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Vegetarian Shepherd’s Pie with Mashed Potatoes

Vegetarian Shepherd’s Pie with Mashed Potatoes
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Vegetarian Shepherd’s Pie with Mashed Potatoes is a wholesome, comforting plant-based dish featuring layers of savory vegetable and lentil filling topped with creamy mashed potatoes. Ideal for busy weeknights or cozy family meals, it combines simple ingredients to create a hearty, nutritious, and flavorful experience that everyone will enjoy.

Ingredients

Scale

Mashed Potatoes

  • 2 lbs Russet or Yukon Gold potatoes, peeled and chopped
  • 3 tbsp butter or plant-based butter
  • 1/2 cup warm milk or plant-based milk alternative
  • Salt, to taste
  • Freshly ground black pepper, to taste

Vegetable & Lentil Filling

  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 2–3 garlic cloves, minced
  • 2 medium carrots, diced
  • 1 cup mushrooms, chopped
  • 1 cup peas (fresh or frozen)
  • 1 cup corn kernels (fresh or frozen)
  • 1 1/2 cups cooked brown or green lentils (canned, drained)
  • 2 tbsp tomato paste
  • 1 cup vegetable broth
  • 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
  • 1 tsp fresh rosemary, finely chopped (or 1/2 tsp dried rosemary)
  • Salt and pepper, to taste

Instructions

  1. Prepare the Mashed Potatoes: Peel and chop the potatoes into evenly sized chunks. Boil them in salted water for 15-20 minutes until tender. Drain and mash the potatoes with butter and warm milk (or dairy-free alternatives) until creamy and smooth. Season with salt and pepper. Set aside.
  2. Cook the Vegetables and Lentils: Heat olive oil in a large skillet over medium heat. Sauté chopped onions and garlic until fragrant and translucent. Add diced carrots, mushrooms, peas, and corn, cooking until slightly softened. Stir in the cooked lentils and tomato paste. Pour in vegetable broth and season with thyme, rosemary, salt, and pepper. Let the mixture simmer gently until thickened and flavors meld.
  3. Assemble the Pie: Transfer the vegetable and lentil filling into a baking dish, spreading it evenly. Spoon the mashed potatoes over the top, smoothing them out and creating textured peaks with a spatula or fork to encourage crispiness.
  4. Bake Until Golden: Preheat the oven to 375°F (190°C). Bake the pie for 25-30 minutes, or until the mashed potatoes turn golden and slightly crispy. Remove from the oven and let it cool for a few minutes before serving to allow the layers to set.

Notes

  • Use day-old mashed potatoes for a better crust and shape retention.
  • Drain canned lentils thoroughly to prevent watery filling.
  • Season both the vegetable filling and mashed potatoes separately for balanced flavor.
  • For added texture, stir in chopped nuts or breadcrumbs into the filling.
  • Allow the pie to rest for 10 minutes after baking to make slicing easier.

Nutrition

Keywords: vegetarian shepherd's pie, mashed potatoes, plant-based, lentils, comfort food, gluten free, easy dinner

Find it online: https://jamescookes.com/vegetarian-shepherds-pie-with-mashed-potatoes/