Sunday Veggie Shepherd’s Pie
Highlighted under: Comfort Food
I love making this Sunday Veggie Shepherd's Pie for a cozy family dinner. The rich, savory filling made from lentils and fresh vegetables contrasts wonderfully with the creamy mashed potatoes on top. It’s a hearty and satisfying dish that showcases seasonal produce, and the aroma that fills the kitchen is just delightful. This recipe is not only delicious but also quick to whip up, making it a perfect addition to our weekend meal rotation. I can’t wait for you to try it!
When I first decided to make a veggie version of shepherd's pie, I wasn’t sure how to achieve that classic flavor without meat. After experimenting, I found that using green lentils creates a wonderful texture, and the addition of fresh herbs brings the dish to life. Baking it until golden brown gives the top that perfect crust!
Another tip I found helpful was to let the filling simmer for at least 15 minutes, which allows the flavors to meld beautifully. The end result is a warm, comforting dish that my family looks forward to each weekend.
Why You'll Love This Recipe
- Hearty filling packed with veggies and plant-based protein
- Creamy mashed potatoes that perfectly complement the filling
- A delicious way to enjoy meat-free comfort food
Understanding the Filling
The filling of this Veggie Shepherd's Pie is a celebration of hearty, nutritious ingredients. Green lentils not only provide a rich, earthy flavor but also deliver a significant amount of plant-based protein and fiber, making this dish satisfying and nutritious. When cooked properly, lentils should retain a slight bite, so keep an eye on them and taste for doneness around the 20-minute mark. If you prefer a softer texture, continue cooking, but be cautious not to overshoot, as they can turn mushy.
Incorporating seasonal vegetables into the filling is a fantastic way to add both flavor and nutrition. Feel free to swap in finely diced zucchini or bell peppers based on what you have on hand. If you're looking to add some heat, a pinch of red pepper flakes can elevate the flavor profile. Remember that each vegetable has its own cooking time; adding hard vegetables like carrots at the beginning allows them to soften, while quicker-cooking items like peas should only be added in the last few minutes.
Perfecting the Mashed Potatoes
The mashed potatoes are the crowning glory of this dish! For the creamiest results, use starchy potatoes like Russets or Yukon Golds. After boiling them until tender, you'll want to drain them thoroughly to prevent excess moisture from making them watery. I find that returning the drained potatoes to the hot pot for a minute helps evaporate any lingering steam, ensuring a fluffier mash. When you add milk and butter, warm them slightly before mixing; this makes it easier to achieve that luscious, smooth texture.
If you're going for a dairy-free option, consider swapping the milk for fortified plant-based alternatives like oat or almond milk, both of which add a pleasant creaminess without overpowering the flavors. Vegan butter can also work very well here. Just remember to adjust the salt levels to taste, as some plant-based milks have added salt which can alter the final flavor.
Ingredients
Gather all the fresh ingredients needed to make this delicious shepherd's pie.
For the Filling
- 1 cup green lentils, rinsed
- 3 cups vegetable broth
- 1 medium onion, chopped
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
For the Mashed Potatoes
- 4 large potatoes, peeled and chopped
- 1/2 cup milk (or non-dairy milk)
- 4 tablespoons butter (or vegan butter)
- Salt to taste
Now that you have your ingredients ready, it’s time to prepare the filling and mashed potatoes for this delightful dish!
Instructions
Follow these simple steps to create a wholesome and satisfying Sunday Veggie Shepherd's Pie.
Prepare the Filling
In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and garlic, and sauté until softened. Stir in the lentils, vegetable broth, tomato paste, thyme, and rosemary. Season with salt and pepper.
Make the Mashed Potatoes
While the filling is simmering, boil the potatoes in salted water until tender, about 15 minutes. Drain and return them to the pot. Add the milk and butter, then mash until smooth. Season with salt to taste.
Assemble and Bake
Preheat the oven to 400°F (200°C). Spread the lentil filling in the bottom of a baking dish and top with the mashed potatoes, smoothing out the surface. Use a fork to create ridges for extra crispness.
Serve and Enjoy
Remove the shepherd's pie from the oven and allow it to cool slightly before serving. Enjoy this hearty dish with a side salad or steamed greens for a well-rounded meal.
