Farmer's Pie Vegetarian Shepherd's Pie

Discover comfort in every bite with this Farmer's Pie Vegetarian Shepherd's Pie, a hearty, plant-based twist on a classic comfort food. Packed with tender lentils, a medley of flavorful vegetables, and a savory tomato-infused broth, this recipe is the perfect combination of nutrition and nostalgia. Topped with creamy, buttery mashed potatoes and baked to golden perfection, it’s a feast for both the eyes and the taste buds. With simple ingredients like mushrooms, carrots, and frozen peas, and aromatic herbs like thyme and rosemary, this dish delivers wholesome goodness in every layer. Ideal for weeknight dinners or cozy gatherings, this vegetarian shepherd's pie is sure to satisfy even the heartiest of appetites. Ready in just one hour and serving six, it’s the ultimate crowd-pleasing recipe.

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 4 medium Russet potatoes (peeled and chopped)
• 4 tablespoons Butter
• 0.5 cup Milk
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1 medium Onion (diced)
• 3 cloves Garlic (minced)
• 2 medium Carrots (diced)
• 2 stalks Celery (diced)
• 1.5 cups Button mushrooms (chopped)
• 1 cup Frozen peas
• 1.5 cups Cooked lentils (drained and rinsed)
• 2 tablespoons Tomato paste
• 1 cup Vegetable broth
• 1 tablespoon Soy sauce
• 1 teaspoon Dried thyme
• 0.5 teaspoon Dried rosemary
• 0.5 teaspoon Paprika

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Place the chopped potatoes in a large pot, cover with water, and bring to a boil. Cook until tender, about 15 minutes.

Step 3

Drain the potatoes and return them to the pot. Mash with butter, milk, salt, and pepper until smooth. Set aside.

Step 4

In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.

Step 5

Stir in the minced garlic, carrots, celery, and mushrooms. Cook for another 7 minutes, or until the vegetables soften.

Step 6

Add the drained lentils, tomato paste, vegetable broth, soy sauce, thyme, rosemary, and paprika. Stir well and let simmer for 5 minutes to thicken.

Step 7

Stir in the frozen peas and remove the skillet from heat.

Step 8

Transfer the vegetable-lentil mixture into a 9x13 baking dish, spreading it evenly across the bottom.

Step 9

Top the vegetable mixture with the mashed potatoes, spreading them evenly to cover the surface. Use a fork to create ridges on the mashed potatoes for better browning.

Step 10

Bake in the preheated oven for 20 minutes, then broil for 5 minutes to create a golden crust on the mashed potatoes.

Step 11

Remove from the oven and let the pie cool for 5-10 minutes before serving.

Nutrition Facts

Serving size	(2337.2g)

Amount per serving	% Daily Value*
Calories	2114.9

Total Fat 82.8g	0%
Saturated Fat 32.6g	0%
Polyunsaturated Fat 4.9g
Cholesterol 142.6mg	0%
Sodium 1706.2mg	0%
Total Carbohydrate 290.1g	0%
Dietary Fiber 58.2g	0%
Total Sugars 53.1g
Protein 73.9g	0%

Vitamin D 78.3IU	0%
Calcium 556.3mg	0%
Iron 22.2mg	0%
Potassium 7422.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.9%

Protein: 13.4%

Carbs: 52.7%