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A bowl of Vegetarian Shepherd's Pie on a bright patterned napkin.

Vegetarian Shepherd's Pie

Make this tasty Veggie Shepherd's Pie tonight ... it's so delicious and total comfort food!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: English
Servings: 6 to 8 people
Calories: 320kcal
Author: Ginnie

Ingredients

For Lentils:

  • ½ cup green lentils (or brown lentils)

For Mashed Potatoes:

  • 1 ½ pounds red potatoes, chopped
  • 2 ounces cream cheese, at room temp
  • 2 tablespoons unsalted butter, at room temp
  • ¼ to ½ cup whole milk

For Filling:

  • 1 tablespoon extra virgin olive oil
  • 1 large onion, chopped
  • 3 large carrots, diced
  • 2 large stalks celery, diced
  • 1 pound mushrooms, diced
  • 2 large cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ¾ cup frozen peas
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 1 ½ cup vegetable broth
  • 2 tablespoons soy sauce
  • 1 tablespoon unsalted butter, melted
  • kosher salt
  • pepper

Instructions

  • Preheat oven to 375 degrees. Lightly oil a large baking dish.

Prepare Lentils:

  • Place lentils in a medium sauce pan and cover with well-salted water. Bring to a boil, then reduce heat to a simmer.
  • Cook lentils until they're tender, but firm (about 15 to 20 minutes). Drain well, then set aside.

Prepare Mashed Potatoes:

  • While lentils cook, place potatoes in a large pot of cold, well-salted water. Bring to a boil, then cook until tender. Drain.
  • Add cream cheese and butter to potatoes, then mash, adding just enough milk to reach desired consistency.
  • Season with salt and pepper to taste. Cover and set aside.

Prepare Filling:

  • While lentils and potatoes are cooking, heat olive oil in a large skillet over medium-high heat.
  • Add onion, carrots, and celery to skillet; season lightly with salt and pepper. Cook until onion starts to turn translucent around the edges (about 5 to 7 minutes).
  • Stir mushrooms into pan. Sauté until mushrooms are tender and any liquid they release has evaporated.
  • Add garlic, thyme, and rosemary to veggies. Cook until fragrant, stirring constantly (about 30 seconds).
  • Gently mix tomato paste, peas, and lentil into skillet. Cook for a minute or two, or until hot.
  • Sprinkle veggies with flour, then mix in thoroughly.
  • Add broth and soy sauce, then simmer mixture until sauce has thickened (about 3 to 5 minutes).
  • Remove vegetables from heat, then season to taste with additional salt and pepper, if desired.
  • Transfer veggies to baking dish, then top with mashed potatoes. Brush potatoes with butter.
  • Bake pie until hot and potatoes are starting to turn golden, about 30 to 40 minutes.
  • Serve Shepherd's Pie hot. Enjoy!

Notes

This recipe is a great way to use leftover mashed potatoes. Make sure to warm the potatoes up (adding extra butter or milk if they're dry) to make them easier spread before topping the filling.
You can save time by substituting 1 ½ cups pre-cooked lentils for the dried lentils.
If you cook the filling in a large oven-safe pan (such as a dutch oven), you can bake the recipe right in that dish.
To make this recipe vegan, use dairy free substitutes for the cream cheese, milk, and butter used in the mashed potatoes.
To make this recipe gluten-free, substitute tamari for the soy sauce. Use cornstarch to thicken the sauce instead of flour.

Nutrition

Calories: 320kcal
Tried this recipe?Mention @HelloLittleHome or tag #hellolittlehome!