The Best Vegetarian Shepherd's Pie
This vegetarian shepherd's pie is a comforting dish packed with rich flavors from lentils, barley, and vegetables, all topped with fluffy mashed potatoes. A healthy, easy vegetarian shepherd's pie recipe that's naturally gluten-free and perfect for meal preparation!
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 ground black pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Combine 1 ¼ cups vegetable broth, lentils, barley, and yeast extract in a large saucepan over medium heat. Let it simmer gently for about 30 minutes until the lentils and barley are tender.
- In another saucepan, combine the remaining ¾ cup broth, diced carrots, chopped onion, and walnuts. Cook this over medium heat for 15 minutes or until the vegetables are softened.
- Meanwhile, place chopped potatoes in a large pot, cover with salted water, and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are fork-tender, about 15 minutes. Drain and mash the potatoes.
- In a small bowl, mix the flour and water until smooth. Stir this mixture into the carrot mixture, cooking until the sauce thickens.
- Next, combine the carrot mixture with the lentil mixture. Stir to incorporate and season to taste with salt and pepper.
- Transfer the vegetable-lentil mixture into a 2-quart casserole dish. Spread the mashed potatoes evenly over the top.
- Place the dish in the oven and bake for 30 minutes, or until the mashed potatoes are lightly browned. Serve warm and enjoy!