Vegetarian Shepherd's Pie

A comforting cottage-pie-style bake with a hearty lentil and mushroom filling in a rich red wine gravy, topped with buttery, fluffy mashed potatoes and baked until golden. A satisfying meat-free take on the British classic.

By YumYum Editorial · Vegan & Vegetarian

Prep: 20 min · Cook: 45 min · Total: 65 min · Serves 6

Ingredients

• 2 lbs russet potatoes, peeled and quartered
• 4 tbsp unsalted butter, divided
• 1/3 cup milk, warmed
• to taste Salt and black pepper, to taste
• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 8 oz cremini mushrooms, chopped
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tbsp all-purpose flour
• 1/4 cup red wine (optional)
• 1 1/2 cups vegetable broth
• 1 (15 oz) can brown or green lentils, drained and rinsed
• 1 tbsp Worcestershire sauce or vegan Worcestershire
• 1 tsp fresh thyme leaves
• 1 cup frozen peas

Instructions

1. Boil the potatoes in salted water for 15-18 minutes until fork-tender, then drain and mash with 3 tbsp butter, warm milk, salt, and pepper until smooth; set aside.
2. Preheat the oven to 400°F (200°C).
3. Heat the olive oil in a large oven-safe skillet or Dutch oven over medium heat and sauté the onion, carrots, and celery for 6-7 minutes until softened.
4. Add the mushrooms and cook for 5-6 minutes until they release their liquid and begin to brown.
5. Stir in the garlic and tomato paste and cook for 1-2 minutes, then sprinkle in the flour and stir to coat.
6. Deglaze with the red wine (if using), scraping up any browned bits, and simmer 1-2 minutes.
7. Add the vegetable broth, lentils, Worcestershire sauce, and thyme, and simmer uncovered for 10-12 minutes until thickened; stir in the frozen peas and season with salt and pepper.
8. Spread the filling evenly in the skillet or transfer to a baking dish, then top with the mashed potatoes, spreading to the edges and dragging a fork across the top for texture.
9. Dot with the remaining 1 tbsp butter and bake for 20-25 minutes until the filling bubbles at the edges and the potato topping is golden.