Sunday Veggie Shepherd’s Pie
Highlighted under: Comfort Food
I’ve always loved the comforting and hearty nature of Shepherd’s Pie, so I decided to create a veggie version that is just as satisfying. This Sunday Veggie Shepherd’s Pie is packed with colorful vegetables and topped with a creamy mashed potato layer. It’s perfect for family dinners and makes great leftovers. With a rich blend of flavors and textures, it’s sure to please both vegetarians and meat lovers alike. This recipe not only nourishes the body but also warms the soul, making it a true delight for a cozy gathering.
As I explored plant-based cooking, I wanted to reinvent traditional comfort foods. This Sunday Veggie Shepherd’s Pie became my favorite because of how adaptable it is. You can pretty much use any veggies you have on hand, making it a perfect clean-out-the-fridge dish. I opted for carrots, peas, and corn, which provide a great mix of textures and flavors.
One tip I found particularly useful is to incorporate some lentils into the filling. They not only add protein but also a wonderful earthiness that complements the mashed potatoes perfectly. This dish is more than just a meal; it’s a comforting experience that brings everyone to the table.
Why You Will Love This Recipe
- Hearty and comforting with a delicious veggie twist
- Flexible recipe allowing for seasonal vegetable changes
- Creamy mashed potato topping that delights with every bite
Perfecting the Veggie Filling
The veggie filling forms the heart of this Shepherd's Pie, so selecting the best mixed vegetables is crucial. I recommend using a combination of carrots, peas, and corn for a sweet and colorful mix. However, feel free to incorporate other seasonal vegetables like bell peppers or zucchini for added flavor and nutrition. Cooking the lentils until they are tender but not mushy is important, as they provide protein and a nice texture that balances the soft veggies.
When sautéing the onions and garlic, keep an eye on your heat. Medium heat works best to ensure they cook evenly without browning too quickly. If they start to color too much, reduce the heat slightly. This step builds a rich flavor base, and it only takes about 3-5 minutes until the onions are translucent and aromatic.
Mastering the Mashed Potato Topping
The creamy mashed potato topping is not just a complement but a key player in this dish. I recommend using starchy potatoes like Russets for a fluffy texture. After boiling the potatoes, make sure to drain them thoroughly to avoid a watery topping. Returning them to the hot pot for a minute allows excess moisture to evaporate, which helps achieve that dreamy consistency when you mash them with butter and milk.
For an extra flavor boost, consider adding a pinch of garlic powder or freshly chopped herbs, like chives or parsley, into the mashed potatoes. This addition infuses the topping with a subtle herbaceous taste that beautifully contrasts the savory filling beneath. Remember to mash until smooth, but leave some small lumps for texture!
Ingredients
Gather your ingredients to make this delicious shepherd’s pie.
Filling
- 2 cups mixed vegetables (carrots, peas, corn)
- 1 cup cooked lentils (green or brown)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 cup vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon dried thyme
- Salt and pepper to taste
Mashed Potato Topping
- 4 medium potatoes, peeled and cubed
- 2 tablespoons butter
- 1/2 cup milk
- Salt and pepper to taste
Once you have everything ready, let's move on to the cooking steps.
Instructions
Follow these steps to create your Sunday Veggie Shepherd’s Pie.
Prepare the Filling
In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, sautéing until translucent. Stir in the mixed vegetables and lentils, then pour the vegetable broth and soy sauce.
Make the Mashed Potatoes
While the filling simmers, boil the cubed potatoes in salted water until fork-tender, about 15 minutes. Drain, then return to the pot. Add butter and milk, mashing until creamy. Season with salt and pepper to taste.
Assemble and Bake
Preheat the oven to 400°F (200°C). Layer the veggie filling into a baking dish, spreading evenly. Top with the mashed potatoes, smoothing it out.
Let the Shepherd’s Pie cool for a few minutes before serving.
Pro Tips
- Feel free to customize the vegetables based on what you have available. This recipe is very versatile and can also include ingredients like mushrooms or spinach for added flavor and nutrition.
