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Rachel White

herb vegetarian shepherds pie recipe

A fragrant herb vegetarian shepherds pie recipe that combines fresh herbs with a savory vegetable base and creamy topping. This easy dish delivers balanced flavor and comforting texture perfect for everyday meals.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dinner, Snack
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Herb Vegetable Filling
  • cup lentils cooked
  • cup carrots diced
  • cup peas
  • cup onion chopped
  • tbsp olive oil
  • cup vegetable broth
  • tsp mixed herbs thyme, rosemary
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 aromatic.
  3. Add lentils, peas, herbs, and broth, 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 turns lightly golden and edges bubble gently.

Notes

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