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Golden baked shepherd's pie with lentils and melted cheddar in a cast iron skillet, steam rising from the crust

Hearty High-Protein Baked Shepherd's Pie with Lentils

A baked shepherd's pie that swaps half the ground beef for lentils and mixes Greek yogurt into the mash, landing at 33 grams of protein per serving.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, American comfort, Tex-Mex, Italian-American
Calories: 522
Ingredients Method Notes

Ingredients
  

Filling
  • 1 tbsp olive oil
  • 1 yellow onion, diced medium (150 g)
  • 2 carrots, diced medium (150 g)
  • 3 cloves garlic, minced
  • 500 g ground beef (80/20) / 1 lb
  • 400 g cooked brown or green lentils / about 1 1/2 cups; canned, drained and rinsed, or cooked from 150 g dry
  • 2 tbsp tomato paste
  • 240 ml beef broth / 1 cup
  • 1 tbsp Worcestershire sauce check label for gluten-free if needed
  • 1 tsp dried thyme
  • 1 tsp dried rosemary, crushed
  • 150 g frozen peas / 1 cup
  • salt and black pepper to taste
Mashed Potato Topping
  • 900 g russet potatoes, peeled and cubed
  • 56 g butter / 4 tbsp
  • 80 ml whole milk / 1/3 cup
  • 200 g plain full-fat Greek yogurt / 3/4 cup
  • 120 g shredded sharp cheddar / 1 cup
  • salt to taste

Method
 

Make the Lentil Beef Filling
  1. Heat the olive oil in a 12-inch oven-safe skillet (30 cm) over medium heat. Add the onion and carrot and cook for 5 to 6 minutes, until softened.
  2. Add the garlic and cook for 1 minute, until fragrant.
  3. Add the ground beef, breaking it up with a wooden spoon. Cook for 6 to 8 minutes, until no longer pink and the internal temp reads 160 F / 71 C.
  4. Stir in the tomato paste, Worcestershire sauce, thyme, and rosemary. Cook for 1 minute.
  5. Add the lentils and beef broth. Simmer uncovered for 10 minutes, stirring occasionally, until the liquid reduces and coats the meat instead of pooling.
  6. Stir in the frozen peas. Season with salt and pepper and remove from heat.
Make the Mashed Potato Topping
  1. While the filling cooks, boil the cubed potatoes in a 4-quart / 3.8 L saucepan of salted water for 15 minutes, until a fork slides in easily.
  2. Drain and return the potatoes to the pot. Mash with the butter until mostly smooth.
  3. Stir in the Greek yogurt and milk until the mash is creamy. Season with salt.
Assemble and Bake
  1. Heat the oven to 400 F / 200 C. Spread the mashed potatoes evenly over the filling in the skillet, right to the edges. Rough up the surface with a fork so it browns unevenly.
  2. Sprinkle the cheddar over the top. Bake for 20 to 25 minutes, until the edges bubble and the cheese browns in spots.
  3. Let the pie rest for 10 minutes before serving so the filling sets.

Notes

  • Drain lentils well before adding them to avoid a watery filling.
  • Bake until cheddar browns in spots, about 20 to 25 minutes at 400 F / 200 C.
  • Rest the pie 10 minutes before cutting so it holds its shape.
  • Freeze leftovers in single portions for faster lunches later.