I’m sharing my show-stopping vegetarian shepherd’s pie, a lentil and mushroom filling topped with the best mashed potatoes and a clever secret that earns it a spot in Vegetarian Recipes Main Course.

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I love making a Vegetarian Shepherd’s Pie that surprises people. This one layers earthy cremini mushrooms and creamy Yukon Gold potatoes into a filling that somehow tastes richer than it has any right to, you might call it a No Meat Shepards Pie but don’t let the name fool you.

It’s exactly the sort of thing I reach for on nights I want comfort without the fuss, and it’s great if you search for Easy Dinners For Two Vegetarian ideas. I’ll admit I mess up the top sometimes, uneven peaks, but that’s part of the charm and it still disappears fast.

Ingredients

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Potatoes: Starchy, filling carbs, good potassium and vitamin C, gives creamy comforting texture.
Lentils: Packed with plant protein and fiber, earthy taste, keeps you full longer.
Mushrooms: Umami rich, low calorie, add meaty chew and B vitamins, earthy depth.
Onions: Sweet then savory when cooked, add depth antioxidants, subtle natural sweetness.
Carrots: Naturally sweet, full of beta carotene for eyes and color, crisp if not overcooked.
Peas: Bright little pops, good plant protein and fiber, add fresh sweetness and color.
Butter: Adds richness and mouthfeel, saturated fat so use sparingly for balance.
Tomato paste: Concentrated tomato umami and acidity, brings savory tang and deep color.

Ingredient Quantities

2 lb Russet or Yukon Gold potatoes, peeled and cut into chunks

4 tbsp unsalted butter (plus 1 tbsp more for the filling, optional)

1/2 cup whole milk, warmed

1/4 cup sour cream or creme fraiche, optional but makes it nicer

Salt and freshly ground black pepper, to taste

2 tbsp olive oil

1 large yellow onion, finely chopped (about 1 1/2 cups)

3 cloves garlic, minced

2 medium carrots, diced (about 1 1/4 cups)

2 celery stalks, diced

8 oz cremini or button mushrooms, chopped

1 cup dried brown or green lentils, rinsed (or about 2 1/2 cups cooked lentils)

1/4 cup tomato paste

2 tbsp soy sauce or tamari

2 cups vegetable broth

1 tbsp vegetarian Worcestershire sauce or 1 tbsp balsamic vinegar

1 tsp dried thyme (or 1 tbsp fresh thyme leaves)

1 bay leaf

1 cup frozen peas, thawed

1 tbsp cornstarch (optional, for thickening)

1/4 cup grated cheddar or Parmesan, optional for mashed potato topping

2 tbsp chopped fresh parsley, for garnish (optional)

How to Make this

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1. Preheat oven to 400 F (200 C). Put the peeled, chunked potatoes into salted cold water, bring to a boil and cook until fork-tender, about 15 to 20 minutes.

2. While the potatoes cook rinse the lentils and set them aside. Warm the milk so it wont cool the mash and measure out your other toppings and seasonings.

3. Drain potatoes well, return to the pot over low heat for a minute to dry out, then mash with 4 tbsp butter, the warmed 1/2 cup milk and the 1/4 cup sour cream if using; season with salt and pepper, fold in the 1/4 cup grated cheese if you want it richer, but don’t overmix or they’ll turn gluey.

4. In a large skillet heat 2 tbsp olive oil (plus the optional extra 1 tbsp butter if you want a silkier filling), sauté the finely chopped onion until translucent, then add the minced garlic, diced carrots and celery and cook until starting to soften, about 6 to 8 minutes.

5. Add the chopped mushrooms and cook until they release their liquid and brown a bit, then stir in the 1/4 cup tomato paste and cook a minute to deepen the flavor; add 2 tbsp soy sauce or tamari, 1 tbsp vegetarian Worcestershire sauce or balsamic, 1 tsp dried thyme (or 1 tbsp fresh) and the bay leaf.

6. Add the rinsed lentils and 2 cups vegetable broth, scrape up any browned bits, bring to a simmer and cook until the lentils are tender and most liquid is absorbed, about 20 to 25 minutes; if you’re using already cooked lentils just simmer briefly to meld flavors and adjust liquid so it’s stew-like.

7. If the filling seems too thin make a slurry with the 1 tbsp cornstarch mixed into a little cold water and stir it in, cook a couple minutes until thickened, then remove the bay leaf and fold in the 1 cup thawed peas, taste and adjust salt and pepper.

