Description
Hearty vegetarian shepherds pie brings comfort and warmth to classic British cuisine with savory lentils and creamy mashed potato topping. Rich layers of seasonal vegetables and protein-packed legumes create a satisfying meal you’ll want to savor again and again.
Ingredients
Scale
Main Vegetables:
- 6 Yukon gold potatoes
- 16 ounces (450 grams) mushrooms, sliced
- 6 carrots, peeled and chopped
- 2 cups frozen peas
- 3 shallots, minced
Herbs and Seasonings:
- 1 sprig rosemary
- 1 sprig thyme
- 1 bay leaf
- 2 tablespoons tomato paste
- 2 tablespoons flour
- 1 teaspoon salt
- Salt, to taste
Liquids and Fats:
- 2 tablespoons olive oil
- 1/2 cup red wine
- 1/2 cup veggie broth
- 1/2 cup full-fat Greek yogurt
- 1/4 cup butter
Instructions
- Prepare potatoes by boiling until tender, then mash with creamy yogurt, rich butter, and a pinch of salt until smooth and fluffy.
- In a large skillet, gently sauté finely chopped shallots until translucent, then introduce sliced mushrooms, diced carrots, and aromatic herbs.
- Cook the vegetable mixture until vegetables soften and release their natural moisture, developing deep, complex flavors.
- Incorporate tomato paste and sprinkle flour, stirring to create a robust base, then deglaze the pan with a splash of wine to lift any caramelized bits.
- Gradually pour in vegetable broth, allowing the liquid to transform into a luxurious, velvety gravy, simmering until it reaches a thick, luscious consistency.
- Remove woody herb stems, then fold in sweet green peas, distributing them evenly throughout the vegetable mixture.
- Transfer the vegetable medley to a baking dish, carefully spreading the creamy mashed potato layer on top to create a uniform seal.
- Bake in a preheated 350°F oven for 15 minutes, ensuring the edges begin to turn golden and crisp.
- For an extra-crispy, bronzed top, switch to the broiler and grill for an additional 3-5 minutes, watching carefully to prevent burning.
Notes
- Swap yogurt with dairy-free alternatives like coconut or almond yogurt for a vegan-friendly potato topping.
- Experiment with different mushroom varieties like shiitake or cremini to enhance the umami flavor profile.
- Add a sprinkle of nutritional yeast on top for extra cheesy taste without dairy.
- Use gluten-free flour and check broth ingredients to make the dish completely gluten-free.
- Prep Time: 20 mins
- Cook Time: 38 mins
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 6
- Calories: 360 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 25 mg