#NewRecipe: Vegetarian Friendly Shepherd’s Pie

Vegetarian Friendly Shepherd’s Pie 


Thanksgiving is a tough day to not really like Turkey. Whether you’re a vegetarian or vegan, or you just don’t care for turkey, it becomes a bit of a barrier to fully enjoying “Turkey Day”. There are a variety of delicious alternatives out there; obviously the meat-eaters have ham, steak,  or even chicken as an alternative, but for the plant-based among us, it can be a little tougher. There are a variety of plant-based turkey alternatives, but if you’d rather stick to the homemade feeling, there are still some delicious recipes for a memorable main dish on Thanksgiving. 


Whether you are a vegetarian or vegan, or just want an alternative to Turkey, this recipe for a Shepherd’s Pie from Martha Stewart is sure to satisfy! The mushrooms and lentils bring protein to the table, not to mention the fiber in the lentils and the b-vitamins in the mushrooms. Overall, this will be a delicious and healthy main-dish on your Thanksgiving table. 


Ingredients: 

  • 2 tablespoons olive oil 

  • 1 large, finely diced onion 

  • 2 peeled and finely diced carrots 

  • 2 diced celery stalks 

  • 10 ounces trimmed and sliced cremini mushrooms 

  • 1 tablespoon of tomato paste 

  • 1 tablespoon of vegetarian-friendly Worcestershire sauce 

  • 1 dried bay leaf 

  • 1 cup of fresh, picked over green lentils

  • Kosher salt and black pepper 

  • 1 cup frozen pees 

  • 2 pounds scrubbed and diced Yukon Gold potatoes 

  • 4 cloves of garlic 

  • 4 tablespoons unsalted butter 

  • ½ cup whole milk, warmed 


How to Make: 

  • Heat oil in a pan. Add celery, carrots, and onion and cook until tender, about 6-8 minutes. Add mushrooms and continue to cook, about 10 minutes. Add tomato paste and stir before adding bay leaf, 4 cups water, Worcestershire sauce, and lentils. Season with salt and pepper, and allow to simmer until lentils are tender. Once the lentils are tender (around 30 minutes) stir in peas, and season further to satisfaction. 

  • Preheat oven to 400 degrees. Place potatoes and garlic in a saucepan; cover with water, season generously with salt, and bring to a boil. Simmer until potatoes are soft, about 10–12 minutes. Drain and return garlic and potatoes to pan. Add butter and milk and mash until smooth. Season with salt and pepper. 

  • Transfer lentil and vegetable mixture to a 2-quart baking dish. Dollop with mashed potatoes and spread evenly. Bake until golden and bubbly at the edges, about 15-20 minutes. Remove and let stand for 20 minutes, then serve and enjoy! 


Happy Thanksgiving from Williamson Forward!

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