Vegetarian shepherd’s pie with cheesy mash

Comfort food doesn’t get much better than a warm, hearty shepherd’s pie. This vegetarian version swaps the traditional meat filling for a delicious medley of wholesome vegetables and lentils, all topped with a creamy, cheesy mashed potato crust that’s baked to golden perfection. Whether you’re a lifelong vegetarian or simply looking for a satisfying meatless meal, this dish is sure to hit the spot.

Ingredients

For the filling:

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 cup mushrooms, chopped
• 1 cup frozen peas
• 1 cup cooked or canned lentils, drained and rinsed
• 1 tablespoon tomato paste
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 cup vegetable stock
• 1 tablespoon soy sauce or tamari (for gluten-free option)
• Salt and pepper to taste

For the cheesy mash topping:

• 4 large potatoes, peeled and chopped
• 3 tablespoons butter (or plant-based butter for a vegan option)
• 1/2 cup milk (or plant-based milk)
• 1 cup shredded cheddar cheese (or dairy-free cheese)
• Salt and pepper to taste

Instructions

Step 1: Prepare the filling

1. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until fragrant and softened, about 3-4 minutes.
2. Add the carrots, celery, and mushrooms. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender.
3. Stir in the tomato paste, smoked paprika, thyme, and rosemary. Cook for 1-2 minutes to release the flavors.
4. Add the lentils, vegetable stock, soy sauce, and peas. Simmer for 10-15 minutes until the mixture thickens slightly. Season with salt and pepper to taste. Remove from heat and set aside.

Step 2: Make the cheesy mash

1. Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and return them to the pot.
2. Add butter and milk to the potatoes and mash until smooth and creamy. Stir in the shredded cheese and season with salt and pepper.

Step 3: Assemble and bake

1. Preheat your oven to 375°F (190°C).
2. Spread the vegetable and lentil filling evenly in a baking dish. Spoon the cheesy mash over the top, smoothing it out with a spatula.
3. Use a fork to create ridges on the surface of the mash for extra crispiness.
4. Bake in the preheated oven for 25-30 minutes, or until the top is golden and slightly crispy.

Serving Suggestions

Serve your vegetarian shepherd’s pie with a simple green salad or steamed vegetables for a complete meal. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.

Tips for Success

• Customize the vegetables: Feel free to use any vegetables you have on hand, such as zucchini, bell peppers, or sweet potatoes.
• Vegan option: Substitute the butter, milk, and cheese with plant-based alternatives to make this dish vegan-friendly.
• Make it ahead: Prepare the filling and mash in advance, assemble the pie, and refrigerate until ready to bake. Add an extra 10 minutes to the baking time if baking straight from the fridge.

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