Shepherd’s Pie with Garlic Mashed Potatoes

After a long week, there’s nothing my family craves more than a hearty, comforting meal that warms us from the inside out. This Vegetarian Shepherd’s Pie with Garlic Mashed Potatoes has become our absolute go-to for those cozy evenings. The rich, savory vegetable filling, bubbling under a blanket of creamy, garlic-infused mashed potatoes, is pure culinary magic. Even my pickiest eater, who usually shies away from vegetables, devours this dish without a single complaint, often asking for seconds! The aroma alone, as it bakes in the oven, fills the house with such inviting warmth and promises a truly satisfying and delicious dinner. It’s a recipe that not only nourishes our bodies but also brings us together around the table, creating those precious family moments we cherish. This isn’t just a meal; it’s a hug on a plate, and I’m thrilled to share this comforting classic with you.

Ingredients

• Potatoes: 2.5 lbs, choose Yukon Gold or Russet potatoes for creamy mashed potatoes.
• Garlic: 4 cloves, fresh garlic cloves, minced, for infusing the mashed potatoes with a rich garlic flavor.
• Olive Oil: 3 tablespoons, extra virgin olive oil, for sautéing vegetables and adding richness.
• Onion: 1 large, yellow onion, diced, forms the aromatic base of the vegetable filling.
• Carrots: 2 medium, carrots, diced, adds sweetness and texture to the filling.
• Celery: 2 stalks, celery, diced, contributes savory depth and aromatic complexity to the filling.
• Mushrooms: 1 lb, cremini or button mushrooms, sliced, provides a meaty texture and umami flavor to the vegetarian filling.
• Green Lentils: 1 cup, dried green lentils, rinsed, forms the hearty base of the vegetarian shepherd’s pie, adding protein and fiber.
• Vegetable Broth: 4 cups, low sodium vegetable broth, adds moisture and savory flavor to the lentil and vegetable mixture.
• Tomato Paste: 2 tablespoons, tomato paste, enhances the savory depth and richness of the filling.
• Worcestershire Sauce (Vegetarian): 1 tablespoon, vegetarian Worcestershire sauce or tamari for umami flavor. Ensure it’s vegetarian if needed.
• Dried Thyme: 1 teaspoon, dried thyme, adds a warm, earthy, and slightly minty flavor to the filling.
• Dried Rosemary: ½ teaspoon, dried rosemary, provides a piney, aromatic, and slightly peppery note to complement the thyme.
• Bay Leaf: 1, bay leaf, infuses a subtle herbal and slightly floral aroma into the filling during cooking.
• Frozen Peas: 1 cup, frozen peas, adds a pop of sweetness and vibrant green color at the end.
• Butter: 4 tablespoons, unsalted butter, adds richness and flavor to the mashed potatoes. (Vegan butter for a vegan option)
• Milk: ½ cup, milk or cream, adds creaminess to the mashed potatoes. (Plant-based milk for vegan option)
• Salt: To taste, for seasoning both the filling and mashed potatoes.
• Black Pepper: To taste, freshly ground black pepper, for seasoning both the filling and mashed potatoes.
• Fresh Parsley (Optional): For garnish, chopped fresh parsley, adds a fresh herbal touch and visual appeal when serving.

Instructions

Step 1: Prepare the Garlic Mashed Potatoes

Begin by preparing the garlic mashed potatoes, as they will take the longest to cook. Peel the potatoes and cut them into roughly equal-sized chunks. This ensures even cooking. Place the potato chunks in a large pot and cover them with cold water. Add a generous pinch of salt to the water. Bring the pot to a boil over high heat, then reduce the heat to medium and simmer gently until the potatoes are fork-tender. This usually takes about 15-20 minutes, depending on the size of your potato chunks.

While the potatoes are cooking, prepare the garlic. You can use two methods for the garlic, depending on your preference for garlic intensity. For a milder garlic flavor, simply mince the 4 cloves of garlic finely. For a richer, sweeter, and less pungent garlic flavor, consider roasting the garlic. To roast, wrap the garlic cloves (still in their skins) in a small piece of aluminum foil with a drizzle of olive oil and roast in a preheated oven at 400°F (200°C) for about 20-25 minutes, or until the cloves are soft and fragrant. Once cooled slightly, squeeze the roasted garlic cloves out of their skins.

