Vegetarian Shepherd's Pie
A hearty vegetarian version of the classic shepherd's pie with lentils and vegetables.
20 mins
Prep Time
40 mins
Cook Time
4
Servings
Ingredients
- 1 cup dried green or brown lentils
- 2 cups vegetable broth
- 2 large potatoes, peeled and cubed
- 1/2 cup milk or plant-based milk
- 2 tbsp butter or olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tsp Worcestershire sauce (ensure vegetarian)
- 1 tsp dried thyme
- Salt and pepper to taste
Nutrition Facts
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Instructions
Cook the lentils: Rinse the lentils and add them to a pot with vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender. Drain any excess liquid.
Prepare the mashed potatoes: Boil the potatoes in salted water until tender, about 15 minutes. Drain, then mash with milk and butter until smooth. Season with salt and pepper.
Sauté the vegetables: In a large skillet, heat olive oil over medium heat. Add onion, carrots, and celery, and cook until softened, about 8 minutes. Add garlic and cook for another minute.
Combine the filling: Stir in the cooked lentils, tomato paste, Worcestershire sauce, thyme, and frozen peas. Cook for 5 minutes, then season with salt and pepper.
Assemble the pie: Spread the lentil mixture evenly in a baking dish. Top with the mashed potatoes, spreading them out to cover the filling completely.
Bake: Preheat the oven to 375°F (190°C). Bake the shepherd's pie for 20-25 minutes, or until the top is golden and the edges are bubbling. Let it cool for 5 minutes before serving.
Chef's Tips
- Lentil Tip: For a richer flavor, cook the lentils in vegetable broth instead of water.
- Crispy Topping: For extra crispiness, broil the pie for the last 2-3 minutes of baking.
- Make Ahead: Assemble the pie a day ahead and refrigerate. Bake as directed, adding a few extra minutes if needed.
- Cheesy Option: Sprinkle grated cheese on top of the mashed potatoes before baking for a cheesy crust.
- Freezing: This dish freezes well. Wrap tightly and freeze for up to 3 months. Thaw before reheating.
