Shepherd?s Pie Recipe | Vegetarian Times Skip to main content

Shepherd?s Pie


Ingredient Set Name: 

Potato topping


Ingredient Line: 
3 ½ lbs. baking potatoes
Ingredient Line: 
1 cup vegetable broth
Ingredient Line: 
2 tsp. Dijon mustard
Ingredient Line: 
2 Tbs. grated Cheddar cheese optional


Ingredient Line: 
3 medium carrots, diced
Ingredient Line: 
1 medium onion, chopped
Ingredient Line: 
2 large cloves garlic, minced
Ingredient Line: 
2 cups cooked lentils
Ingredient Line: 
⅓ cup vegetable broth
Ingredient Line: 
1 4.5-oz. can diced low-sodium tomatoes, drained
Ingredient Line: 
1 Tbs. tomato paste
Ingredient Line: 
½ tsp. dried oregano
Ingredient Line: 
1 Tbs. vegetarian Worcestershire sauce


  1. Make potato topping: In large saucepan, combine potatoes with enough cold water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain well.
  2. In large bowl, mash potatoes with 1 cup broth and mustard, and salt and pepper to taste.
  3. Preheat oven to 350°F. Bring small saucepan of lightly salted water to a boil. Add carrots, and cook 2 minutes to blanch. Drain, and set aside.
  4. Coat large skillet with cooking spray, and set over low heat. Add onion, and cook, stirring, until softened, about 2 minutes. Add garlic, and cook 15 seconds.
  5. Stir in lentils, blanched carrots, vegetable broth, tomatoes, tomato paste, oregano and Worchestershire sauce. Mix well. Cook, stirring often, until flavors have blended, about 10 minutes. Season with freshly ground pepper to taste.
  6. Lightly coat 3-qt. gratin dish or shallow casserole with cooking spray. Spoon filling into prepared dish. Top with dollops of mashed potatoes and cheese if desired. (For an elegant look, pipe topping using a pastry bag fitted with star tip.)
  7. Bake until heated through, 30 to 45 minutes. Let stand 10 to 15 minutes before serving.

Nutrition Information: 

24 g
Total Fat: 
1 g
Saturated Fat: 
0 g
78 g
0 mg
635 mg
11 g
0 g
8 Servings

Comments on this Recipe

This recipe is very tasty and a good starting point for variations. I used half baking and half sweet potatoes and warmed plain almond milk instead of broth in the topping. In the filling I added some frozen peas. It came out really well, although I think next time I will make half the amount of topping and add an extra cup of lentils.

This vegan hot bar near where I study (University of London) does this with adzuki beans which I think are a bit better suited than lentils. Try swede instead of some potatoes too!

If you like this recipe, you must try Indian food. Lentils, potatoes, carrots etc are used in everyday Indian cooking. In addition it has spices such as turmeric that are believed to have medicinal properties.

Really enjoyed this as one of my first vegetarian meals. I actually liked it better than traditional meat Shepard's Pie. Even my husband couldn't complain.

This is a great recipe. I made it tonight but used chickpeas instead of lentils because it's what I had and it came out fabulous. I also skipped the cheese. So incredibly good!