Vegetarian Shepherd's Pie

Name: Vegetarian Shepherd's Pie
Prep time: 40 min
Total time: 140 min
Ingredients: 2 tablespoons extra-virgin olive oil; 1 large onion, finely diced; 2 carrots, peeled and thinly sliced; 2 celery stalks, thinly sliced; 10 ounces cremini mushrooms, trimmed and sliced; 1 tablespoon tomato paste; 1 tablespoon vegetarian Worcestershire sauce, such as Annie's Naturals; 1 dried bay leaf; 1 cup French green lentils, picked over; Kosher salt and freshly ground pepper; 1 cup frozen peas; 2 pounds Yukon Gold potatoes, scrubbed and cut into 1 ½-inch pieces; 4 cloves garlic; 4 tablespoons unsalted butter; 0.5 cup whole milk, warmed

By

Martha Stewart Editors

Updated on December 27, 2022

Prep Time:

40 mins

Total Time:

2 hrs 20 mins

Servings:

8

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

Ingredients

2 tablespoons extra-virgin olive oil
1 large onion, finely diced
2 carrots, peeled and thinly sliced
2 celery stalks, thinly sliced
10 ounces cremini mushrooms, trimmed and sliced
1 tablespoon tomato paste
1 tablespoon vegetarian Worcestershire sauce, such as Annie's Naturals
1 dried bay leaf
1 cup French green lentils, picked over
Kosher salt and freshly ground pepper
1 cup frozen peas
2 pounds Yukon Gold potatoes, scrubbed and cut into 1 ½-inch pieces
4 cloves garlic
4 tablespoons unsalted butter
½ cup whole milk, warmed

Directions

Heat oil in a medium pot over medium. Add onion, carrots, and celery and cook, stirring, until tender, 6 to 8 minutes. Add mushrooms and cook, stirring, until tender, 8 to 10 minutes. Add tomato paste and cook, stirring, 1 minute. Add Worcestershire, bay leaf, 4 cups water, and lentils; season with salt and pepper. Bring to a boil, then reduce to a simmer and cook until lentils are tender, 30 to 35 minutes. Stir in peas; remove from heat and season with salt and pepper.
Preheat oven to 400 degrees. Place potatoes and garlic in a medium saucepan; cover with 2 inches of cold water. Season generously with salt; bring to a boil, then reduce to a simmer and cook until a knife pierces potatoes easily, 10 to 12 minutes. Drain; return potatoes and garlic to pot. Add butter and milk; mash with a fork or potato masher until smooth. Season with salt and pepper.
Transfer lentil mixture to a 2-quart baking dish. Dollop with mashed potatoes; spread evenly to edges. Transfer to a baking sheet; bake until golden and bubbling around edges, about 15 minutes. Let stand 20 minutes; serve.

Kate Mathis