Vegetarian Shepherd's Pie
- Total time
- 1 hour 10 minutes
- Calories
- 335 kcal
- Protein
- 11 g
- Serves
- 6 portions (1 generous square each)
This vegetarian shepherd's pie layers a savory lentil-and-mushroom filling under creamy mashed potatoes for a family-style baked dinner. It is designed for a 9-by-13-inch dish, with make-ahead and freezer directions that keep the topping and filling useful beyond the first meal.
Nutrition per serving
- Calories
- 335 kcal
- Protein
- 11 g
- Carbs
- 54 g
- Fat
- 12 g
- Fiber
- 10 g
- Sodium
- 630 mg
Estimated from the listed ingredients.
- Prep
- 25 minutes
- Cook
- 45 minutes
Ingredients
Potato topping
- 2 lb (900 g) Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 1/2 cup (120 ml) milk
- 3 tablespoons butter
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Lentil-mushroom filling
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 12 oz (340 g) cremini mushrooms, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce or tamari
- 1 tablespoon all-purpose flour
- 1 1/2 cups (360 ml) low-sodium vegetable broth
- 1 (15-oz/425-g) can brown lentils, drained and rinsed
- 1 cup (145 g) frozen peas
- 1 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Before you start
- A 9-by-13-inch baking dish is needed for the stated yield. For a deeper dish, leave at least 1 inch of space at the top so the filling does not bubble over.
- The topping contains milk and butter. Soy sauce contains soy and usually wheat; use tamari labeled gluten-free if needed. The flour thickens the filling and contains wheat.
Instructions
- Heat the oven to 400°F (205°C). Place the potatoes in a pot, cover with cold water, and bring to a boil. Simmer until they break easily when pierced, 15 to 18 minutes.
- While the potatoes cook, heat olive oil in a large skillet over medium heat. Cook the onion, carrots, celery, and mushrooms with a pinch of salt until the mushrooms release their liquid and the pan looks mostly dry, 10 to 12 minutes.
- Stir in garlic, tomato paste, soy sauce, and flour. Cook for 1 minute. Gradually stir in broth, then add lentils, peas, thyme, salt, and pepper. Simmer until the filling is thick enough to leave a clear trail when stirred, 5 to 7 minutes. Spread in the baking dish.
- Drain the potatoes well and return them to the hot pot. Mash with milk, butter, salt, and pepper until smooth. Spread the potatoes over the filling, sealing the edges, then rough up the surface with a fork.
- Bake until the filling bubbles at the edges and the top has golden ridges, 20 to 25 minutes. Rest for 10 minutes before cutting into six portions.
Meal prep, storage, and reheating
Assemble the pie through Step 4, cover, and refrigerate for up to 24 hours; bake straight from the refrigerator, adding 10 to 15 minutes until bubbling. Refrigerate baked leftovers for up to 4 days. Reheat covered portions at 350°F (175°C) until hot, then uncover for the last 5 minutes. Freeze an unbaked or fully cooled baked pie tightly wrapped for up to 2 months; thaw overnight in the refrigerator before baking or reheating.