Vegetarian Shepherd's Pie
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
9 servings
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Calories
270 kcal
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Course
Main Course
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Cuisine
British
Vegetarian Shepherd's Pie
Description
This recipe for Vegetarian Shepherd’s Pie starts with boiling peeled russet or Yukon Gold potatoes alongside a whole garlic clove until tender. The potatoes are mashed with butter and milk to a creamy consistency. Separately, brown lentils are cooked with a bay leaf until just tender, then drained.
Meanwhile, diced onions, carrots, and celery are sautéed in olive oil until softened but still with some texture. Crushed garlic, frozen peas, and corn are added to the vegetable mixture, which is then combined with cooked lentils. The filling is seasoned with Worcestershire sauce (vegan if preferred), dried oregano, cayenne pepper, salt, and pepper. Fresh parsley is stirred in for brightness.
The assembled pie layers the savory lentil vegetable filling in a baking dish and is topped with the garlic mashed potatoes. It is then baked until golden and bubbly. This dish suits those seeking a filling vegetarian casserole that provides a mix of soft textures from the mashed potato and tender vegetables plus a savory depth from the lentils and seasonings.
For dietary preferences, dairy butter and milk can be replaced with vegan alternatives. Utensils such as a potato masher and a 2-quart baking dish are needed.
Ingredients
- 2 pounds russet potato or Yukon Gold potato, peeled
- 1 garlic whole clove
- 1 cup brown lentils 1/2 lb, dry
- 1 bay leaf
- 2 tablespoons olive oil
- 1 onion diced
- 1 cup carrot diced
- 1 cup celery diced
- 2 garlic cloves, crushed
- 1 cup peas frozen
- 1 cup corn
- 1/4 cup parsley fresh, chopped, divided
- 2 teaspoons Worcestershire sauce vegan or tamari sauce
- 3/4 teaspoon oregano dried
- Pinch cayenne pepper
- 1/2 cup milk or milk substitute (soy, almond, or rice milk
- 3 tablespoons butter or vegan butter substitute (ex. Earth Balance
- salt
- black pepper
- cooking oil spray nonstick
- Sriracha sauce optional, for topping
Instructions
- Preheat oven to 375 degrees F. Place the peeled potatoes in a pot along with one whole peeled garlic clove. Cover the potatoes with plenty of water. Bring to a boil on the stovetop, then reduce heat to medium to the potatoes continue to simmer. Let the potatoes cooks for 25-30 minutes till fork tender.
- Meanwhile, rinse and sort the lentils. Pour the lentils into a pot along with a bay leaf. Cover with 2 cups of water and bring to a boil.Reduce heat to a simmer and let the lentils cook for 15-20 minutes till just tender-- keep a close watch on them and don't overcook, or they'll become soft/mushy. Remove from heat as soon as they're cooked. If there is any excess water, drain it.
- As potatoes and lentils are cooking, heat olive oil in a skillet over medium heat. Add diced onion to the skillet and saute for 5-6 minutes till softened.
- Add the diced carrots and celery. Continue to saute for 5-6 more minutes till the vegetables are tender-crisp.
- Add crushed garlic, peas, corn, 3 tbsp of the chopped parsley, vegan Worchestershire or tamari sauce, oregano, and cayenne pepper to the skillet. Stir and saute for 3-4 minutes more till the vegetables are tender and fragrant. Stir the skillet vegetable mixture into the cooked, drained lentils. Season the mixture with salt and pepper to taste.Drain the cooked potatoes; reserve the whole garlic clove that cooked with them. Mash the potatoes and softened garlic clove with milk and butter (or vegan milk and butter substitutes) till smooth and creamy. Season with salt and pepper to taste.
- Lightly grease a 2 quart baking dish with cooking spray. Spread the lentil and vegetable mixture in an even layer across the bottom of the dish.
- Spread the mashed potatoes on top of the vegetable mixture, using a spoon or fork to add texture to the top of the potatoes for browning. Top with cheddar cheese (or vegan cheddar shreds), if desired.
- Place the dish in the oven and let it bake for about 30 minutes till the tips of the potatoes turn golden brown. Increase heat at the end of cooking for more browning, if desired. Sprinkle the remaining 1 tbsp of chopped parsley on top of the pie to garnish. Serve hot.
- I like to top each serving with a squirt of sriracha-- it's very spicy, but oh so delicious!
Notes
- Use a 2-quart baking dish and a potato masher to prepare and assemble this pie.
- For a dairy-free version, substitute butter with vegan butter alternatives and milk with plant-based milks like soy, almond, or rice milk.
- Ensure lentils are cooked until just tender to avoid a mushy filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Calories | 270kcal | 14% |
| Carbohydrates | 41g | 14% |
| Protein | 10g | 20% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 11mg | 4% |
| Sodium | 80mg | 3% |
| Potassium | 831mg | 18% |
| Fiber | 9g | 36% |
| Sugar | 4g | 8% |
| Vitamin A | 2885IU | 58% |
| Vitamin C | 18.9mg | 21% |
| Calcium | 64mg | 6% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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