Enjoy a comforting and hearty meal with this delicious vegetarian shepherd’s pie. Packed with flavorful vegetables and topped with creamy mashed potatoes, this dish is perfect for cozy dinners, family gatherings, or as a satisfying meatless option for any occasion. Easy to prepare and full of savory goodness, it’s a dish everyone will love!
Ingredients You’ll Need for Tasty Vegetarian Shepherd’s Pie
- For the Filling:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 1 cup frozen peas
- 1 cup corn kernels
- 1 cup mushrooms, sliced
- 1 can (14 oz) lentils, drained and rinsed (or 2 cups cooked lentils)
- 1 cup vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- For the Mashed Potatoes:
- 4 large potatoes, peeled and chopped
- 4 tablespoons butter or plant-based butter
- 1/2 cup milk or plant-based milk
- Salt and pepper to taste
How to Make Tasty Vegetarian Shepherd’s Pie
- Prepare the Mashed Potatoes:
- Boil the chopped potatoes in a large pot of salted water until tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot. Mash with butter, milk, salt, and pepper until smooth and creamy. Set aside.
- Cook the Filling:
- Heat olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté for 3-4 minutes until softened.
- Add the carrots, peas, corn, and mushrooms. Cook for another 5-7 minutes until the vegetables are tender.
- Stir in the lentils, vegetable broth, tomato paste, thyme, rosemary, salt, and pepper. Simmer for 5-7 minutes, allowing the mixture to thicken slightly.
- Assemble the Shepherd’s Pie:
- Preheat your oven to 400°F (200°C).
- Spread the vegetable and lentil filling evenly in a greased 9×13-inch baking dish.
- Spoon the mashed potatoes on top, spreading them evenly with a spatula. For a decorative touch, use a fork to create a pattern on the mashed potatoes.
- Bake:
- Place the assembled shepherd’s pie in the oven and bake for 20-25 minutes, or until the top is golden brown and the filling is bubbling.
- Serve:
- Allow the shepherd’s pie to cool for a few minutes before serving. Enjoy!
Why This Recipe Works
- Hearty & Satisfying: The combination of vegetables and lentils makes this shepherd’s pie filling and full of plant-based protein.
- Comfort Food with a Twist: The creamy mashed potatoes on top bring all the comfort of the classic dish, while the vegetable filling gives it a fresh, meat-free update.
- Perfect for Meal Prep: This dish keeps well in the fridge and makes excellent leftovers, perfect for a busy week.
Pro Tips for Perfect Vegetarian Shepherd’s Pie
- Use Starchy Potatoes: Russet potatoes work best for creamy mashed potatoes, but you can use Yukon Golds for a slightly smoother texture.
- Customize the Filling: Feel free to add other vegetables like zucchini, bell peppers, or spinach to make the filling even more colorful and nutritious.
- Make it Vegan: Swap the butter and milk in the mashed potatoes for plant-based versions to make this dish completely vegan.
Serving Suggestions for Vegetarian Shepherd’s Pie
- Serve with a crisp green salad with a light vinaigrette to balance the richness of the shepherd’s pie.
- Pair with roasted vegetables or garlic bread for a complete meal.
Storage Guidelines
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: This dish freezes well. Let it cool completely, then wrap tightly and freeze for up to 2-3 months. To reheat, bake from frozen at 350°F (175°C) for 45 minutes or until hot throughout.
Tasty Vegetarian Shepherd’s Pie
Description
Cheesy Vegan Pizza Beans is a delicious and satisfying vegan dish that is perfect for a quick dinner or a satisfying snack. Made with kidney beans, tomato sauce, and vegan cheese, this dish is packed with protein and flavor.
Ingredients
Instructions
-
Rinse and sort the kidney beans. Soak the beans in a large pot of water for at least 8 hours, or overnight.
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Drain and rinse the beans. Place them in a large pot and cover with water. Bring to a boil, then reduce the heat to a simmer and cook for 1 hour, or until the beans are tender.
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Preheat the oven to 375°F (190°C) 🔥.
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Heat the olive oil in a large skillet over medium heat. Add the onion 🧅, bell pepper, and garlic 🧄, and cook for 5 minutes, or until the vegetables are tender.
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Add the oregano, basil, salt 🧂, and black pepper, and stir to combine.
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Add the tomato sauce 🍅 and cooked beans to the skillet and stir to combine.
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Spread the bean mixture in an even layer on a baking sheet. Sprinkle the vegan cheese 🧀 shreds and vegan parmesan cheese on top.
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Bake for 10-15 minutes 🕒, or until the cheese is melted and bubbly.
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Serve hot ♨ and enjoy!
Servings 1
- Amount Per Serving
- Calories 386kcal
- % Daily Value *
- Total Fat 16.7g26%
- Saturated Fat 2.4g12%
- Total Carbohydrate 56.5g19%
- Sugars 7.5g
- Protein 18.2g37%
- Vitamin A 302 IU
- Vitamin C 12 mg
- Calcium 135 mg
- Iron 7 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
You can also use other types of beans in this recipe, such as black beans or pinto beans.
Feel free to get creative and add your favorite pizza toppings to the mix!
