(updated May 5, 2022) // by Phoebe Lapine // 27 comments
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Last week, despite my jetlag from Jackson Hole, I spent my Monday preparing vegetarian shepherd’s pie and playing hostess. Usually, the idea of getting friends together over good food is enough to motivate me beyond the worst post-wedding weekend fatigue. And this gathering was extra energizing in that the occasion was not just that I had 10 types of casseroles to test that day, but to raise money for a good cause.
A few months ago I was asked to help spread the word about Lauren Bush Lauren’s new FEED Supper initiative. Over the course of one month, leading up to World Food Day on October 16th, the initiative is trying to raise money for 1 million meals. Instead of a series of big benefit galas, the power of FEED Supper lies in community gatherings for good. To participate, all you have to do is host a dinner. Instead of bringing a bottle of wine, ask guests to give $11 to FEED, which amounts to 10 meals donated. The math is easy and empowering—with just a table of 7 girls (and a few other generous no shows), we were able to raise nearly 4,000 meals.
I had been looking forward to the dinner for weeks and wanted to design a menu that was easy to transport, since my friend Sophie volunteered her beautiful terrace as the venue (which is a lot more worthy of the price of admission than my coffee table). I also wanted to choose a main course that was affordable for people to replicate as hosts, leaving more money in the budget for donating meals or feeding additional guests.
I consider myself incredibly fortunate that hunger and food insecurity was not a reality of my childhood. In the spirit of sharing some of the pleasures and comforts from my mother’s table, I decided to do a vegetarian shepherd’s pie with lentils and mushrooms as the filling. Not only is it incredibly cheap to make (just ask the Irish peasants of yore), but you can easily prepare the dish start to finish a few days in advance.
I tested out this version prior to the event and then did a little creative spin the night of with a semi-sweet potato mash as the topping (another childhood favorite). For the meat eaters, I threw together some gluten-free meatballs and a radicchio salad with bacon vinaigrette. Stay tuned for those recipes.
We set up the buffet table inside with some of the craft paper placemats and conversation starters in the FEED Supper kit, and left the rest of the FEED flair for our outside seating in the garden. Best of all, I got my very own West Elm FEED denim apron to make me look like an official host, and ensure that I didn’t get shepherd’s pie all over my dress as I shoveled it towards my face.
If you’re thinking of getting some friends together over a meal, consider making your dinner into a FEED Supper! Let me know if you do by leaving a message in the comments and I’ll help spread the word about your meal. I promise that giving back in this way is 10 times more energizing and rewarding than 100 sugar packed slices of this eaten alone in front of the couch. To add to my FEED campaign, no spatula necessary, hop over here.
xo
Phoebe
Vegetarian Shepherd’s Pie with Lentils and Mushrooms
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This gluten-free vegetarian shepherd's pie with a rich base of lentils and mushrooms might just be better than the traditional Irish pub version with lamb!
Prep Time 10 minutes minutes
Cook Time 45 minutes minutes
Total Time 55 minutes minutes
Servings 6
Author Phoebe Lapine
Ingredients
- Extra virgin olive oil
- ½ pound cremini mushrooms stems removed and diced
- Sea salt
- 1 medium yellow onion diced
- 2 medium carrots peeled and diced
- 1 large leek halved and thinly sliced
- 2 large cloves garlic minced
- ½ teaspoon red chili flakes
- 1 cup dried lentils soaked in water overnight
- One 15-ounce can crushed tomatoes
- 1 quart vegetable stock
- 1 tablespoon cider vinegar
- 2 pounds russet potatoes peeled and cut into 2-inch cubes
Instructions
In a large skillet, heat 1 tablespoon of olive oil. Saute the mushrooms over medium-high heat until they’ve browned and released their liquid, 3 minutes. Season with salt and remove to a bowl.
Add 1 tablespoon olive oil to the pan along with the onion, carrots, and leeks and sauté until soft, 5 minutes. Stir in the garlic and chili flakes and cook one minute more. Fold in the lentils, tomatoes, cider vinegar, and 1 teaspoon salt. Cook, stirring occasionally, until the tomatoes are soft, 7 minutes. Pour in enough stock to just submerge the lentils (about 2 cups, depending on the size of your pan). Bring to a boil, then simmer on medium-low, stirring every 5 to 10 minutes, until the lentils are al dente, about 30 minutes.
Meanwhile, place the potatoes in a medium stockpot and cover with cold water by 2 inches. Season generously with salt and bring to a boil. Simmer the potatoes until tender, about 15 minutes. Drain and return to the pot. Add 2 tablespoons olive oil and ¼ cup of stock. Mash until the potatoes are smooth and fluffy, adding more stock as necessary to thin them to the desired consistency. Set aside while the lentils are finishing up.
When the lentils are cooked, fold in the mushrooms and taste for seasoning. Transfer to individual ramekins or a medium (8 x 8 or comparable) casserole dish. Top with the potatoes.
Cook under the broiler for 2 minutes to reheat and/or get a nice crust, or simply serve right away.
