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Rachel White

garlic vegetarian shepherds pie recipe

A bold garlic vegetarian shepherds pie recipe that combines a savory vegetable base with a creamy topping. This easy dish delivers rich flavor and comforting texture perfect for satisfying meals.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dinner, Snack
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

Garlic Vegetable Filling
  • cup lentils cooked
  • cup carrots diced
  • cup peas
  • cup onion chopped
  • cloves garlic minced
  • tbsp olive oil
  • cup vegetable broth
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, carrots, and garlic in olive oil until fragrant and softened.
  3. Add lentils and peas, then stir in broth and simmer until slightly thickened.
  4. Spread filling evenly into baking dish as the base layer.
  5. Top with mashed potatoes, smoothing and adding texture with a fork.
  6. Bake until top is golden and edges bubble gently.

Notes

Use firm mash for structured layers or softer for creamy finish. Broil briefly for crispy topping. Freeze before baking for best results. Adjust garlic level for milder or stronger flavor. Store refrigerated up to four days and reheat evenly for best texture.