Vegetarian Shepherds Pie
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This easy Vegetarian Shepherd’s Pie Recipe is a heartwarming classic dish made with lentils and vegetables instead of meat. Perfect for any family dinner, it’s a wholesome, meat-free alternative that everyone will love!
Vegetarian Shepherds Pie Recipe
This version of vegetarian shepherd’s pie swaps out the meat for nutrient-rich lentils, making it not only a healthier choice but also vegetarian-friendly.
The filling combines lentils with peas, carrots, and celery, cooked to perfection and enveloped in a savory tomato and vegetable broth mixture that achieves a delicious gravy-like consistency.
Topped with creamy mashed potatoes seasoned simply with garlic, salt, and pepper, this dish remains true to its comforting roots while offering a fresh, meat-free alternative.
Can I use fresh lentils instead of canned?
Yes, you can use fresh lentils. You’ll need to cook them first according to package instructions until they’re tender but not mushy, as they will cook further when baked in the pie.
Essential Ingredients
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Can I make this shepherd’s pie vegan?
Easily make this recipe vegan by substituting the butter with a plant-based butter and using a dairy-free milk alternative in the mashed potatoes. Ensure any Worcestershire sauce used is vegan-friendly too!
Can this shepherds pie be made ahead of time?
Yes, you can prepare this dish up to the point of baking and store it covered in the refrigerator for up to 2 days. Bake it just before you’re ready to serve for the best results.
How to store leftover shepherds pie
Store: After cooking, let the Shepherd’s Pie cool completely to room temperature. Then, cover it tightly with aluminum foil or plastic wrap, or transfer to an airtight container. Store in the refrigerator for up to 3-4 days.
Freeze: To freeze, wrap the entire pie or individual servings securely in foil, then place in a freezer bag or an airtight container. Label and freeze the Shepherd’s Pie for up to 3 months. Make sure it’s tightly sealed to prevent freezer burn.
Thaw: To thaw the frozen Shepherd’s Pie, transfer it from the freezer to the refrigerator and let it thaw overnight. For quicker thawing, you can leave it at room temperature for a few hours until defrosted.
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Vegetarian Shepherds Pie
Ingredients
Vegetable Mixture
- 1 Tbsp extra virgin olive oil
- 1 large purple or brown onion, peeled and roughly chopped
- 3 cloves garlic, peeled and minced
- 2 large carrots, trimmed and finely chopped
- 3 large stalks celery, trimmed and sliced
- 400 g (14.11 oz) canned brown lentils, drained and rinsed
- 1 cup frozen peas, no need to thaw
- 2 Tbsp all-purpose flour
- 1 1/2 cups vegetable stock
- 2 Tbsp tomato paste
- 1/2 Tbsp worcestershire sauce
- 1 bay leaf
Mashed Potatoes
- 3 large white potatoes, peeled and chopped into large cubes
- 50 g unsalted butter, cubed
- 1/2 cup whole milk, or milk of choice
- 1/2 tsp garlic powder
- Salt & pepper, to season
Topping
- 1 Tbsp melted butter, for topping
- Small handful fresh parsley, chopped, to garnish
Instructions
Vegetable Mixture
- Preheat Oven and Prep Dish: Preheat the oven to 400°F (200°C). Grease a 9×13 baking pan with cooking spray or butter. Set aside.
- Heat the oil: Pour the oil into a large skillet and place over medium-high heat.
- Sauté the onion: Add the chopped onion and sauté for 2-3 minutes or until translucent.
- Add the garlic: Add the minced garlic and cook for 1 minute until fragrant.
- Add the carrot and celery: Add the chopped carrot and celery and cook for 5 minutes or until the carrots are fork-tender.
- Stir in the lentils and peas: Add the drained lentils and peas and continue to cook for an additional 30 seconds while stirring.
- Mix in the flour: Sprinkle over the flour and cook for 1 minute on medium-high heat.
- Add the Remaining Ingredients: Add the vegetable stock, tomato paste, worcestershire sauce and the bay leaf. Bring to a boil, then reduce to a simmer for 5 minutes until the mixture has thickened slightly. Remove the bay leaf and turn off the heat.
Mashed Potatoes
- Boil Potatoes: Bring a large pot of water to a boil. Once boiling, carefully add the potatoes and continue boiling for about 15 minutes, or until the potatoes are tender. Drain the water and return the potatoes to the pot.
- Mash Potatoes: Use a potato masher to mash the potatoes until smooth.
- Incorporate Butter: Add the cubed butter to the mashed potatoes and stir until the butter is completely melted.
- Mix in Remaining Ingredients: Pour in the milk and sprinkle the garlic powder, salt, and pepper over the potatoes. Mix everything together until the mashed potatoes are creamy and well combined.
Assembly
- Prepare the Vegetable Layer: Spoon the vegetable mixture into the prepared baking pan and smooth out the top.
- Add the Potato Topping: Carefully spoon the mashed potatoes over the vegetable layer. Use a spatula to spread them evenly across the top.
- Texture the Top: Gently rake a fork across the surface of the mashed potatoes to create a textured pattern.
- Apply the Final Touches: Brush the top of the mashed potatoes with melted butter. This will help achieve a golden and crispy top when baked.
- Bake: Bake for 35-40 minutes, or until the top is golden brown and crispy.
- Garnish and Serve: Sprinkle chopped parsley over the baked shepherd's pie before serving. Enjoy warm straight from the oven.
