686. Veggie Shepherd’s Pie

September 6, 2017mayurisjikoni
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For this protein rich dish I nearly drove my husband up the walls! I wanted to bake individual portions for this recipe but my son’s kitchen didn’t have any individual oven friendly bowls. I researched online for the right kind of bakeware, and it had to be from my favorite shop Stokes. Next day it was raining but I insisted that we go to the shop. From home its about a 30-40 minute walk. Hubby took out all sorts of bakeware from the kitchen and I just kept rejecting them as my brains could only see the bakeware I had seen on the Stokes online store. Finally, as we all know, women tend to get they way so I won. Went in the rain to the shop, we walked, had a delicious panini sandwich with coffee for lunch in a cafe and we came back with the goodies. Now please do tell me that the walk in the rain was worth it 🙂

A Shepherd’s Pie or Cottage pie is usually a meat pie with a topping of mashed potatoes. It’s not made with any kind of pastry shell. Minced meat is prepared with some vegetables. The minced meat is spooned into a baking dish, topped with mashed potato and baked or grilled (broiled) for a while. This pie is famous in United Kingdom and very much a part of the old Pub food. I must admit I’ve never tasted the original Shepherd’s Pie but always wanted to make one but a veggie version. Many have replaced the minced meat with soya granules but I’m not a huge fan of soya. A frozen veggie packet (Artic’s) which I bought in Montreal, suggested adding vegetables with mushrooms to make a vegetarian version of the pie. I decided to add lentils also to make it into a hearty protein rich meal.

   I definitely would classify this as a healthy dish as besides the 2 tbsp of butter for the mashed potato, this dish is full of good carbs(potatoes), lentils for protein and vegetables. Feel free to add vegetables of your choice. Use soya granules if you want or go ahead and make a meat version.

Protein sources in this recipe are lentils, peas, beans, corn, mushrooms, milk and potatoes (yes even potatoes contain protein).

By no means am I claiming or supporting any sort of fad diet that are the latest craze in the fitness world. I’m just trying to include non meat non fish dishes from which you can get your protein source. 



For 4
For the filling:
2 cups of cooked lentils (whole masoor)
1 cup chopped onion
2 cups mixed vegetables (peas, diced carrot,  chopped beans, corn)
3 cups chopped mushrooms
½ cup water
1 tbsp sliced or chopped garlic
1 tbsp olive oil
1-1½ tsp salt
a couple of fresh thyme sprigs or 1 tsp dried thyme
½ tsp paprika powder
½ tsp pepper powder
4 tbsp fresh tomato puree, thick
1 tbsp wheat, plain or millet flour
For mashed potatoes:
6-8 medium potatoes
2 tbsp butter (or oil)
1 cup milk (for vegan option use nut milk like almond, cashew or soy)
½ – ¾ tsp salt
½ tsp chilli flakes
½ tsp coarse pepper powder
Preparation of mashed potatoes:
  1. Peel and cut the potatoes into big chunks.
  2. Bring a pot of salted water to boil. Add the potatoes and cook till done but not overcooked.
  3. Drain out the water.
  4. Heat butter and milk together in a pan over low heat till the butter melts.
  5. Mash the potatoes with a masher and slowly add the milk, mixing it until the potatoes are smooth and creamy.
  6. Add more salt if required.
Preparation of the filling:
  1. Heat oil in a pan over medium heat.
  2. Add onions and stir fry till they become soft.
  3. Add garlic and stir fry for a few seconds.
  4. Add the mixed vegetables, salt and water.
  5. Cover and cook till the vegetables are done but not overcooked.
  6. Add mushrooms. Stir well and cook till they become soft.
  7. Add cooked lentils, paprika, pepper powder, thyme and sprinkle the flour over it.
  8. Mix well.
  9. Add the tomato puree. Mix well and let it cook over low heat till the mixture becomes thick.
Final preparation:
  1. Preheat the oven to 200°C.
  2. Spoon the filling into an oven proof  deep baking dish.
  3. Level it out.
  4. Spoon the mashed potato over the filling. Make a smooth layer by spreading the mashed potato into an even layer with a spoon or spatula.
  5. Sprinkle pepper and chilli flakes over it.
  6. Bake for 20-25 minutes or till the potato layer begins to brown a little.
  7. Serve it hot.
  • Use vegetables of your choice.
  • Use soya granules instead of lentils.
  • I cup uncooked lentils gives 2 cups of cooked lentils. I cooked it in salted water.
  • For a quicker version, broil or grill the pie. Before you do so, heat the filling and spoon it into the baking dish. Add the mashed potato layer and grill or broil.
  • For a vegan option replace the butter with oil and use nut milk.
  • For a gluten free option use millet flour instead of wheat flour.
My Protein Rich Dishes so far:

Day 1 – Mixed Dal Paddu
Check out what other Mega Blogging Marathoners have made for Day 5:


Sending this recipe to the following event:




  • Sowmya :)

    September 6, 2017 at 3:18 pm

    Our families do bear the brunt of our requirements for blogging marathons, especially mega BM! The veggie version is fabulous…very wholesome and flavourful.