8. Spoon the lentil-vegetable filling into a 9 by 13 inch or similar baking dish, dot with the optional extra tablespoon of butter if you like, then spread the mashed potatoes over the top, rough up the surface with a fork to create peaks that will brown, and sprinkle extra cheese if you used any.

9. Bake at 400 F (200 C) for about 20 to 25 minutes until the top is golden and the filling is bubbling; for extra color pop it under the broiler for 2 to 3 minutes but watch it closely so it doesn’t burn.

10. Let the pie rest about 10 minutes to set, garnish with 2 tbsp chopped fresh parsley and serve warm, and don’t forget: warm milk, hot pot drying and not overworking the mash are the little tricks that make the best topping.

Equipment Needed

1. Large heavy pot for boiling the potatoes and warming milk
2. Colander for draining potatoes and rinsing lentils
3. Vegetable peeler and a small paring knife for peeling and trimming veg
4. Potato masher or ricer for a fluffy mash
5. Large skillet (10 to 12 inch) for the lentil and veg filling
6. Measuring cups and spoons for liquids, tomato paste and seasonings
7. 9 by 13 inch baking dish (or similar) for assembling and baking the pie
8. Rubber spatula or large spoon to spread the mash and scrape the pan
9. Small bowl and fork or whisk to mix the cornstarch slurry (and grate cheese if using)
10. Oven mitts or pot holders and a slotted spoon for serving and safety — dont forget them

FAQ

Q: Can I use canned lentils instead of dried? A: Yes, you can. Use about 2 1/2 cups cooked canned lentils (drained and rinsed) in place of 1 cup dried, reduce the broth a little and add them near the end of simmering so they don’t turn mushy.

Q: How long should I boil the potatoes and which kind is best? A: Boil chunks 15 to 20 minutes until fork tender. Russets give a fluffier mash, Yukon Golds make a creamier topping, both work fine.

Q: My filling is too thin, how do I fix it? A: Remove the bay leaf, simmer longer to reduce, or mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in, simmer 2 to 3 minutes until thickened.

Q: Can I make this vegan or gluten free? A: Yes. Swap butter and milk for plant-based butter and milk, use vegan sour cream or skip it, and make sure your Worcestershire and soy sauce are gluten free if needed.

Q: Can I assemble ahead or freeze it? A: Definitely. Assemble and refrigerate up to 24 hours before baking. For freezing, assemble (skip cheese on top), wrap well and freeze up to 3 months; thaw in fridge overnight and bake until piping hot.

Q: How do I stop the mashed top from drying out or burning? A: Dot a little extra butter on the mash, cover with foil for the first 15 minutes of baking, then remove foil to brown. Or sprinkle a bit of cheese near the end so it melts and keeps moisture in.

Vegetarian Shepherds Pie Recipe Substitutions and Variations

(Potatoes) Swap Russets/Yukon Gold for sweet potatoes, 1:1 by weight. They’re sweeter so add a little lemon juice or 1 tsp mustard to balance, and expect a bit less baking time. Or use cauliflower mash: about 2 medium heads steamed and mashed with 2-3 tbsp butter or oil for a low carb option.
(Butter) Use olive oil or melted vegan butter 1:1. Olive oil gives a nice savory finish, vegan butter keeps the buttery flavor if you need dairy free, just warm it before folding into the mash for smoothness.
(Milk / Sour cream) Swap whole milk with unsweetened oat or almond milk warmed the same way. For the tang from sour cream use plain yogurt or dairy free coconut yogurt, about the same amount, add salt to taste.
(Dried lentils) Use 3 cups canned cooked lentils (drained) instead of 1 cup dried, or substitute 1 1/2 cups cooked split peas or 1 cup cooked, chopped tempeh for a heartier texture. If using canned, reduce the broth a bit since they’re already moist.

Pro Tips

– Warm the milk and let the drained potatoes sit back on the hot pot for a minute so they dry out, that helps the mash stay light. Dont overmix the potatoes or theyll turn gluey, stop when theyre just smooth.

– Really brown the mushrooms and cook the tomato paste until it darkens, that adds deep savory flavor. If the pan gets crowded theyll steam instead of brown, so do it in batches if needed.

– Season in layers and taste as you go; lentils need proper salt and a bit of acid to sing, so use the soy sauce while it simmers and finish with a splash of vinegar or Worcestershire if it tastes flat. Remember peas mute seasoning, so re-check salt at the end.

