Main Courses > Vegetarian & Vegan > Vegetarian Casseroles > Vegetarian Shepherd’s Pie

Lentil and Vegetable Shepherd's Pie

A hearty and comforting vegetarian shepherd's pie featuring a flavorful lentil and vegetable base topped with creamy mashed sweet potatoes. This recipe is packed with nutrients and is perfect for a cozy weeknight dinner.

Prep Time
30 minutes
Cook Time
1 hour
Servings
6
Ingredients
  • 1 cup Green or Brown Lentils
  • 4 cups Vegetable Broth
  • 2 tablespoons Olive Oil
  • 1 medium, chopped Onion
  • 2 medium, chopped Carrots
  • 2 stalks, chopped Celery
  • 2 cloves, minced Garlic
  • 8 oz, sliced Cremini Mushrooms
  • 2 tablespoons Tomato Paste
  • 1 teaspoon Dried Thyme
  • 1/2 teaspoon Dried Rosemary
  • 1 Bay Leaf
  • 1 cup Frozen Peas
  • 1 cup Frozen Corn
  • 3 large Sweet Potatoes
  • 1/4 cup Plant Based Milk (unsweetened)
  • Pinch Nutmeg
  • To taste Salt
  • To taste Black Pepper

Cooking the Lentils

Rinse the lentils in a fine-mesh sieve under cold water. In a large pot, combine the rinsed lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender but not mushy. Drain any excess liquid.

Preparing the Vegetable Base

While the lentils are cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the garlic and mushrooms and cook for another 3-5 minutes, or until the mushrooms are tender. Stir in the tomato paste, thyme, rosemary, and bay leaf. Cook for 1 minute more, stirring constantly.

Combining the Lentils and Vegetables

Add the cooked lentils to the skillet with the vegetables. Stir in the frozen peas and corn. Season with salt and pepper to taste. Remove the bay leaf.

Making the Sweet Potato Mash

While the lentils and vegetables are cooking, peel and chop the sweet potatoes. Place them in a pot of boiling water and cook until tender, about 15-20 minutes. Drain the sweet potatoes and return them to the pot. Mash with plant based milk, nutmeg, salt, and pepper until smooth and creamy. You can also use a hand mixer for an extra smooth texture.

Assembling the Shepherd's Pie

Preheat oven to 375°F (190°C). Pour the lentil and vegetable mixture into a 9x13 inch baking dish. Spread the mashed sweet potatoes evenly over the top. For a nicer texture, you can create peaks with a fork.

Baking the Shepherd's Pie

Bake for 20-25 minutes, or until the sweet potato topping is lightly golden brown and the filling is bubbly. Let cool for a few minutes before serving. Enjoy!

Nutrition Facts Estimated per 100g of product

Calories: Approximately 120 kcal
Protein: 5g
Fat: 3g
Carbohydrates: 20g
Fiber: 5g

Other Considerations for Nutrition

The nutrition information is an estimate and can vary based on the specific ingredients used and portion sizes. This recipe is a good source of fiber and plant-based protein.

← Hearty Vegan Lentil Shepherd's Pie Mediterranean Grilled Eggplant Steaks with Quinoa Salad →

FAQ

  • Can I use other vegetables in the filling?

    Yes, feel free to add other vegetables such as parsnips, bell peppers, or spinach to the filling.
  • Can I make this recipe ahead of time?

    Yes, you can assemble the shepherd's pie ahead of time and store it in the refrigerator for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if baking from cold.
  • Can I freeze this shepherd's pie?

    Yes, you can freeze the assembled shepherd's pie before baking. Wrap it tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before baking as directed.