Vegetarian Shepherd’s Pie Recipe

When you have some family members or friends who are invited to dinner, you want them to feel welcome, and feast on your dishes. More and more people are turning vegan, so it is important that we give our vegan friends a delicious hearty meal that even our meat-loving friends can enjoy.

This vegetarian shepherd’s pie is perfect for a big dinner party. Packed with vegetables and topped off with creamy mashed potatoes, everyone will surely compliment you on a successful dinner party. This pie is even great reheated, so nothing goes to waste. Great to serve during the holidays so you can share this impressive meal with the people you love.

Ingredients:

Pie:

• 1 cup of brown lentils
• 1 large leek, chopped
• 1 stalk of celery, diced
• 2 carrots, peeled and diced
• 10 oz of mushrooms, sliced
• 2 cloves of garlic, minced
• 15 oz of canned tomatoes
• 1 tbsp of Worcestershire sauce
• 2 tbsp of extra virgin olive oil
• 2 tbsp of all-purpose flour
• 1/4 cup of red wine
• 1 cup of vegetable stock
• 3/4 cup of green peas, defrosted
• 1 tbsp of fresh rosemary, minced
• 1 tbsp of fresh thyme, minced

Mashed Potato Topping:

• 2 pounds of potatoes
• 1 cup of milk
• 3 tbsp of unsalted butter
• 1/4 cup of sour cream
• Salt
• Pepper

Instructions:

This recipe takes about 45 to 50 minutes to make. Serves 6 to 8.

Preheat the oven to 425 F.
Place the potatoes in water and bring to a boil until they become tender.
Cook the lentils according to the package instructions. Do not add salt. Drain and set aside.
Over medium high heat, place a big pan and add some oil.
Cook the vegetables: leek, celery, carrots. mushrooms, and garlic. Season with salt and pepper.
Let the vegetables cook for 7 to 8 minutes.
Add the flour and cook for about 30 seconds to 1 minute.
Pour the red wine, and then add the lentils.
Add your tomatoes and vegetable stock. Sprinkle rosemary, thyme, and Worcestershire sauce.
Season with salt and pepper.
Bring down the heat to medium, and let it simmer for 15 to 20 minutes
Turn off the heat and add your peas.
Transfer to a casserole.
To prepare your mashed potatoes, place them in a big bowl.
Heat milk and butter in a saucepan.
Use a masher to break down the potatoes to your desired texture, and gradually add the butter and milk to the batter.
Add the sour cream last, and season with salt and pepper.
Place the mashed potatoes on top of the casserole.
Bake in the oven for 15 to 20 minutes.

Ideas And Tips:

• You can leave out the red wine, and just use plain vegetable stock if you are not a wine-drinker.

• Worcestershire sauce is optional in this recipe.

images – https://www.youtube.com/watch?v=vU59PZ7mzG0