Introduction

This Vegetarian Shepherd’s Pie is a comforting and hearty dish, packed with savory mushrooms, lentils, and fresh vegetables beneath a creamy mashed potato crust. It’s perfect for a cozy dinner any night of the week and offers a delicious meat-free alternative to the classic.

A close-up view of a layered vegetable dish in a white rectangular baking dish on a white marbled surface, showing two main layers: the top layer is a golden-brown, slightly crispy baked cheese crust with small green herb pieces, and beneath it is a thick stew-like mixture of orange carrots, green peas, sliced brown mushrooms, and lentils in a rich, brownish sauce. The dish appears warm and hearty with the inner vegetable layer visible due to a portion scooped out. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
1 large onion, finely chopped
½ tablespoon fresh garlic, minced
¾ cup celery (2-3 stalks), chopped
3 carrots (about 1 cup), chopped
1 bay leaf
1 teaspoon fresh rosemary, chopped
½ teaspoon dried thyme
400 grams mushrooms, sliced
1 cup cooked brown lentils
⅓ cup tomato paste
2 tablespoons flour
1.5 cups frozen peas
½ cup red wine
1.5 cups vegetable broth
½ teaspoon salt (adjust to taste)
¼ teaspoon pepper
For Mashed Potato:
6-7 large potatoes (around 2 pounds)
⅓ cup butter
½ cup heavy cream
Salt to taste

Instructions

Step 1: Prepare the mashed potatoes by peeling and cubing the potatoes. Cook them in salted water until just tender. Drain well, then mash using a potato ricer or masher. While still warm, mix in the heavy cream and butter, seasoning with salt to taste. Stir until creamy and smooth.
Step 2: Heat olive oil in a pan over medium heat. Add chopped onion, garlic, celery, chopped carrot, bay leaf, rosemary, and thyme. Sauté for about one minute until fragrant.
Step 3: Add the sliced mushrooms and cook for another 1-2 minutes until they begin to soften.
Step 4: Stir in the cooked brown lentils, tomato paste, and flour. Cook for 1-2 minutes to combine and slightly thicken the mixture.
Step 5: Pour in the red wine and vegetable broth, stirring well. Season with salt and pepper. Let the mixture cook on medium heat until the gravy thickens.
Step 6: Remove the bay leaf and turn off the heat. Stir in the frozen peas.
Step 7: Transfer the vegetable filling to an ovenproof dish. Spread the mashed potatoes evenly over the top.
Step 8: Bake in a preheated oven at 350°F (175°C) for 20-22 minutes. For a crispy, golden top, switch your oven to broil mode for the last 5-6 minutes, watching carefully to avoid burning.
Step 9: Remove from the oven, sprinkle with chopped parsley if desired, and serve warm.

Tips & Variations

For extra flavor, add a splash of soy sauce or Worcestershire sauce (vegetarian versions) to the vegetable filling.
You can substitute red wine with extra vegetable broth if preferred.
Use sweet potatoes instead of regular potatoes for a different twist on the mashed topping.
If you want a richer mash, mix in some grated cheese or a dollop of sour cream.

Storage

Store leftover shepherd’s pie in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. Freezing is possible; wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

A close-up shot of a baked dish in a white rectangular dish showing two main layers: the top layer is thick, golden yellow with melted cheese and some green herb bits, slightly crispy on the edges; the bottom layer is a rich brown stew with visible chunks of orange carrot, slices of light brown mushrooms, bright green peas, and small lentils, all in a thick sauce; a wedge has been scooped from the dish, revealing the two layers clearly against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, you can make it vegan by replacing the butter and heavy cream in the mashed potatoes with plant-based alternatives like vegan butter and coconut or almond milk.

Are cooked lentils necessary or can I use canned?

Canned lentils can be used as a convenient substitute. Just rinse and drain them well before adding to the filling.

Vegetarian Shepherd’s Pie Recipe

Print Recipe

★★★★★

4.6 from 116 reviews

A comforting and hearty Vegetarian Shepherd’s Pie featuring a rich vegetable and lentil filling topped with creamy mashed potatoes and baked to golden perfection. This dish combines mushrooms, brown lentils, and fresh herbs in a savory veggie gravy, then crowns it with smooth mashed potatoes, perfect for a satisfying meat-free meal.

Author: zara
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: British
Diet: Vegetarian

Ingredients

Scale

For the Vegetable Filling

2 tablespoons Olive Oil
1 large Onion, finely chopped
½ tablespoon Fresh Garlic, minced
¾ cup Celery (2–3 stalks), chopped
3 Carrots (about 1 cup), chopped
1 bay leaf
1 teaspoon Fresh Rosemary, chopped
½ teaspoon dried Thyme
400 grams Mushrooms, sliced
1 cup Cooked Brown Lentils
⅓ cup Tomato Paste
2 tablespoons Flour
1.5 cups Frozen Peas
½ cup Red Wine
1.5 cups Vegetable Broth
½ teaspoon Salt (adjust as per taste)
¼ teaspoon Pepper

For the Mashed Potato Topping

6–7 large Potatoes (around 2 pounds), peeled and cubed
⅓ cup Butter
½ cup Heavy Cream
Salt to taste

Instructions

Prepare the Mashed Potatoes: Clean, peel, and cube the potatoes. Cook them in salted boiling water until just tender. Drain well. While still warm, mash the potatoes using a ricer or masher. Stir in the butter and heavy cream until creamy and smooth. Season with salt to taste and mix well.
Sauté the Vegetables: Heat olive oil in a pan over medium heat. Add the finely chopped onion, minced garlic, chopped celery, chopped carrots, bay leaf, fresh rosemary, and dried thyme. Sauté for about one minute to combine the flavors.
Cook the Mushrooms: Add sliced mushrooms to the pan and continue sautéing for another 1-2 minutes until they soften.
Add Lentils and Tomato Paste: Stir in the cooked brown lentils, tomato paste, and flour. Cook this mixture for 1-2 minutes to allow the flavors to meld and the flour to cook out.
Add Liquids and Simmer: Pour in the red wine and vegetable broth. Stir thoroughly to combine. Season with salt and pepper. Let the mixture cook over medium heat until the gravy thickens slightly.
Finish the Filling: Remove the bay leaf from the pan, then stir in the frozen peas off the heat to keep their color and texture.
Assemble the Shepherd’s Pie: Transfer the vegetable and lentil mixture into an oven-proof pan or baking dish. Evenly spread the mashed potatoes over the top, smoothing the surface with a spatula.
Bake the Pie: Bake in a preheated oven at 350°F (175°C) for 20-22 minutes until the top is heated through and lightly golden.
Broil for Crispiness: For a crispy, browned top, switch the oven to broil mode and broil the pie for an additional 5-6 minutes, watching carefully to avoid burning.
Serve: Remove from oven, sprinkle with chopped parsley if desired, and serve warm.

Notes

You can substitute brown lentils with green lentils if preferred.
Adjust the seasoning towards the end of cooking to balance flavors.
For a vegan version, replace butter and heavy cream with plant-based alternatives.
The red wine adds depth but can be omitted or replaced with additional vegetable broth for a non-alcoholic option.
Use a potato ricer for extra fluffy mashed potatoes.
Broiling the top is optional but recommended for a crispy finish.

Keywords: Vegetarian Shepherd’s Pie, Lentil Shepherd’s Pie, Meatless Shepherd’s Pie, Comfort Food, Mushroom Lentil Pie, Mashed Potato Topping, Healthy Vegetarian Dinner