vegetarian shepherd’s pie

Adapted from both Vegetarian Cooking & Vegetable Classics and this recipe.


  • ~2lbs potatoes or 5 medium potatoes (I used Yukon Gold)
  • 1/4 cup milk
  • 2 tablespoons or so of butter
  • 1/4 cup olive oil
  • 1 large onion, cut into small slices
  • ~6 cups of mixed vegetables, chopped into small pieces (I used carrots, green peppers, zucchini, peas, and corn)
  • 2 15oz cans of lentils
  • 1 16oz can of vegetable broth
  • Chili powder to taste
  • Dried basil (or whatever herbs you want) to taste
  • Pepper to taste
  • Bread crumbs (optional)


>>Preheat oven to 350

1) Boil the potatoes in the skins until soft. Drain, then peel and mash the potatoes. You can make them however you normally make mashed potatoes. I put mine in the food processor with 1/4 cup of milk and a couple of tablespoons of butter. Be careful not to over mash, or they get very, very sticky. I added some dried basil to my potatoes.

2) Place the 6 cups of vegetables, plus the onion, into a large pot. Add the 1/4 cup of oil (you might not need that much) until they are well-coated. Cook over medium heat for 5-10 minutes, or until they are soft.

3) Stir in the lentils, then add the vegetable stock. Add whatever spices/herbs you want to taste. Simmer for 15 minutes.

4) Pour the contents of the pot (veggies, lentils, stock) into a 9×13 glass baking dish. Spread the mashed potatoes on top. If you want, you can sprinkle bread crumbs on top.

5) Bake for approximately 30 minutes.

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