Vegetarian Shepard's Pie Recipe

Looking for an easy Vegetarian Shepard's Pie recipe? Learn how to make Vegetarian Shepard's Pie using healthy ingredients.


Submitted by zigidoll

Makes 5 servings



Shepard's pie using a lentil stew -- flavorful and hearty!

Recipe Ingredients for Vegetarian Shepard's Pie

1 pound Yukon Gold or white potatoes, peeled and cut into 1-inch chunks
1/2 cup buttermilk
1 tablespoon butter
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1 tablespoon extra-virgin olive oil
1/2 large onion, finely diced
1/2 cup finely diced carrot
1 tablespoon water
3/4 cup frozen corn kernels, thawed
1/2 teaspoon dried thyme
3 tablespoons all-purpose flour
14 ounce vegetable broth
1 1/2 cups Lentils

Recipe Directions for Vegetarian Shepard's Pie

  1. PREPARATION

  2. Place potatoes in a large saucepan and cover with 2 inches of water. Bring to a simmer over medium-high heat. Reduce heat to medium, partially cover and cook until tender, 10 to 15 minutes. Drain and return the potatoes to the pot. Add buttermilk, butter and 1/4 teaspoon each salt and pepper. Mash with a potato masher until mostly smooth.

  3. While the potatoes are cooking, position rack in upper third of oven; preheat broiler. Coat four 10- to 12-ounce broiler-safe ramekins (or an 8-inch-square broiler-safe baking dish) with cooking spray. Place ramekins on a broiler-safe baking sheet.

  4. Heat oil in a large skillet over medium-high heat. Add onion, carrot and water. Cover and cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in corn, thyme and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; cook, stirring occasionally, for 2 minutes. Sprinkle with flour and stir to coat. Stir in broth. Bring to a simmer; cook, stirring, for 1 minute. Stir in lentils and cook, stirring constantly, for 2 minutes.

  5. Divide the hot lentil mixture among the prepared ramekins (or spread in the baking dish). Top with the mashed potatoes. Broil, rotating halfway through, until the potato is lightly browned in spots, 6 to 10 minutes.

  6. TIPS & NOTES

  7. Make Ahead Tip: Prepare the filling (Step 3), cover and refrigerate for up to 1 day.

  8. Tip: To cook lentils, place in a saucepan, cover with at least 1 inch of water, bring to a simmer and cook until just tender, 15 to 30 minutes, depending on the type of lentil. Drain and rinse with cold water. 1 cup dry lentils = about 2 1/2 cups cooked. Or use canned lentils: 15-ounce can = 1 1/2 cups. Rinse canned lentils before cooking with them to reduce the sodium by about 35%.

Categories

Vegetarian

Nutrition Facts
Serving Size 298.5g
Amount Per Serving
Calories
262
Calories from Fat
54
% Daily Value*
Total Fat
6.0g
9%
Saturated Fat
2.2g
11%
Trans Fat
0.0g
Cholesterol
7mg
2%
Sodium
664mg
28%
Potassium
598mg
17%
Total Carbohydrates
49.5g
16%
Dietary Fiber
14.4g
58%
Sugars
4.4g
Protein
15.0g
Vitamin A 40% Vitamin C 35%
Calcium 5% Iron 25%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Low in cholesterol
  • Very high in dietary fiber
  • High in vitamin A
  • High in vitamin C
  •   Bad points
  • High in sodium
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