Vegetarian Shepherd’s Pie with Mashed Potatoes

Introduction

Vegetarian Shepherd’s Pie with Mashed Potatoes is a wholesome, hearty, and comforting dish that brings all the classic flavors of traditional shepherd’s pie—minus the meat. Instead, it features a rich, savory filling made with vegetables, lentils (or beans), and flavorful herbs, all topped with a creamy layer of buttery mashed potatoes. Baked until golden and crisp on top, it’s the ultimate cozy dish for both vegetarians and anyone looking to enjoy a lighter, plant-based version of a comfort food classic.

Why I Love This Recipe

I love this recipe because it’s comfort food at its finest—hearty, satisfying, and nourishing. The filling is rich and savory, loaded with vegetables and lentils that give it a meaty texture without needing any animal products. The mashed potato topping is silky, buttery, and golden brown after baking, creating that perfect contrast with the filling underneath.

It’s also versatile and crowd-pleasing—whether you’re vegetarian or not, this dish is guaranteed to win hearts at the dinner table. Plus, it’s freezer-friendly, making it perfect for meal prep or cozy family dinners. For me, it’s one of those recipes that proves plant-based dishes can be just as indulgent and satisfying as traditional comfort food.

Why It’s a Must-Try Dish

• Comforting & Satisfying – A plant-based take on a beloved classic.
• Nutritious – Packed with fiber, protein, and vitamins.
• Customizable – Works with different vegetables, legumes, and herbs.
• Family-Friendly – Loved by vegetarians and meat-eaters alike.
• Make-Ahead Friendly – Can be frozen or stored for easy weeknight meals.

Preparation & Cooking Time

• Preparation Time: 20 minutes
• Cooking Time: 40 minutes
• Total Time: ~1 hour
• Servings: 6–8 servings
• Calories per serving: ~360–420 kcal (depending on toppings and butter/oil used)

Cuisine & Course

• Cuisine: British / European-inspired
• Course: Main Course / Dinner

Ingredients

For the Filling:

• 2 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 cup mushrooms, chopped
• 1 cup frozen peas
• 1 cup corn kernels
• 1 can (14 oz / 400 g) lentils (or 1 ½ cups cooked lentils, drained)
• 2 tbsp tomato paste
• 2 cups vegetable broth
• 1 tbsp soy sauce (or tamari)
• 1 tsp dried thyme
• 1 tsp dried rosemary
• ½ tsp smoked paprika
• 1 bay leaf
• Salt & pepper, to taste
• 2 tsp cornstarch (optional, to thicken sauce)

For the Mashed Potato Topping:

• 2 lbs (900 g) potatoes, peeled & cut into chunks
• 3 tbsp butter (or vegan butter)
• ½ cup milk (or plant-based milk)
• Salt & pepper, to taste

Simple Cooking Directions

1. Cook potatoes and mash with butter and milk.
2. Sauté onions, garlic, carrots, celery, and mushrooms.
3. Add lentils, peas, corn, tomato paste, broth, and seasonings. Simmer until thickened.
4. Spread filling into baking dish, top with mashed potatoes, and smooth.
5. Bake at 400°F (200°C) for 20–25 minutes until golden.

Step-by-Step Recipe Preparation

1. Make the mashed potatoes:
   • Place potatoes in a pot, cover with water, and boil until fork-tender (15–20 minutes).
   • Drain, mash with butter and milk until smooth. Season with salt and pepper. Set aside.
2. Prepare the filling:
   • Heat olive oil in a skillet or Dutch oven.
   • Add onion, garlic, carrots, and celery; sauté until softened (5 minutes).
   • Stir in mushrooms and cook until golden.
   • Add tomato paste, thyme, rosemary, smoked paprika, and soy sauce. Stir well.
   • Mix in lentils, peas, corn, bay leaf, and vegetable broth.
   • Simmer for 10–15 minutes until thickened. (If needed, stir in a cornstarch slurry to thicken further.)
3. Assemble the pie:
   • Preheat oven to 400°F (200°C).
   • Spread the vegetable-lentil filling evenly in a baking dish.
   • Top with mashed potatoes, spreading evenly with a spatula. Use a fork to create ridges for a golden crust.
4. Bake:
   • Place in oven and bake for 20–25 minutes until potatoes are golden and slightly crispy.
5. Serve:
   • Let cool for 5 minutes, then serve warm with a green salad or crusty bread.

How to Serve

• Serve hot as the main dish, paired with a fresh green salad.
• Add a side of roasted vegetables for extra heartiness.
• A drizzle of gravy or hot sauce can elevate the flavors further.

Additional Recipe Tips

• For extra creaminess, stir a little cream cheese into mashed potatoes.
• If short on time, use pre-cooked lentils or canned lentils.
• To get a crispy potato top, broil the dish for 2–3 minutes at the end of baking.

Variations

• Vegan Shepherd’s Pie: Use plant-based butter and milk.
• Sweet Potato Topping: Swap regular potatoes with mashed sweet potatoes for a twist.
• Bean Version: Replace lentils with kidney beans, chickpeas, or black beans.
• Cheesy Top: Add shredded cheddar or Parmesan over the potatoes before baking.

Freezing & Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze whole pie or portions for up to 3 months. Thaw overnight before reheating.
• Reheating: Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual servings.

Special Equipment Needed

• Large pot (for boiling potatoes)
• Skillet or Dutch oven (for filling)
• Baking dish (9×13 inch recommended)
• Potato masher or ricer

Conclusion

Vegetarian Shepherd’s Pie with Mashed Potatoes is the perfect plant-based twist on a comfort food favorite. With its hearty lentil-vegetable filling and golden, creamy potato topping, it’s nutritious, cozy, and endlessly customizable. Whether served for a weeknight dinner, family gathering, or meal prep, this dish proves that vegetarian food can be just as satisfying as traditional classics.