  • Sapana Behl

    September 6, 2017 at 3:54 pm

    Your walk was definitely worth it. I love those cute individual pots. Btw love the vegetarian version of the Shepard pie.

  • Aanchal Gupta

    September 6, 2017 at 4:37 pm

    Love the addition of dal for protein. The walk to your favorite store was definitely worth it. The bowls look good!

  • Archana Potdar

    September 6, 2017 at 4:43 pm

    This has been on my to do forever. Of course I had the shepherd's pie to convert. Will make for sure

  • Srividhya Gopalakrishnan

    September 6, 2017 at 4:56 pm

    OMG, I am drooling over the pics. Never tried veggie pie at home. Gonna try this soon. Awesome. Thanks for sharing the veggie version.

  • Padmajha PJ

    September 6, 2017 at 5:31 pm

    Yes Mayuri, that walk in the rain was absolutely worth it! The baking dish look so good .And this is a nice veg version of the classic. Superb!

  • Sharmila- The Happie Friends Potpourri corner

    September 6, 2017 at 5:37 pm

    Shepherds pie looks so creamy and delicious and i must say the bake ware you selected is really worth 🙂

  • Priya Suresh

    September 6, 2017 at 6:28 pm

    Thats really brilliant to add lentils in shepherd's pie, cant wait to give a try to this vegetarian version. Ultimate pie Mayuri, am loving it.

  • Lathiya

    September 6, 2017 at 7:14 pm

    Looks so delicious..truly protein rich

  • rajani

    September 6, 2017 at 8:56 pm

    That bowl is definitely worth the walk Mayuri..the bake looks very delicious and whole masoor is a wonderful idea in there!

  • Anonymous

    September 6, 2017 at 9:01 pm

    I always spent my half an hour to read this weblog's articles daily along with a cup of coffee.

  • End of the fork

    September 6, 2017 at 9:08 pm

    What a lovely twist on shepherds pie. I'm not a fan of soya granules either, but your version sounds delicious and I shall definitely be trying this! The bakeware looks great – well worth the trip! 🙂

  • vaishali sabnani

    September 7, 2017 at 12:39 am

    Ha ha ! Women ! Women ! Yes the walk was worth it , beautiful pie , perfectly baked and beautifully substituted . Bookmarking .

  • Gayathri Kumar

    September 7, 2017 at 4:56 am

    Hahaha! What we ladies do to make hubbies crazy. But I am sure you both enjoyed that 40 minutes walk in rain. This veggie version of Shepherd's pie looks great and a great addition to your baking bowls.

  • Soma Mukherjee

    September 7, 2017 at 7:51 am

    Awesome vegetarian version of the Shepherds Pie , a must try recipe for sure, thanks for the lovely share.

  • jayashree

    September 7, 2017 at 10:03 am

    Pie looks awesome, good way of adding the lentils. Lovely clicks.

  • Jagruti

    September 7, 2017 at 1:08 pm

    Lol..women are always right 🙂 Sometimes I do that too! Love this pie comforting and great for cooler weather.

  • The Belly Rules The Mind

    September 7, 2017 at 1:31 pm

    I like the twist to your classic shepherd's pie. I would have never thought of using Masoor. Awesome idea.

  • Nalini's Kitchen

    September 7, 2017 at 10:40 pm

    Nice and interesting pie recipe..

  • Srivalli

    September 8, 2017 at 10:04 am

    Oh my, such lovely Shepherd's Pies you got there!..This is still on my do to list and can't wait to make something like what you have done..enjoyed reading your adventure and I hope your husband doesn't take a stick to chase me for such themes..lol..

  • Anlet Prince – Annslittlecorner

    September 8, 2017 at 11:10 am

    Shepherds pie looks beautiful and creamy. Love those bakeware too

  • Kalyani

    September 10, 2017 at 9:54 am

    I had this vegan version at a restuarant in paris and loved it 🙂 ur version is being bookmarked ! yummmmm

  • preeti gupta

    September 13, 2017 at 7:02 am

    Looks delicious and full on protein rich recipe.

  • Ruchi Indu

    September 20, 2017 at 5:07 am

    yes your walk in the rain is definitely worth…. Awesome recipe. loved the clicks.

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