Description
Indulge in the comforting flavors of Vegetarian Shepherd’s Pie, a heartwarming dish that’s perfect for any family dinner or gathering. This plant-based twist on the classic shepherd’s pie is brimming with a medley of fresh vegetables and savory lentils, all topped with velvety mashed potatoes that create a satisfying crunch when baked to golden perfection. Not only is it nutritious and filling, but it also caters to both vegetarians and meat-lovers alike, making it a true crowd-pleaser. Enjoy this delightful recipe for a cozy evening at home or prepare it ahead of time for quick weeknight meals.
Ingredients
Scale
- 2 tablespoons olive oil (divided)
- 1 cup finely diced yellow onion (1/2 of 1 large onion)
- 1 cup diced carrot (3 carrots)
- 1 cup celery (4 stalks)
- 8 ounces mushrooms (thinly sliced, baby bella, brown, crimini)
- 1 tablespoon minced garlic (3 cloves)
- 1 (15-ounce) can lentils (drained and rinsed)
- 2 bay leaves (divided)
- 1 teaspoon dried thyme
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1 cup frozen peas
- 1 cup corn
- 1 (14.5-ounce) can diced or crushed tomatoes (undrained; fire-roasted recommended)
- 1–1/2 cups vegetable stock (divided)
- 1/2 teaspoon red wine vinegar (optional)
- 2–1/2 pounds baby gold potatoes (peeled and cubed)
- 1/2 cup heavy cream (or half-and-half)
- 1/2 cup sour cream (can use light or fat-free)
- 6 tablespoons unsalted butter
- Fresh parsley or fresh thyme (optional, for topping)
Instructions
- Peel and cube potatoes into golf-ball-sized pieces. Place them in a strainer and rinse under cold water. Put them in a large pot and cover with an inch of cold water. Add salt and one bay leaf, stir, then bring to a boil. Reduce heat to simmer until fork-tender, about 15–20 minutes. Drain the potatoes in a strainer and let them stand for five minutes to dry. Discard the bay leaf.
- While the potatoes cook, heat one-and-a-half tablespoons of olive oil in a large oven-safe pan over medium-high heat. Add onion, celery, and carrot, sautéing until soft—about eight minutes. Thinly slice mushrooms; add them to the pan cooking for another three to five minutes until tender. Stir in minced garlic and lentils for thirty seconds. Add flour, stirring for one minute to eliminate rawness. Incorporate tomato paste, thyme, Italian seasoning, paprika, salt, and pepper; stir for another two minutes before adding half a cup of vegetable stock.
- Lower heat to medium; mix in diced tomatoes, frozen peas, corn, and remaining bay leaf. Pour in remaining vegetable stock and stir until combined. Bring to a simmer; reduce heat further cooking for twenty-five to thirty-five minutes until thickened. Stir in red wine vinegar if desired. Preheat oven to 350℉.
- Remove veggies from heat; cover them up while cooling down in the fridge for at least fifteen minutes—this helps maintain layers when baking.
- In the pot used for boiling potatoes while they dry out in the strainer, mix heavy cream, sour cream, and butter over low heat until melted together. Pass hot potatoes through a ricer into this mixture stirring until smooth; season with salt and pepper as desired.
- Spread mashed potatoes evenly over veggies using a spoon or spatula; seal edges well. Create fork marks on potato surface before drizzling remaining olive oil over top.
- Bake for twenty-five to thirty minutes until golden brown with bubbling edges. Broil on high for one to two minutes if you prefer crispier tops! Remove from oven; garnish with fresh herbs if desired before serving hot.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 6g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 30mg