Make Ahead

Vegetarian Shepherd's Pie with Lentils (VeganĀ option)

March 26, 2018
0 Ratings
  • Prep time 1 hour
  • Cook time 45 minutes
  • Serves 6-8
Author Notes

Sumptuous vegetarian Shepherd's Pie in tomato broth. Can be made vegan by substituting just two ingredients. I'm not one to stick to recipes precisely, so feel free to adjust any ingredient to your taste. —Carol P.

What You'll Need
  • 4 large potatoes (russet work well), peeled and cut into 1 in. cubes
  • 5 tablespoons butter (or butter substitute for vegan)
  • 1/2 cup milk (or soy or coconut milk for vegan)
  • 7 tablespoons olive oil (split, see directions)
  • 5 cups vegetable broth (I use Better than Boullion)
  • 14.5 ounces can diced tomatoes
  • 1 1/2 cups green lentils (or any kind, really)
  • 1 medium/large onion, diced
  • 1 glove garlic, minced
  • 10 ounces cremini or white button mushrooms, sliced
  • 5 carrots, peeled and chopped
  • 1 eggplant (medium), cut into 1 in cubes
  • 1/2 head of cauliflower, cut into 1 in. pieces
  • 1/2 teaspoon thyme (dried)
  • 1/2 cup frozen peas
  • salt & pepper to taste
  • 1 tablespoon Sriracha sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons parmesan reggiano (optional)
  1. Preheat oven to 350 degrees F.
  2. Prepare mashed potato topping: boil potatoes until soft, mash or strain through potato ricer. Add butter and milk (or butter/milk substitutes for vegan), mix and set aside, covered.
  3. Place eggplant on metal sheet pan, add 2 tbs. of olive oil. Sprinkle with salt and mix until coated thoroughly. Roast for 30 minutes, stirring every 10 minutes and checking to make sure it doesn't burn. When eggplant is soft, remove from oven and set aside.
  4. After eggplant is in the oven, roast carrots and cauliflower on another sheet pan with 2 tbs olive oil and salt for about 20 minutes, stirring once or twice in between.
  5. While vegetables are roasting, heat 2 tbs. olive oil in dutch oven, add mushrooms and saute until liquid evaporates and mushrooms are browned and tender, about 10 minutes. Remove from pan and set aside.
  6. In same dutch oven, heat 1 tbs. of olive oil and saute onions until soft, then add garlic and cook for 4 minutes more, stirring frequently. Add thyme and stir. When onions are translucent, add vegetable broth, lentils, and tomatoes. Cook for 1/2 hr.
  7. When vegetables are cooked, remove from oven and add to lentil mixture, along with mushrooms, soy sauce, Sriracha, and salt and pepper to taste. Cook until lentils are soft, about 45 min.-1 hour total.
  8. Off heat, pour mixture into 9 x 13 in. casserole and spread mashed potato mixture on top. If desire, sprinkle parmesan reggiano on top.
  9. Bake for 25-30 minutes until slightly browned on top.

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