This Vegetarian Shepherd’s Pie with Lentils is a comforting and healthy meal that everyone will love. It’s freezer-friendly and perfect for make-ahead dinners on busy weeknights.
Why You’ll Love This Vegetarian Shepherd’s Pie
I’m a big fan of anything topped with mashed potatoes, but add in red wine and mushrooms, and I’m in heaven. This cozy Shepherd’s Pie is packed with hearty veggies, so you won’t even miss the meat. The combination of mushrooms and lentils gives it a rich, meaty texture and deep, savory flavor.
This recipe came to life during a particularly cold spell in Denver, when our heat was out for days over a holiday weekend. I found myself surrounded by Thanksgiving leftovers and decided to use them in the coziest way possible—enter this Vegetarian Shepherd’s Pie! It’s the perfect way to use up leftover mashed potatoes.
To make things easier, I’ve included as many shortcuts as possible. Shepherd’s Pie can sometimes be a bit labor-intensive, but it’s totally worth it for this hearty dish. We’ll use frozen veggies and canned lentils to save time, and if you have leftover mashed potatoes, even better!
For more hearty vegetarian dishes, try Vegetarian Lasagna Soup, Warm Lentil Salad with Feta, or Stewed Lentils.
What’s in Shepherd’s Pie?
In this vegetarian version, we use mushrooms, lentils, and frozen veggies as the base, simmering them in a rich, savory red wine gravy with Worcestershire sauce for added depth. Fresh rosemary and thyme give the dish a lift with their herbal notes. (Just a heads up, classic Worcestershire sauce contains anchovies, so if you want to keep this 100% vegetarian, go for a vegan version like Annie’s.)
- Pro Tip #1: Look for pre-cooked lentils to save time. I like Trader Joe’s Steamed & Fully Cooked Lentils, which are a staple in my kitchen. You can also use canned lentils.
- Pro Tip #2: Use frozen veggies to cut down on prep. I usually go for the 365 Everyday Value brand at Whole Foods, but Bird’s Eye is a good option too. Just make sure to thaw them first.
- Pro Tip #3: If you don’t have mashed potatoes on hand, you can make them ahead of time. Feel free to use your favorite family recipe. Mine uses Greek yogurt for extra creaminess and protein!
Ingredients
- Onion: Yellow, white, sweet, or even shallots work well.
- Mushrooms: Cremini (or baby bella) mushrooms provide a nice, meaty texture.
- Frozen Veggies: I use a classic mix, but a California blend works too.
- Potatoes: Yukon Golds are a must for their creamy texture, making the best-mashed potatoes.
- Herbs: Fresh thyme and rosemary add a rustic flavor. Save a little fresh thyme for garnish.
- Greek Yogurt: It makes the mashed potatoes extra creamy and adds protein.
- Butter: Adds richness to the potatoes. Olive oil or plant-based butter can be used as alternatives.
- Red Wine: Adds depth to the gravy. If you prefer, you can use beef broth, but a dry red wine like Cabernet, Syrah, or Chianti works best.
- Broth: Vegetable or chicken broth will do.
- Flour: Thickens the gravy. For a gluten-free option, use corn starch.
For the complete list of ingredients and their measurements, check the recipe card below.
Step-by-Step Instructions
Step 1: Prepare the Mashed Potato Topping
Place the potatoes in a large pot, cover with water, and bring to a boil. Cook until they’re fork-tender, about 20-30 minutes. Drain, then return them to the pot. Add yogurt, butter, and salt, and mash until smooth.
Step 2: Prepare the Veggie Filling
While the potatoes cook, sauté the onion until soft. Add the mushrooms and cook for another 5 minutes. Stir in the garlic, herbs, salt, and pepper. Add the wine and Worcestershire sauce, cooking until reduced. Stir in the broth and flour, then bring to a boil until thickened. Mix in the lentils and veggies.
Step 3: Assemble the Shepherd’s Pie
Spoon the mashed potatoes over the veggie filling, smoothing them to the edges of the dish.
Step 4: Bake
Bake at 400°F for 25 minutes. Let it rest for 10 minutes before serving.
How to Store, Freeze, and Reheat
This dish freezes well. Here’s how to do it for the best results:
- Spoon the lentil and veggie mixture into a 9-inch square baking dish sprayed with cooking spray. Let it cool to room temperature before adding the mashed potatoes on top.
- Cover the dish tightly with foil, using a couple of sheets to ensure it’s well-sealed.
- Freeze for up to 2 months. When ready to eat, bake the Shepherd’s Pie (still covered with foil) in a 350°F oven for 1 hour. Alternatively, thaw it in the refrigerator overnight and reheat for about 30 minutes.
- You can also freeze individual portions in Tupperware. Follow the same assembly method and transfer portions to a microwave-safe bowl to reheat.
Enjoy this comforting and hearty Vegetarian Shepherd’s Pie for a cozy meal the whole family will love!
Equipment
- Medium pot
- Large oven-safe skillet (or 11×7-inch baking pan)
Ingredients
Mashed Potato Topping
- 2 lbs. Yukon Gold potatoes peeled and cut into chunks
- 1/2 cup whole-milk Greek yogurt
- 4 Tbsp. butter
- 3/4 tsp. kosher salt
Filling
- 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 of frozen classic mixed vegetables, thawed
- 1 (15-oz.) can lentils, rinsed and drained (or 1 1/2 cups cooked brown or green lentils)
Instructions
- 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 for 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 the 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 9×9 or 11×7-inch baking pan.)Let sit 10 minutes before serving.
Notes
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.
NUTRITION INFORMATON: Serving: 1.5cups | Calories: 360kcal | Carbohydrates: 42g | Protein: 13g | Fat: 16g | Saturated Fat: 7g | Sodium: 780mg | Fiber: 7g | Sugar: 5g
*I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands*
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