Go Back
A portion of vegetarian shepherd's pie on a plate served with fresh arugula.

Vegetarian Shepherd's Pie

Shepherd's pie is proper British comfort food, and this vegetarian version is absolutely packed with flavour and wholesome ingredients.
5 from 10 votes
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 4 people
Calories: 381kcal
Author: Becca Heyes

Recipe printed from www.easycheesyvegetarian.com

Ingredients

For the mashed potato topping:

  • 1 kg (~ 2 1/4 lb) potatoes
  • 1 Tbsp butter
  • 2 Tbsp milk
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 25 g (~ 1/4 cup) grated cheddar cheese (optional)

For the lentil mixture:

  • 1 Tbsp oil
  • 1 red onion, diced
  • 3 cloves garlic, minced
  • 250 g (~ 1/2 lb) mushrooms, diced
  • 250 g (~ 2 cups) mixed frozen vegetables
  • 2 Tbsp Geo Watkins mushroom ketchup
  • 1 Tbsp tomato puree (paste)
  • 400 g tin green lentils, drained (265g, or ~ 1 1/4 cups, when drained)
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp dried mixed herbs
  • 100 ml (~ 1/2 cup) water or vegetable stock

Instructions

  • To begin, peel the potatoes, and cut them into chunks. Boil them in plenty of water until they're totally soft - around 15-20 minutes or so. Then drain the potatoes, and add the butter, milk, and plenty of salt and pepper. Mash thoroughly until smooth. Set aside.
  • While the potatoes are boiling, you can begin the lentil mixture. Heat the oil in a large frying pan, and add the diced onion, garlic and mushrooms. Cook over a medium heat for a few minutes, until fragrant, then add the frozen vegetables. Cook for 5 more minutes, until the vegetables have defrosted.
  • Add the remaining ingredients (mushroom ketchup through vegetable stock), and mix to combine. Bring to a gentle simmer, and allow to cook for a further 5-10 minutes.
  • Transfer the lentil mixture to a baking dish (mine measured approximately 8 x 8 inches), and dollop the mashed potato on top. Spread the potato out with a fork, and sprinkle over some grated cheese if you want to. Bake at 190°C (Gas Mark 5 / 375°F) for around 30 minutes, or until the topping is crispy and the gravy is bubbling up around the edges.

Notes

If needed, this vegetarian shepherd's pie can be prepared in advance, and stored in the fridge overnight or until you're ready to bake.
Leftovers can be frozen, or stored in the fridge for up to 3 days, and reheated thoroughly in the microwave.

Nutrition

Nutrition Facts
Vegetarian Shepherd's Pie
Amount Per Serving (1 portion)
Calories 381 Calories from Fat 85
% Daily Value*
Fat 9.4g14%
Saturated Fat 3.8g19%
Cholesterol 15mg5%
Sodium 683mg28%
Potassium 1579mg45%
Carbohydrates 63g21%
Fiber 13.7g55%
Sugar 8.1g9%
Protein 14.6g29%
Calcium 117mg12%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.