Here’s some great news. You can make a vegetarian version of Shepherd’s Pie that tastes just as good as the traditional pub-food version!
This nutritious deep dish Vegetarian Shepherd’s Pie rivals the meat version and is a great option for Meatless Mondays or for any day of the week.
Fluffy mashed sweet potatoes top a savoury base made of colourful veggies and protein-rich lentils. Bake the pie until hot and bubbly, and scoop up pieces to reveal stunning bright colours ranging from golden orange to green. It’s warm, comforting and filling – just what a Shepherd’s Pie should be!
Now that fall is ending and winter begins, it puts me in the mood for comforting casserole-y food, but not always dishes that include meat. I’m talking about serious soul-satisfying vegetarian food that I know will please everyone in the family – even the meat eaters. My family will attest to the fact that this one dish veggie and lentil packed Shepherd’s Pie is just as good (or better) than meat-filled version. No side dish required – just pair it with a dark beer for the adults and milk for the kids.
Lentils are such a great substitution for meat; they have so much flavour with a hearty texture that gives dishes like this one a nice meaty consistency. As an added bonus, lentils are chock full of health benefits and are low in fat all while being really filling. Start some healthier eating habits in your family and try this recipe that replaces meat with lentils.
This is an easy dish to make ahead (great for meal-prep Sunday). It can be baked when needed, making it convenient for busy weeknights. It’s also freezer friendly and I should mention that leftovers are great for packed lunches the next day!
Vegetarian Shepherd's Pie
A nutritious, deep dish vegetarian Shepherd’s Pie. Filled with a savoury lentil and vegetable stew topped with mashed sweet potatoes.
Ingredients
Mashed Potato Topping
- 2 large sweet potatoes – weight approximately 800g (1 ¾ lbs)
- 3 large potatoes, Yukon gold or russet - weight approximately 800g (1 ¾ lbs)
- 4 whole garlic cloves
- ¼ cup butter
- ⅔ cup milk
- 1 teaspoon kosher salt
Stew Base
- 2 tablespoons olive oil
- 3 cups sliced leeks, white and light green parts only (about 2 leeks)
- 1 ½ cups diced carrots (about 3 medium)
- 1 ½ cups diced celery (about 3 stalks)
- 250 g cremini mushrooms, chopped
- ½ cup red wine
- 1 ½ cups frozen peas
- 1 540mL tin lentils, rinsed and drained
- 2 tablespoons freshly chopped thyme, plus more for garnish
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons all purpose flour
- 1 cup cup vegetable broth, possibly ¼ cup more
Instructions
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Mashed Potato Topping: Peel potatoes and cut into 2” cubes. Add potatoes and 4 whole garlic cloves to a large pot and fill with cold water – just enough to cover potatoes completely. Cover and bring to a boil over medium-high heat. Cook potatoes until fork-tender, about 15 minutes. Drain potatoes and return to the pot. Mash with a potato masher while adding butter and milk. Stir until a smooth and creamy consistency is achieved. Season with salt. Set aside and keep warm.
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Stew Base: Meanwhile, in an oven proof 12” skillet or Dutch oven, heat olive oil over medium-high heat. Add leeks, 4 minced garlic cloves and sauté while stirring for 2 minutes. Add carrots, celery and mushrooms and sauté while stirring, for 3 – 4 minutes, just until all the vegetables are tender.
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Add the wine and cook until most evaporates, about 2 minutes. Add the frozen peas and lentils stirring until the peas and lentils are warmed through, about 2 minutes. Season with thyme, salt and pepper.
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Sprinkle in flour and stir until combined with the vegetables. Pour in vegetable broth and stir until combined and the mixture slightly thickens. If necessary add another ¼ cup vegetable broth. Reduce heat to low, cover and simmer over medium heat for 7 - 10 minutes, stirring occasionally until the vegetables are cooked through.
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Meanwhile, preheat oven to 375 degrees F.
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Assembly: Leave the stew in the oven proof skillet or Dutch oven, or alternatively, transfer to a greased 9 x 12” baking dish. Top the stew with the mashed potatoes and spread evenly to cover completely. With the tines of a fork create a wavy pattern on top as desired.
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Bake for 35 – 40 minutes until hot and bubbly. Remove from oven and let rest for 10 minutes before serving. Sprinkle top with freshly chopped thyme.
Your pictures are stunning Rita, you’re going to go a loooong way!
Meal looks sumptuous!!!??? I love what I see. I hope to try this recipe soon. Wish me luck!