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5 from 3 votes

Vegetarian Shepherd's Pie

Servings: 4
Author: Jen Hansard
Prep Time1 hour
Cook Time25 minutes
Total Time1 hour 25 minutes
This vegetarian Shepherd's pie has all the flavor and comfort of traditional shepherd's pie yet without the meat. My version uses savory, filling lentils, mushrooms and a wide variety of vegetables and spices for the perfect cold weather meal.

Equipment

  • oven
  • skillet
  • large pot
  • 4qt casserole dish

Ingredients

  • 2 tbsp extra-virgin olive oil
  • 1 yellow onion finely chopped
  • 1 carrot diced
  • 1 celery diced
  • 1 leek rinsed well to remove any dirt and thinly sliced
  • 3 garlic cloves minced
  • 1 pound baby bella mushrooms chopped
  • 1 tbsp fresh rosemary minced
  • 1 tbsp fresh sage minced
  • 1 tbsp fresh thyme minced
  • 1 tbsp fresh parsley minced
  • 1 bay leaf
  • 2 tbsp tomato paste
  • 1 tbsp tamari
  • 2 tsp Dijon mustard
  • 1 cup brown lentils uncooked, rinsed well
  • 3 cups vegetable stock
  • 1 cup peas frozen
  • 1 tsp black pepper, ground ground

For Topping:

Instructions

  • In a large skillet, heat olive oil over medium-high heat for 30 seconds. Add onion, carrot, celery and leek. Sauté 3-5 minutes or until vegetables begin to soften. Add garlic and sauté for 60 seconds. Add mushrooms and continue to sauté for 5 minutes—watch so vegetables don't burn.
  • Add herbs and tomato paste to skillet. Cook 30 seconds, stirring continually to prevent paste from burning. Stir in tamari, mustard and stock.
  • Add rinsed lentils to skillet and bring just to a boil. Lower heat and simmer 25 minutes, stirring occasionally.
  • While skillet is simmering, place potatoes in a large pot. Cover with just enough water to keep potatoes submerged. Bring to a boil then lower heat to a simmer. Cover and cook 10 minutes or until potatoes are fork-tender.
  • Drain water from potatoes and place them back into the pot. Add butter and mash well. Slowly stir in just enough cashew milk to make potatoes creamy and smooth.

To Assemble:

  • Preheat oven to 400°F. Remove the bay leaf from skillet and stir in peas. Add salt and pepper.
  • Transfer to a 4qt casserole dish and spread evenly. Spoon the mashed potatoes on top and gently spread to the edges of the casserole dish.
  • Bake for 25 minutes or until filling is bubbling around the edges and the mashed potatoes are golden on top.
  • Remove from oven and allow to cool 15 minutes before serving.

Notes

  • Swap vegan butter for grass-fed butter to make this dish vegan.
  • Use lentils of your choice, just note that different lentils cook differently, so adjust cooking time to ensure they are softened in the skillet.
  • Use dairy-free milk of your choice in place of cashew milk.
  • Swap mushrooms with another vegetable if desired.
  • Bake time will vary depending on your casserole dish, so just watch that the potatoes don't get burnt on top. 

Nutrition

Calories: 627kcal, Carbohydrates: 92g, Protein: 24g, Fat: 20g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.5g, Cholesterol: 31mg, Sodium: 1282mg, Potassium: 2305mg, Fiber: 25g, Sugar: 12g, Vitamin A: 4305IU, Vitamin C: 74mg, Calcium: 148mg, Iron: 8mg