Vegetarian Shepherd's Pie
An Irish classic reinvented as a vegetarian version. This generous pie combines a savory mixture of lentils and vegetables with a creamy, golden-baked mashed potato topping. Authentic and comforting comfort food.
🛒 Ingredients
6 servings
- 3.3 lbs potatoes
- 4.2 oz salted butter
- 1 oz button mushrooms
- 1 cup red lentils
- 6 cloves garlic
- 1 tsp salt
- 1 lb yellow onions
- 2 tbsp tomato paste
- Bay leaves
- 3 tbsp olive oil
- 2 cups dry white wine
- 8.5 cups vegetable broth
- 2 tbsp cornstarch
- 2 tsp soy sauce
- 2 sprigs fresh rosemary
- 2 sprigs fresh parsley
- 1 sprig fresh sage
- Chives
- 1.65 lbs chopped mixed vegetables (carrots, celery, leeks)
- 9 oz fresh chopped mushrooms
- 9 oz pearl onions
Watch the original video
Watch on TikTokDirections
- 1
Wash and cook the potatoes in salted water until tender, about 15-20 minutes. Drain and set aside.
- 2
Heat the olive oil in a large Dutch oven. Sauté the chopped onions and garlic until translucent.
- 3
Add the chopped mushrooms and red lentils. Stir for 2 minutes.
- 4
Incorporate the tomato paste, mix well, then deglaze with the white wine.
- 5
Pour in the vegetable broth, add the bay leaves, rosemary, and sage. Bring to a boil.
- 6
Reduce the heat and add the mixed vegetables and pearl onions. Simmer for 20-25 minutes.
- 7
Dilute the cornstarch in 3 tablespoons of cold water. Pour into the sauce and stir until thickened.
- 8
Season with soy sauce and adjust salt if necessary.
- 9
Prepare the mash: mash the cooked potatoes with the butter, season generously with pepper.
- 10
Transfer the vegetable mixture into a baking dish. Spread the mashed potatoes evenly over the top.
- 11
Bake for 25-30 minutes at 375°F until the surface is golden brown.
- 12
Sprinkle with fresh parsley and chives before serving.
💡 Chef's Tip
For more flavor, prepare the vegetable mixture the day before and let it rest. You can replace the red lentils with green lentils for a firmer texture. Serve hot with a green salad.
