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Enjoy wholesome British comfort food with this Vegetable Shepherd's Pie Casserole, featuring savory lentils and diced vegetables beneath a buttery mashed potato crust. Tomato paste, vegetable broth, and Worcestershire sauce build deep umami flavors without any meat. Raking the piped potato top with a fork creates golden, crispy ridges during baking.
Per serving
380
Prep Time
25 min
Cook Time
45 min
Servings
6 people
Difficulty
easy
Calories
14g
Protein
62g
Carbs
10g
Fat
11g
Fiber
7g
Sugar
Follow step-by-step with voice guidance.
Preheat your oven to 190°C and grease a 9x13-inch baking dish with butter.
Boil cubed russet potatoes in salted water for 15 minutes, drain, and mash with butter and warm milk until smooth.
Heat olive oil in a large skillet over medium heat and sauté diced onion, carrots, celery, and minced garlic for 6 minutes until soft.
Stir in green lentils, canned diced tomatoes, vegetable broth, tomato paste, vegetarian Worcestershire sauce, and frozen peas.
Simmer the mixture over medium-low heat for 20 minutes until sauce thickens and lentils are tender.
Transfer lentil filling evenly into the bottom of the prepared baking dish.
Spread warm mashed potatoes smoothly over the top, sealing the edges.
Use a fork to create decorative ridges across the potato surface and dot with butter.
Bake uncovered for 25 minutes until bubbling and potato peaks turn golden brown.
Seal the Edges: Spread potatoes all the way to the dish edges to prevent filling from bubbling over. Create Fork Ridges: Raking the top creates points that brown and crisp up nicely. Build Rich Flavor: Using tomato paste and vegetarian Worcestershire sauce builds deep umami body in the lentil base.
Yes, substitute plant-based butter and unsweetened almond milk for the dairy topping ingredients.
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