Once the potatoes are cooked through and easily pierced with a fork, drain them completely in a colander. Return the drained potatoes to the empty pot. Add the butter to the hot potatoes, allowing it to melt. Mash the potatoes using a potato masher or a ricer for an extra smooth texture. Gradually add the milk (or cream, or plant-based milk) and the prepared garlic (minced or roasted) while continuing to mash until you achieve your desired consistency. Season generously with salt and freshly ground black pepper to taste. Set the mashed potatoes aside and keep them warm while you prepare the vegetable filling. You can cover the pot with a lid to help keep them warm.

Step 2: Prepare the Vegetable and Lentil Filling

Now, let’s move on to creating the flavorful vegetable and lentil filling. Rinse the dried green lentils thoroughly under cold running water in a fine-mesh sieve. This removes any potential debris and helps to improve their texture. Set the rinsed lentils aside.

Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the diced onion and sauté for about 5-7 minutes, until the onion becomes softened and translucent. Next, add the diced carrots and celery to the skillet with the softened onions. Continue to sauté for another 5-7 minutes, stirring occasionally, until the carrots and celery begin to soften slightly.

Add the sliced mushrooms to the skillet. Increase the heat slightly to medium-high and cook, stirring frequently, until the mushrooms release their moisture and begin to brown. This usually takes about 8-10 minutes. Browning the mushrooms adds a deeper, more savory flavor to the filling.

Stir in the tomato paste, dried thyme, and dried rosemary to the vegetable mixture. Cook for about 1 minute more, stirring constantly, until fragrant. This step helps to bloom the spices and deepen the flavor of the tomato paste.

Add the rinsed green lentils and the vegetable broth to the skillet. Stir well to combine all the ingredients. Add the bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover the skillet or Dutch oven, and simmer gently for about 25-30 minutes, or until the lentils are tender but still hold their shape. Stir occasionally during simmering to prevent sticking and ensure even cooking.

Once the lentils are cooked through, remove the bay leaf from the filling and discard it. Stir in the vegetarian Worcestershire sauce (or tamari) and the frozen peas. Cook for another 2-3 minutes, or until the peas are heated through and bright green. Taste the filling and adjust seasoning with salt and freshly ground black pepper as needed. The filling should be rich, savory, and slightly thickened. If the filling appears too watery, you can simmer it uncovered for a few more minutes to reduce the liquid slightly.

Step 3: Assemble and Bake the Shepherd’s Pie

Preheat your oven to 375°F (190°C). While the oven is preheating, it’s time to assemble the Vegetarian Shepherd’s Pie.

Transfer the prepared vegetable and lentil filling to a 9×13 inch baking dish or a similar-sized oven-safe casserole dish. Spread the filling evenly across the bottom of the dish.

Spoon the garlic mashed potatoes evenly over the top of the vegetable and lentil filling. Gently spread the mashed potatoes to cover the filling completely, creating a smooth, even layer. You can use a fork to create decorative swirls or ridges in the mashed potato topping if desired. This will create crispy peaks when baking.

Place the assembled Shepherd’s Pie in the preheated oven and bake for 20-25 minutes, or until the mashed potato topping is lightly golden brown and the filling is bubbly around the edges. Baking time may vary slightly depending on your oven and the depth of your baking dish.

Once baked, remove the Shepherd’s Pie from the oven and let it rest for a few minutes before serving. This allows the filling to settle slightly and the flavors to meld together even further.

Garnish the Vegetarian Shepherd’s Pie with freshly chopped parsley (optional) before serving, for a touch of freshness and visual appeal. Serve hot and enjoy this comforting and flavorful vegetarian meal!

