Description
A simple, hearty Vegetarian Shepherd’s Pie featuring creamy mashed potatoes atop a savory and nutritious vegetable and lentil filling. This comforting dish combines wholesome flavors, rich textures, and is perfect for a satisfying weeknight meal or cozy family dinner.
Ingredients
Scale
Mashed Potatoes
- 2 pounds Yukon Gold potatoes, peeled and chopped
- 3 tablespoons butter (or plant-based alternative)
- 1/2 cup milk or plant-based milk, warmed
- Salt and pepper to taste
Vegetable and Lentil Filling
- 2 tablespoons olive oil or butter
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 cup mushrooms, diced
- 1 cup peas (fresh or thawed if frozen)
- 1 1/2 cups cooked lentils (or chickpeas, black beans, or cooked mushrooms)
- 1 cup vegetable broth
- 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried)
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Prepare the Mashed Potatoes: Peel and chop the potatoes into uniform pieces. Boil in salted water for about 15-20 minutes until tender. Drain well, then mash with butter and warm milk until smooth and creamy. Season with salt and pepper, then set aside.
- Cook the Vegetables: Heat olive oil or butter in a large skillet over medium heat. Sauté the chopped onions and garlic until translucent and fragrant. Add diced carrots, mushrooms, and peas, cooking until softened and flavors melded.
- Add Lentils and Simmer: Stir in the cooked lentils or your choice of protein beans. Pour in the vegetable broth and add rosemary, thyme, smoked paprika, salt, and pepper. Let the mixture simmer gently until thickened and the flavors have combined, about 10-15 minutes.
- Assemble the Pie: Transfer the vegetable and lentil mixture to a baking dish, spreading it evenly. Carefully dollop or pipe the creamy mashed potatoes over the top, smoothing with a fork or spatula to create texture for a golden crust.
- Bake Until Golden: Preheat the oven to 375°F (190°C). Bake the assembled pie for 25-30 minutes, until the mashed potato topping is lightly browned and the filling is bubbling at the edges.
Notes
- Use starchy potatoes like Yukon Gold or Russets for fluffier mashed potatoes.
- Simmer the filling until thickened to avoid a watery pie.
- Season gradually and taste as you cook to balance flavors perfectly.
- For added texture and crunch, sprinkle breadcrumbs or grated cheese on top before baking.
- Allow the pie to rest a few minutes after baking for easier serving and better slice firmness.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1/6 of pie
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 10 mg