Vegetarian Shepherd's Pie with Lentils

5 from 7 votes

Vegetarian Shepherd's Pie with Lentils is a hearty and healthy meal the whole family will love.

Prep Time20

Cook Time40

Total Time1

Course: Dinner

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: servings

1 1/2 cups vegetable broth
2 Tbsp. all-purpose flour (or corn starch if making gluten free)
2 Tbsp. extra-virgin olive oil
1 1/2 cups chopped yellow onion
8 oz. cremini mushrooms, sliced
2 garlic cloves, minced
3/4 tsp. kosher salt
1/2 tsp. cracked black pepper
1 Tbsp. fresh thyme leaves
1 Tbsp. minced fresh rosemary
1/2 cup dry red wine
2 Tbsp. Worcestershire sauce
1 (16-oz.) bag frozen classic mixed vegetables, thawed
1 (15-oz.) can lentils, rinsed and drained (or 1 1/2 cups cooked brown or green lentils)

Place potatoes in a pot and add enough cool water to cover the potatoes by 1 inch. Bring to a boil, reduce heat to medium-high, and simmer for 20 to 30 minutes, until fork-tender.
Drain, place back in pot, and add yogurt, butter, and salt. Use a potato masher or pastry cutter to thoroughly mash until smooth.
While potatoes cook, preheat oven to 400°F. Combine broth and flour in a bowl or large liquid measuring cup; whisk to combine. Set aside.
Heat olive oil in a large oven-safe skillet over medium. Add onion; cook 3 to 4 minutes, until it starts to soften. Add mushrooms; cook 5 to 6 more minutes, until golden. Add garlic, salt, pepper, thyme, and rosemary; cook 1 more minute.
Add wine and Worcestershire sauce; cook 3 to 4 minutes, until the wine reduces and most of the alcohol evaporates. Add broth mixture, and bring to a boil. Reduce heat and simmer until mixture thickens, about 4 to 5 minutes. Stir in mixed vegetables and lentils.
Add the mashed potatoes by spoonfuls over the top. With a spatula, gently spread the potatoes into an even layer. Transfer pan to the oven and bake for 25 minutes, until the potatoes are just starting to turn golden brown. (Note: if your pan is not oven-safe, transfer to a 9x9 or 11x7-inch baking pan.)
Let sit 10 minutes before serving.

This recipe freezes well, however I do suggest following this protocol for best results:

Place the lentil and vegetable mixture in a 9-inch square baking dish coated with cooking spray. Let cool to room temperature before adding mashed potatoes.

Top with potatoes and cover mixture tightly with foil. Use a couple sheets to make sure the pan is completely covered.

Place pan in the freezer for up to 2 months. When ready to eat, place the Shepherd's Pie (still covered with the foil) in a 350ºF oven for 1 hour. Or, place it in the refrigerator overnight to thaw, and it will only take about 30 minutes to reheat.

You can also freeze individual portions in Tupperware containers. Follow the same assembly protocol, and transfer to a microwave-safe bowl to reheat.