Vegetarian Shepherd’s Pie Recipe

Vegetarian shepherd’s pie (sometimes called cottage pie) turns everyday ingredients into a hearty and delicious dinner option! The fluffy mashed potato topping gives way to a hearty filling of tender and savory vegetables. This recipe takes the best of traditional comfort food and gives it a tasty, meatless twist!

A Note From Kristen

If you’re like me and you love meals that feel rustic yet completely nourishing, and this veggie shepherd’s pie checks all the boxes! These days, when I make mashed potatoes from scratch, I always save some just so I can make this dish too. It’s the kind of warm, flavorful meal I love serving to family and friends. It’s perfect for weeknights but also special enough to fit right in at a holiday table like Thanksgiving or Christmas.

~Kristen

Ingredient Notes

Please keep in mind that this is just a quick overview. Visit the full recipe for amounts and instructions!

• Extra Virgin Olive Oil: Used to sauté the vegetables, allowing them to soften and release their natural flavors.
• Yellow Onion: Acts as the savory-sweet backbone of the filling.
• Garlic Cloves: Adds sharp, aromatic notes that round out the savory pie filling.
• Carrots: Provide texture and natural sweetness to the dish.
• Peas: Imparts a pop of freshness and sweetness. They hold their shape well as they cook, providing texture as well.
• Corn: Provides a mild flavor that helps break up the richness of the lentils and potatoes. Its golden color also adds to the dish’s rustic appeal.
• Green Beans: Adds additional nutrition and a nice texture to the pie.
• Cooked Brown Lentils: Acts as the hearty protein base that replaces the ground beef or ground lamb found in traditional shepherd’s pie. They absorb and carry the seasonings well. You can also use pre-cooked lentils from a 15-ounce can.
• Vegetable Broth: Acts as the flavorful liquid that ties the filling together and keeps it from feeling dry.
• Tomato Paste: Adds a concentrated umami taste with a touch of acidity that balances the sweetness of the veggies.
• Sun-Dried Tomatoes: Contributes a pop of subtle sweetness and a chewy texture that beautifully contrasts with the softer filling.
• Tamari or Soy Sauce: Amplifies the umami depth of the dish. Use gluten-free if necessary.
• Fresh Thyme Leaves: Imparts woodsy, aromatic notes that enhance the rustic quality of the shepherd’s pie. You can also use dried thyme as a substitute.
• Smoked Paprika: Adds a gentle smokiness and mild warmth.
• Salt: Heightens the natural flavors of the ingredients.
• Ground Black Pepper: Provides gentle heat and sharpness to balance the richness of the filling.
• Prepared Mashed Potatoes: Forms the creamy topping that defines shepherd’s pie. When baked, they develop a golden crust that locks in the flavor of the filling below. For best results, use those made from Yukon gold potatoes or russet potatoes.
• Shredded White Cheddar: Melts into the mashed potatoes, enriching them with a sharp, cheesy flavor. You can also use a dairy-free cheese alternative if preferred.

How to Make Vegetarian Shepherd’s Pie

01

SAUTE

Preheat the oven to 375°F. Warm the olive oil in a large skillet over medium heat. Add the onion and garlic, and cook for about 5 minutes until softened.

02

ADD VEGETABLES

Stir in the lentils, peas, carrots, green beans, and corn, and cook for 2 minutes until heated through.

03

STIR IN

Add the tomato paste, sun-dried tomatoes, tamari, thyme, smoked paprika, salt, and pepper. Stir until everything is evenly coated.

04

SIMMER

Pour in the vegetable broth, bring to a simmer, and cook for about 5 minutes, until slightly thickened.

05

TOP

Transfer the mixture to a baking dish (see notes) and spread it evenly. Spoon the mashed potatoes over the top, smoothing them into an even layer with a spatula.

06

BAKE

Sprinkle the cheese over the potatoes and bake for 25 minutes, until golden and bubbly.

07

SERVE

Let it rest for 5 minutes before serving. Enjoy!

