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Warm and cosy Vegetarian Shepherd's Pie made from Lentils and vegetables, a flavourful wine-based gravy and then topped with a creamy layer of mashed potato.

Vegetarian Shepherd's Pie

Warm and cozy Vegetarian Shepherd's Pie has a meaty texture from Lentils and vegetables, a flavourful wine-based gravy, and then topped with a creamy layer of mashed potato.
Course Main Course
Cuisine American, British
Keyword Shepherd pie for Vegetarians, Vegetarian Shepherd pie
Prep Time 25 minutes
Cook Time 45 minutes
Servings 6
Calories 562kcal
Author Subhasmita


  • 2 tablespoon Olive Oil
  • 1 large Onion Finely Chopped
  • ½ tablespoon Fresh Garlic minced
  • ¾ cup Celery 2-3 stalks
  • 3 Carrots about 1 cup, chopped
  • 1 bay leaf
  • 1 teaspoon Fresh Rosemary Chopped
  • ½ teaspoon dried thyme
  • 400 grams Mushroom
  • 1 cup Cooked Brown Lentil
  • cup Tomato Paste
  • 2 tablespoon Flour
  • 1.5 cup Frozen Peas
  • ½ cup Red wine
  • 1.5 cups Vegetable Broth
  • ½ teaspoon salt (adjust as per taste)
  • ¼ teaspoon Pepper

For Mashed Potato

  • 6-7 large potatoes (around 2 pounds)
  • cup butter
  • ½ cup Heavy Cream
  • Salt to taste


For Mashed Potato

  • Clean, Peel, and cube Potatoes. Cook in salted water until just tender. Drain and using a potato ricer or masher mash potato. While it is still warm mix in cream and butter. Adjust seasoning. Mix until it is creamy.

For Vegetable Filling

  • Heat oil in a pan. Add chopped onion, garlic, celery, chopped carrot. bay leaf and herbs. Saute for one minute.
  • Add Sliced Mushrooms. Saute for another 1-2 minutes.
  • Add Cooked lentil, tomato paste and flour. Cook for 1-2 minutes.
  • Add wine, vegetable stock. Mix well, season with salt and pepper. Let it cook on medium heat until the gravy starts to thicken.
  • Remove bay leaf. Switch off the flame. Stir in frozen peas.
  • In an oven-proof pan put the vegetable gravy. Top with mashed potato in an even layer.
  • Bake for 20-22 mins @ 350 F. For a crispy brown top, towards the end, set the oven to Broil mode and broil for 5-6 minutes.
  • Remove from oven, sprinkle with chopped parsley. Serve.



  • I have used a 2.5-3 inch deep 8X8 baking dish.  There was a little leftover which didn't fit to the pan, so the extra I baked separately in a ramekin. Use a 9X13 inch pan instead.
  • Instead of cooking in a separate pan, Cook the gravy is an ovenproof pan. Then to the same pan, spread mashed potato and bake. 


Serving: 100g | Calories: 562kcal | Carbohydrates: 72g | Protein: 19g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 54mg | Sodium: 717mg | Potassium: 2301mg | Fiber: 16g | Sugar: 9g | Vitamin A: 6383IU | Vitamin C: 66mg | Calcium: 170mg | Iron: 15mg