Why You’ll Love This Recipe

Hearty and Filling: The combination of lentils and barley provides a protein-rich base that is both nourishing and satisfying.
Rich in Flavor: A blend of vegetables and seasonings creates a savory depth of flavor that will please your taste buds.
Comfort Food Classic: This dish offers the warmth and comfort of traditional shepherd’s pie without the meat.
Simple Ingredients: Utilizes pantry staples and fresh produce, making it an accessible recipe for any home cook.

Ingredients

2 cups vegetable broth, divided
½ cup dry lentils
¼ cup pearl barley
1 teaspoon yeast extract spread (such as Marmite or Vegemite)
1 large carrot, diced
½ onion, finely chopped
½ cup walnuts, coarsely chopped
3 potatoes, chopped
1 teaspoon all-purpose flour
½ teaspoon water
Salt and freshly ground black pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat Oven: Preheat your oven to 350°F (175°C).
Cook Lentils and Barley: In a large saucepan over medium-low heat, combine 1¼ cups of vegetable broth, lentils, barley, and yeast extract. Simmer for 30 minutes until lentils and barley are tender.
Prepare Vegetable Mixture: In a separate medium saucepan, combine the remaining ¾ cup of vegetable broth with diced carrot, chopped onion, and walnuts. Cook over medium heat until vegetables are tender, about 15 minutes.
Cook Potatoes: Place chopped potatoes in a large pot, cover with salted water, and bring to a boil. Reduce heat to medium-low and simmer until tender, approximately 15 minutes. Drain and mash the potatoes; set aside.
Thicken Vegetable Mixture: In a small bowl, mix the all-purpose flour with ½ teaspoon of water to create a slurry. Stir this into the carrot mixture and simmer until the sauce thickens.
Combine Mixtures: Add the lentil and barley mixture to the thickened vegetable mixture. Season with salt and freshly ground black pepper to taste.
Assemble the Pie: Transfer the vegetable and lentil mixture to a greased baking dish, spreading it out evenly.
Top with Mashed Potatoes: Spread the mashed potatoes over the vegetable filling, smoothing them out with a spatula.
Bake: Place the dish in the preheated oven and bake for 20–25 minutes, or until the top is lightly golden.
Serve: Let it cool for a few minutes before serving. Enjoy warm!

Servings and Timing

Servings: This recipe yields approximately 4 servings.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Variations

Add More Vegetables: Try adding peas, mushrooms, or bell peppers for extra texture and flavor.
Use Sweet Potatoes: Substitute regular mashed potatoes with mashed sweet potatoes for a slightly sweeter, nutrient-rich topping.
Make It Vegan: Ensure all ingredients are plant-based and use a dairy-free butter alternative in the mashed potatoes.
Cheesy Topping: Sprinkle some grated cheese over the mashed potatoes before baking for a crispy, golden top.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat in the oven at 350°F (175°C) for 15–20 minutes or in the microwave until heated through.

FAQs

What is a vegetarian shepherd’s pie?

Vegetarian Shepherd’s Pie is a meat-free version of the classic dish, replacing ground meat with lentils, barley, or other plant-based protein sources.

Can I use canned lentils?

Yes, canned lentils can be used instead of dried ones. Just be sure to drain and rinse them before adding them to the recipe.

Can I make this recipe gluten-free?

Yes, substitute the pearl barley with quinoa or rice and use a gluten-free flour for thickening.

Can I prepare this dish ahead of time?

Absolutely! Assemble the pie, cover it, and refrigerate for up to 24 hours before baking.

What can I serve with vegetarian shepherd’s pie?

It pairs well with a side salad, steamed green beans, or roasted vegetables.

How do I get a crispy mashed potato topping?

Brush the top with melted butter or oil before baking, and use the broiler for the last 5 minutes to create a golden crust.

Can I use other legumes instead of lentils?

Yes, chickpeas or black beans can be a great substitute for lentils.

Do I have to use yeast extract?

No, yeast extract adds a deep umami flavor, but you can skip it or replace it with soy sauce or tamari.

Can I add cheese to the mashed potatoes?

Yes, mixing in some grated cheese will add richness to the mashed potato topping.

Can I use instant mashed potatoes?

Yes, instant mashed potatoes can save time, but fresh mashed potatoes provide the best texture and flavor.

Conclusion

Vegetarian Shepherd’s Pie II is a delicious and hearty dish perfect for any occasion. Packed with protein-rich lentils and flavorful vegetables, this meatless version of the classic comfort food is sure to please everyone at the table. Whether you’re making it for a cozy family dinner or meal prepping for the week, it’s an easy and satisfying recipe you’ll want to make again and again!

Vegetarian Shepherd’s Pie

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Enjoy a comforting and hearty Vegetarian Shepherd’s Pie II, a delicious meatless twist on the classic dish. This version combines protein-rich lentils, barley, and flavorful vegetables, topped with creamy mashed potatoes for a satisfying meal the whole family will love

Author: Amy
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4 servings
Category: Main Course
Method: Baking
Cuisine: British, Vegetarian
Diet: Vegetarian

Instructions

Preheat Oven: Set oven to 350°F (175°C).
Cook Lentils and Barley: Simmer lentils, barley, and yeast extract in 1¼ cups of vegetable broth for 30 minutes until tender.
Prepare Vegetable Mixture: In a separate pan, cook the carrot, onion, and walnuts in the remaining ¾ cup vegetable broth for 15 minutes.
Cook Potatoes: Boil the chopped potatoes in salted water for 15 minutes until tender. Drain and mash.
Thicken Sauce: Mix flour with water to create a slurry, stir into the carrot mixture, and simmer until thickened.
Combine Mixtures: Stir lentil-barley mixture into the thickened vegetables. Season with salt and pepper.
Assemble the Pie: Spread the vegetable mixture in a greased baking dish. Top with mashed potatoes.
Bake: Cook for 20–25 minutes until golden brown.
Serve: Let cool slightly and enjoy warm.

Notes

Add peas, mushrooms, or bell peppers for extra flavor.
Substitute mashed potatoes with mashed sweet potatoes for a unique twist.
Make it vegan by using plant-based butter in the mashed potatoes.
For a crispy topping, brush with melted butter and broil for 5 minutes before serving.