Vegetarian Shepherds Pie

Note: I was sent a review copy of A Return to Ireland by Judith McLoughlin in order to make this Vegetarian Shepherds Pie. Opinions are mine alone.

You may have noticed I have quite a few Irish (and Irish-American) recipes on this blog. I truly love traditional Irish cooking; it is pure comfort food to me.

But Irish food has come a long way from just traditional meat and potatoes, and Judith McLoughlin’s A Return to Ireland (paid link) showcases some beautiful modern interpretations of classic Irish cooking.

As a Shepherd’s Pie fanatic, I was intrigued by a recipe within the cookbook for a meatless version that substitutes a mixture of lentils and mushroom for the traditional ground beef or lamb, and then enhances the traditional mashed potato topping with a mixture of other mashed root vegetables.

The result is a wonderfully hearty and delicious Vegetarian Shepherds Pie!

Ingredients (serves 6):

  • Vegetable Base
    • 6 tablespoons butter (substitute olive oil to make vegan / dairy free)
    • 1 (8 oz) container sliced mushrooms
    • 2 medium onions, chopped
    • 1 leek, chopped
    • 4 garlic cloves, minced
    • 3 ribs celery, finely chopped
    • 1/4 cup tomato paste
    • 2 teaspoons sugar
    • 2 tablespoons soy sauce (or coconut aminos to make gluten free)
    • 2 1/2 cups green lentils
    • 1 teaspoon dried thyme
    • 1 teaspoon dried rosemary
    • 1 bay leaf
    • 6 cups vegetable broth
    • 2 teaspoons salt
    • 1/2 teaspoon pepper
  • Mashed Topping
    • 2/3 lbs celery root, peeled and chopped
    • 2/3 lbs parsnips, peeled and chopped
    • 2/3 lbs carrots, peeled and chopped
    • 1 teaspoon salt
    • 1/2 cup plain Greek yogurt
    • 4 tablespoons butter (or olive oil to make vegan / dairy free)
    • 1 tablespoons fresh parsley, chopped

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Shepherd’s Pie

Shepherd’s Pie is one of my absolute favorite cold weather meals. It’s really simple to make and has all the components of a solid meal, just stacked into a layered pie form! 

I like to make shepherd’s pie on weekends, assemble, refrigerate, and then cook later in the week on a busy weeknight. This recipe is based off a shepherd’s pie recipe from the Food Network.

Ingredients:

Potatoes:

  • 2 pounds russet potatoes, peeled and cubed
  • 1/4 cup whole milk
  • 4 tablespoons unsalted butter
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper

Filling:

  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 3 carrots, peeled and diced small
  • 2 garlic cloves, minced
  • 2 lbs ground lamb
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons flour
  • 1 tablespoon tomato paste
  • 1 cup chicken broth
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon fresh rosemary, chopped
  • 2 teaspoons fresh thyme, chopped
  • 3/4 cup frozen peas

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