Description
This Vegetarian Shepherd’s Pie with Lentils is a hearty and comforting dish that combines creamy mashed Yukon Gold potatoes with a savory mixture of lentils, mushrooms, and mixed vegetables in a rich herb-infused sauce, topped with a golden baked potato crust. Perfect for a nutritious family meal, it’s flavorful, protein-packed, and easy to prepare.
Ingredients
Scale
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
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 Potatoes: Place peeled and chopped Yukon Gold potatoes in a pot and cover with cool water by 1 inch. Bring to a boil, then reduce heat to medium-high and simmer for 20 to 30 minutes until potatoes are fork-tender. Drain and return potatoes to the pot. Add Greek yogurt, butter, and kosher salt, then mash thoroughly with a potato masher or pastry cutter until smooth and creamy.
- Preheat Oven and Prepare Broth Mixture: While potatoes cook, preheat your oven to 400°F (200°C). In a bowl or large measuring cup, whisk together vegetable broth and all-purpose flour (or corn starch if gluten free) until smooth. Set aside to thicken.
- Sauté Vegetables: Heat extra-virgin olive oil in a large oven-safe skillet over medium heat. Add chopped onion and cook for 3 to 4 minutes until beginning to soften. Add sliced cremini mushrooms and cook an additional 5 to 6 minutes until they become golden brown. Stir in minced garlic, kosher salt, cracked black pepper, fresh thyme leaves, and rosemary, cooking for 1 more minute to release the herbs’ flavors.
- Deglaze and Thicken Sauce: Pour in dry red wine and Worcestershire sauce, cooking 3 to 4 minutes until most of the alcohol has evaporated and the wine has reduced. Add the prepared broth and flour mixture and bring to a boil. Reduce heat and simmer for 4 to 5 minutes until the sauce thickens. Stir in thawed mixed vegetables and lentils, mixing well to combine the filling.
- Assemble and Bake: Spoon the mashed potatoes evenly over the lentil and vegetable filling in the skillet. Use a spatula to gently spread into an even layer. Transfer the skillet to the preheated oven and bake for 25 minutes, or until the mashed potatoes start turning golden brown on top. If your skillet is not oven-safe, transfer the filling to a 9×9 or 11×7-inch baking dish before adding the potatoes and baking.
- Rest and Serve: Remove the shepherd’s pie from the oven and let it rest for 10 minutes before serving. This helps the dish set and enhances the flavors.
Notes
- Vegetarian Shepherd’s Pie with Lentils is a hearty and healthy meal the whole family will love.
- For a gluten-free version, substitute all-purpose flour with corn starch in the broth mixture.
- Use an oven-safe skillet to bake the pie directly; otherwise, transfer to a baking dish before baking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- Feel free to customize the mixed vegetables based on seasonal availability or personal preference.
Nutrition
- Serving Size: 1.5 cups
- Calories: 360 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 7 g
- Protein: 13 g
- Cholesterol: 20 mg
