Sunday Veggie Shepherd’s Pie

Name: Sunday Veggie Shepherd’s Pie
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 large onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 2 cloves garlic, minced; 1 cup mushrooms, chopped; 1 cup butternut squash, diced; 1 cup green peas (fresh or frozen); 1 cup cooked lentils; 2 tablespoons tomato paste; 1 teaspoon thyme; 1 teaspoon rosemary; Salt and pepper to taste; 2 pounds potatoes, peeled and cubed; 4 tablespoons butter; 1/2 cup milk; Salt and pepper to taste

Highlighted under: Comfort Food

I love a good Shepherd's Pie, especially when it’s loaded with vibrant vegetables and rich, hearty flavor. This Sunday Veggie Shepherd’s Pie has become a cherished addition to my weekend meals, bursting with seasonal veggies and topped with a creamy mashed potato layer. It’s a comforting dish that brings the family together, and each bite feels like a warm hug after a long week. Join me in creating this deliciously satisfying vegetarian version that will leave everyone asking for seconds!

Created by

Rhea Bennett

Last updated on 2026-01-06T10:31:12.670Z

I wanted to create a Shepherd's Pie that celebrates the flavors of the season while being kind to our planet. This veggie-packed dish is incredibly versatile, allowing you to use whatever fresh vegetables you have on hand. For my last attempt, I incorporated some roasted butternut squash and sautéed mushrooms, which added a delightful sweetness and depth that balanced perfectly with the savory lentils.

A key to a successful Shepherd's Pie is to let the filling simmer long enough to build flavor—at least 20 minutes. Don't rush it! By layering the mash just right and baking for a final golden finish, you create a satisfying, crispy topping that contrasts beautifully with the creamy mixture underneath.

        Why You'll Love This Recipe
        A comforting classic made entirely vegetarian
Hearty filling packed with an array of fresh vegetables
Creamy potato topping that complements the savory filling

      

Choosing the Right Vegetables

The beauty of this Veggie Shepherd's Pie lies in its versatility when it comes to vegetables. While the recipe calls for butternut squash, mushrooms, and peas, feel free to swap in your favorites. Sweet potatoes, zucchini, or even kale can add different textures and flavors. Just keep in mind that the cooking times for different veggies may vary. For example, if you use zucchini, add it towards the end of cooking to prevent it from becoming mushy.

Using fresh, seasonal vegetables enhances the flavor profile of the dish. Fresh carrots and peas, when in season, will deliver a sweetness that frozen or canned options can't match. If you decide to use frozen vegetables, make sure to drain and dry them first to avoid excess water in the filling, which can lead to a soggy pie.

Perfecting the Mashed Potato Topping

The mashed potato topping is crucial to achieving that classic Shepherd's Pie experience. For a creamier finish, consider adding cream cheese or sour cream along with butter and milk. This will give your potatoes a luxurious texture that complements the savory filling beautifully. Be sure to season your mash generously with salt and pepper; bland potatoes can dull the overall dish.

When spreading the mashed potatoes over the vegetable filling, take care to cover the filling completely to trap heat and prevent the vegetables from overcooking. Using a fork to create peaks on the potato surface not only adds visual interest but also helps achieve a crispier texture when baked. Bake until the top is golden brown — this usually takes around 25 minutes, but keep an eye on it to ensure it doesn't over-brown.

Serving and Storing Tips

This Veggie Shepherd's Pie is perfect for meal prepping. You can assemble it a day in advance and store it in the refrigerator, covered tightly with foil. When ready to bake, just remove the foil and pop it in a preheated oven. Cooking time may need a slight adjustment, so keep an eye on the top for that golden brown finish. Alternatively, it also freezes beautifully — just double wrap in plastic wrap and foil, and it can last up to three months in the freezer.

When serving, consider pairing the pie with a simple green salad for a refreshing contrast. A tangy vinaigrette can balance the richness of the pie. Additionally, if you have leftovers, they can easily be reheated in the oven or microwave, though the oven is preferred for retaining that crispy topping.

Ingredients

For the Filling

1 tablespoon olive oil
1 large onion, chopped
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
1 cup mushrooms, chopped
1 cup butternut squash, diced
1 cup green peas (fresh or frozen)
1 cup cooked lentils
2 tablespoons tomato paste
1 teaspoon thyme
1 teaspoon rosemary
Salt and pepper to taste

For the Mashed Potato Topping

2 pounds potatoes, peeled and cubed
4 tablespoons butter
1/2 cup milk
Salt and pepper to taste

Instructions

Prepare the Mashed Potatoes

In a large pot, bring salted water to a boil. Add the potatoes and cook until tender, about 15 minutes. Drain the potatoes and return them to the pot. Add butter and milk, mash until smooth, and season with salt and pepper. Set aside.

Cook the Vegetable Filling

In a large skillet, heat olive oil over medium heat. Add the onion, carrots, and celery. Sauté for 5 minutes until softened. Stir in the garlic and mushrooms, cooking for an additional 3 minutes.

Combine and Simmer

Add the butternut squash, peas, lentils, tomato paste, thyme, and rosemary. Season with salt and pepper. Pour in 1 cup of water and let simmer for 20 minutes, allowing flavors to meld.

Assemble the Pie

Preheat the oven to 400°F (200°C). Transfer the vegetable filling to a baking dish, smoothing it out evenly. Top with the mashed potatoes, spreading them to cover completely. Use a fork to create peaks on the surface.

Bake

Bake the Shepherd’s Pie in the preheated oven for 25 minutes or until the top is golden brown. Let the pie cool for a few minutes before serving.

Pro Tips

For a richer flavor, try adding a splash of red wine to the filling while it simmers. Also, leftover Shepherd's Pie can be refrigerated and reheats beautifully, making it perfect for meal prep!

Ingredient Insights

Lentils are not only a great source of protein for this Veggie Shepherd's Pie, but they also absorb flavors beautifully during cooking. If you are looking for a quicker option, canned lentils can be substituted for dried ones. Just make sure to rinse and drain them before adding to the filling to avoid extra moisture.

The choice of herbs is equally important to lift the dish. Fresh thyme and rosemary provide aromatic flavors that complement the earthiness of the lentils and vegetables. If you're in a pinch with dried herbs, use about one-third of the amount of fresh herbs, keeping in mind that dried herbs are more concentrated.

Troubleshooting Common Issues

If you find your vegetable filling too watery, simmer it uncovered for a few extra minutes before assembling your pie. This allows excess moisture to evaporate, resulting in a sturdier filling that holds up well under the mashed potatoes.

Another common issue is a topping that turns out lumpy or uneven. Make sure to mash your potatoes thoroughly and use room temperature milk for a smoother texture. If you encounter lumps while mashing, consider using a ricer for an ultra-smooth finish before mixing in the butter and seasoning.

Questions About Recipes

→ Can I use other vegetables?

Absolutely! Feel free to substitute seasonal vegetables like zucchini or bell peppers.

→ Is there a gluten-free option?

Yes, utilize gluten-free all-purpose flour if thickening is needed, or omit entirely for a lighter filling.

→ How do I store leftovers?

Store in an airtight container in the fridge for up to 4 days. Reheat in the oven for best results.

→ Can I make this ahead of time?

Yes! You can prepare the filling and mash, then assemble and bake the next day.