Vegetarian Shepherd's Pie

Vegetarian Shepherd's Pie

Here's to ultra comfort-food with this hearty and creamy vegetarian dish built with grains (or legumes or pseudo grains) and mashed potatoes made family-style in reVessel's 8-cup vessel. Serve immediately or make ahead and freeze for an easy week-night meal. Just toss it in the oven to reheat.

*Contributed by reVessel Chef Ambassadors, Felix Alcaide and Mike Perez

  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 60 minutes


2 pounds Potatoes (peeled and quartered)

1/4 cup Organic Milk or Heavy Cream

1-2 tbsp Grass-fed Butter 

2 tsp Olive Oil 

1 Onion (diced fine) 

1/2 cup Lentil, barley or quinoa

2 cloves Garlic clove (chopped fine) 

1 stalk Celery (diced fine)

1 Carrot (diced fine)

1 cup Veggie Stock (Beef or Chicken okay) 

3.5 cup Tomatoes (diced) 

2 tsp Herb Blend (Rosemary, Thyme, Oregano)

1/2 cup Grated Organic Cheese (cheddar)

Mashed Potatoes

Add potatoes to a slightly salted pot of water and bring to a boil. Simmer for 15 minutes. Strain water from pot and and add heavy cream while mashing potatoes until smooth. Add butter and salt as desired.


Add oil to a hot sauté pan, add grain-like ingredient (quinoa, lentil or barley), onion, garlic, celery and carrot. Sauté until grain is lightly toasted. Add 1/2 cup of stock and herbs. As soon as stock comes to boil, immediately cover the pot and switch to a low heat. Simmer covered on low for 15-20 min (add 15 minutes cook time for barley). Uncover and mix in tomato. Cook off any excessive liquid.


Preheat oven to 375 degrees. Add filling to bottom of reVessel 8 cup stainless steel container. Let the filling set before covering with layer of mashed potatoes. Cover mashed potatoes with cheese. Bake for 15-20 minutes. Garnish with chopped herbs to serve.