Vegetarian Shepherd's Pie

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This is a delicious vegetarian shepherd’s pie filled with hearty potatoes, lentils, and veggies. It is a favorite in our household and usually requires making a double batch since we eat it so quickly! This recipe was inspired by the Minimalist Baker.

Vegetarian shepherd’s pie made with lentils and frozen mixed vegetables.

Ingredients:

Filling:

  • 1 medium onion (diced)

  • 2 cloves garlic (minced)

  • 1.5 cups uncooked brown or green lentils (rinsed and drained)

  • 4 cups vegetable stock

  • 2 tsp fresh thyme (or 1.5 tsp ground thyme)

  • 1 10-ounce bag frozen mixed veggies

  • Optional: 2Tbsp arrowroot powder or cornstarch to thicken the filling

Mashed Potatoes:

  • 4 pounds of baking potatoes, peeled and cut into evenly-sized chunks (about 1 inch thick)

  • 4 Tbsp butter (or equal amount coconut oil if you don’t use dairy)

  • 2 cups milk (or nut milk if you don’t use dairy)

  • Salt and pepper (to taste)

Instructions:

  1. In a large saucepan over medium heat, sauté onions and garlic in 1 Tbsp olive oil until translucent, about 5 minutes.

  2. Add a pinch each of salt and pepper. Then add lentils, stock, and thyme and stir. Bring to a low boil. Then reduce heat to simmer. Continue cooking until lentils are tender (35-40 minutes).

  3. While the lentils are cooking, prepare mashed potatoes by bringing a pot of water to a boil. Add potatoes and cook until tender. Drain, and then transfer to a mixing bowl. Add the butter and milk, and mash until smooth. Add more milk if you’d prefer a thinner texture. Add the desired amount of salt and pepper to taste. Loosely cover and set aside.

  4. Preheat oven to 425 degrees and lightly grease a 9x13 baking dish.

  5. In the last 10 minutes of the lentils cooking, add the frozen veggies, stir, and cover to meld the flavors together.

  6. Optional: To thicken the mixture, add 2-3 Tbsp mashed potatoes and stir. Alternatively, whisk in 2 Tbsp cornstarch or arrowroot powder.

  7. Transfer the lentil-veggie filling to your baking dish and carefully top with mashed potatoes. Smooth down with a spoon or fork.

  8. Place on a baking sheet to catch overflow and bake for 10-15 minutes or until the mashed potatoes are lightly browned on top.

  9. Let cool briefly before serving. The longer it sits, the more it will thicken. Let cool completely before covering, and then store in the fridge.