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Rachel White

Shepherd’s Pie Recipe

A hearty vegetarian shepherd’s pie made with seasoned lentils, mixed vegetables, and topped with creamy mashed potatoes baked until golden.

Print Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked green lentils
  • 1 tablespoon olive oil
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 cup diced carrots
  • 1 cup frozen peas
  • 1 cup corn kernels
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup vegetable broth
Mashed Potato Topping:
  • 2 pounds potatoes peeled and cubed
  • ¼ cup milk or plant based alternative
  • 2 tablespoons butter or vegan butter
  • ½ teaspoon salt

Method
 

  1. Preheat oven to 375°F.
  2. Place cubed potatoes in large pot and cover with water.
  3. Boil potatoes 15 minutes until fork tender.
  4. Drain potatoes and mash with milk, butter, and salt until smooth.
  5. Heat olive oil in skillet over medium heat.
  6. Add chopped onion and cook 4 minutes until soft.
  7. Stir in minced garlic and cook 30 seconds.
  8. Add diced carrots and cook 5 minutes.
  9. Stir in cooked lentils, peas, corn, and tomato paste.
  10. Sprinkle thyme, rosemary, salt, and black pepper.
  11. Pour vegetable broth and simmer 5 minutes until slightly thickened.
  12. Transfer lentil mixture into baking dish evenly.
  13. Spread mashed potatoes gently over filling.
  14. Bake 20 minutes until top turns lightly golden.
  15. Let rest 5 minutes before serving.

Notes

Nutritional Values (Per Serving)

Calories: 420
Total Fat: 12g
Saturated Fat: 4g
Carbohydrates: 65g
Fiber: 12g
Protein: 16g
Iron: 25%
Folate: 35%
Vitamin C: 30%
Potassium: 20%
Magnesium: 15%

Additional Notes and Tips

  • Rough up potato surface with fork for crispier top.
  • Add splash of soy sauce for deeper flavor.
  • Use sweet potatoes for colorful variation.
  • Let pie cool slightly for cleaner slices.
  • Store refrigerated up to four days in airtight container.