Vegetarian Shepherds Pie (Printable Version)

Hearty lentils and mushrooms combined under creamy mashed potatoes, baked to a golden finish.

# Ingredient List:

→ Potato Topping

01 - 3.3 lbs Yukon Gold or Russet potatoes, peeled and quartered
02 - 1/4 cup milk or plant-based milk
03 - 1/4 cup unsalted butter or vegan butter
04 - Salt and freshly ground black pepper to taste

→ Filling

05 - 2 tablespoons olive oil
06 - 1 large onion, finely chopped
07 - 3 garlic cloves, minced
08 - 2 medium carrots, diced
09 - 2 celery stalks, diced
10 - 10 oz cremini or button mushrooms, chopped
11 - 2 tablespoons tomato paste
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried rosemary
14 - 1/2 teaspoon smoked paprika
15 - 2 cups cooked brown or green lentils, drained
16 - 1 cup vegetable broth
17 - 1 cup frozen peas
18 - 2 tablespoons soy sauce or tamari
19 - Salt and pepper to taste

→ Garnish

20 - Chopped fresh parsley, optional

# Directions:

01 - Preheat oven to 400°F. Fill a large pot with salted water and bring to a boil.
02 - Add peeled and quartered potatoes to boiling water. Simmer for 15 to 20 minutes until fork-tender. Drain thoroughly in a colander.
03 - Mash drained potatoes with milk and butter until smooth and creamy. Season generously with salt and pepper. Set aside and keep warm.
04 - Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic, sautéing for 2 to 3 minutes until softened and fragrant.
05 - Add diced carrots and celery to the skillet. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
06 - Stir in chopped mushrooms and cook for 6 to 8 minutes until they release their moisture and develop light browning at the edges.
07 - Add tomato paste, dried thyme, dried rosemary, and smoked paprika. Cook for 1 minute, stirring constantly to distribute spices evenly.
08 - Stir in cooked lentils, vegetable broth, frozen peas, and soy sauce. Simmer for 10 to 12 minutes until mixture thickens. Adjust seasoning with salt and pepper.
09 - Transfer the lentil and mushroom filling evenly into a 9x13-inch baking dish, spreading to an even layer.
10 - Spread mashed potato topping over the filling in an even layer. Use the tines of a fork to create decorative ridges across the surface.
11 - Place baking dish in preheated oven and bake for 25 to 30 minutes until the potato topping is golden brown and filling bubbles at the edges.
12 - Remove from oven and allow to cool for 3 to 5 minutes. Garnish with fresh chopped parsley if desired before serving.

# Expert Advice:

01 -
  • It tastes like comfort food without apology—deeply savory and substantial enough that nobody notices the absence of meat.
  • The mushrooms break down into the filling, creating an almost umami-rich texture that feels indulgent and honest.
  • You can make it ahead and reheat it, which means less stress when you're cooking for guests.
02 -
  • Don't drain the potatoes carelessly—wet potatoes make gluey mash, so let them sit in the colander for a minute after draining.
  • The mushrooms are non-negotiable for depth; they create an umami richness that lentils alone can't achieve.
  • Let the finished pie rest for 5 minutes before serving so the filling sets slightly and holds together when you scoop it.
03 -
  • Keep the filling and potatoes both hot when you assemble—cold filling means the potatoes won't heat through properly during baking.
  • Don't skip creating ridges on top with a fork; those crispy edges are what make people remember the dish fondly.
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