Lentil Shepherd’s Pie Bites
These little bites are like a cozy hug in food form! I love how they pack all the comforting flavors of a classic shepherd’s pie but in a fun, bite-sized version that’s perfect for sharing (or not!).
When I first started experimenting with plant-based comfort food, I found myself craving the traditional shepherd’s pie that I grew up enjoying.
So, I decided to create a bite-sized version that’s great for parties or just cozy nights at home.
These Lentil Shepherd’s Pie Bites are not only delicious but also super easy to make—and they remind me of the warmth of family gatherings around the dinner table.
Plus, they freeze beautifully, making them perfect for meal prep!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using green or brown lentils for this recipe because they hold their shape so well. Feel free to switch up the veggies based on what you have on hand—zucchini or bell peppers would work great too! And don’t skimp on the mashed potatoes; they add that creamy texture we all love.
Tips & Notes
- •I love to use leftover mashed potatoes for this recipe; it makes everything so much easier!
- •If you want a little extra flavor in your mashed potatoes, try adding some garlic powder or nutritional yeast.
Recipe Variations
- •Sometimes I like to add a splash of vegan Worcestershire sauce for an extra layer of flavor.
- •For a spicy kick, toss in some chopped jalapeños or a dash of hot sauce in the filling.
Storage & Freezing
These bites store well in an airtight container in the fridge for about 4 days. You can also freeze them individually on a baking sheet, then transfer to a freezer bag for up to 3 months. Just reheat in the oven when you’re ready to enjoy!
Frequently Asked Questions
Can I make these ahead of time?
Absolutely! You can prepare the lentil filling and mashed potatoes in advance, then assemble and bake them when you're ready. They also freeze well, so you can enjoy them later.
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These little bites are like a cozy hug in food form! I love how they pack all the comforting flavors of a classic shepherd’s pie but in a fun, bite-sized version that’s perfect for sharing (or not!).
Ingredients
Instructions
- 1
In a medium pot, combine the rinsed lentils and vegetable broth. Bring to a boil, then reduce the heat and simmer for about 20 minutes or until the lentils are tender.
- 2
While the lentils are cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion, carrot, and celery, and sauté for about 5-7 minutes until the vegetables are soft.
- 3
Stir in the minced garlic and cook for another minute until fragrant.
- 4
Once the lentils are cooked, drain any excess liquid and add them to the skillet with the sautéed vegetables.
- 5
Stir in the frozen peas, soy sauce, tomato paste, thyme, rosemary, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld together.
- 6
Preheat your oven to 400°F (200°C).
- 7
In a muffin tin, spoon a layer of the lentil mixture into each cavity, filling them about halfway. Top each one with a generous dollop of mashed potatoes.
- 8
Bake in the preheated oven for about 15-20 minutes, or until the tops of the mashed potatoes are slightly golden.
- 9
Let them cool for a few minutes before carefully removing from the muffin tin. Garnish with fresh parsley if desired.
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