What is vegan shepherd's pie made of?

Shepherd's pie is traditionally made by mixing cooked ground lamb with onions, carrots, and other veggies, then topping it off with a fluffy layer of mashed potatoes. Vegan shepherd's pie uses a mixture of cooked brown lentils, mushrooms, and vegetables instead. For the fluffy mashed potato layer, be sure to use your favorite vegan non-dairy products to get a creamy texture without the animal products.

Can you put frozen veggies in shepherds pie?

If you want to make veggie shepherd's pie quickly, use frozen vegetables. You can easily cut frozen carrots into small pieces or use frozen onions or garlic. Since frozen foods can become overcooked quickly, be sure to cook them for a shorter period of time to preserve their color and texture.

Can you reheat shepherds pie the next day?

Absolutely! As long as you properly store your shepherd's pie, you can easily reheat a portion the next day to enjoy for lunch or dinner. Be sure to let your freshly baked shepherd's pie cool at room temperature for no more than 2 hours and store it in the fridge overnight. It should only be reheated once, so it's best to warm just the portion you want to eat that day.

Vegetarian Shepherd's Pie

Description

Ditch the ground lamb and enjoy this cozy Vegetarian Shepherd's Pie that uses a blend of perfectly seasoned mushrooms and lentils instead. Top it all off with fluffy, creamy mashed potatoes for a show-stopping family meal you'll want again and again. It's the ultimate comfort food.

Ingredients

For the mashed potato topping:

2 pounds medium russet potatoes, peeled and quartered
¼ cup unsalted butter
½ cup milk
⅓ cup sour cream or Greek yogurt
½ teaspoon garlic powder
½ teaspoon salt (or to taste)
¼ teaspoon ground black pepper (or to taste)

For the vegetable mixture:

2 tablespoons olive oil
8 ounces white mushrooms, sliced
1 large yellow onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce (optional)
1 tablespoon tomato paste
1 teaspoon Italian seasoning
1 teaspoon paprika
½ teaspoon salt (or to taste)
½ teaspoon ground black pepper (or to taste)
1 1/2 cups vegetable stock or water
1 cup frozen peas
1 (15-ounce) can lentils, drained

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Instructions

Preheat oven to 400F.

Prepare the mashed potato topping:

Add the potatoes into a large pot of salted water. Bring it to a boil over medium-high heat and cook until fork tender, about 10-15 minutes. If you can easily insert a fork into the potatoes, then they are ready.
Drain the water and mash the potatoes using a potato masher or a fork. Add butter, milk, sour cream, garlic powder, salt, and pepper. Mix well and set aside.

Make the vegetable mixture:

While potatoes are boiling, heat olive oil in a cast-iron skillet (or other oven-proof skillet) for 2 minutes over medium-high heat until the hot oil sizzles.
Add mushrooms and cook until most of the liquid has evaporated, about 5-7 minutes.
Add onion, garlic and carrots. Stir well to combine and continue cooking until tender, about 2-3 minutes.
Add flour, Worcestershire sauce (if using), tomato paste, Italian seasoning, paprika, salt, and pepper. Stir well to combine.
Add vegetable stock, peas, and lentils. Stir occasionally and bring the mixture to a simmer, about 2 minutes. Reduce the heat to medium and let it simmer for another 2 minutes until thickened to a desired consistency, stirring occasionally.

Assemble and bake:

Transfer the vegetable mixture into a 2 quart casserole dish (or 7x11-inch casserole dish) and spread evenly. You can also use the same skillet for assembling and baking.
Carefully add spoonfuls of the mashed potatoes on top and spread it evenly on top using a fork.
Bake for 25-30 minutes until the top turns golden brown. Let cool for 15 minutes before serving.

Notes

How to store: Store leftovers in an airtight container in the fridge or cover your baking dish with plastic wrap. It will last for 3-4 days in the fridge.

How to reheat: Either microwave your leftovers for 3-4 minutes, stirring halfway, or bake them in the oven at 350 degrees F for 4-5 minutes until warm.

How to freeze: Store your leftovers in a freezer safe container for 2-3 months. Thaw in the fridge overnight before reheating.

Prep Time: 45 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Bake
Cuisine: American