Sunday Veggie Shepherd’s Pie

Name: Sunday Veggie Shepherd’s Pie
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 large onion, diced; 2 carrots, diced; 2 celery stalks, diced; 2 garlic cloves, minced; 1 cup peas (fresh or frozen); 1 cup corn (fresh or frozen); 1 tablespoon tomato paste; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 2 cups vegetable broth; 1 can (400g) lentils, drained and rinsed; Salt and pepper to taste; 2 pounds potatoes, peeled and diced; 1/2 cup milk (or plant-based milk); 4 tablespoons butter (or vegan butter); Salt and pepper to taste

Highlighted under: Comfort Food

I absolutely love making Sunday Veggie Shepherd’s Pie for my family. This dish brings a hearty, comforting satisfaction that's perfect for weekend gatherings. I usually pack it with a colorful medley of vegetables, and the savory, umami-rich lentils form a wonderful base. The creamy mashed potato topping is the icing on the cake, adding a layer of indulgence that everyone enjoys. With each forkful, I’m reminded that comfort food can also be healthy and delicious, making it a staple in our home.

Created by

Piper Andrews

Last updated on 2026-01-06T00:16:20.594Z

I still remember the first time I made Shepherd's Pie; it was a chilly Sunday evening, and I needed something warm and filling. I experimented with various veggies and spices until I found the right balance, and now it’s a favorite in my household. This recipe thrives on seasonal vegetables, which not only enhances the flavor but also makes it slightly healthier.

Another crucial tip I've learned over the years is the importance of letting the pie sit for a few minutes after baking. This resting time allows the flavors to meld beautifully and makes serving easier. Trust me, it's worth the wait!

        Why You Will Love This Recipe
        A delightful blend of fresh vegetables and hearty lentils
Creamy mashed potatoes that add a comforting touch
Perfect for meal prep or family gatherings

      

Ingredient Spotlight: Lentils

Lentils play a crucial role in this Veggie Shepherd's Pie, providing a hearty texture and a rich source of plant-based protein. They not only add substance to the filling but also absorb the flavors of the vegetables and herbs beautifully. When selecting lentils, I prefer using green or brown varieties, as they hold their shape well during cooking. If you're short on time, canned lentils are a convenient option—just remember to rinse them thoroughly to remove excess sodium.

Cooking the lentils along with the vegetable broth enhances the overall flavor, creating a delicious umami base. Simmering the mixture for 10-15 minutes allows the lentils to meld with the veggies, creating a beautifully thick filling that sets the foundation for a comforting meal. For a variation, you can also experiment with red lentils, which break down more easily, resulting in a softer texture.

Mastering the Mashed Potatoes

To achieve creamy mashed potatoes for your topping, the key is to select the right type of potatoes. I recommend using starchy varieties like Russets or Yukon Golds, as they yield fluffy, smooth results. Make sure to cut the potatoes into evenly sized pieces before boiling, as this ensures they cook uniformly. Overcooking can make them watery, so test for doneness after 15 minutes—when a fork slides in easily, they’re ready to drain and mash.

Incorporating warm milk and softened butter (or vegan alternatives) into your mashed potatoes not only makes them creamy but also maintains the right consistency when baked. If you prefer a more intense flavor, try adding garlic or cheese into the mix. When spreading the mashed potatoes over the vegetables, aim for a smooth but textured finish—this helps to create those appealing golden edges when baked.

Tips for Serving and Storing

This Veggie Shepherd's Pie is just as delicious when prepared ahead of time. You can assemble the filling and top with mashed potatoes, then cover and refrigerate for up to two days before baking. Alternatively, bake the pie, cool it completely, and store it in the fridge for up to three days. Reheating is simple; just pop it back in the oven at 350°F (175°C) until heated through, about 20-25 minutes.

For serving, I suggest adding a sprinkle of fresh herbs like parsley or chives on top for extra freshness and a vibrant pop of color. Pair the shepherd's pie with a simple green salad or steamed vegetables to balance the meal. If you're feeling adventurous, you can swap out some of the veggies in the filling for seasonal produce or even add a dash of your favorite hot sauce to kick up the flavor!

