Hearty vegetarian take on the classic Shepherd’s pie. A dark, rich gravy loaded with veggies and lentils simmered with red wine and fresh herbs then topped with the creamiest buttered mashed potatoes.
- 3 1/2 pounds Yukon gold potatoes, washed, peeled and cut into quarters
- kosher salt
- 3/4 cup unsalted butter (1 1/2 sticks)
- 4 whole garlic cloves, peeled
- 1/2 cup whole milk
- 1/2 cup freshly grated parmesan cheese
- 1/4 teaspoon ground black pepper
Shepherd’s Pie Filling
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 cups carrots, peeled and diced
- 2 cups yellow onion, diced
- 1/2 cup celery, diced
- kosher salt
- 16 ounces baby portabella mushrooms, roughly chopped
- 1/2 teaspoon ground black pepper
- 5 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/4 cup all purpose flour
- 1/4 cup red wine (preferably pinot noir or cabernet sauvignon)
- 1 tablespoon tamari
- 1 tablespoon Worcestershire
- 1 1/2 cups vegetable stock
- 2 sprigs fresh thyme
- 2 sprigs freshy rosemary
- 1 bay leaf
- 1 cup fresh or frozen peas
- 1 cup cooked lentils
Make the Mashed Potatoes
- Add potatoes to a large pot and cover by 1 inch with cold water.
- Add 1 tablespoon of kosher salt and bring water to a boil. Simmer for around 15 minutes or until potatoes are fork tender. (You can go ahead and get started on the filling while the potatoes cook).
- With about 5 minutes left on the potatoes, make your butter/milk mixture.
- In a separate saucepan, melt the butter with the garlic cloves over medium low heat. Cook the garlic for a couple of minutes until aromatic. Add the milk, black pepper and kosher salt to taste (I use about 1 1/2 teaspoons). Heat until milk is warmed through and stir in parmesan cheese. Remove the whole garlic cloves. Remove from heat and cover if needed to keep warm.
- When potatoes are fork tender, drain and rinse them with cold water, then return them to the pot.
- Use a potato masher to mash potatoes until they are smooth and no chunks remain. Do not over mash.
- Stir in warmed butter mixture until just combined. You do not want to over-stir, otherwise your potatoes can become “gummy”.
Make Shepherd’s Pie Filling
- Heat butter and olive oil over medium heat in a Dutch oven or large pot.
- When shimmering, add carrots, onion, celery, and 1 teaspoon kosher salt, and cook for 7-10 minutes until softened and slightly browned.
- Add mushrooms, black pepper and garlic and cook for 5 minutes more.
- Add tomato paste and flour and cook, stirring continuously for 1 minute.
- Deglaze with red wine, being sure to scrape the bottom of the pot to release anything sticking to the bottom.
- Add tamari, Worcestershire, vegetable stock, thyme rosemary, and bay leaf and bring to a simmer.
- At this point, pre-heat oven to 375 degrees F.
- Simmer the filling for 20 minutes scraping the bottom of the pot occasionally to make sure nothing sticks.
- Stir in lentils and peas.
- Test for seasoning and add additional kosher salt/pepper to taste. (I added 1/2 teaspoon kosher salt).
- If you did not use a Dutch oven, transfer filling to a 9×9 or 9×13 inch baking dish.
- Cover filling with a thin layer of mashed potatoes (you will only need about 3/4 of the mashed potatoes you made, yay leftover mashed potatoes!)
- Sprinkle the top with smoked paprika.
Bake Shepherd’s Pie
- Bake in 375 degree oven uncovered for 15 minutes.
- Place under the broiler for 5 or so minutes to get everything nice and golden.
- Avoid over mashing or over mixing your potatoes
- Allow Shepherd’s pie to cool before serving.
- Serve with LOTS of freshly cracked black pepper and freshly grated parmesan cheese if desired.
- You can substitute low sodium soy sauce for tamari or use all Worchestire
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Mains
- Method: Stove-Top/Oven
- Cuisine: British Inspired