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+ servings

The Best Vegetarian Shepherd's Pie Recipe

This meatless Shepherd's pie has an incredibly tasty and textured filling with a mix lentils, quinoa & barley (though you don't have to use all three) and a creamy goat cheese mashed potato topping. Packed with flavor and texture, it can easily be adapted to suit your family perfectly. This is vegetarian comfort food at its very best.
4.79 from 19 ratings

Ingredients

Topping

  • 800 g (28 oz) potatoes, peeled and chopped - weigh before peeling
  • 400 g (14 oz) parsnips, sweet potatoes or both, peeled and chopped - weigh before peeling
  • 50 g (3.5 tbsp) salted butter
  • 125 g (4.5 oz) goats cheese
  • 100 g (3.5 oz) cheddar cheese
  • 180 g (1.5 cups) additional grated cheese, for topping - can be more cheddar or a mixed blend
  • 1 small bunch sliced green (spring) onions, optional
  • salt and pepper, to taste

Filling

  • 2 medium onions, diced
  • 1 large carrot, diced
  • 3 cloves garlic, minced
  • 300 g (10 oz) mushrooms , diced
  • 40 g (3 tbsp) salted butter
  • 1 Tbsp dried provencal herbs
  • 2 tsp dried thyme
  • 2 tsp dried sage
  • 1.5 Tbsp dijon mustard
  • 1.5 Tbsp dried mustard powder
  • 2-3 Tbsp red wine, approximate
  • 190 g (1 cup) dry green or brown lentils
  • 60 g ( cup) dry quinoa
  • 60 g ( cup) dry barley
  • 1 litre (4.5 cups) meatless beef style broth
  • 1 tbsp marmite or miso
  • 2 bay leaves
  • 150 g (1 cup) frozen peas
  • salt and pepper, to taste

Instructions 

  • In a large, deep saucepan or casserole pan, heat a thin layer of olive oil and saute the carrots and onions over a medium heat until they start to soften.
    1 large carrot, 2 medium onions
  • Add the mushrooms and garlic, and cook until the mushrooms start to let out moisture and reduce.
    300 g mushrooms, 3 cloves garlic
  • Add the butter, herbs and mustard powder and mix through just until the fragrance is released and the butter is melted. If you're using the red wine, add it now to deglaze the pan. Saute for a couple of minutes, allowing the vegetables soak it in
    40 g salted butter, 1 Tbsp dried provencal herbs, 2 tsp dried thyme, 1.5 Tbsp dried mustard powder, 2 tsp dried sage
  • Add the dried lentils, quinoa and barley to the pan and cover with the beef style broth.
    190 g dry green or brown lentils, 60 g dry quinoa, 60 g dry barley, 1 litre meatless beef style broth
  • Bring the pan to a simmer, then reduce the heat and add the miso / marmite, dijon mustard and bay leaves.
    1.5 Tbsp dijon mustard, 1 tbsp marmite or miso, 2 bay leaves, salt and pepper
  • Cover and simmer for 20-30 minutes or until the grains are cooked through and soft. Check in regularly – add extra stock if you find it gets too dry and add salt and pepper to taste.

Meanwhile, make the root mash topping

  • Boil the potatoes, parsnips and sweet potatoes for 15-20 minutes until they are fully cooked.
    800 g potatoes, 400 g parsnips, sweet potatoes or both
  • Drain and return to the pan. Using a masher or a hand mixer, mash or whip the mixture with the butter until it's creamy and totally smooth.
    50 g salted butter
  • Add the cheddar and goats cheese. Stir through until melted and add salt and pepper to taste.
    125 g goats cheese, 100 g cheddar cheese, salt and pepper

Assemble and bake!

  • Heat the oven to 180C / 355F.
  • Remove the bay leaves from the filling and add the frozen peas. Mix through.
    150 g frozen peas
  • Spread the filling in a 9×13 casserole dish.
  • Spread the root mash over the top.
  • Sprinkle the cheese and sliced green onions over the top of the mash.
    180 g additional grated cheese, 1 small bunch sliced green (spring) onions
  • Cover and bake for 25-30 minutes, until the cheese is bubbling.
  • Allow to rest for 10 minutes before slicing and serving.

Notes

To make this recipe gluten free, omit the barley (just add more of the other grains) and the marmite/miso (you could add more of the other flavour sources if you wish, but it's pretty flavorful so don't worry too much).
Calories: 579kcal, Carbohydrates: 62g, Protein: 25g, Fat: 26g, Saturated Fat: 15g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.4g, Cholesterol: 66mg, Sodium: 973mg, Potassium: 1244mg, Fiber: 16g, Sugar: 9g, Vitamin A: 2734IU, Vitamin C: 41mg, Calcium: 351mg, Iron: 5mg