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

5.0

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1 Review

This recipe uses earthy mushrooms and an array of other delicious vegetables that will have everyone asking for seconds.

By

Martha Stewart Test Kitchen

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