Vegetarian Shepherd’s Pie

This vegetarian shepherd’s pie is a hearty, comforting casserole that replaces the traditional meat filling with a savory mix of lentils, mushrooms, and vegetables, all topped with creamy mashed potatoes. It’s the perfect meatless main for family dinners or cozy weekends.

Ingredients

For the filling:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 8 oz mushrooms, chopped
• 3 cloves garlic, minced
• 1 cup brown lentils, rinsed
• 2 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 tablespoon tomato paste
• 1 cup frozen peas

For the mashed potato topping:

• 2 lbs potatoes, peeled and cubed
• 4 tablespoons butter or vegan butter
• 1/4 cup milk or plant-based milk
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large skillet, heat olive oil over medium heat. Add onion, carrots, celery, and mushrooms; cook until softened, about 8 minutes. Add garlic and cook 1 minute more.
3. Stir in lentils, vegetable broth, diced tomatoes, thyme, rosemary, salt, and pepper. Bring to a simmer, then reduce heat and let cook uncovered for 25-30 minutes until lentils are tender and liquid is mostly absorbed. Stir in tomato paste and frozen peas; cook 2 minutes more.
4. Meanwhile, place potatoes in a pot and cover with salted water. Bring to a boil and cook until tender, about 15 minutes. Drain and mash with butter and milk until smooth. Season with salt and pepper.
5. Transfer the lentil mixture to a 9×13 inch baking dish. Spread the mashed potatoes evenly over the top. Use a fork to create peaks for browning.
6. Bake for 20-25 minutes until the filling is bubbly and the potato topping is golden. Let cool for 5 minutes before serving.

Enjoy this vegetarian shepherd’s pie as a satisfying meatless dinner. Serve with a side salad or steamed green vegetables.

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