Autumn Root Vegetable Shepherd's Pie
Autumn Root Vegetable Shepherd's Pie
Ingredients
For the Root Vegetable Filling
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup parsnips, diced
- 1 cup celery root, diced
- 8 ounces cremini mushrooms, sliced
- 1/2 cup green or brown lentils, rinsed
- 2 cups vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon fresh thyme, chopped
- 1/2 teaspoon fresh rosemary, chopped
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1/2 cup frozen peas
For the Mashed Potato Topping
- 2 pounds Yukon Gold potatoes, peeled and quartered
- 1/4 cup butter
- 1/2 cup milk, warmed
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup Parmesan cheese, grated, optional
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
Prepare the potatoes for the topping: Place the peeled and quartered potatoes in a large pot and cover with cold, salted water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until fork-tender, about 15-20 minutes. Drain well.
⏱️ 25 min
- 3
While potatoes cook, start the filling: Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened, about 5 minutes.
⏱️ 5 min
- 4
Add minced garlic, diced carrots, parsnips, and celery root to the skillet. Cook for 5-7 minutes, stirring occasionally, until vegetables begin to soften.
⏱️ 7 min
- 5
Stir in the sliced cremini mushrooms and rinsed lentils. Cook for another 3-5 minutes until mushrooms release their liquid.
⏱️ 5 min
- 6
Sprinkle the all-purpose flour over the vegetables and stir for 1 minute to coat. Pour in the vegetable broth, tomato paste, fresh thyme, fresh rosemary, Worcestershire sauce, salt, and black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until lentils are tender and sauce has thickened.
⏱️ 20 min
- 7
Remove the filling from heat and stir in the frozen peas. Taste and adjust seasoning as needed.
⏱️ 2 min
- 8
Finish the mashed potato topping: Return the drained potatoes to the empty pot. Add butter, warm milk, salt, and black pepper. Mash until smooth and creamy. If using, stir in the Parmesan cheese.
⏱️ 5 min
- 9
Assemble the pie: Pour the root vegetable filling into the prepared baking dish, spreading evenly. Carefully spoon the mashed potato topping over the filling, spreading it to the edges. You can create decorative swirls with the back of a spoon or a fork.
⏱️ 5 min
- 10
Bake for 25-30 minutes, or until the topping is golden brown and the filling is bubbly around the edges. Let rest for 5-10 minutes before serving.
⏱️ 30 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Autumn Root Vegetable Shepherd's Pie
Ingredients
For the Root Vegetable Filling
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup parsnips, diced
- 1 cup celery root, diced
- 8 ounces cremini mushrooms, sliced
- 1/2 cup green or brown lentils, rinsed
- 2 cups vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon fresh thyme, chopped
- 1/2 teaspoon fresh rosemary, chopped
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1/2 cup frozen peas
For the Mashed Potato Topping
- 2 pounds Yukon Gold potatoes, peeled and quartered
- 1/4 cup butter
- 1/2 cup milk, warmed
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup Parmesan cheese, grated, optional
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
Prepare the potatoes for the topping: Place the peeled and quartered potatoes in a large pot and cover with cold, salted water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until fork-tender, about 15-20 minutes. Drain well.
⏱️ 25 min - 3
While potatoes cook, start the filling: Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened, about 5 minutes.
⏱️ 5 min - 4
Add minced garlic, diced carrots, parsnips, and celery root to the skillet. Cook for 5-7 minutes, stirring occasionally, until vegetables begin to soften.
⏱️ 7 min - 5
Stir in the sliced cremini mushrooms and rinsed lentils. Cook for another 3-5 minutes until mushrooms release their liquid.
⏱️ 5 min - 6
Sprinkle the all-purpose flour over the vegetables and stir for 1 minute to coat. Pour in the vegetable broth, tomato paste, fresh thyme, fresh rosemary, Worcestershire sauce, salt, and black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until lentils are tender and sauce has thickened.
⏱️ 20 min - 7
Remove the filling from heat and stir in the frozen peas. Taste and adjust seasoning as needed.
⏱️ 2 min - 8
Finish the mashed potato topping: Return the drained potatoes to the empty pot. Add butter, warm milk, salt, and black pepper. Mash until smooth and creamy. If using, stir in the Parmesan cheese.
⏱️ 5 min - 9
Assemble the pie: Pour the root vegetable filling into the prepared baking dish, spreading evenly. Carefully spoon the mashed potato topping over the filling, spreading it to the edges. You can create decorative swirls with the back of a spoon or a fork.
⏱️ 5 min - 10
Bake for 25-30 minutes, or until the topping is golden brown and the filling is bubbly around the edges. Let rest for 5-10 minutes before serving.
⏱️ 30 min•🌡️ 375