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Veggie Shepherd's Pie

Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 pounds russet potatoes peeled and cubed
  • 4 tablespoons butter divided
  • 1/2 cup milk
  • 2 cups brown or green lentils cooked
  • 16 ounces cremini mushrooms finely chopped
  • 1 large onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • 2 cups vegetable broth
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon fresh thyme leaves
  • 1 cup frozen peas
  • Salt and black pepper to taste

Method
 

  1. Boil potatoes in salted water until tender, about 15 minutes. Drain and mash with 2 tablespoons butter and milk until smooth. Season with salt and pepper and set aside.
  2. Preheat oven to 400°F. In a large skillet over medium-high heat, melt remaining 2 tablespoons butter. Add mushrooms and cook until deeply browned, about 8 minutes.
  3. Add onion, carrots, and celery to the skillet. Cook until softened, about 6 minutes. Stir in garlic and tomato paste, cooking for 1 minute until fragrant.
  4. Add cooked lentils, vegetable broth, Worcestershire sauce, and thyme. Simmer until liquid reduces by half, about 10 minutes. Stir in frozen peas and season with salt and pepper.
  5. Transfer the lentil mixture to a 9x13-inch baking dish. Spread mashed potatoes evenly over the top, using a fork to create peaks and texture.
  6. Bake for 25-30 minutes until the filling is bubbling and the potato peaks are golden brown. For extra crispiness, broil for 2-3 minutes at the end. Let rest 10 minutes before serving.