Your Sunday Veggie Shepherd's Pie is now ready to be enjoyed! Serve it warm and share with your loved ones.
Pro Tips
- For added flavor, consider incorporating your favorite seasonal vegetables or even some mushrooms into the filling.
Storage and Make-Ahead Tips
This Veggie Shepherd's Pie is an excellent dish for meal prep. You can assemble it a day in advance and store it in the fridge, tightly covered. Just remember that the mashed potatoes might become a bit thicker after chilling, so a splash of milk can help loosen them up before baking. If you choose to freeze it, consider freezing the filling and potatoes separately for better texture upon reheating. Wrap tightly and they can last in the freezer for up to three months.
When you're ready to reheat, if frozen, defrost in the refrigerator overnight, then bake at 375°F (190°C) until heated through, usually around 30-40 minutes. For a quicker option, you can microwave individual portions, although the texture might not be as perfect as oven-baked.
Serving Suggestions
This Shepherd's Pie pairs wonderfully with a simple side salad or steamed greens. A fresh arugula or spinach salad dressed lightly with olive oil and lemon balances the richness of the dish beautifully. If you're looking to kick it up a notch, a tangy pickled vegetable side can contrast with the hearty filling and elevate the meal.
For those who prefer a more luxurious touch, consider serving the pie with a dollop of homemade vegan sour cream or a sprinkle of fresh herbs like parsley or chives on top right before serving. This adds a fresh pop of flavor and makes the presentation even more appealing, creating a truly satisfying dining experience.
Questions About Recipes
→ Can I make this recipe ahead of time?
Absolutely! You can prepare the filling and mashed potatoes in advance, then assemble and bake them when you're ready to serve.
→ What can I substitute for lentils?
If you're not a fan of lentils, you can use cooked quinoa or chickpeas for a similar texture.
→ Is this recipe gluten-free?
Yes, this recipe is gluten-free as long as you ensure your vegetable broth is gluten-free.
→ Can I freeze leftovers?
Yes, you can freeze the shepherd's pie after baking. Just make sure to cool it completely before wrapping it tightly for the freezer.
Sunday Veggie Shepherd’s Pie
I love making this Sunday Veggie Shepherd's Pie for a cozy family dinner. The rich, savory filling made from lentils and fresh vegetables contrasts wonderfully with the creamy mashed potatoes on top. It’s a hearty and satisfying dish that showcases seasonal produce, and the aroma that fills the kitchen is just delightful. This recipe is not only delicious but also quick to whip up, making it a perfect addition to our weekend meal rotation. I can’t wait for you to try it!
Created by: Tessa Wright
Recipe Type: Comfort Food
Skill Level: Intermediate
Final Quantity: 6 servings
What You'll Need
For the Filling
- 1 cup green lentils, rinsed
- 3 cups vegetable broth
- 1 medium onion, chopped
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
For the Mashed Potatoes
- 4 large potatoes, peeled and chopped
- 1/2 cup milk (or non-dairy milk)
- 4 tablespoons butter (or vegan butter)
- Salt to taste
How-To Steps
In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and garlic, and sauté until softened. Stir in the lentils, vegetable broth, tomato paste, thyme, and rosemary. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until lentils are tender. Add the frozen peas and cook for an additional 5 minutes.
While the filling is simmering, boil the potatoes in salted water until tender, about 15 minutes. Drain and return them to the pot. Add the milk and butter, then mash until smooth. Season with salt to taste.
Preheat the oven to 400°F (200°C). Spread the lentil filling in the bottom of a baking dish and top with the mashed potatoes, smoothing out the surface. Use a fork to create ridges for extra crispness. Bake for 25-30 minutes, or until the top is golden brown.
Remove the shepherd's pie from the oven and allow it to cool slightly before serving. Enjoy this hearty dish with a side salad or steamed greens for a well-rounded meal.
Extra Tips
- For added flavor, consider incorporating your favorite seasonal vegetables or even some mushrooms into the filling.
Nutritional Breakdown (Per Serving)
- Calories: 350 kcal
- Total Fat: 10g
- Saturated Fat: 4g
- Cholesterol: 15mg
- Sodium: 400mg
- Total Carbohydrates: 50g
- Dietary Fiber: 12g
- Sugars: 5g
- Protein: 12g