Vegetarian Shepherd’s Pie Recipe

With lentils and cremini mushrooms in addition to the typical carrots and peas, this vegetarian version of the classic British Shepherd’s pie topped with potatoes is tasty and filling. We cook using French green lentils because they retain their form.

Ingredients

Ingredient Checklist

• 2 tablespoons extra-virgin olive oil
• 1 large onion, finely diced
• 2 carrots, peeled and thinly sliced
• 2 celery stalks, thinly sliced
• 10 ounces cremini mushrooms, trimmed and sliced
• 1 tablespoon tomato paste
• 1 tablespoon vegetarian Worcestershire sauce, such as Annie’s Naturals
• 1 dried bay leaf
• 1 cup French green lentils, picked over
• Kosher salt and freshly ground pepper
• 1 cup frozen peas
• 2 pounds Yukon Gold potatoes, scrubbed and cut into 1 1/2-inch pieces
• 4 cloves garlic
• 4 tablespoons unsalted butter
• 1/2 cup whole milk, warmed

Directions

Instructions Checklist

• Step 1 Medium-heat the oil in a medium saucepan. Add onion, carrots, and celery and simmer for 6 to 8 minutes, stirring occasionally, until soft. Add mushrooms and simmer for 8 to 10 minutes, stirring occasionally, until cooked. Add tomato paste and stir for one minute. Add lentils, Worcestershire sauce, bay leaf, and 4 cups of water; season with salt and pepper. Bring to a boil, then decrease heat to a simmer and cook for 30 to 35 minutes, or until lentils are cooked. Remove from fire and season with salt and pepper before adding peas.
• Step 2 In a medium saucepan, heat the oil on medium. Add onion, carrots, and celery and simmer, stirring occasionally, for 6 to 8 minutes, or until soft. Add mushrooms and simmer, stirring occasionally, for 8 to 10 minutes until cooked. Cook the tomato paste for one minute while stirring. Add lentils, Worcestershire sauce, bay leaf, 4 cups water, and salt and pepper to taste. Reduce heat to a simmer and cook until lentils are cooked, about 30 to 35 minutes. Remove from fire and season with salt and pepper after incorporating the peas.
• Step 3 Transfer lentil mixture to a baking dish measuring 2 quarts. Spread the mashed potatoes evenly to the borders. Transfer to a baking sheet; bake for 15 minutes, or until golden and bubbling around the edges. Let stand 20 minutes; serve.