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Vegetarian Shepherd’s Pie

Name: Vegetarian Shepherd's Pie
Prep time: 20
Cook time: 110

(7 votes, average: 4.00 out of 5)

20 min prep

6 servings

Carrot Icon for Number of Ingredients Size

11 ingredients

This is a modern spin on a classic dish. With lentils, green beans, and herbs like thyme and rosemary, this Vegetarian Shepherd’s Pie recipe not only provides the hearty meal you look for...

2 pounds Yukon gold or Idaho potatoes, cut into quarters
3 tablespoons butter
¾ cups uncooked brown or green lentils, rinsed
2 cups vegetable stock
1 teaspoon fresh thyme leaves
1 teaspoon fresh rosemary leaves
½ cup diced celery
½ cup diced carrots
½ cup sliced green beans
½ cup corn kernels
Salt and pepper to taste

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Nutrition Facts

Calories

279 cals

Fat

7 g

Saturated Fat

4 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

2 g

Carbohydrates

47 g

Sugar

3 g

Fiber

7 g

Protein

10 g

Sodium

693 mg

Directions

Preheat oven to 400°F.
In a large sauce pot, place the potatoes and cover with water. Bring pot to a soft boil and cover. Let cook for 20-30 minutes, or until potatoes are soft when poked with a knife or fork.
Drain the potatoes, reserving about 1 cup of the water. Mash the potatoes with a fork or pastry cutter, then add butter. Add the reserved water to achieve desired texture for mashed potatoes. Season with salt and pepper and set aside.
While the potatoes are boiling, place the lentils, vegetable stock, thyme, and rosemary in another sauce pot. Bring to a boil, then reduce the heat to simmer. Cook the lentils until tender and almost all the stock has been absorbed, about 30-40 minutes.
Add the celery, carrots, green beans, and corn to the lentils and cook all together for about 10 minutes, or until the vegetables are soft. Season with salt and pepper.
In a lightly greased 9x9 inch baking dish, scoop in the lentil and vegetable mixture. Add the mashed potatoes on top and flatten.
Place in the oven for about 10 minutes, or until the mashed potatoes become lightly golden brown.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.