Vegetarian Shepherd’s Pie
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Chelsea's Messy Apron · by Chelsea Lords★ 4.9 (8)

Vegetarian Shepherd’s Pie

NUTRITION · PER SERVING90M COOK
CAL 30%·PRO 30%
CARBS 64G43% OF CAL
14G FIBER38G OTHER12G TOTAL SUGAR
FAT 33G50% OF CAL
15G SAT19G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vegetarian casserole with lentils, mushrooms, and root vegetables in savory gravy, topped with creamy mashed potatoes. Rich and comforting, it's a hearty dinner that satisfies like traditional shepherd's pie.

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Nutrition & ingredients

Ingredients

serves 6
  • 2 tablespoons olive oil (divided)
  • 1 cup finely diced yellow onion (1/2 of 1 large onion)
  • 1 cup diced carrot (3 carrots)
  • 1 cup celery (4 stalks)
  • 8 ounces mushrooms (thinly sliced, (baby bella, brown, crimini))
  • 1 tablespoon minced garlic (3 cloves)
  • 1 (15-ounce) can lentils (drained and rinsed)
  • 2 bay leaves (divided)
  • 1 teaspoon dried thyme
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon paprika
  • Salt and pepper
  • 2 tablespoons all-purpose flour
  • 2 tablespoons tomato paste
  • 1 cup frozen peas
  • 1 cup corn
  • 1 (14.5-ounce) can diced or crushed tomatoes (undrained; I love fire-roasted)
  • 1-1/2 cups vegetable stock (divided, see note 1)
  • 1/2 teaspoon red wine vinegar (optional)
  • 2-1/2 pounds baby gold potatoes (peeled and cubed)
  • 1/2 cup heavy cream (or half-and-half)
  • 1/2 cup sour cream (can use light or fat free)
  • 6 tablespoons unsalted butter
  • Fresh parsley (or fresh thyme, optional, for topping)
PREP
60M
SODIUM
716MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.