Shepherd’s Pie

Shepherd’s Pie


Mashed Potato Crust:

  • 6 medium russet potatoes, peeled and quartered
  • 1/2 cup buttermilk or as needed
  • 2 Tbs.  freshly grated parmesan cheese
  • Salt and pepper to taste
  • Gravy:

    • 1/2 cup sun dried tomatoes
    • 2/3 cup water
    • 2 tsp. olive oil
    • 1 medium onion, chopped
    • 1 large green bell pepper, chopped
    • 1 small red bell pepper, chopped
    • 2 cloves garlic, minced
    • 1/2 tsp. ground cumin
    • 1tsp. dried basil
    • 1tsp. dried oregano
    • 2 Tbs. soy sauce


    • 1 tsp. olive oil
    • 1 large onion, chopped
    • 2 medium carrots, chopped
    • 2 to 4 Tbs. water
    • 2 cups cooked lentils
    • 2 cloves garlic, minced
    • 1/2 tsp. dried oregano
    • 1 Tbs. Worcestershire sauce


1. For crust, boil potatoes for 15 minutes in enough water to cover, until easily pierced with the tip of a knife. Drain potatoes and return over medium heat for a minute or two, until dry. Mash well, then stir in buttermilk and parmesan. Season with salt and pepper. Set aside.

2. For gravy, place tomatoes in a small pot and cover with 2/3 cup water. Bring to a simmer and cook, covered, for 5 min., or until softened. Remove tomatoes and chop, reserving cooking liquid.

3. In a medium saucepan, heat 2 teaspoons olive oil over medium-high heat. Sauté chopped medium onion, peppers and 2 cloves garlic until lightly browned, adding basil, cumin and 1 teaspoon oregano during cooking.

4. Add tomatoes and their cooking liquid, and soy sauce. Cover and simmer for about 15 min. Set gravy aside.

5. For hash, in a medium skillet, heat 1 teaspoon olive oil over medium-high heat. Sauté remaining onion for 1 min. Add carrots and 2 to 4 tablespoons water; sauté until onion is translucent and carrots are tender, about 8 minutes.

6. Stir in lentils, remaining garlic and oregano, and Worcestershire sauce. Cook a minute or two; remove from heat.

7.  To assemble: Preheat oven to 350 degrees. Lightly butter a 2-quart gratin dish. Spread hash in dish, then spoon gravy over hash. Spread mashed potatoes over gravy. If desired, sprinkle with grated cheddar cheese and dusting of paprika. Bake 30 min. until bubbly and fragrant.

  • 4 - 6 Servings
  • Prep Time 15 min
  • Cook Time 20 min
  • Ready Time 35 min