Description

This Lentil and Vegetable Shepherd’s Pie is a hearty and comforting plant-based casserole that combines a savory lentil and vegetable filling with creamy mashed potatoes on top. Perfect as a main course, this British-inspired dish is packed with nutrients and flavor, making it an ideal meatless dinner option for vegetarians and vegans alike.

Ingredients

Vegetable Filling

1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 carrots, peeled and diced
2 celery stalks, diced
1 cup mushrooms, chopped
1½ cups cooked green or brown lentils
2 tablespoons tomato paste
1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
1 teaspoon fresh rosemary, chopped
1½ cups vegetable broth
1 tablespoon soy sauce or tamari
Salt and pepper to taste

Mashed Potato Topping

3 cups mashed potatoes (prepared with butter and milk or dairy-free alternatives)
1 tablespoon nutritional yeast (optional)
2 tablespoons chopped fresh parsley (for garnish)

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Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the shepherd’s pie.
Sauté Aromatics: Heat olive oil in a large skillet over medium heat, then add diced onion and minced garlic. Sauté for 2–3 minutes until they become softened and fragrant.
Cook Vegetables: Add diced carrots, celery, and chopped mushrooms to the skillet. Continue cooking for 6–8 minutes until the vegetables start to soften.
Add Seasonings and Lentils: Stir in tomato paste, fresh thyme, rosemary, cooked lentils, and soy sauce. Mix well to combine all ingredients evenly.
Simmer Filling: Pour in the vegetable broth and bring the mixture to a simmer. Cook uncovered for 10–12 minutes, until the filling thickens slightly and the vegetables are tender. Season with salt and pepper to taste.
Assemble Pie: Transfer the lentil and vegetable mixture to a baking dish and spread into an even layer. Spoon the prepared mashed potatoes evenly over the top and spread to cover the filling completely. Make fork marks on the potato surface to create texture.
Bake: Place the baking dish in the oven and bake for 20–25 minutes until the mashed potato topping turns golden brown and the filling is bubbling around the edges.
Garnish and Serve: Remove from oven and let cool slightly before sprinkling with chopped fresh parsley. Serve warm and enjoy your delicious lentil and vegetable shepherd’s pie.

Notes

Use store-bought or leftover mashed potatoes to save preparation time.
Add peas, corn, or parsnips to the vegetable filling for extra flavor and texture.
For a dairy-free version of the mashed potatoes, use olive oil and plant-based milk instead of butter and dairy milk.