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Rachel White

classic vegetarian shepherds pie recipe

A classic vegetarian shepherds pie recipe featuring a hearty vegetable and lentil base topped with creamy mashed potatoes. This comforting dish delivers rich flavor and satisfying texture using simple, wholesome ingredients.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dinner, Snack
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Vegetable Filling
  • cup lentils cooked
  • cup carrots diced
  • cup peas
  • cup onion chopped
  • tbsp olive oil
  • cup vegetable broth
  • tsp tomato paste
Potato Topping
  • cups potatoes mashed
  • cup plant milk
  • tbsp butter vegan
  • tsp salt

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Skillet
  • Saucepan
  • Masher
  • Knife
  • Cutting Board

Method
 

  1. Preheat oven to 375°F and lightly grease a baking dish.
  2. Sauté onion and carrots in olive oil until soft and fragrant.
  3. Add lentils, peas, tomato paste, and broth, simmer until thickened.
  4. Spread filling evenly into baking dish, creating a firm base layer.
  5. Top with mashed potatoes, smoothing evenly and creating texture on top.
  6. Bake until golden on top and bubbling around edges, then rest briefly before serving.

Notes

Use thicker mash for structured layers or softer for creamy finish. Broil briefly for a crisp top. Freeze assembled pie before baking for convenience. Customize with mushrooms or herbs for variation. Store refrigerated up to four days and reheat evenly for best texture.