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A hearty and flavorful take on an Irish classic, this Vegetarian Shepherd’s Pie is filled with lentils and other vegetables rather than beef or lamb. | www.CuriousCuisiniere.com
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Vegetarian Shepherd's Pie

A hearty and flavorful take on an Irish classic, this Vegetarian Shepherd’s Pie is filled with lentils and other vegetables rather than beef or lamb.
Yield: 1 (8x8) baking dish (Double the recipe to fill a 9x13 dish.) 
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Dinner
Cuisine: Irish-American
Servings: 6 people
Author: Sarah | Curious Cuisiniere

Ingredients

For the Lentils

  • 1 c lentils,
  • 2 c water
  • 2 bay leaves

For the Potatoes

  • 2 lb russet potatoes,
  • ½ c milk
  • ½ teaspoon lemon juice
  • ¼ c sour cream
  • ½ teaspoon salt
  • ½ teaspoon minced garlic
  • ⅛ teaspoon nutmeg

Putting It All Together

  • 1 teaspoon unsalted butter
  • 1 onion, diced
  • 2 carrots, diced
  • 1 c corn, thawed if frozen
  • 1 c peas, thawed if frozen
  • 1 (4oz) can sliced mushrooms, drained
  • 2 teaspoon Worcestershire sauce*
  • 1 tablespoon parsley
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper

Instructions

  • In a small saucepan, mix lentils with 2 c water and bay leaves. Cover and bring to a boil. Simmer, covered over low heat until lentils are tender and most of the water has been absorbed, 15-20 min.
  • Peel potatoes and cut into ½ - 1 inch cubes. Place potatoes in a medium saucepan and cover with water. Cover and bring to a boil. Simmer over medium heat 10-15 minutes, until tender when pricked with a fork.
  • When the potatoes are done, drain the liquid, reserving about one cup.
  • Add milk, lemon juice, sour cream, garlic, salt, and nutmeg to the drained potatoes. Whip potatoes with an electric hand mixer until smooth, adding reserved liquid if necessary.
  • In a large, non-stick skillet with high sides heat butter. Add onions and sauté until soft. Add carrots and sauté an additional 5 minutes, until carrots begin to soften. Add corn, peas, mushrooms, Worcestershire sauce, and seasonings. Mix and heat through.
  • When mixture is heated and carrots are soft, add cooked lentils and mix well.
  • Preheat your oven's broiler to medium. 
  • Grease an 8x8 oven-safe baking dish. Spread lentil mixture into the baking dish. Top with mashed potatoes.
  • Place dish into the oven and broil for 5-10 minutes, until the top is golden.

Notes

*Omit Worcestershire sauce if following a strict vegetarian diet. Replace with 1 teaspoon white vinegar, ½ teaspoon molasses, and a pinch of sugar.