– If the filling is too loose make a cold cornstarch slurry and stir it in, or simply simmer longer to reduce the liquid, its less likely to make the filling gummy. Let the finished pie rest for 8 to 10 minutes so it sets up, and rough up the mash peaks before baking for better browning when you broil briefly.

Vegetarian Shepherds Pie Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

439

kcal

Equipment: 1. Large heavy pot for boiling the potatoes and warming milk
2. Colander for draining potatoes and rinsing lentils
3. Vegetable peeler and a small paring knife for peeling and trimming veg
4. Potato masher or ricer for a fluffy mash
5. Large skillet (10 to 12 inch) for the lentil and veg filling
6. Measuring cups and spoons for liquids, tomato paste and seasonings
7. 9 by 13 inch baking dish (or similar) for assembling and baking the pie
8. Rubber spatula or large spoon to spread the mash and scrape the pan
9. Small bowl and fork or whisk to mix the cornstarch slurry (and grate cheese if using)
10. Oven mitts or pot holders and a slotted spoon for serving and safety — dont forget them

Ingredients

2 lb Russet or Yukon Gold potatoes, peeled and cut into chunks
4 tbsp unsalted butter (plus 1 tbsp more for the filling, optional)
1/2 cup whole milk, warmed
1/4 cup sour cream or creme fraiche, optional but makes it nicer
Salt and freshly ground black pepper, to taste
2 tbsp olive oil
1 large yellow onion, finely chopped (about 1 1/2 cups)
3 cloves garlic, minced
2 medium carrots, diced (about 1 1/4 cups)
2 celery stalks, diced
8 oz cremini or button mushrooms, chopped
1 cup dried brown or green lentils, rinsed (or about 2 1/2 cups cooked lentils)
1/4 cup tomato paste
2 tbsp soy sauce or tamari
2 cups vegetable broth
1 tbsp vegetarian Worcestershire sauce or 1 tbsp balsamic vinegar
1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
1 bay leaf
1 cup frozen peas, thawed
1 tbsp cornstarch (optional, for thickening)
1/4 cup grated cheddar or Parmesan, optional for mashed potato topping
2 tbsp chopped fresh parsley, for garnish (optional)

Directions

Preheat oven to 400 F (200 C). Put the peeled, chunked potatoes into salted cold water, bring to a boil and cook until fork-tender, about 15 to 20 minutes.
While the potatoes cook rinse the lentils and set them aside. Warm the milk so it wont cool the mash and measure out your other toppings and seasonings.
Drain potatoes well, return to the pot over low heat for a minute to dry out, then mash with 4 tbsp butter, the warmed 1/2 cup milk and the 1/4 cup sour cream if using; season with salt and pepper, fold in the 1/4 cup grated cheese if you want it richer, but don’t overmix or they’ll turn gluey.
In a large skillet heat 2 tbsp olive oil (plus the optional extra 1 tbsp butter if you want a silkier filling), sauté the finely chopped onion until translucent, then add the minced garlic, diced carrots and celery and cook until starting to soften, about 6 to 8 minutes.
Add the chopped mushrooms and cook until they release their liquid and brown a bit, then stir in the 1/4 cup tomato paste and cook a minute to deepen the flavor; add 2 tbsp soy sauce or tamari, 1 tbsp vegetarian Worcestershire sauce or balsamic, 1 tsp dried thyme (or 1 tbsp fresh) and the bay leaf.
Add the rinsed lentils and 2 cups vegetable broth, scrape up any browned bits, bring to a simmer and cook until the lentils are tender and most liquid is absorbed, about 20 to 25 minutes; if you’re using already cooked lentils just simmer briefly to meld flavors and adjust liquid so it’s stew-like.
If the filling seems too thin make a slurry with the 1 tbsp cornstarch mixed into a little cold water and stir it in, cook a couple minutes until thickened, then remove the bay leaf and fold in the 1 cup thawed peas, taste and adjust salt and pepper.
Spoon the lentil-vegetable filling into a 9 by 13 inch or similar baking dish, dot with the optional extra tablespoon of butter if you like, then spread the mashed potatoes over the top, rough up the surface with a fork to create peaks that will brown, and sprinkle extra cheese if you used any.
Bake at 400 F (200 C) for about 20 to 25 minutes until the top is golden and the filling is bubbling; for extra color pop it under the broiler for 2 to 3 minutes but watch it closely so it doesn’t burn.
Let the pie rest about 10 minutes to set, garnish with 2 tbsp chopped fresh parsley and serve warm, and don’t forget: warm milk, hot pot drying and not overworking the mash are the little tricks that make the best topping.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.