There’s nothing like a good shepherd’s pie for dinner.
I’ve made a dozen different versions and they are all better than the last.
Shepherd’s pie dates back for centuries, but it didn’t get its name until the mid 1850’s. Most shepherd’s pies use ground beef or lamb which simmer in a thick, dark gravy with a slew of vegetables.
You can make several different kinds of shepherd’s pie but the one thing you shouldn’t stray from is the mashed potato topping. It can be sweet or regular; I’ve tried both and they both worked great.
This shepherd’s pie uses the protein-packed lentils instead of ground meat to make up the base of the mixture. I threw in mushrooms, carrots & onions and it ended up being a hearty filling.
This shepherd’s pie can easily be vegan if you know a good mashed potato recipe that doesn’t use butter and milk. I like to make my mashed potatoes the same way every time, so I can’t bring myself to using a butter or milk substitute.
Vegetarian Shepherd's Pie
A hearty shepherd's pie made vegetarian with lentils, veggies and mashed potatoes.
- Preheat oven to 400 degrees. Grease a large 13×9″ baking dish.
- Cook lentils according to package instructions. Drain.
- Meanwhile, in a large pot, heat olive oil over medium high heat. Add onion, carrot and mushrooms and saute until tender, about 4-5 minutes.
- Stir in garlic and cook until fragrant, about 1 minute. Stir in flour and tomato paste.
- Pour in broth and Worcestershire sauce and stir until heated through. Add parsley, peas,cooked lentils, salt and pepper. Stir until warmed.
- Pour lentilmixture into prepared 13×9″ baking dish. Top with prepared mashed potatoes, spreading evenly over the top.
- Bake for 25-30 minutes or until mashed potatoes are starting to brown on top.