Storage and Leftovers
This Sunday Veggie Shepherd's Pie is perfect for meal prep! Once assembled, you can store it in the fridge for up to 3 days. Just cover it tightly with plastic wrap or aluminum foil. If you have leftovers after baking, they can be reheated in the oven at 350°F (175°C) for about 20-25 minutes or until heated through. This gentle reheating allows the potatoes to regain their creaminess without drying out the filling.
If you're looking to freeze it, I suggest freezing the filling and mashed potatoes separately to maintain their textures. When ready to eat, thaw overnight in the fridge, then combine in a baking dish, smooth the potatoes on top, and bake until golden. This way, you get to enjoy a taste of Sunday comfort any day of the week!
Variations to Try
This recipe is wonderfully adaptable. To cater to specific dietary needs, try swapping the lentils with quinoa for a gluten-free option or chickpeas for extra protein. For a spicier kick, add chopped jalapeños or sprinkle some chili flakes into the filling. Experimenting with different herbs such as rosemary or sage can also elevate the flavor profile significantly, making it a customized delight.
You could take this dish in a Mediterranean direction by incorporating sun-dried tomatoes and spinach into the filling, paired with feta cheese mixed in the mashed potatoes. Another fun idea is to top the pie with a blend of cheddar and mozzarella cheese, which will create a bubbly, golden crust that adds a delightful richness to every bite.
Questions About Recipes
→ Can I add meat to this recipe?
Yes, you can substitute some of the lentils with ground meat if you prefer a non-vegetarian option.
→ What can I use instead of potatoes for a lower-carb option?
Cauliflower mashed potatoes make a great low-carb alternative to traditional mashed potatoes.
→ How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. You can reheat in the oven for best results.
→ Can I freeze this dish?
Yes, you can freeze the assembled pie before baking. Thaw it overnight in the fridge before baking as per instructions.
Sunday Veggie Shepherd’s Pie
I’ve always loved the comforting and hearty nature of Shepherd’s Pie, so I decided to create a veggie version that is just as satisfying. This Sunday Veggie Shepherd’s Pie is packed with colorful vegetables and topped with a creamy mashed potato layer. It’s perfect for family dinners and makes great leftovers. With a rich blend of flavors and textures, it’s sure to please both vegetarians and meat lovers alike. This recipe not only nourishes the body but also warms the soul, making it a true delight for a cozy gathering.
Created by: Piper Andrews
Recipe Type: Comfort Food
Skill Level: Beginner
Final Quantity: 4 servings
What You'll Need
Filling
- 2 cups mixed vegetables (carrots, peas, corn)
- 1 cup cooked lentils (green or brown)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 cup vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon dried thyme
- Salt and pepper to taste
Mashed Potato Topping
- 4 medium potatoes, peeled and cubed
- 2 tablespoons butter
- 1/2 cup milk
- Salt and pepper to taste
How-To Steps
In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, sautéing until translucent. Stir in the mixed vegetables and lentils, then pour the vegetable broth and soy sauce. Season with thyme, salt, and pepper. Let simmer for about 10 minutes until the veggies are tender.
While the filling simmers, boil the cubed potatoes in salted water until fork-tender, about 15 minutes. Drain, then return to the pot. Add butter and milk, mashing until creamy. Season with salt and pepper to taste.
Preheat the oven to 400°F (200°C). Layer the veggie filling into a baking dish, spreading evenly. Top with the mashed potatoes, smoothing it out. You can create a decorative pattern with a fork if desired. Bake in the preheated oven for 20-25 minutes until the top is golden brown.
Extra Tips
- Feel free to customize the vegetables based on what you have available. This recipe is very versatile and can also include ingredients like mushrooms or spinach for added flavor and nutrition.
Nutritional Breakdown (Per Serving)
- Calories: 350 kcal
- Total Fat: 10g
- Saturated Fat: 4g
- Cholesterol: 15mg
- Sodium: 250mg
- Total Carbohydrates: 54g
- Dietary Fiber: 8g
- Sugars: 3g
- Protein: 10g