Nutrition Facts

(Per serving, approximate – based on 8 servings)

• Serving Size: 1/8 of recipe
• Calories: 350 kcal
• Fat: 12g

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Preparation Time

• Prep Time: 45 minutes (includes chopping vegetables, preparing garlic, and potato prep)
• Cook Time: 1 hour (includes cooking lentils, simmering filling, baking Shepherd’s Pie)
• Total Time: 1 hour 45 minutes (from start to finish)

This Vegetarian Shepherd’s Pie with Garlic Mashed Potatoes recipe requires approximately 45 minutes of active preparation and an hour of cooking time, resulting in a total time of about 1 hour and 45 minutes to create this comforting and delicious meal.

How to Serve

This Vegetarian Shepherd’s Pie with Garlic Mashed Potatoes is a complete and satisfying meal on its own. However, you can enhance your dining experience by serving it with complementary side dishes and accompaniments:

• Green Salad: A simple green salad with a light vinaigrette dressing provides a refreshing contrast to the richness of the Shepherd’s Pie. The crispness of the salad greens and the acidity of the dressing cut through the savory flavors, creating a balanced meal.
• Steamed Green Vegetables: Serve alongside steamed green beans, broccoli, or asparagus. These vegetables offer a healthy and vibrant side that complements the Shepherd’s Pie without being too heavy. A drizzle of olive oil and a squeeze of lemon juice can enhance their flavor.
• Crusty Bread: Freshly baked crusty bread, like baguette or sourdough, is perfect for soaking up the delicious vegetable and lentil filling. A side of butter or olive oil for dipping adds a simple touch of indulgence.
• Red Wine: A medium-bodied red wine, such as Merlot or Pinot Noir, pairs well with the savory and earthy flavors of the Shepherd’s Pie. The wine’s fruitiness and acidity complement the richness of the dish.
• Chutney or Relish: A dollop of chutney or relish, like tomato chutney or corn relish, can add a touch of sweetness and tanginess to the plate. This can provide an interesting flavor contrast and elevate the overall dining experience.
• Pickled Vegetables: Serve with a side of pickled vegetables, such as pickled onions or gherkins. The acidity of the pickles cuts through the richness of the Shepherd’s Pie and provides a palate-cleansing element.
• Mashed Sweet Potatoes (on the side): For those who enjoy sweet and savory combinations, a small serving of mashed sweet potatoes on the side can be a delightful addition. The sweetness of the sweet potatoes provides a nice counterpoint to the savory Shepherd’s Pie.

Additional Tips for the Best Vegetarian Shepherd’s Pie

1. Roast Your Vegetables for Deeper Flavor: While sautéing vegetables is quick and easy, roasting them beforehand can significantly enhance their flavor. Roasting brings out the natural sweetness and creates caramelized edges, adding a deeper layer of complexity to the filling. Consider roasting the carrots, celery, and mushrooms at 400°F (200°C) for about 20-25 minutes before adding them to the skillet.
2. Use a Variety of Mushrooms: For a more complex and interesting mushroom flavor, use a mix of different mushroom types. Cremini, shiitake, oyster, and portobello mushrooms all offer unique textures and tastes. Experiment with combining different varieties to elevate the umami richness of your filling.
3. Deglaze the Pan for Extra Flavor: After sautéing the vegetables and mushrooms, deglaze the pan before adding the lentils and broth. Pour in a splash of red wine or vegetable broth and scrape up any browned bits stuck to the bottom of the pan. These browned bits, known as fond, are packed with flavor and will enrich your filling.
4. Add a Touch of Red Wine to the Filling: Speaking of red wine, adding a quarter cup of dry red wine to the filling while it simmers can add depth and complexity. The alcohol will cook off, leaving behind a rich, savory flavor that complements the vegetables and lentils beautifully.
5. Customize Your Mashed Potato Topping: While garlic mashed potatoes are delicious, feel free to experiment with other flavorings for your topping. Consider adding roasted garlic and herbs like rosemary and thyme to the potatoes. You can also incorporate grated cheese, such as Parmesan or cheddar, for a cheesy topping. For a lighter option, use sweet potato or cauliflower mash instead of regular potatoes.
6. Make it Ahead for Convenience: Vegetarian Shepherd’s Pie is a great make-ahead dish. You can prepare the filling and mashed potatoes separately a day in advance. Store them in the refrigerator and assemble and bake the Shepherd’s Pie just before serving. This is perfect for busy weeknights or when entertaining guests.
7. Freeze for Future Meals: Shepherd’s Pie freezes exceptionally well, making it ideal for meal prepping. Assemble the Shepherd’s Pie in a freezer-safe dish, wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months. To bake from frozen, thaw overnight in the refrigerator, or bake directly from frozen at 350°F (175°C) for about 1 hour to 1 hour and 15 minutes, or until heated through and bubbly.
8. Don’t Overcrowd the Baking Dish: Ensure you use a baking dish that is large enough so that the filling and mashed potato topping are not overcrowded. Overcrowding can prevent even baking and may result in a soggy Shepherd’s Pie. A 9×13 inch baking dish is generally ideal for this recipe. If you are doubling the recipe, use two 9×13 inch dishes or a larger casserole dish.

