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Vegetarian Shepherd’s Pie Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. Cook the Mushrooms: Add sliced mushrooms to the pan and continue sautéing for another 1-2 minutes until they soften.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Find it online: https://zarameals.com/vegetarian-shepherds-pie-recipe/