Description
A comforting vegetarian shepherd’s pie made with a savory vegetable and lentil filling topped with creamy mashed potatoes that turn golden in the oven. This hearty dish is perfect for family dinners or cozy meals.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 cup peas
- 1 cup corn kernels
- 1 cup cooked lentils or canned lentils, drained
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 cup vegetable broth
- Salt to taste
- Black pepper to taste
- 3 cups mashed potatoes
- 2 tablespoons butter or olive oil
- 1/4 cup milk
- Salt to taste (for mashed potatoes)
- Black pepper to taste (for mashed potatoes)
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat and sauté the diced onion for a few minutes until soft.
- Add the minced garlic and cook for about 1 minute until fragrant.
- Stir in the diced carrots and cook for about 5 minutes until they begin to soften.
- Add the peas, corn, and cooked lentils and stir to combine.
- Mix in the tomato paste, soy sauce, thyme, rosemary, and vegetable broth.
- Let the mixture simmer for about 8–10 minutes until it thickens slightly. Season with salt and black pepper.
- Transfer the vegetable mixture to a baking dish and spread it evenly.
- In a bowl, mix the mashed potatoes with butter or olive oil and milk until smooth and creamy.
- Spread the mashed potatoes evenly over the vegetable filling and smooth the surface.
- Bake for 25–30 minutes until the top becomes lightly golden.
- Optional: Broil for 2–3 minutes at the end for a crisp potato topping.
Notes
- Add mushrooms to the vegetable mixture for a deeper savory flavor.
- Mix chickpeas or white beans with the lentils for extra protein.
- Stir grated cheese into the mashed potatoes for a richer topping.
- Use sweet potatoes instead of regular potatoes for a slightly sweeter variation.
- The dish can be assembled ahead and refrigerated before baking.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat individual portions in the microwave for 2–3 minutes or in the oven at 350°F (175°C) for 15–20 minutes.
- The assembled pie can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 6g
- Sodium: 420mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 10mg
