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Veggie Shepherd’s Pie

Hearty lentils sub for meat in this vegetarian comfort-food classic that gets a golden top from a sprinkling of cheese.

Serves 6
Ready in 40 mins
Prep time 5 mins
Cooking time 35 mins
306 calories per serving


> 1 1/2 lbs russet potatoes, peeled and quartered
> 3 tbsp olive oil, divided
> 1 cup chopped onion
> 1 (15 oz) can cooked lentils, drained
> 1 (16 oz) bag frozen mixed vegetables (carrots, corn, and peas), thawed
> 1/2 tsp dried thyme
> 2 tbsp all-purpose flour
> 1 1/2 cups low-sodium vegetable broth
> 1/2 cup reduced-fat milk
> 1/4 cup grated Monterey Jack cheese


In a large pot, combine the potatoes and enough water to cover by an inch. Season with salt and heat to a boil on high. Reduce heat and simmer 15 min., until tender. Drain.
Meanwhile, in a 12-inch skillet, heat 1 tbsp oil on medium-high and add the onions. Cook 5–6 min., until golden, stirring occasionally. Stir in the lentils, mixed vegetables, and thyme. Cook 2 min., until mixed vegetables warm.
Sprinkle with the flour and cook 1 min., stirring often. Stir in the vegetable broth, scraping up any browned bits. Heat to a boil on high and cook 2–3 min., until gravy is thickened. Remove from heat. Season with salt and pepper to taste.
Preheat broiler. When potatoes are drained, return to the pot. To pot, add remaining 2 tbsp oil and milk. Using a potato masher, mash potatoes until smooth. Season with salt and pepper to taste.
Transfer lentil mixture to a broiler-proof 2-qt baking dish. Spread the mashed potatoes on top. Sprinkle with cheese. Broil 3–5 min., until top is golden.

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