 1 cup (240 ml) of the vegetable broth, the soy sauce or tamari, vinegar, and maple syrup or brown sugar. Bring to a gentle simmer and cook for 5–7 minutes, stirring occasionally, until the mixture is thick, saucy, and cohesive. If it looks dry, add up to 1/4–1/2 cup (60–120 ml) more broth, a splash at a time, until it has a thick stew-like consistency.

Turn the heat down to low or off. Add the peanut butter and stir until fully melted and incorporated, creating a glossy, nutty, savory sauce that clings to the lentils and vegetables. Taste and season generously with salt and black pepper. Stir in the frozen peas; they will begin to thaw in the hot mixture. Remove from the heat while you finish the potatoes.

Step 5: Mash the Potatoes Until Creamy

When the potatoes are very tender, drain them well in a colander and return them to the still-warm pot. Let them sit uncovered for 1–2 minutes to steam off excess moisture.

Add the butter (or vegan butter), 1/2 cup (120 ml) of the warm milk, 1 tsp salt, and 1/4 tsp black pepper. Mash using a potato masher or ricer until smooth and fluffy, adding additional milk a little at a time until you reach a creamy but not soupy consistency. If using nutritional yeast, stir it in now.

Taste and adjust seasoning with more salt and pepper as needed. The potatoes should be well seasoned, as they are the “lid” for the whole dish.

Step 6: Assemble the Shepherd’s Pie

Transfer the hot lentil-peanut filling to your prepared 9×13 in (23×33 cm) baking dish or oven-safe skillet, spreading it out in an even layer and smoothing the top.

Dollop the mashed potatoes on top in large spoonfuls, then gently spread them out to completely cover the filling, all the way to the edges to create a seal that locks in moisture. For extra texture and browning, use a fork or spatula to create ridges, swirls, or crosshatch patterns in the potato surface.

Step 7: Bake Until Bubbling and Golden

Place the assembled shepherd’s pie on a baking sheet (to catch any drips) and bake in the preheated 400°F (200°C) oven for 20–25 minutes, or until the filling is bubbling around the edges and the top is lightly golden in places.

If you like a deeper golden crust, switch the oven to broil and broil for 2–4 minutes, watching very closely so the potatoes do not burn.

Remove from the oven and let the shepherd’s pie rest for at least 10 minutes before serving. This helps the layers set and makes it easier to scoop. Garnish with chopped parsley or chives and a final grind of black pepper, if desired. Serve warm.

Pro Tips

• Choose the right lentils: Brown or green lentils hold their shape best. Avoid red lentils, which will break down and turn mushy.
• Control the filling thickness: The filling should be thick and spoonable, not soupy. If it looks too loose, simmer uncovered a few extra minutes; if it is too dry, add a splash of broth.
• Prevent gummy potatoes: Use a masher or ricer rather than a food processor, and start with just 1/2 cup milk, adding more only as needed.
• Layer while everything is hot: Assembling with hot filling and hot potatoes helps the layers meld together and shortens oven time.
• Make it vegan easily: Use olive oil or vegan butter and non-dairy milk in the mash, and check that your broth and soy sauce are vegan-friendly.

Variations

• Sweet Potato Topping: Replace all or half of the white potatoes with sweet potatoes for a subtly sweet, orange-hued crust that pairs beautifully with the savory peanut-lentil filling.
• Extra-veg Boost: Stir chopped kale, spinach, or finely shredded cabbage into the filling after adding the peanut butter. Simmer just until wilted for extra color and nutrients.
• Spicy West African-Inspired: Increase crushed red pepper, add 1–2 tsp chili paste or hot sauce, and finish with chopped cilantro for a bolder, spicier profile that plays well with the peanut butter.

Storage & Make-Ahead

Let the shepherd’s pie cool to room temperature, then cover tightly.

Refrigerator: Store in the fridge for up to 4 days. Reheat individual portions in the microwave until hot, or warm the whole dish in a 350°F (175°C) oven for 20–25 minutes, covered with foil if the top is browning too much.

Freezer: This dish freezes well. Wrap the baked and cooled pie (or individual portions) tightly and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat in the oven at 350°F (175°C) until piping hot in the center.

Make-ahead: You can prepare the filling and mashed potatoes up to 1 day in advance. Store them separately in the fridge. When ready to bake, assemble the cold layers in the dish, cover with foil, and bake at 375°F (190°C) for about 30–35 minutes, removing the foil for the last 10 minutes to brown the top.

Nutrition (per serving)

Approximate values per serving (1/6 of the recipe): about 640 calories; 24 g protein; 20 g fat; 85 g carbohydrates; 15 g fiber; 6 g sugar; 800–900 mg sodium (depending on broth, peanut butter, and salt used). These numbers are estimates and will vary with specific brands and substitutions.