Recipe: Lazy Vegetarian Shepherd’s Pie

Vegetarian Shepherd's Pie
I am a comfort food enthusiast and to me, nothing says comfort food like a hearty, homemade casserole. The best part about casseroles is that they’re easy to make and filling. The worst part? They’re not very good for you. There’s usually a generous amount of cheese and carbs involved. Maybe even a can of condensed cream of mushroom soup. I like making (and eating!) shepherd’s pie because, although it definitely has the carbs covered, the filling is easy to make into something a little bit more virtuous. So you have the comfort food goodness of mashed potatoes, but you can get some veggies, grains, and protein in the filling–best of both worlds, right?

I realize that this recipe sounds a little bit odd. You know how sometimes you need to make dinner and you have nothing planned, so you just assemble random ingredients and cross your fingers that it will work? And somehow it turns out good and becomes a favorite? That’s the story behind my vegetarian shepherd’s pie. I’ve made it with different kinds of lentil soup and different vegetables, so don’t think you need to stick to the ingredients I have here. Go wild! Normally when I make shepherd’s pie, it’s a Sunday dinner because I have more time to cook then, but this version comes together quickly enough to make on a busy weeknight–you can even make the filling the night before and assemble the casserole right before cooking.

Lazy Vegetarian Shepherd’s Pie

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Yield: 6

Lazy Vegetarian Shepherd’s Pie

Vegetarian shepherd's pie made with leftover mashed potatoes, lentil soup, bulgur wheat, zucchini, yellow squash, kale, and mushrooms.

Ingredients

  • cooking spray or oil mister
  • 1 tbsp. olive oil
  • 1 medium onion, diced
  • 1 small zucchini, thinly sliced
  • 1 small yellow squash, thinly sliced
  • 8 oz. button mushrooms, sliced
  • 1-17.6 oz. carton Pacific Natural Foods Roasted Garlic Mushroom Lentil Soup
  • 1 c. kale, chopped
  • 1/2 c. bulgur
  • 2 c. prepared/leftover mashed potatoes, heated
  • salt and pepper to taste

Instructions

  1. Pre-heat oven to 350 degrees and coat a 2-3 qt. casserole dish with cooking spray.
  2. Heat oil in a large skillet over medium heat. Add onion and cook until softened, about 6 minutes. Add zucchini, squash, and mushrooms and cook 5-6 minutes more, or until soft. Add soup, kale and bulgur; reduce heat to low and cover. Simmer for 5 minutes, until mixture has thickened and kale has wilted.
  3. Pour veggie and soup mixture into casserole dish. Top with mashed potatoes. Bake for 30 minutes. Turn on broiler and broil for 5 minutes before serving, or until potatoes are golden brown.
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Kiersten Frase

About Kiersten

Kiersten is the founder and head writer of Oh My Veggies. She lives just outside of Raleigh with her husband and their 4 wonky-eyed rescue cats.   Read more from Kiersten →

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Comments

  1. says

    This actually sounds great! I say that with surprise because I usually loathe all things vegetarian. Well, meals that are originally made with meat, anyways. You know what I mean!

    • Kiersten Frase says

      Mushrooms would be good! The eggplant was totally random–I just had so many on hand. We finished the last of the little ones today, but I still have at least one Japanese eggplant growing in the garden. Eggplants are about my only success this summer. :P

  2. Stephanie says

    Made this last week for dinner and it was a HUGE hit. This is super easy and delicious. It will definitely be a regular meal in our house. Thanks for the great recipe.

  3. Katharina says

    Hey :) I lived in the UK for a year and thats where i encounterd shepherds pie :) glad to have found your veggie version.
    does the bulgur work as a thickener? could i just use flour instead?
    also, Austrian stoves dont usually come with a broiler. we only have the oven itself and the stovetop/ four cooking plates. i reckon i just leave it in the oven for a little bit longer in that case?

    in addition, i loved your blog entry where you listed 50 casserolle recipes. casserolles are also something i didnt know before i was in the uk, where we had sausage casserolle with white beans, carrots, potatoes and any other vegetables that needed using up. it was more like a stew than the rather thicker, consistant dishes you posted. yum. i need to find veggie versions of these stew/casserolles :)

    xx

    • Kiersten Frase says

      The bulgur thickens the sauce, but it also adds texture–a little bit like ground beef. If you don’t broil it, that’s fine–it’s only to make the topping browned, so it tastes fine without that!

  4. Rian says

    This looks really good. Is there a replacement for the bulgur wheat in general? I’m gluten free so I need to find a replacement unfortunately.

    • Kiersten Frase says

      The bulgur thickens the sauce a little bit. I’m not sure if you’ve ever worked with teff, but that might be a possible substitute; cooked quinoa could work well in this too.

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