Notes
If you don’t presoak your lentils for at least a few hours it may take longer for them to cook than the recipe indicates. You may also therefore need to add more stock or water! If you’re using an ovenproof skillet, no need to transfer the lentils to a casserole or ramekins. Simply top with the potatoes!
Nutrition
Serving: 6g
If you make this, tag @phoebelapine and #feedmephoebe - I'd love to see it!
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Comments
Frankie says I’ve never seen adding salt to the water where you boil the potatoes! Is it like with pasta – do they absorb the salt?
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- Phoebe Lapine says
exactly!
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- Michelle says
I absolutely love the idea of a vegetarian shepherd’s pie! And how cute in the ramekins. I’m going to have to make this before the season is over. YUM!
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- Phoebe Lapine says
woohooo let me know if you make it Michelle! The individual ramekins is a great way for leftovers too.
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- Michelle says
Oh, I’ll definitely let you know! xo
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- Phoebe Lapine says
I made this in my cooking class last night! Great all over again 🙂
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- Jess says
What a fantastic cause! This is a really easy and simple way to raise awareness. Well done!
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- Phoebe Lapine says
Thanks Jess! Hope you’ll consider getting a group of friends together for a FEED Supper!
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- Helen @ Scrummy Lane says
Hello, Phoebe. These dinners are such a great idea! (I would take part for sure, except I don’t have any friends right now … boo hoo! Actually, I do, but we’re just in the process of moving to a new city!)
I was just talking with a friend last night about making a vegetarian moussaka – I bet lentils and mushrooms would work really well for that, too!Reply
- Phoebe Lapine says
ooo love the idea of vegetarian moussaka! If you make it, let me know! Good luck with your move Helen! xo
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- Isadora @ She Likes Food says
That looks like such a fun dinner party! I’ve always loved shepherds pie, but don’t think I’ve had it in years. I love your lentil version and the semi-sweet potato mash sounds so good too! Thank you for reminding me about shepherds pie and how much I love it and wish I had some right now 🙂
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- Phoebe Lapine says
Thanks Isadora!! Hope you get your veggie shepherd’s pie fix soon!
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- Kristen Arnett says
Just tried this DELICIOUS recipe this weekend. Oh Phoebe! How I love thee. 🙂
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- Ritz says
Thanks for posting this recipe! I made it last night and it was delicious. My husband loved it, and I’m planning on making it again to bring to Thanksgiving dinner. I have been making a different version that was much more complicated and took two days to assemble. Your recipe is quicker and easier and we liked it better.
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- Phoebe Lapine says
that’s so great to hear Ritz!! I’m thrilled you liked it. xo
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- EUGENE BERENCSI says
GREAT RECIPES TO TRY IM DOING SHEPHERDS PIE NEXT WEEK///////// IM 67 IN FEB. N READY TO MOVE ON TO HEALTY NO MEAT FOOD///////// IVE HAD FLUE FOR 2 DAYS NEED 3 MORE DAYS TO CLEAR UP THEN READY TO GO///////// YOUR DISHES ARE EASY TO FOLLW N UNDERSTAND////// IM 5FT 10 IN AVG BUILD 212LBS///// NEVER OVER 200 EVER TILL NOW/////// GOING TO GO TO GYM 3 DAYS WEEK TO EXERCISE N BURN CALORIES////// IM ALSO CUTTING OUT ALL SUGAR N MY NEW LIFE STYLE CHANGE///// NO SALT EITHER///////// WISH ME LUCK/// WILL BE USING MANY OF YOU RECIPES////// THANX ///// GENE
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- Phoebe Lapine says
Thanks for your sweet note Gene! I’m glad you’re making some health changes – it isn’t easy. Please report back and let me know how it’s all going. And enjoy the Vegetarian Shepherds Pie in the meantime! xo
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- Reenie says
This was exceptional. I made it for my daughter and new son-in-law, and am so glad you posted it, thank you! I topped it with cauliflower mash instead for my calorie-conscious daughter. Divine!
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- Phoebe Lapine says
I’m so glad you liked it Reenie!! The cauli mash is a great idea! I also love doing semi-sweet potato mashes to up the healthy factor. Hope you’ll make again! xo
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- Danielle says
My boyfriend and I just cooked this Shepherd’s Pie tonight for his parent’s anniversary. We all loved it! It’s like a comfort food and has great flavors. Plus it seems like a complete, healthy meal. Thank you for the recipe!
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- Lyn says
The shepards pie sounds really great and like a substantial meal – acceptable as a main course for French people. I live in a farming community in the south of France, where meat is always the first course, and there is also meat in many other dishes.
My dilemma has been that I went vegetarian this year. That’s a dilemma for my French friends who now, don’t know how to feed me, so we just don’t get invited to dinner now!! Or me, knowing how to feed them, to their satisfaction!!
I found your website as I returned from Turkey and was looking for eggplant dishes. (Your eggplant casserole was already a complete success with my American husband, but not enough to be used for a main course. ) I know I’m a year late in responding –
it’s 2015!!! But I love your recipes. Thank you!!Reply
- Phoebe Lapine says
I feel like this would be PERFECT for your audience. Even though it’s English/Irish, the lentils kind of make me thing of a rustic French farmhouse meal. Let me know how it goes over! xo
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