Description
This Vegetarian Shepherd’s Pie with Lentils is a comforting and hearty dish that combines creamy mashed Yukon Gold potatoes with a savory lentil and vegetable filling. It’s packed with wholesome ingredients like mushrooms, fresh herbs, and a splash of red wine for depth of flavor. Perfect as a cozy family dinner, this recipe is both satisfying and nutritious.
Ingredients
Scale
For the 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
For the Lentil 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 the peeled and cut Yukon Gold potatoes in a pot and add enough cool water to cover them by 1 inch. Bring to a boil over medium-high heat, then reduce heat to medium and simmer for 20 to 30 minutes until the potatoes are fork-tender. Drain well, return potatoes to the pot, and add Greek yogurt, butter, and kosher salt.
- Mash the Potatoes: Use a potato masher or pastry cutter to mash the potatoes thoroughly until smooth and creamy. Set aside.
- Prepare Broth Mixture: In a bowl or large liquid measuring cup, whisk together the vegetable broth and flour until well combined. Set this mixture aside for later use.
- Cook the Vegetables: Preheat the oven to 400°F. Heat olive oil in a large oven-safe skillet over medium heat. Add chopped onion and cook for 3 to 4 minutes until it starts to soften. Add sliced mushrooms and continue cooking for 5 to 6 minutes until golden brown.
- Add Aromatics and Herbs: Stir in minced garlic, kosher salt, cracked black pepper, fresh thyme leaves, and minced rosemary. Cook for an additional 1 minute until fragrant.
- Deglaze and Thicken: Pour in the red wine and Worcestershire sauce, cooking for 3 to 4 minutes until the wine reduces and most alcohol evaporates. Stir in the vegetable broth and flour mixture, bring to a boil, then reduce heat to simmer for 4 to 5 minutes until the sauce thickens.
- Add Lentils and Vegetables: Mix in the thawed mixed vegetables and rinsed lentils, stirring to combine evenly with the thickened sauce.
- Assemble Shepherd’s Pie: Spoon the mashed potatoes on top of the lentil and vegetable mixture in the skillet. Use a spatula to gently spread the potatoes into an even layer covering the filling.
- Bake: Transfer the oven-safe skillet to the preheated oven and bake for 25 minutes until the potatoes start to turn golden brown. If your skillet is not oven-safe, transfer the filling to a 9×9 or 11×7-inch baking dish before topping with potatoes and baking.
- Rest and Serve: Let the shepherd’s pie sit for 10 minutes after baking to allow it to set. Serve warm and enjoy a comforting, nourishing meal.
Notes
- This vegetarian shepherd’s pie is a delicious and nutritious way to enjoy classic comfort food without meat.
- You can substitute corn starch for flour to make it gluten free.
- For added creaminess, use whole-milk Greek yogurt in the mashed potatoes.
- Ensure the skillet is oven-safe or transfer the assembled pie to a baking dish before baking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
Nutrition
- Serving Size: 1.5 cups
- Calories: 360 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 7 g
- Protein: 13 g
- Cholesterol: 25 mg
