Vegetarian Shepherd’s Pie

This vegetarian shepherd’s pie is warm, filling, and full of flavor. It’s made with lentils, mushrooms, and lots of veggies, topped with creamy mashed potatoes. Great for a cozy dinner or easy leftovers.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Place the chopped potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender, about 15 minutes.

Step 2

Drain well, then mash with butter (or oil) and milk until smooth and creamy. Add salt to taste. Set aside.

Step 3

In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté for 2 to 3 minutes until softened.

Step 4

Add the carrots, celery, and mushrooms. Cook for about 5 to 7 minutes, stirring occasionally.

Step 5

Stir in the zucchini and bell pepper. Cook for another 5 minutes.

Step 6

Add the tomato paste, herbs, lentils, salt, pepper, and vegetable broth. Stir to combine. Let the mixture simmer for about 10 minutes until slightly thickened.

Step 7

Preheat the oven to 375°F (190°C).

Step 8

Spread the filling evenly in a baking dish. Top with the mashed potatoes, smoothing them out with a spatula or fork for texture.

Step 9

Bake for 25 to 30 minutes, until the top is golden and the filling is bubbling.

Step 10

Let it rest for a few minutes before serving.