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Vegetarian Shepherd's Pie

Recipe photo courtesy of Kate Mathis

With lentils and cremini mushrooms as well as the traditional carrots and peas, this vegetarian take on the traditional British potato-topped meat pie is hearty and delicious. We use French green lentils because they hold their shape in cooking.

Source: Martha Stewart Living, January/February 2019
Total Time Prep Servings



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How would you rate this recipe?
  • FAW24166804
    17 MAR, 2019
    Adjustments I made, I added 2 cups of shredded kale and used vegetable broth instead of water, plus dotted butter on top of the potatoes, and used soy milk in the mash. This was pretty delicious, and amazing for a vegan entree and it made plenty for easy reheat meals. I LOVE how much good stuff is in this! You don't miss the meat! I don't know if I would make this again but very happy with how it turned out, however, I would used 3# Potatoes instead of 2 for a better filling to potatoes ratio!
  • margiektih
    17 MAR, 2019
    I loved it. It was the perfect main course dish to serve. I will definitely make it again and again. I made it as directed and it turned out perfectly. I am wondering if making it in a shallower pan may improve the ratio of beans to potatoes...something to experiment with in the future.

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