Vegetarian Shepherd’s Pie is a hearty and comforting dish that replaces the traditional meat filling with a medley of vegetables and lentils, all topped with creamy mashed potatoes. This dish is perfect for a cozy dinner and can be made ahead for convenience.
The origins of Shepherd’s Pie can be traced back to Britain, where it was traditionally made with ground lamb. This vegetarian version retains all the comforting flavors and textures of the original, but with a plant-based twist. The combination of tender vegetables, savory lentils, and creamy mashed potatoes creates a satisfying and wholesome meal.
Vegetarian Shepherd’s Pie
Ingredients
For the Mashed Potatoes:
- 1½ pounds potatoes peeled and cut into small chunks
- 2 tablespoons butter
- 2 ounces cream cheese
- Salt and pepper to taste
- ¼ –½ cup grated Parmesan cheese for topping (optional)
For the Filling:
- 2 tablespoons olive oil
- 1 onion finely chopped
- 2 garlic cloves minced
- 2 carrots peeled and diced
- 1 cup mushrooms chopped
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup lentils French, brown, or green, picked over and rinsed
- 2 –4 cups vegetable broth divided
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary crushed
- Salt and pepper to taste
Instructions
Step 1: Prepare the Mashed Potatoes
- Boil the potatoes in a large pot of salted water until tender, about 25-30 minutes. Drain the water and mash the potatoes with a potato masher.
- Add the butter and cream cheese to the mashed potatoes and stir until melted. Season with salt and pepper to taste. Set aside.
Step 2: Prepare the Filling
- While the potatoes are cooking, heat the olive oil in a large pan over medium heat. Sauté the onion and garlic until softened, about 5 minutes.
- Add the carrots and mushrooms to the pan and cook until the vegetables are tender, about 5-7 minutes.
- Stir in the tomato paste, thyme, and rosemary. Cook for another 2 minutes.
- Add the lentils and 2 cups of vegetable broth. Bring to a boil, then reduce the heat and simmer until the lentils are tender and most of the liquid is absorbed, about 20-30 minutes. Add more broth as needed to keep the mixture moist.
- Stir in the frozen peas and corn. Season with salt and pepper to taste.
Step 3: Assemble the Shepherd’s Pie
- Preheat your oven to 375°F (190°C).
- Transfer the vegetable and lentil mixture to a baking dish. Spread the mashed potatoes evenly over the top of the filling. If desired, sprinkle grated Parmesan cheese over the mashed potatoes.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the filling is bubbling. Let the pie rest for 10 minutes before serving.
Step 4: Serve
- Serve the Vegetarian Shepherd’s Pie hot, either as a main course or alongside a fresh green salad.
Tips and Information
Tips and Information
- Make Ahead: You can prepare the dish up to the baking step and refrigerate it for up to 2 days. When ready to serve, bring it to room temperature and bake as directed.
- Vegetable Variations: Feel free to add other vegetables like zucchini, bell peppers, or green beans to the filling.
- Cheese Topping: For a vegan version, omit the cheese or use a dairy-free alternative.
Preparing Vegetarian Shepherd’s Pie at home allows you to enjoy this classic dish with fresh, high-quality ingredients. Whether you’re familiar with British cuisine or exploring it for the first time, Vegetarian Shepherd’s Pie is a dish that will surely delight your taste buds.