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Vegetarian Shepherd’s Pie with Rosemary & Lentils


  • Author: a Couple Cooks
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 to 10 1x

Description

The delicious vegetarian shepherd’s pie is a savory pie recipe filled with french lentils and veggies, and topped with Parmesan mashed potatoes.


Ingredients

Scale
  • 2 pounds russet potatoes
  • 1/2 teaspoon chopped fresh rosemary, plus additional for topping
  • 1 cup milk
  • 2 tablespoons butter
  • 1/4 cup sour cream
  • 1 teaspoon black pepper, divided
  • 11/4 teaspoon kosher salt, divided
  • 1/2 cup shredded Parmesan cheese, plus additional for topping
  • 1 pound French lentils (2 1/4 cups)
  • 1 large yellow onion
  • 3 medium or 2 large carrots
  • 1 stalk celery
  • 3 cloves garlic
  • 2 tablespoons olive oil
  • 1 cup vegetable broth
  • 6 tablespoons miso
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons soy sauce or tamari
  • 1 cup frozen corn kernels
  • 1 cup frozen peas
  • 1 teaspoon dried sage

Instructions

  1. Bring a large pot of water to a boil. Peel the potatoes, then dice them and place them in a bowl. Chop the rosemary very finely, making sure it is as small as possible; set aside an additional small amount (about 1/8 teaspoon) for the topping. Once the water is boiling, slide the potatoes into the water and boil 10 minutes until tender (test with a fork). Drain the potatoes and return them to the pot. Mash the potatoes, then add milk, butter, sour cream, 1/2 teaspoon black pepper, 1 teaspoon kosher salt, 1/2 cup shredded Parmesan cheese, and fresh rosemary. Set aside.
  2. Meanwhile, place the French lentils into a large saucepan or pot with 6 cups water. Bring to a boil, then simmer 25 minutes until tender. Drain any excess liquid.
  3. Mince 2 cups onion. Peel and dice the carrots. Dice the celery and mince the garlic.
  4. Preheat oven to 400F.
  5. In a very large skillet, heat the olive oil. Add the onion, carrots, and celery, and saute for 5 minutes until the onion is translucent. Add garlic and saute for 1 minute until translucent. Add the lentils, broth, miso dissolved in 1/2 cup water, balsamic vinegar, soy sauce, corn, peas, sage, 1/4 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook until most of the liquid cooks down but the filling is still moist, 10 to 12 minutes.
  6. Place the lentil filling in a 9 x 13” pan, then using a spatula, spread the mashed potatoes over the lentils in a smooth layer. Top with a thin layer of Parmesan cheese and the reserved rosemary. Bake for 25 minutes. If desired, broil for a few minutes until browned on top. Serve warm from the oven.
  • Category: Main Dish
  • Method: Baked
  • Cuisine: English

Keywords: Shepherd's Pie, Vegetarian Shepherd's Pie, Savory Pie Recipe, Vegetarian, Gluten Free, Thanksgiving Recipes