Vegetarian Shepherd’s Pie – Hearty, Comforting & Made With Love

Name: Vegetarian Shepherd’s Pie – Hearty, Comforting & Made With Love
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Ingredients: 1 tablespoon olive oil; 1 large onion, chopped; 2–3 cloves garlic, minced; 2 carrots, diced; 2 stalks celery, diced; 200–250 g mushrooms (e.g. cremini or button), chopped; 1 cup (dry) brown or green lentils, rinsed; 2 tablespoons tomato paste; 1–2 cups vegetable broth (adjust as needed); 1 teaspoon dried thyme (or mix of herbs); 1 teaspoon Worcestershire sauce or soy/tamari (optional, for umami); Salt & pepper, to taste; 1 cup frozen peas (optional, for color & sweetness); For the Topping (Mashed Potatoes):-; ~1.5 kg potatoes, peeled and chopped; 2–3 tablespoons butter (or vegan butter); ~¼ to ½ cup milk (or plant-based milk); Salt and pepper to taste

A soothing, protein-packed Vegetarian Shepherd’s Pie that swaps meat for lentils and mushrooms to create a delicious and nutritious layered casserole. Covered with creamy mashed potatoes and baked till golden, this pie is the perfect wholesome comfort food for family dinners, cozy nights, or make-ahead meals.

Nov 21, 2025 - 15:56

Nov 28, 2025 - 12:13

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Shepherd’s Pie

Prep Time 20 min

Cook Time 45 min

Serving 6

Difficulty Intermediate

This Vegetarian Shepherd’s Pie is a loving twist on the classic British comfort food. Instead of meat, it uses brown or green lentils and mushrooms for a rich, meaty texture, complemented by a medley of vegetables like carrots, onions, celery, and peas. The filling is deeply flavored with herbs, tomato paste, and broth.

The crowning glory is a thick layer of creamy mashed potatoes on top, baked until golden and slightly crisp. The result is a warm, wholesome, and satisfying dish — perfect for colder evenings, family dinners, or batch-cooking for the week.

Lentils provide excellent protein and fiber, making this pie both nutritious and filling. It’s also adaptable — you can make it vegan, gluten-free, or tweak the vegetables as per what you have.

Ingredients

1 tablespoon olive oil
1 large onion, chopped
2–3 cloves garlic, minced
2 carrots, diced
2 stalks celery, diced
200–250 g mushrooms (e.g. cremini or button), chopped
1 cup (dry) brown or green lentils, rinsed
2 tablespoons tomato paste
1–2 cups vegetable broth (adjust as needed)
1 teaspoon dried thyme (or mix of herbs)
1 teaspoon Worcestershire sauce or soy/tamari (optional, for umami)
Salt & pepper, to taste
1 cup frozen peas (optional, for color & sweetness)
For the Topping (Mashed Potatoes):-
~1.5 kg potatoes, peeled and chopped
2–3 tablespoons butter (or vegan butter)
~¼ to ½ cup milk (or plant-based milk)
Salt and pepper to taste

Nutritional Information

Calories: ~280 kcal per serving (using lentils + vegetables)

Protein: ~18 g (lentils provide good protein)

Carbohydrates: ~48 g (potato + lentils + veg)

Dietary Fiber: ~10 g or more

Fat: ~3 g (depends on butter/milk used)

Sodium: Varies (depending on broth and seasoning)

Directions

How to Make Vegetarian Shepherd’s Pie With Love

Step-by-Step Instructions

Preheat & Prep
- Preheat your oven to 200°C (390°F) (or as suitable for your oven).
- Peel and chop the potatoes, and bring them to boil in salted water until very soft (about 15 minutes).
Make the Filling
- In a large skillet or pan, heat olive oil over medium heat. Add chopped onions and garlic and sauté until translucent (~3-4 minutes).
- Add the diced carrots and celery; cook for about 5–6 minutes until the vegetables soften. kitchendocs.com+1
- Add mushrooms, and cook until their water releases and evaporates, giving a meaty texture. foodal.com
- Stir in the tomato paste and cook for a minute to deepen its flavor. kitchendocs.com
- Add the lentils, thyme, and vegetable broth. Bring the mixture to a simmer, cover, and cook for ~20-25 minutes, or until the lentils are cooked through and the mixture thickens. TheEMTSpot
- In the last 5 minutes, stir in the frozen peas (if using) and Worcestershire / tamari (if using). Season with salt and pepper.
Make the Mashed Potato Topping
- Drain the boiled potatoes. Mash them with butter and milk (or plant-based milk) until creamy. Season with salt and pepper. Dietitian Debbie Dishes
- If you like a fluffier mash, you can whip it lightly or use a hand mixer.
Assemble the Pie
- In a baking dish (or ovenproof skillet), spread the lentil-vegetable filling evenly.
- Spoon the mashed potatoes over the filling. Use a fork to create peaks (so they brown nicely).
Bake
- Bake in the preheated oven for 20-25 minutes, or until the mashed potato topping is golden brown and the filling is bubbly. Some recipes suggest up to 30 minutes. diabetesfoodhub.org+1
- If needed, switch to grill (broil) mode for the last 3–4 minutes to crisp up the top.
Rest & Serve
- Let the pie rest for 5-10 minutes after baking. This helps it set and makes serving easier.
- Garnish with chopped fresh parsley (optional) for a fresh touch.
Enjoy
- Serve warm, ideally with a side of green salad or steamed vegetables for a full meal.