Vegetarian Shepherd's Pie
Instructions
- 1
Preheat your oven to 200°C (400°F).
- 2
Place the cubed potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook for 15-20 minutes until fork-tender.
- 3
While potatoes cook, heat olive oil in a large skillet over medium heat. Add diced onion, carrots, and celery. Sauté for 5-7 minutes until softened.
- 4
Add minced garlic and chopped mushrooms to the skillet. Cook for another 5 minutes until mushrooms release their moisture and begin to brown.
- 5
Sprinkle flour over the vegetables and stir well to coat. Cook for 1 minute to remove the raw flour taste.
- 6
Add tomato paste, cooked lentils, vegetable broth, Worcestershire sauce, thyme, and bay leaf. Stir to combine and bring to a simmer.
- 7
Let the mixture simmer for 10 minutes until thickened, then stir in frozen peas. Season with salt and pepper. Remove bay leaf.
- 8
Drain the cooked potatoes and return them to the pot. Add butter and milk, then mash until smooth and creamy. Season with salt and pepper.
- 9
Transfer the lentil and vegetable mixture to a 9x13 inch baking dish, spreading it evenly.
- 10
Spoon the mashed potatoes over the filling, spreading gently to cover completely. Use a fork to create texture on top.
- 11
Sprinkle shredded cheddar cheese over the mashed potato layer.
- 12
Bake for 25-30 minutes until the top is golden brown and the filling is bubbling around the edges.
- 13
Let the shepherd's pie rest for 5-10 minutes before serving to allow the filling to set.
Chef's Note
"The key to a rich, meaty flavor without meat is properly browning the mushrooms and using good quality vegetable broth. Don't skip the resting time after baking - it helps the layers set and makes serving much easier."
