Description

A hearty and comforting Vegetarian Shepherd’s Pie featuring a savory lentil and mushroom filling topped with creamy mashed Yukon gold potatoes. This recipe combines wholesome vegetables, rich flavors from sautéed mushrooms and red wine, and tender lentils to create a delicious plant-based twist on the classic shepherd’s pie, perfect for a satisfying family dinner.

Ingredients

Scale

For the Filling

3/4 cup dried lentils
1 teaspoon Italian seasoning
3 1/2 cups vegetable broth
2 tablespoons extra virgin olive oil
8 ounces mushrooms (4 oz cremini and 4 oz shiitake)
1/2 yellow onion, diced
2 carrots, peeled, quartered and diced
2 celery ribs, halved and sliced
1 small leek, halved and thinly sliced (about 1 cup)
3 garlic cloves, minced
2 tablespoons tomato paste
1/4 cup red wine OR red wine vinegar
2 tablespoons all purpose, unbleached flour
2 tablespoons lemon juice
1 cup frozen peas
Coarse salt, ground black pepper to taste

For the Mashed Potatoes

2 lbs Yukon gold potatoes, largely diced
1/2 cup unsalted butter
1/4 cup sour cream
2 tablespoons milk
1 teaspoon salt (more to taste)

Instructions

Prepare the Potatoes: Add the diced potatoes to a large pot and cover them with water. Bring to a boil over medium-high heat and cook for about 15 minutes, or until the potatoes can be easily pierced with a fork.
Mash the Potatoes: Drain the cooked potatoes and transfer them to a large mixing bowl. Add the unsalted butter, sour cream, salt, and milk. Mash everything together until smooth and fully combined. Cover the mashed potatoes and keep them warm.
Cook Lentils: In a small pot, combine lentils, Italian seasoning, and 2 cups of vegetable broth. Bring to a simmer partially covered, cooking until lentils are tender and most liquid is absorbed, approximately 20 minutes. Set aside.
Sauté Mushrooms: While the potatoes cook, heat olive oil in a large skillet over medium-high heat. Add mushrooms and cook for 8-10 minutes, stirring frequently, until they soften and begin to release their juices.
Add Aromatics: Add diced onion, carrots, celery, and leeks to the skillet. Sauté for about 4 minutes until the onions become translucent.
Add Garlic: Stir in the minced garlic and sauté for an additional minute until fragrant.
Combine Lentils: Add the cooked lentils to the skillet and stir frequently for 4-5 minutes to incorporate the flavors.
Add Tomato Paste and Flour: Stir in tomato paste and flour, cooking for 2 minutes to eliminate raw flour taste and thicken the mixture.
Deglaze with Wine: Pour in the red wine or red wine vinegar, scraping up any browned bits from the pan. Allow it to cook down for about 2 minutes.
Add Remaining Broth: Pour in the remaining 1 1/2 cups vegetable broth. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes to develop the filling’s flavors and thicken.
Finish Filling: Stir in frozen peas and lemon juice. Season with salt and freshly ground black pepper to taste. Remove from heat.
Assemble: Preheat your oven to 400˚F. If using a casserole dish, spoon the lentil and vegetable filling evenly into the dish and smooth the surface. Top with the mashed potatoes, spreading to cover the filling completely. If using an oven-safe skillet, leave the filling in the pan and add the mashed potatoes on top, sealing the edges to prevent bubbling from the filling.
Bake: Place in the oven and bake for 25-30 minutes, until the mashed potatoes start to brown slightly and any liquid is bubbling around the edges.
Rest and Serve: Remove from the oven and let cool on a wire rack for 10 minutes. Garnish with freshly ground black pepper and chopped chives if desired. Serve immediately.

Notes

You can substitute the red wine with red wine vinegar for a non-alcoholic version, but the flavor will be slightly different.
For a vegan version, replace butter and sour cream with vegan butter and a plant-based sour cream alternative.
Ensure the potatoes are dry after draining to get a creamy mash without excess water.
Try to keep the leek and other vegetables fresh to maximize flavor in the filling.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Boiling, Sautéing, Baking
Cuisine: British

Nutrition

Serving Size: 1 serving (approx. 1/6th of recipe)
Calories: 370 kcal
Sugar: 6 g
Sodium: 430 mg
Fat: 14 g
Saturated Fat: 6 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 10 g
Protein: 12 g
Cholesterol: 25 mg

Keywords: vegetarian shepherd's pie, lentil shepherd's pie, mushroom shepherd's pie, vegan shepherd's pie alternative, comfort food, meatless main dish