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Amazing 6-Layered Vegetable Shepherd’s Pie

Layered Vegetable Shepherd's Pie
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Enjoy this hearty, layered vegetable shepherd’s pie, a perfect, cozy meal packed with winter goodness. This recipe brings that joyful Sunday Flavor to your weeknight table.

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cups brown or green lentils, rinsed
  • 4 cups vegetable broth
  • 1 cup chopped mushrooms
  • 1 cup frozen peas
  • 1/2 cup chopped fresh parsley
  • 1 tsp dried thyme
  • Salt and black pepper to taste
  • 3 large sweet potatoes, peeled and cubed
  • 1/2 cup milk (dairy or non-dairy)
  • 2 tbsp butter or vegan butter
  • 1/4 cup grated Parmesan or nutritional yeast (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery until soft, about 5 minutes.
  2. Add lentils, vegetable broth, mushrooms, thyme, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 30-35 minutes, or until lentils are tender.
  3. Stir in frozen peas and parsley at the end. Transfer the lentil mixture to a 9×13 inch baking dish.
  4. While lentils cook, boil sweet potatoes until very tender, about 15-20 minutes. Drain well.
  5. Mash the sweet potatoes with milk, butter, salt, and pepper until smooth. Stir in Parmesan or nutritional yeast if using.
  6. Spread the sweet potato mash evenly over the lentil mixture. Create texture on top with a fork.
  7. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the topping is lightly browned and the filling is bubbly.
  8. Let the pie rest for 10 minutes before serving.

Notes

  • For extra flavor in the base, add a splash of soy sauce or tamari during the simmering stage.
  • You can swap sweet potatoes for regular potatoes for a classic topping.
  • Make this recipe ahead of time; cover and refrigerate before the final bake.

Nutrition

Find it online: https://sundayflavor.com/layered-vegetable-shepherds-pie-recipe/