Vegetarian Shepherd's Pie
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
6
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Calories
395 kcal
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Course
Main Course, Others
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Cuisine
Vegetarian
Vegetarian Shepherd's Pie
Description
The recipe begins by softening garlic and onions in olive oil, followed by adding diced carrots, celery, and sliced mushrooms. Seasoned with salt, thyme, smoked paprika, and pepper, the vegetables cook until tender. Tomato paste and flour are stirred in to form a thick base, then vegetable broth is added to create a simmering sauce. If used, cooked lentils are incorporated for added protein and substance. Frozen peas are added near the end to maintain their bite.
This filling is then transferred to a dish and topped with mashed potatoes before baking until heated through and lightly browned. The result balances earthy mushrooms and root vegetables with creamy potatoes, making it a satisfying vegetarian main.
Lentils are optional but contribute to the protein content and servings. The recipe notes that about 1/3 cup dry lentils yields roughly 1 cup cooked, useful for accurate preparation.
Ingredients
- 1 cup lentils $0.21, cooked, optional
- 2 cloves garlic $0.16
- 1 yellow onion $0.31
- 1 Tbsp olive oil $0.16
- 3 carrot $0.37
- 2 ribs celery $0.38
- 8 oz. button mushrooms $1.99
- 3/4 tsp salt $0.03
- 1 tsp thyme $0.10, dried
- 1/2 tsp smoked paprika $0.05
- black pepper $0.05, freshly cracked
- 1 Tbsp tomato paste $0.11
- 1 Tbsp flour $0.01
- 1 cup vegetable broth $0.13
- 1 cup peas $0.45, frozen
- 4 cups potato $1.36, mashed
Instructions
- Mince the garlic and dice the onion. Sauté the onion and garlic with olive oil in a large skillet over medium heat until the onions are soft and transparent (3-5 minutes).
- While the onions and garlic are cooking, peel and dice the carrots, dice the celery, and slice the mushrooms. Once the onions are soft, add the carrots and celery to the skillet and continue to sauté until the celery begins to soften slightly (5 minutes).
- Finally, add the mushrooms, salt, thyme, smoked paprika, and freshly cracked pepper to the skillet. Continue to sauté until the mushrooms have fully softened (3-5 minutes). Add the tomato paste and flour to the skillet. Stir and cook the vegetables with the flour and tomato paste until the vegetables are coated and the pasty mixture begins to coat the bottom of the skillet (about 2 minutes).
- Add the vegetable broth to the skillet, stirring to dissolve the flour and tomato paste from the bottom of the skillet. Allow the broth to come up to a simmer, at which point it will become slightly thicker. Stir in the cooked lentils and frozen peas, and allow to mixture to heat through.
- Preheat the oven to 400ºF. Pour the vegetable mixture into a casserole dish, or use your skillet if it is oven safe. Spread the mashed potatoes out over the surface of the vegetables and gravy. Use your spoon to make a decorative pattern in the mashed potatoes, if desired.
- Bake the shepherd's pie in the fully preheated oven for 15 minutes, or until everything is heated through. To achieve a browned surface on the mashed potatoes (optional), turn on the oven's broiler (and place the pie under it, if not already), and watch closely until the top has browned to your liking.
Notes
- Using cooked lentils is optional; without them, the recipe serves closer to four.
- About 1/3 cup dry lentils is needed to make 1 cup cooked lentils for this dish.
- Ensure vegetables are sautéed until softened for proper texture in the filling.
- Mashed potatoes should cover the filling evenly for the classic shepherd's pie layering.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 395kcal | 20% |
| Carbohydrates | 55g | 18% |
| Protein | 9g | 18% |
| Fat | 16g | 25% |
| Sodium | 861mg | 36% |
| Fiber | 9g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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