Vegetable Hachis Parmentier with Lentils, Vegetarian Version

In a vegetable shepherd’s pie, the meat is replaced with green lentils and well-sautéed winter vegetables: carrots, leeks, mushrooms, and butternut squash. Simmer them with a little tomato, cover with a potato-sweet potato purée, and bake for 25 minutes at 200 °C.

The result: a comforting dish, and no one even asks for meat. Perfect for a Sunday lunch under the pergola.

Ingredients for 6 people

For the filling:

• 200 g of dried green lentils
• 1 bay leaf
• 2 carrots (250 g)
• 1 leek (200 g)
• 400 g of seedless potimarron squash, with the skin on
• 250 g button mushrooms
• 1 onion
• 2 cloves of garlic
• 3 tablespoons of olive oil
• 2 tablespoons tomato paste
• 1 tablespoon of soy sauce
• 1 teaspoon dried thyme
• 25 cl of vegetable broth
• Salt, pepper

For the mashed potatoes:

• 800 g of starchy potatoes (Bintje, Agria)
• 500 g of sweet potatoes
• 50 g butter
• 15 cl of hot milk
• Nutmeg, salt
• 60 g of grated Comté cheese

For 2 people, divide all the quantities by three and use a small gratin dish.

Preparation: 30 min · Cooking: 1 hour 10 minutes

The Step-by-Step Recipe

1. Rinse the lentils, cover them with three times their volume of cold water along with the bay leaf, and cook them for 20 to 25 minutes over low heat until they simmer gently. Season with salt at the end of cooking and drain them—they should remain whole.
2. Peel the potatoes and sweet potatoes, then cut them into large pieces. Start cooking the potatoes in cold, salted water, and add the sweet potatoes 5 minutes after the water comes to a boil—they cook faster. Allow 20 to 25 minutes total.
3. Meanwhile, dice the carrots and butternut squash into 1-cm cubes, thinly slice the leek and onion, and dice the mushrooms.
4. In a large skillet, sauté the onion and carrots in oil for 5 minutes. Add the leek and butternut squash and cook for 5 minutes, then add the mushrooms over high heat until their liquid has evaporated. Finish by adding the minced garlic and thyme.
5. Add the tomato paste, soy sauce, broth, and lentils. Let it simmer for 10 minutes: the mixture should remain tender, with a little liquid. Season with pepper and adjust the salt to taste.
6. Preheat the oven to 200 °C. Drain the potatoes and sweet potatoes, then mash them with a potato masher along with the butter, hot milk, nutmeg, and salt.
7. Spread the filling in a 30 × 20 cm baking dish, cover with mashed potatoes, make grooves with a fork, and sprinkle with Comté cheese.
8. Bake for 25 minutes, then broil for 3 minutes to brown. Let rest for 5 minutes before serving.

My Cooking Tips

• With meat : Replace half of the lentils with 300 g of ground beef, browned before adding the vegetables.
• Sun-Kissed Vegetables : zucchini, eggplant, bell peppers, and tomatoes sautéed in olive oil, basil, and Parmesan instead of Comté.
• Without potatoes : A well-drained celeriac or cauliflower purée, whipped with butter, makes for a lighter topping.
• Vegan version : olive oil and oat milk in the puree, breadcrumbs instead of cheese.
• Come on, don't skip the soy sauce—it adds the rich flavor that's missing when you leave out the meat.

Under the pergola: how to serve

A lamb’s lettuce salad with walnuts or an endive salad with apple is all you need on the side: you want something crunchy and a little tart to balance out the richness. A Provence rosé or a white wine from Cassis—in moderation—pairs very well with winter vegetables.

This parmentier can be prepared the day before: cover it, keep it refrigerated, then bake it for 40 minutes at 180 °C when it’s time to eat. It will keep for 3 days in the refrigerator.

Your Questions

What vegetables should you put in a shepherd's pie?

Root vegetables and winter vegetables are perfect: carrots, leeks, celery, squash, parsnips, mushrooms, and spinach. Sauté them well to bring out their flavor and let the moisture evaporate; otherwise, the dish will turn out soggy.

What goes into a Hachis Parmentier?

Three components: a mixture of minced or finely diced ingredients bound together with a little sauce, mashed potatoes, and cheese or breadcrumbs for the gratin topping. In the vegetarian version, lentils replace the meat and provide the protein.

What’s a good side dish to serve with a shepherd’s pie?

A well-seasoned green salad: lamb's lettuce, arugula, curly endive, or endive. The dish is already complete—no need to add a starchy side.

Can you make a vegetable shepherd's pie without potatoes?

Yes, with mashed sweet potatoes, celeriac, cauliflower, or butternut squash on their own. Drain them well and add a little butter or olive oil so they brown nicely without releasing water.

Can you freeze a vegetable shepherd's pie?

Yes, whether cooked or raw, tightly wrapped in plastic wrap, it will keep for up to 3 months. Let it thaw overnight in the refrigerator, then reheat it for 30 to 40 minutes at 180 °C, covered with aluminum foil for the first 20 minutes.