Vegetarian Shepherds Pie

This hearty and wholesome Vegetarian Shepherd’s Pie is a plant-based twist on the classic comfort food, sure to delight vegans, vegetarians, and anyone seeking a satisfying meatless dinner. Featuring a creamy layer of buttery mashed potatoes seasoned to perfection, this recipe swaps traditional beef or lamb filling for a delectable medley of lentils, mushrooms, and colorful vegetables like carrots, celery, and peas. Enriched with savory tomato paste, a splash of soy sauce, and fragrant spices like thyme and paprika, the filling bursts with umami flavor. The dish is baked to golden perfection, with the potato topping forming a crisp, textured crust that pairs beautifully with the rich, saucy vegetable base. Ready in just over an hour, this comforting recipe is perfect for weeknight dinners or special occasions. Serve it fresh from the oven for a family-friendly meal that's as nourishing as it is delicious! Keywords: vegetarian shepherd's pie, meatless dinner, lentil shepherd's pie, plant-based comfort food, easy vegetarian recipes.

Nutriscore Rating: 82/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 6

Ingredients

• 6 large Russet potatoes
• 4 tablespoons Unsalted butter
• 0.5 cups Whole milk
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1 medium, diced Yellow onion
• 3 medium, diced Carrots
• 2 diced Celery stalks
• 3 minced Garlic cloves
• 2 cups, diced Button mushrooms
• 2 cups Cooked lentils
• 1 cup Frozen peas
• 2 tablespoons Tomato paste
• 1 cup Vegetable broth
• 1 tablespoon Soy sauce
• 1 teaspoon Dried thyme
• 1 teaspoon Paprika
• 1 tablespoon All-purpose flour

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Peel and dice the potatoes into chunks. Place them in a large pot of salted water and boil for 15-20 minutes, or until fork-tender.

Step 3

Drain the potatoes and return them to the pot. Add 4 tablespoons of butter, 1/2 cup of milk, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mash until creamy and set aside.

Step 4

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes until softened.

Step 5

Stir in the garlic and mushrooms. Cook for an additional 5 minutes, or until the mushrooms release their liquid and reduce in size.

Step 6

Add the cooked lentils, peas, tomato paste, and vegetable broth. Stir to combine.

Step 7

Season with soy sauce, dried thyme, paprika, and the remaining salt and pepper. Sprinkle the flour over the mixture and stir well to thicken the filling.

Step 8

Transfer the filling into a 9x13-inch baking dish. Spread the mashed potatoes evenly over the top, using a fork to create ridges for texture.

Step 9

Bake in the preheated oven for 20 minutes, or until the top is golden and crisp.

Step 10

Let the pie cool for 5 minutes before serving. Enjoy your hearty vegetarian shepherd's pie!

Nutrition Facts

Serving size	(3800.2g)

Amount per serving	% Daily Value*
Calories	3482.5

Total Fat 86.7g	0%
Saturated Fat 36.1g	0%
Polyunsaturated Fat 3.7g
Cholesterol 138.6mg	0%
Sodium 6729.5mg	0%
Total Carbohydrate 585.8g	0%
Dietary Fiber 93.6g	0%
Total Sugars 76.1g
Protein 120.6g	0%

Vitamin D 53.7IU	0%
Calcium 917.6mg	0%
Iron 43.2mg	0%
Potassium 15547.0mg	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: 21.6%

Protein: 13.4%

Carbs: 65.0%