Yields:
8 serving(s)
Prep Time:
1 hr
Total Time:
2 hrs 20 mins
Cal/Serv:
511
Jump to recipeThis meatless, dairy-free take on Shepherds Pie is packed with veggies (mushrooms! celery! butternut squash!) and loaded with flavor. Parsnips may seem strange but they are low key one or the absolute greatest root vegetables out there. Though, if you cover anything with a buttery, crispy mashed potato topping we're sure you'd love it. It's also incredibly hearty, thanks to lentils.
To make the filling:
Sauté vegetables until extremely golden and caramelized around the edges—be patient! Then, hit it with more flavor with tomato paste, garlic, and miso paste. Deglaze the pan with wine, making sure to scrape up all the browned, flavorful bits, then simmer the lentils. To ensure the filling isn't too loose, we recommended stirring flour into the lentils before adding the broth.
To make the potato topping:
The process here is not too unlike that of a traditional shepherd's pie. Boil potatoes, mash them until smooth, then add the butter (vegan butter for a vegan shepherd's pie). For this recipe, we sizzle thyme and garlic in olive oil before mixing it into the mashed potatoes with butter.
To make this ahead of time:
Make the mashed potatoes and the filling ahead of time, cooling to room temperature before refrigerating. Assemble before you're ready to bake.
To make a low-carb version:
You can replace the mashed potato topping with mashed cauliflower. Head to our Cauliflower Shepherd's Pie for directions.
Enjoyed making this recipe? Try some of our otherIrish-inspired recipes and leave a comment below!
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Ingredients
For the filling:
- 4 Tbsp.
vegetable oil, divided
- 1 lb.
shiitake mushrooms, torn into large pieces
- 1
large onion, diced
- 2
celery stalks, finely diced
- 2
parsnips, diced into 3/4-inch pieces
- 1
small butternut squash, peeled and chopped into 1-inch pieces
- 6
cloves garlic, minced
- 1 Tbsp.
double concentrated tomato paste
- 1 Tbsp.
white miso paste
- 1/2
red wine
- 1 cup
dry green lentils, rinsed
- 2 Tbsp.
flour
- 4 cups
vegetable stock
Kosher salt
Freshly ground black pepper
For the mashed potatoes:
- 2 1/2 lb.
gold creamer potatoes, peeled and halved
Kosher salt
- 1/4 cup
extra-virgin olive oil
- 3
garlic cloves, minced
- 2
sprigs fresh thyme, plus more for garnish
- 6 Tbsp.
vegan butter
- 1/4 cup
roughly chopped parsley
Freshly ground black pepper
Directions
Make the filling:
- Step 1In a large heavy bottomed pot over medium-high heat, heat 2 tablespoon oil. Add mushrooms and sear until deeply brown, remove from skillet. Lower heat to medium and add remaining oil. Add onion, celery, parsnips, and butternut squash, cook until starting to become well browned, about 12 minutes.
- Step 2Stir in tomato paste and garlic and cook, stirring often, about 2 minutes. Stir in miso paste, immediately deglaze with wine, and cook 1 minute more. Add the mushrooms back in and stir in the lentils. Sprinkle everything with flour and stir until well incorporated.
- Step 3Cook 1 more minute and then add vegetable stock. Season with salt and pepper. Bring to a simmer and cook until the lentils are al dente, about 15 minutes.
For the mashed potatoes and assembly:
- Step 1Preheat oven to 425°. In a large pot, cover potatoes with water and season with salt. Bring to a boil and cook until totally soft, 15 to 18 minutes. Drain and return to pot. Use a potato masher to mash potatoes until smooth.
- Step 2Meanwhile, in a small saucepan over medium heat, heat oil and thyme. Add garlic and cook until fragrant, 1 minute. Discard thyme and pour oil over potatoes. Add butter and stir until completely combined and creamy. Season with salt and pepper.
- Step 3Spread evenly over the vegetable filling and bake until there is very little liquid visible and mashed potatoes are golden, about 35 minutes. Broil if desired and garnish with parsley and thyme before serving.
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