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Sir Wellington Vegetarian Shepherd’s Pie

  • Author: Spiceology
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour, 30 minutes
  • Yield: 4 servings 1x


  • 1 cup brown lentils
  • 34 cups vegetable broth
  • 1 tablespoon olive oil
  • 1/2 cup onion, chopped
  • 1 cup mushrooms, chopped
  • 1 each carrot, chopped
  • 1 each celery stalk, chopped
  • 1/2 cup peas, frozen
  • 1 tablespoon flour
  • 2 tablespoons Hell’s Kitchen Sir Wellington blend
  • 3 tablespoons tomato paste
  • 2 tablespoons parsley, chopped (optional)
  • 2 1/2 cups creamy mashed potatoes


  1. Preheat oven to 400 degrees F.
  2. Combine lentils and 3 cups broth in a saucepan and bring to a boil. Reduce heat and simmer, covered, for 20-25 minutes or until lentils are tender.
  3. Meanwhile, heat the olive oil in a saute pan over medium heat. Add onion, mushrooms, carrot, and celery until softened. Stir in the flour and cook for another minute.
  4. Add the lentils and their broth, Sir Wellington blend, and tomato paste. Stir in peas and simmer uncovered 10 minutes before adding more broth as needed to create a sauce. Stir in parsley.
  5. Spoon lentil mixture into a deep-dish pie plate. Top with mashed potatoes and bake 20-25 minutes or until potatoes are browned.