Vegetarian Shepherd’s Pie
- Total Time
- 1¾ hours
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons kosher salt, plus more for seasoning
- 2pounds russet potatoes, peeled and quartered (about 3 large)
- 6tablespoons unsalted butter
- ½cup whole milk
- ½cup sour cream
- ½cup packed grated Parmigiano-Reggiano cheese or vegetarian Parmesan (optional)
- Freshly ground black pepper
- ¾cup French lentils
- 4sprigs thyme
- 3½cups vegetable broth
- 1teaspoon kosher salt, plus more for seasoning
- 4tablespoons butter
- 8ounces sliced mixed mushrooms, such as button, cremini, and shiitake
- 1large leek, white part only, thinly sliced (about 1½ cups)
- 2medium carrots, peeled and diced (about 1 cup)
- 2cloves garlic, minced
- Freshly ground black pepper
- 2tablespoons tomato paste
- 2tablespoons flour
- 1cup frozen peas, thawed
- 1 to 2teaspoons fresh lemon juice
For the Topping
For the Filling
Nutritional analysis per serving (6 servings)
540 calories; 27 grams fat; 16 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 59 grams carbohydrates; 8 grams dietary fiber; 7 grams sugars; 18 grams protein; 1179 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Add potatoes to boiling water and boil for about 15 to 20 minutes, until soft; a knife should go in with almost no resistance.
- Step 2
Meanwhile, prepare the filling: In a 10-inch oven-safe skillet with high sides or an enameled cast-iron braiser over medium-high heat, bring the lentils, thyme and 2 cups of the broth to a simmer with 1 teaspoon salt. Reduce the heat and continue to cook the lentils, partly covered, until they are tender and most of the liquid is absorbed, about 20 minutes. Transfer the lentils to a bowl.
- Step 3
Finish the topping: In a small saucepan or a microwave oven, heat 6 tablespoons of the butter and milk together until butter melts. Drain potatoes well and return to pot. Using a masher or a ricer, mash hot potatoes until smooth. Mix in the hot butter mixture and sour cream just until blended. Stir in ½ of the Parmigiano. Season to taste with salt and pepper. Cover and set aside.
- Step 4
Finish the filling: Heat the oven to 375 degrees. Melt the butter in the 10-inch skillet over medium-high heat. Add the mushrooms and cook, stirring often with a wooden spoon, until they are deep golden brown, about 8 to 10 minutes. Reduce the heat to medium and add leeks, carrots and garlic, and continue to cook until tender, another 10 minutes. Season to taste with salt and pepper. Add the tomato paste and stir, cooking until it is well combined, another 2 to 3 minutes. Sprinkle flour over the mixture, stir and cook for 1 minute. Add remaining 1½ cups broth, cooked lentils and peas, and cook until thickened. Remove thyme stems and stir in lemon juice to taste.
- Step 5
Top the mixture with dollops of the mashed potatoes, then spread them out over the top. (Or transfer the lentil mixture to a 3-quart casserole dish and spread into an even layer, and top with potatoes.) Sprinkle with the remaining Parmigiano. Transfer to the oven and, if the mixture is at the top edges of your pan, set a foil-lined baking sheet underneath the pan to catch any drips. Bake the pie until the potatoes have begun to brown and the edges are bubbling, about 30 minutes. Let stand at room temperature for 15 minutes before serving.
Private Notes
Comments
Absolutely delicious. I hate when people change recipes, but I had no mushrooms, so doubled the carrots to four and would use six next time; used shallot instead of leek. Okay, sorry, also used up a nice bit of goat cheese instead of sour cream in the potatoes. The puy lentils make all the difference and so does a bit of Worcestershire sauce. Oh man I changed so many things, I'm one of those irritating people. But let's take it as homage—this was so good I got text messages from people
This was a very tasty dinner on a chilly evening. The filling turned out surprisingly savory and meaty even with just cremini mushrooms instead of a mix. I admit that I used cauliflower in place of potatoes for the topping and cut the butter back to two tablespoons. No complaints from anyone. No leftovers either.
1. Add potatoes to a pan of cold well salted water, bring to a boil and cook 10 - 15 mins. Check after 10 minutes. 2. Can use half sweet potatoes, half regular potatoes. 3. Substitute Greek yogurt for sour cream. 4. Can substitute onions for leeks. 5. Can use 1/2 tsp dried thyme instead of fresh sprigs 6. Add a Tbsp or two of Panko to the grated Parmesan topping
I made this in a temporary kitchen with a total of 9 inches of counter space and an ancient gas range. I had to rummage to find something to bake the pie in - located a well-used cast iron pan in the back of a cupboard that had not been opened since Jimmy Carter was in office. It was absolutely amazing. I have only ever made shepherd's pie with ground beef or lamb but I was cooking for vegetarians. This was so good I didn't miss the beef at all. It was a huge hit.
I have been making a different veg shepherds pie recipe for a long time. I think I clipped it out of Gourmet magazine about a decade ago. This recipe is considerably less labour intensive and tastes great. The lentils really improve the filling and lend a meaty texture. I agree with another reviewer, a little Worcester sauce adds to the savory flavor. I also agree with another reviewer that the parmesan in the potatoes did not improve the texture. I would only grate it on top next time.
Made it more as a French-Canadian ‘pâté chinois’ by omiting the peas and replacing by a layer of canned corn between the filling and the potatoes. Delicious! Even without parmigiano which I forgot I didn’t have.