This vegetarian shepherd’s pie is truly the best! Made with hearty ingredients, this recipe is filling and even committed carnivore-approved. (Both my husband and four-year-old love it!) Tender lentils, meaty mushrooms, and sauteed veggies seasoned with tart red wine, soy sauce, and variety of seasonings make this shepherd’s pie unbelievably savory and rich. This is real comfort food, vegetarian style. Made primarily with pantry staples, this recipe is full of complex flavors and tastes like it took hours to make, but is surprisingly not that hard to throw together. Use a cast-iron skillet to go from the stove to the oven to the dinner table and make things even easier (with fewer dishes to clean, too)!
What Makes This Recipe So Good
Red or Russet potatoes – See the top tips for how to prep Russet potatoesMushroom – Cremini, oyster, or baby bellaLentils – You can either use canned or cooked onesDry red wineBaby spinach or arugula leaves – Optional. I’ve used them in the past when making this recipe, but not every time if I don’t have them.Panko breadcrumbs
How To Make It
Chef’s Tips
If you’re using Russet potatoes, peel and cut them into 1″ size squares before boiling them. You can then skip the entire ice bath step.For vegan or dairy free shepherd’s pie, make sure to use vegan butter and plant-based half and half instead of butter and milk.
More Vegetarian & Vegan Recipes
Vegetarian Chickpea Tikka MasalaAir Fryer TofuVegan Red Velvet CupcakesBBQ Jackfruit BowlsChickpea Gyros
