Name: Vegetarian Shepherd's Pie
Prep time: 40 min
Total time: 140 min
Ingredients: 2 tablespoons extra-virgin olive oil; 1 large onion, finely diced; 2 carrots, peeled and thinly sliced; 2 celery stalks, thinly sliced; 10 ounces cremini mushrooms, trimmed and sliced; 1 tablespoon tomato paste; 1 tablespoon vegetarian Worcestershire sauce, such as Annie's Naturals; 1 dried bay leaf; 1 cup French green lentils, picked over; Kosher salt and freshly ground pepper; 1 cup frozen peas; 2 pounds Yukon Gold potatoes, scrubbed and cut into 1 ½-inch pieces; 4 cloves garlic; 4 tablespoons unsalted butter; 0.5 cup whole milk, warmed

Vegetarian Shepherd's Pie

5.0

(3)

2 Reviews

Comforting, hearty, and delicious, this plant-based dinner has a filling of lentils, mushrooms, and vegetables under a fluffy mashed potato topping.

Shira Bocar

Updated on December 4, 2023

Prep Time:

40 mins

Total Time:

2 hrs 20 mins

Servings:

Our vegetarian shepherd's pie is a delicious take on the traditional British potato-topped shepherd's pie, and the ultimate cozy plant-based meal for winter. (It also happens to be gluten-free.) Lentils give the filling heft—we use French green lentils because unlike red or brown lentils, they keep their shape in cooking—and cremini mushrooms provide a nice umami flavor. There are also onions, carrots, and peas in the filling.

The fluffy potato topping uses Yukon gold potatoes cooked with garlic for added flavor before making a creamy mash. As both the filling and topping are cooked when the pie is assembled, it doesn't take long in the oven to transform into a satisfying entrée that’s sure to become a cold-weather favorite.

Make this a vegan shepherd's pie by using plant-based butter and non-dairy milk.

Ingredients

2 tablespoons extra-virgin olive oil
1 large onion, finely diced
2 carrots, peeled and thinly sliced
2 celery stalks, thinly sliced
10 ounces cremini mushrooms, trimmed and sliced
1 tablespoon tomato paste
1 tablespoon vegetarian Worcestershire sauce, such as Annie's Naturals
1 dried bay leaf
1 cup French green lentils, picked over
Kosher salt and freshly ground pepper
1 cup frozen peas
2 pounds Yukon Gold potatoes, scrubbed and cut into 1 ½-inch pieces
4 cloves garlic
4 tablespoons unsalted butter
½ cup whole milk, warmed

Directions

Cook vegetables:

Heat oil in a medium pot over medium. Add onion, carrots, and celery and cook, stirring, until tender, 6 to 8 minutes.
Add mushrooms, then tomato paste:

Add mushrooms and cook, stirring, until tender, 8 to 10 minutes. Add tomato paste and cook, stirring, 1 minute.
Add Worcestershire sauce, water, and lentils; bring to a boil then simmer:

Add Worcestershire, bay leaf, 4 cups water, and lentils; season with salt and pepper. Bring to a boil, then reduce to a simmer and cook until lentils are tender, 30 to 35 minutes.
Add peas; remove from heat:

Stir in peas; remove from heat and season with salt and pepper.
Preheat oven; cook potatoes and garlic:

Preheat oven to 400°F. Place potatoes and garlic in a medium saucepan; cover with 2 inches of cold water. Season generously with salt; bring to a boil, then reduce to a simmer and cook until a knife pierces potatoes easily, 10 to 12 minutes.
Drain and mash potatoes:

Drain; return potatoes and garlic to pot. Add butter and milk; mash with a fork or potato masher until smooth. Season with salt and pepper.
Assemble pie:

Transfer lentil mixture to a 2-quart baking dish. Dollop with mashed potatoes; spread evenly to edges. Transfer to a baking sheet.
Bake:

Bake until golden and bubbling around edges, about 15 minutes. Let stand 20 minutes; serve.