Description
Hearty vegetarian shepherds pie brings comfort and nostalgia to plant-based dining with rich lentil and vegetable filling topped by creamy mashed potatoes. Savory layers promise a satisfying meal that will warm hearts and delight taste buds with each delicious forkful.
Ingredients
Scale
Vegetables:
- 6 carrots, peeled and chopped (about 2 cups)
- 16 ounces (454 grams) fresh mushrooms, sliced
- 2 cups frozen peas
- 3 shallots, minced
Protein and Liquid Base:
- 1/2 cup red wine
- 1–2 cups vegetable broth
- 2 tablespoons tomato paste
Herbs, Seasonings, and Binding Ingredients:
- 1 sprig of fresh rosemary
- 1 sprig of fresh thyme
- 1 dried bay leaf
- 2 tablespoons flour
- 2 tablespoons olive oil
- 1 teaspoon salt
Mashed Potato Topping:
- 6 Yukon gold potatoes (about 2 pounds / 907 grams)
- 1/2 cup full-fat Greek yogurt
- 1/4 cup butter or olive oil
- Salt to taste
Instructions
- Peel potatoes and boil until tender. Drain water and mash thoroughly, incorporating Greek yogurt and butter. Season with salt and pepper to enhance flavor profile.
- Select a large oven-safe pot and warm olive oil over medium heat. Introduce minced shallots and sauté until aromatic, releasing their delicate essence.
- Add mushrooms, carrots, rosemary, thyme, and bay leaf to the pot. Gently cook vegetables until carrots soften and develop a tender texture.
- Incorporate tomato paste and flour, stirring to create a cohesive mixture. Pour red wine into the pot, deglazing and lifting any caramelized bits from the bottom.
- Gradually stream vegetable broth into the mixture, stirring continuously until a rich, smooth gravy develops. Allow sauce to simmer and reduce, concentrating flavors.
- Remove herb sprigs from the vegetable mixture. Fold frozen peas into the filling, distributing evenly throughout the pot.
- Spread mashed potato layer uniformly across the vegetable filling, creating a smooth, even surface. Optional: Brush potato top with melted butter for enhanced golden color.
- Bake at 350°F for 15 minutes, ensuring filling becomes heated through. Switch to broil setting for 2-3 minutes to achieve a crisp, golden-brown potato crust.
- Serve immediately, presenting a warm, comforting dish perfect for satisfying hunger and warming the soul.
Notes
- Swap out Greek yogurt for vegan alternatives like cashew cream or plant-based yogurt to make the recipe completely plant-based.
- Use gluten-free flour or cornstarch as a thickener to accommodate gluten-sensitive diets.
- Enhance nutrition by adding protein-rich ingredients like lentils or plant-based meat substitutes to boost the filling’s protein content.
- Consider roasting vegetables beforehand to intensify their flavor and create a deeper, more complex taste profile for the pie.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 6
- Calories: 360
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 7 g
- Protein: 9 g
- Cholesterol: 30 mg