FAQ Section

Q1: Can I make this Shepherd’s Pie vegan?

A: Yes, absolutely! To make this recipe vegan, simply substitute the butter and milk in the mashed potatoes with vegan butter and plant-based milk (such as almond milk, soy milk, or oat milk). Ensure your Worcestershire sauce is also vegan, or use tamari or soy sauce as an alternative for umami flavor. All the other ingredients are naturally vegan.

Q2: Can I use different types of lentils?

A: While green lentils are recommended for their texture and ability to hold their shape during cooking, you can use other types of lentils if you prefer. Brown lentils will also work well, but they may become slightly softer than green lentils. Red lentils are not recommended as they tend to break down and become mushy when cooked for this length of time.

Q3: Can I add other vegetables to the filling?

A: Yes, feel free to customize the vegetable filling with your favorite vegetables. Good additions include parsnips, turnips, bell peppers, zucchini, or corn. Just ensure to adjust the cooking time accordingly, as some vegetables may require longer or shorter cooking times than others. Add heartier vegetables like parsnips and turnips with the carrots and celery, and quicker-cooking vegetables like zucchini and bell peppers closer to the end of the simmering time.

Q4: Can I make this recipe gluten-free?

A: Yes, this recipe can easily be made gluten-free. Ensure your vegetable broth is gluten-free. Most importantly, check the Worcestershire sauce label to ensure it is gluten-free; some brands contain gluten. Tamari or gluten-free soy sauce are excellent gluten-free alternatives for umami flavor. All other ingredients are naturally gluten-free.

Q5: How long does Vegetarian Shepherd’s Pie last in the refrigerator?

A: Leftover Vegetarian Shepherd’s Pie can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly in the oven at 350°F (175°C) or in the microwave until heated through. It’s a great make-ahead meal for enjoying leftovers throughout the week.

Q6: Can I use instant mashed potatoes for the topping?

A: While fresh mashed potatoes are highly recommended for the best flavor and texture, you can use instant mashed potatoes in a pinch. Prepare the instant mashed potatoes according to package directions, incorporating garlic and butter (or vegan alternatives) as instructed in the recipe. However, keep in mind that freshly made mashed potatoes will provide a superior taste and creamy texture.

Q7: My mashed potato topping is browning too quickly in the oven. What should I do?

A: If your mashed potato topping is browning too quickly before the filling is heated through, you can loosely tent the baking dish with aluminum foil. This will help to prevent further browning while allowing the Shepherd’s Pie to continue baking and heating through. Remove the foil during the last few minutes of baking to allow the topping to crisp up slightly, if desired.

Q8: What can I do if my filling is too watery?

A: If your vegetable and lentil filling is too watery after simmering, simply remove the lid from the skillet or Dutch oven and continue to simmer the filling uncovered over medium-low heat for a few more minutes, stirring occasionally. This will allow the excess liquid to evaporate and the filling to thicken to your desired consistency. You can also thicken it slightly by stirring in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last few minutes of simmering.

Print