Irish·non-vegetarian·medium

Vegetable Shepherds Pie

Name: Vegetable Shepherds Pie
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Irish
Ingredients: 3 Lbs Potatoes; 3 Lbs Small Potatoes; 1/2 cup Salted Butter; 1 oz Mushrooms; 3/4 cup Brown Lentils; 6 cloves Garlic; 1 tsp Kosher Salt; 3 cups Onion; 2 tbsp Tomato Puree; Bay Leaves; Olive Oil; 2 cups Dry White Wine; 8 cups Vegetable Stock; 2 tbsp Cornstarch; 2 tsp Soy Sauce; 2 sprigs Rosemary; Parsley; Sage; Chives

This hearty Vegetable Shepherd’s Pie layers creamy mashed potatoes over a savory lentil and mushroom filling, offering a satisfying balance of earthy, umami-rich flavors and tender textures. The dish builds depth with aromatic garlic, onion, and tomato purée, while the lentils provide a hearty, protein-packed base that holds up beautifully beneath the pillowy potato topping. A touch of bay leaf adds subtle complexity, making each bite both comforting and deeply flavorful. Perfect for cozy nights in, this vegetarian twist on a classic delivers all the warmth and satisfaction of traditional shepherd’s pie without the meat.

65 min(prep 20 + cook 45)

4 servings

300 kcal

4.7

Ingredients

Nutrition

300 kcalper serving

Protein10g13%

Carbs45g58%

Fat12g15%

Fiber8g10%

Sugar3g4%

Directions

1
Add Ingredients:
2
12 cups chopped mixed vegetables
3
1 cup chopped fresh mushrooms
4
1 cup pearl onions
5
TOPPING:
6
Preheat oven to 450°. Bake potatoes on a foil-lined baking sheet until tender, about 45 minutes. Let cool slightly, then peel. Press potatoes through a ricer, food mill, or colander into a large bowl. Add butter; stir until well blended. Stir in milk. Season to taste with salt.
7
FILLING:
8
Soak dried porcini in 3 cups hot water; set aside. Combine lentils, 1 garlic clove, 1 tsp. salt, and 4 cups water in a medium saucepan. Bring to a boil; reduce heat and simmer, stirring occasionally, until lentils are tender but not mushy, 15–20 minutes. Drain lentils and discard garlic.
9
Heat 3 Tbsp. oil in a large heavy pot over medium heat. Add onions and cook, stirring occasionally, until soft, about 12 minutes. Add chopped garlic and cook for 1 minute. Stir in tomato paste. Cook, stirring constantly, until tomato paste is caramelized, 2–3 minutes.
10
Add bay leaves and wine; stir, scraping up any browned bits. Stir in porcini, slowly pouring porcini soaking liquid into pan but leaving any sediment behind. Bring to a simmer and cook until liquid is reduced by half, about 10 minutes. Stir in broth and cook, stirring occasionally, until reduced by half, about 45 minutes.

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