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–+ servings
Whole shepherds pie in baking dish.
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Vegetarian Shepherds Pie

This easy Vegetarian Shepherd's Pie features lentils, vegetables, and creamy mashed potatoes perfect for any family dinner!
Course Main Course
Cuisine English
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 6 serves
Author Samantha Pickthall

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
US Customary - Metric

Instructions

Vegetable Mixture

  • Preheat Oven and Prep Dish: Preheat the oven to 400°F (200°C). Grease a 9x13 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.