Serving Ideas

• Serve with zesty butter beans or BBQ baked beans.
• Pair with a spinach and arugula salad or a cilantro salad.
• Pair with a vegetarian roast.
• Serve with cheesy garlic bread or dinner rolls on the side.
• Top with gravy, a drizzle of miso mayo, or some quick pickled onions.
• Serve alongside roasted veggies like cabbage steaks, roasted beets, or roasted okra.

Kristen’s Top Tips

• Use regular mashed potatoes, miso mashed potatoes, cheesy mashed potatoes, or your favorite store-bought mashed potatoes! If you are looking for a flavor change, mashed sweet potatoes are also delicious!
• A 2-quart round, or 9″ x 9″ square baking dish or casserole dish works best when making this recipe.
• I prefer using brown lentils for this dish because red lentils tend to break down, resulting in a mushy filling. Make sure they’re fork tender before layering!
• Taste as you cook! If needed, add more salt, pepper, and herbs to taste. Some of the ingredients can vary in terms of flavor and/or salt levels.
• For veggie variations, try adding mushrooms, black beans, zucchini, or spinach. Have fun with it!
• Use plant-based milk when making the mashed potatoes to make this recipe a vegan shepherd’s pie.

Vegetarian Shepherd’s Pie Recipe

This hearty vegetarian shepherd’s pie recipe is easy to make, full of flavor, and the perfect cozy comfort food for any night.

Author: Kristen Wood

Servings: 8 servings

Prep Time: 10minutes minutes Cook Time: 40minutes minutes Total Time: 50minutes minutes

Course: Main Course, Side Dish Cuisine: British, Irish Diet: Gluten Free, Vegetarian

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 yellow onion diced
• 2 cloves garlic minced
• 2 carrots diced, fresh or frozen
• 1 cup peas fresh or frozen
• 1 cup corn fresh or frozen
• 1/2 cup green beans fresh or frozen
• 1 ½ cups cooked brown lentils or one 15-ounce can, drained and rinsed
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• 2 tablespoons sun-dried tomatoes chopped
• 1 tablespoon tamari or soy sauce gluten-free if necessary
• 1 teaspoon fresh thyme leaves or ½ teaspoon dried
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 cups prepared mashed potatoes see notes
• ½ cup shredded white cheddar or dairy-free cheese alternative

Instructions

1. Preheat the oven to 375°F. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic cooking for 5 minutes until softened.
2. Stir in the lentils, peas, carrots, corn, and green beans, cooking another 2 minutes to warm through.
3. Add the tomato paste, sun-dried tomatoes, tamari, thyme, smoked paprika, salt, and pepper. Stir well to coat ingredients.
4. Pour in the vegetable broth, bring to a simmer, and cook for 5 minutes, or until slightly thickened.
5. Transfer the mixture to a baking dish, spreading evenly. Spoon the mashed potatoes on the top, smoothing into an even layer with a spatula.
6. Sprinkle the cheese over the potatoes and bake for 25 minutes until golden and bubbling.
7. Let rest for 5 minutes before serving.
8. Enjoy!

Notes

Use regular mashed potatoes, miso mashed potatoes, cheesy mashed potatoes or your favorite store-bought mashed potatoes! If you are looking for a flavor change, mashed sweet potatoes taste delicious too!

A 2-quart round, or 9″ x 9″ square baking dish works best.

Storage and Reheating

Transfer any leftover shepherd’s pie to an airtight container, and then keep it in the refrigerator for up to 4 days. You can also freeze smaller portions in freezer-safe containers or bags for up to 2 months.

Reheat the dish in the oven until the center is hot and the top is crisp again. I recommend reheating only what you plan to eat, since repeated cooling and heating might affect the pie’s texture and taste.

Nutrition

Serving: 1serving | Calories: 247kcal | Carbohydrates: 40g | Protein: 10g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 507mg | Potassium: 673mg | Fiber: 7g | Sugar: 7g | Vitamin A: 3083IU | Vitamin C: 32mg | Calcium: 88mg | Iron: 2mg

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Previously Published on moonandspoonandyum

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Photo credit: Kristen Wood