Vegetarian Shepherd’s Pie | The Jewish Week | Food & Wine

Warning message

  • The subscription service is currently unavailable. Please try again later.
  • The subscription service is currently unavailable. Please try again later.

Vegetarian Shepherd’s Pie

Vegetarian Shepherd’s Pie

Vegetarian Shepherd’s Pie (Ronnie Fein)

Makes 8 servings

15 min

Facebook icon
Twitter icon

6 medium all-purpose potatoes such as Yukon Gold

3 tablespoons olive oil

1 small onion, chopped, optional*

5-6 tablespoons vegetable stock

2 tablespoons lemon juice

salt and freshly ground black pepper to taste

1 cup lentils, preferably French green

2 tablespoons olive oil

1 medium onion, chopped

3 carrots, chopped

1 pound mushrooms, chopped

2 large cloves garlic, finely chopped

2 cups vegetable stock

1 tablespoon fresh thyme leaves

2 tablespoons soy sauce

2 tablespoons cornstarch

1 cup frozen peas

1 cup frozen corn


  1. Peel the potatoes, cut them into chunks and cook them in lightly salted water for about 15 minutes, or until they are fork tender. Drain and set aside.
  2. While the potatoes are cooking, if you want to add onions to the potatoes for extra flavor: heat the 3 tablespoons olive oil in a sauté pan and add the onion. Cook, stirring occasionally, for about 3 minutes until the onions have softened; set aside.
  3. Drain the potatoes and mash them with a ricer or potato masher until the lumps have disappeared. Add the cooked onion and any olive oil in the pan and stir them in gently (if you don’t want to add onions to the potatoes, simply add the olive oil directly into the potatoes). Stir in the stock, lemon juice and salt and pepper to taste.
  4. Cook the lentils according to package directions (Rinse the lentils, place them in a saucepan and cover with 2 cups of water for each cup of lentils. Bring to a boil, lower the heat and simmer. French lentils take about 25 minutes. Other lentils may have shorter cooking times.) When the lentils are tender, drain them and set them aside.
  5. Preheat oven to 400 degrees. Heat the 2 tablespoons olive oil in a large sauté pan over medium-high heat. Add the onion, carrots, mushrooms and garlic and cook for about 3-4 minutes or until the vegetables have softened slightly. Add the garlic and cook for another minute. Add the cooked lentils, vegetable stock, thyme and soy sauce. Bring to a boil. Mix the cornstarch with enough water to make a smooth paste. Add to the lentil mixture. Stir and cook for 2-4 minutes or until the pan liquid has thickened. Stir in the peas and corn. Season to taste with salt and pepper. Remove from the heat.
  6. Place the vegetables in a lightly oiled baking dish. Cover the top with the mashed potatoes. Garnish with a sprinkle of paprika.
  7. Bake for 20-25 minutes or until the pie is hot and bubbling around the edges and the crust has browned lightly (if you make this ahead and refrigerate the dish, it may take 25-30 minutes to reheat).

Ronnie Fein is a cookbook author, food writer and cooking teacher in Stamford. She is the author of The Modern Kosher Kitchen and Hip Kosher. Visit her food blog, Kitchen Vignettes, at, friend on Facebook at RonnieVailFein, Twitter at @RonnieVFein, Instagram at RonnieVFein.

Join The Discussion