Vegetarian Shepherd’s Pie Recipe
This hearty vegetarian shepherd’s pie recipe is easy to make, full of flavor, and the perfect cozy comfort food for any night.
Servings: 8 servings
Calories: 247kcal
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 yellow onion diced
- 2 cloves garlic minced
- 2 carrots diced, fresh or frozen
- 1 cup peas fresh or frozen
- 1 cup corn fresh or frozen
- 1/2 cup green beans fresh or frozen
- 1 ½ cups cooked brown lentils or one 15-ounce can, drained and rinsed
- 1 cup vegetable broth
- 2 tablespoons tomato paste
- 2 tablespoons sun-dried tomatoes chopped
- 1 tablespoon tamari or soy sauce gluten-free if necessary
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 cups prepared mashed potatoes see notes
- ½ cup shredded white cheddar or dairy-free cheese alternative
Instructions
- Preheat the oven to 375°F. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic cooking for 5 minutes until softened.
- Stir in the lentils, peas, carrots, corn, and green beans, cooking another 2 minutes to warm through.
- Add the tomato paste, sun-dried tomatoes, tamari, thyme, smoked paprika, salt, and pepper. Stir well to coat ingredients.
- Pour in the vegetable broth, bring to a simmer, and cook for 5 minutes, or until slightly thickened.
- Transfer the mixture to a baking dish, spreading evenly. Spoon the mashed potatoes on the top, smoothing into an even layer with a spatula.
- Sprinkle the cheese over the potatoes and bake for 25 minutes until golden and bubbling.
- Let rest for 5 minutes before serving.
- Enjoy!
Video
Notes
Use regular mashed potatoes, miso mashed potatoes, cheesy mashed potatoes or your favorite store-bought mashed potatoes! If you are looking for a flavor change, mashed sweet potatoes taste delicious too!
A 2-quart round, or 9" x 9" square baking dish works best.
Storage and Reheating
Transfer any leftover shepherd’s pie to an airtight container, and then keep it in the refrigerator for up to 4 days. You can also freeze smaller portions in freezer-safe containers or bags for up to 2 months.
Reheat the dish in the oven until the center is hot and the top is crisp again. I recommend reheating only what you plan to eat, since repeated cooling and heating might affect the pie’s texture and taste.
Nutrition
Serving: 1serving | Calories: 247kcal | Carbohydrates: 40g | Protein: 10g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 507mg | Potassium: 673mg | Fiber: 7g | Sugar: 7g | Vitamin A: 3083IU | Vitamin C: 32mg | Calcium: 88mg | Iron: 2mg
