Description
This Vegetarian Shepherd’s Pie with Lentils is a comforting and nutritious twist on the classic dish, featuring creamy mashed Yukon Gold potatoes layered over a savory mix of lentils, vegetables, and herbs simmered in a flavorful broth and red wine sauce. It’s a hearty, meat-free meal perfect for family dinners.
Ingredients
Scale
Mashed Potatoes
- 2 lbs. Yukon Gold potatoes, peeled and cut into chunks
- 1/2 cup whole-milk Greek yogurt
- 4 Tbsp. butter
- 3/4 tsp. kosher salt
Vegetable Filling
- 1 1/2 cups vegetable broth
- 2 Tbsp. all-purpose flour (or corn starch for gluten free)
- 2 Tbsp. extra-virgin olive oil
- 1 1/2 cups chopped yellow onion
- 8 oz. cremini mushrooms, sliced
- 2 garlic cloves, minced
- 3/4 tsp. kosher salt
- 1/2 tsp. cracked black pepper
- 1 Tbsp. fresh thyme leaves
- 1 Tbsp. minced fresh rosemary
- 1/2 cup dry red wine
- 2 Tbsp. Worcestershire sauce
- 1 (16-oz.) bag frozen classic mixed vegetables, thawed
- 1 (15-oz.) can lentils, rinsed and drained (or 1 1/2 cups cooked brown or green lentils)
Instructions
- Cook the Potatoes: Place potatoes in a pot and add enough cool water to cover them by 1 inch. Bring to a boil, reduce heat to medium-high, and simmer for 20 to 30 minutes until fork-tender. Drain, return potatoes to pot, add yogurt, butter, and salt, and mash thoroughly until smooth using a potato masher or pastry cutter.
- Preheat the Oven and Prepare Broth Mixture: While potatoes cook, preheat oven to 400°F. In a bowl or large liquid measuring cup, whisk together vegetable broth and flour until combined; set aside.
- Sauté Vegetables: Heat olive oil in a large oven-safe skillet over medium heat. Add chopped onion and cook for 3 to 4 minutes until it begins to soften. Add sliced mushrooms and cook 5 to 6 minutes more until golden. Stir in minced garlic, salt, pepper, thyme, and rosemary and cook for an additional minute.
- Add Wine and Simmer: Pour in the red wine and Worcestershire sauce, cooking for 3 to 4 minutes until the wine reduces and most alcohol evaporates. Add the broth and flour mixture, bring to a boil, then reduce heat and simmer for 4 to 5 minutes until thickened.
- Combine Vegetables and Lentils: Stir in the thawed mixed vegetables and lentils, combining everything evenly.
- Assemble the Shepherd’s Pie: Spoon mashed potatoes evenly over the vegetable and lentil filling. Using a spatula, gently spread mashed potatoes into a smooth, even layer.
- Bake: Transfer the skillet to the preheated oven and bake for 25 minutes, or until the mashed potatoes begin to turn golden brown. If your skillet is not oven-safe, transfer the mixture to a 9×9 or 11×7-inch baking dish before baking.
- Rest and Serve: Let the shepherd’s pie sit for 10 minutes after baking for flavors to settle before serving.
Notes
- This dish is a wholesome vegetarian alternative to traditional shepherd’s pie, packed with protein and fiber from lentils and vegetables.
- For a gluten-free version, substitute all-purpose flour with corn starch in the broth mixture and verify Worcestershire sauce is gluten free.
- Use an oven-safe skillet for convenience; otherwise, transfer to a baking dish before placing in the oven.
- The mashed potatoes can be made richer by adding more butter or swapping yogurt for cream, depending on preference.
- Allowing the pie to rest before serving improves texture and flavor melding.
Nutrition
- Serving Size: 1.5 cups
- Calories: 360 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 7 g
- Protein: 13 g
- Cholesterol: 30 mg