Ingredients

Gather the following fresh ingredients for a delicious Sunday meal:

For the Filling:

1 tablespoon olive oil
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
2 garlic cloves, minced
1 cup peas (fresh or frozen)
1 cup corn (fresh or frozen)
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 cups vegetable broth
1 can (400g) lentils, drained and rinsed
Salt and pepper to taste

For the Mashed Potato Topping:

2 pounds potatoes, peeled and diced
1/2 cup milk (or plant-based milk)
4 tablespoons butter (or vegan butter)
Salt and pepper to taste

Once you've gathered your ingredients, you're ready to start cooking!

Instructions

Follow these steps to create a mouthwatering Shepherd's Pie:

Prepare the Filling

In a large pan, heat the olive oil over medium heat. Add the onion, carrot, and celery. Sauté for about 5 minutes until softened.

Stir in the garlic and cook for another minute.

Add Veggies and Lentils

Mix in the peas, corn, tomato paste, thyme, and rosemary, stirring well. Pour in the vegetable broth and add the lentils, then bring the mix to a simmer. Season with salt and pepper, and cook for about 10-15 minutes until thickened.

Make the Mashed Potatoes

While the filling simmers, boil the diced potatoes in salted water for around 15 minutes until fork-tender. Drain and mash them in a bowl. Stir in milk, butter, salt, and pepper until creamy.

Assemble the Pie

Preheat your oven to 400°F (200°C). Pour the lentil-vegetable filling into a baking dish, smoothing it out. Top with the creamy mashed potatoes, ensuring it’s evenly spread.

Use a fork to create texture on the mashed potatoes for a golden finish.

Bake the Shepherd’s Pie

Place the dish in the preheated oven and bake for 25-30 minutes or until the top is golden brown. Let it cool for a few minutes before serving.

Enjoy your homemade Sunday Veggie Shepherd’s Pie with a side salad or some crusty bread!

Pro Tips

For an extra flavor boost, consider adding a splash of Worcestershire sauce or some nutritional yeast to the filling. Feel free to customize the vegetables based on what you have on hand!

Make-Ahead Options

Preparing this recipe in advance not only saves time but can enhance the flavors. When the filling has more time to rest, the ingredients meld together beautifully, resulting in a more cohesive taste. You can prepare the vegetable-lentil filling a day ahead and store it in the refrigerator, then simply top with freshly made mashed potatoes before baking it the next day.

If you plan to freeze the Shepherd's Pie, I recommend baking it first and then letting it cool completely before wrapping it tightly in foil. It can last in the freezer for up to three months. When you're ready to enjoy it, thaw it overnight in the fridge before reheating it in the oven for the best texture.

Dietary Modifications

This Veggie Shepherd's Pie is incredibly versatile and can be easily adapted for various dietary preferences. For a gluten-free version, ensure you use certified gluten-free lentils and vegetable broth. If you're looking to reduce carbs, try substituting the mashed potatoes with a cauliflower mash, which can be prepared in a similar way—just steam the cauliflower until tender and mash with your favorite seasonings.

Additionally, you can customize the vegetables based on what you have at hand or what's in season. Sweet potatoes, mushrooms, or even butternut squash can add a unique twist to the filling while keeping the dish wholesome and nutritious.

Questions About Recipes

→ Can I freeze Shepherd’s Pie?

Yes, you can freeze Shepherd’s Pie both before and after baking. Just make sure to cool it completely and cover it tightly before placing it in the freezer.

→ What can I substitute for lentils?

If you don't have lentils on hand, you can use cooked beans like black beans or chickpeas, though the texture might vary.

→ Is this recipe vegan-friendly?

Yes, with a few modifications to use plant-based butter and milk, this Shepherd’s Pie can easily be made vegan!

→ How can I make the topping lower in calories?

You can substitute some of the potatoes with cauliflower for a lighter mash, which also adds fiber and nutrients.