Comfort food doesn’t get more classic than a shepherd’s pie — but if you’re cooking for one, the idea of making an entire tray’s worth of it sounds… exhausting (and maybe a little dangerous for your self-control). That’s where this Vegetable & Lentil Shepherd’s Pie for One comes in — all the heartwarming, saucy comfort of the traditional dish, without the mountain of leftovers or greasy guilt.
This version is meat-free, nutrient-dense, and packed with plant-based protein thanks to lentils, plus a rainbow of vegetables to make your mum proud. The top layer is a creamy, golden mash made from humble spuds and a dash of olive oil — simple, classic, and perfect for solo nights when you want something warm and homely without fuss.
🥣 Why You’ll Love This Solo Shepherd’s Pie
Aside from the fact that it makes your kitchen smell like comfort itself…
- ✅ Plant-based and high in fibre — lentils and veg keep you full and fuelled.
- ✅ Budget-friendly — uses pantry basics and everyday produce.
- ✅ One-dish wonder — perfect for oven-to-table dining.
- ✅ Freezer-friendly — make two and save one for a rainy day.
- ✅ Reheats beautifully — even better the next night!
It’s everything you want in a comfort meal — wholesome, hearty, but light enough that you won’t need a post-dinner nap.
🥕 Hero Nutrients in This Recipe
Lentils – Your fibre and protein powerhouse. They’re also full of folate and iron — two nutrients that help with energy and circulation.
Carrots & Peas – Packed with beta-carotene and antioxidants for eye and immune health.
Potatoes – Despite their reputation, they’re a solid source of potassium and B6 — and when mashed with olive oil instead of butter, they’re surprisingly heart-friendly.
Tomatoes – Rich in lycopene, an antioxidant linked to heart health and reduced inflammation.
Together, this humble collection of ingredients gives you a warm, grounding dinner that actually supports your wellbeing (without tasting like health food).
🍅 Ingredients (Serves 1)
For the Filling:
- 1 tsp olive oil
- ½ small onion, finely chopped
- 1 small carrot, diced
- ½ stick celery, diced
- 1 clove garlic, minced
- ½ cup canned brown lentils, drained and rinsed
- ¼ cup frozen peas
- ¼ cup diced tomatoes (canned)
- 1 tsp tomato paste
- ¼ cup vegetable stock
- ¼ tsp smoked paprika
- ½ tsp dried thyme
- Salt and pepper, to taste
For the Mash Topping:
- 1 medium potato, peeled and chopped
- 1 tsp olive oil (or a knob of butter if you prefer)
- 1 tbsp milk (or plant-based alternative)
- Salt and pepper, to taste
Optional: a sprinkle of grated cheese on top before baking.
🥄 Step-by-Step Instructions
1. Make the Mash
Bring a small pot of salted water to the boil. Add the chopped potato and cook for 10–12 minutes until tender. Drain well, then mash with olive oil, milk, salt and pepper. Set aside.
2. Cook the Filling
In a small pan, heat olive oil over medium heat. Add onion, carrot, and celery, and sauté for 4–5 minutes until softened. Stir in garlic, tomato paste, and smoked paprika — cook another 30 seconds until fragrant.
Add lentils, peas, diced tomatoes, thyme, and vegetable stock. Simmer for about 5 minutes until the mixture thickens slightly. Season well with salt and pepper.
3. Assemble
Preheat oven to 190°C (375°F). Spoon the lentil mixture into a small ramekin or mini baking dish. Top with mashed potato, spreading evenly with a fork to create little ridges (perfect for browning). Add grated cheese if desired.
4. Bake & Serve
Bake for 20 minutes, or until the top is golden and slightly crisp. Let cool for a few minutes before digging in — those lentils hold heat like lava!
🧊 Storage & Reheat Tips
- Fridge: Keeps up to 3 days in an airtight container.
- Freezer: Cool completely, cover tightly, and freeze up to 2 months.
- Reheat: Microwave on medium for 2–3 minutes, or oven-bake at 180°C for 10–12 minutes until piping hot.
Pro tip: If freezing, bake it in a foil ramekin — straight from freezer to oven, no washing up required.
🔄 Handy Swaps & Add-Ins
- No lentils? Try canned chickpeas or kidney beans.
- Want extra veg? Add mushrooms, spinach, or chopped zucchini.
- Craving spice? Stir in a pinch of chilli flakes or cumin.
- Cheese lover? Top with a mix of cheddar and parmesan for a crispy crust.
This recipe is endlessly adaptable — just don’t skip the mash. That’s non-negotiable.
💪 Nutritional Breakdown (Approximate per serve)
| Nutrient | Amount |
|---|---|
| Calories | ~420 kcal |
| Protein | 15g |
| Carbohydrates | 60g |
| Fat | 9g |
| Fibre | 12g |
| Sodium | 380mg |
A well-balanced solo meal: high in fibre and protein, low in saturated fat, and rich in micronutrients for sustained energy and good digestion.
🌟 Plan4One’s Quick Take
If you’ve been craving comfort food but want to keep things light and nourishing, this Vegetable & Lentil Shepherd’s Pie hits the sweet spot. It’s filling without being heavy, veggie-packed, and perfectly portioned for one.
Ideal for:
- Meat-free Mondays
- Winter nights in with Netflix
- Easy meal-prep lunches
Warm, wholesome, and secretly healthy — this is one solo dinner you’ll keep in rotation.
💬 Before You Go…
If this recipe warmed your heart (and belly), share it with a friend who’s cooking for one or subscribe to Plan4One for free to unlock subscriber-only solo dinner ideas straight to your inbox.
Because solo cooking shouldn’t mean boring cooking 💛
