Mini Vegetarian Shepherd’s Pies

Sooo, does a white plush robe, a broken wooden spoon, and my guidance towards little green lentils into a pot make me a shepherd?

Hey, I just drove 14 hours all by my lonesome. I’m a little delirious in the membririous.

I made these mini lentil sheps last week before I left for Arkansas and I’m still wishing they doth grazed the pastures of my pie hole.

Get it? Pie hole? Mouth? Shepherd’s P – yeah okay.

Ya know, now that I think about it, these pies are kind of like a mullet. No, just hear me out. We’ve got business in the front, with healthy stuff like lentils and kale and mushrooms and carrots and peas. (omg with herbs and ketchup and worcestershire sauce. can I get a whut whut.)

And then we have . . .


A party in the back! Er, or top. Business underneath and a party on top.

PURPLE POTATOES. It’s like a Barney grenade was set off in this.

You’re like, “Dude you seriously need rest.”

Mullet food! That’s what I’m deeming these. A shepherd with a mullet in a Barney costume, leading his lentils through the pastures of stomachs all across the land.

Maybe I do need that rest.

And they’re mini. I mean I’ll just say it for you. Whut. Whut.

Mini Vegetarian Shepherd’s Pies:

What it took for 6:

* 2 1/2 cups baby purple potatoes
* 2 Tbs. butter
* 1/4 – 1/3 cup milk
* 1 cup green lentils
* 2 Tbs. extra-virgin olive oil
* 2 carrots, finely chopped
* 4 oz (half an 8 oz package) baby bell mushrooms, finely chopped
* 4 cups baby kale
* 1/2 cup frozen peas, thawed
* 1/3 cup (or more) ketchup
* 1/4 cup worcestershire sauce
* 1 Tbs. Herbs de Provence
* coarse salt and freshly ground pepper

Preheat oven to 400.

Bring a large pot of salted water to a boil. Boil the potatoes until soft, about 20 minutes. Drain the water. Add the butter and milk and mash mash mash until they’re . . . mashed. Add a good dose of salt and pepper and get it super creamy and awesome.

In the meantime, bring another medium pot of salted water to a boil. Cook the lentils until soft, also about 20 minutes. Maybe 25. Drain and set aside.

Also in the meantime, heat the oil in a large skillet over medium high. Add the carrots and sauté until they start to soften, 4 minutes. Add the mushrooms and sauté another 3 minutes. Add a pinch of salt and pepper.

Then throw in that kale. Get it all wilted. Then add the peas, cooked lentils, ketchup, worcestershire, herbs de provence, and another good pinch of salt and pepper! Toss, stir, la la la. Taste it. What does it need? A little more ketchup? By all means.

Then divide the lentil filling evenly among 6 ramekins. Spoon the whipped potatoes on top of each pie. Arrange them on a baking sheet and slide into the oven for about 10 minutes. You just want the tops to harden a little. Glisten a tad.

Garnish with chopped parsley and serve!

My husband sprinkled these pies with little white oregano blossoms on top. Should I think it’s cute or be worried?

* Ooooops! So, these aren’t 100% vegetarian, with the Worcestershire sauce. Sorry! If that doesn’t bug you, use the Worc. If it does, maybe some soy sauce in it? Er, A-1? Wait, is that vegetarian. I don’t even know anymore. Thank you for your cooperation. *

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34 Responses to Mini Vegetarian Shepherd’s Pies

  1. Ashley October 9, 2012 at 8:13 am #
    Mmmmmmm this looks major mega delish!
  2. Alyssa | Queen of Quinoa October 9, 2012 at 8:57 am #
    Love, love, LOVE purple potatoes. This is such a good idea! I need to make this asap :)
  3. Heather @ Heather's Dish October 9, 2012 at 9:08 am #
    i love the purple potatoes - so flipping gorg!
  4. Elizabeth@ Food Ramblings October 9, 2012 at 9:53 am #
    I have never seen purple potatoes before-- they make the dish look so cool!
  5. Kare @ Kitchen Treaty October 9, 2012 at 10:13 am #
    Why yes, you can definitely have a whut whut. Lentil shepherds pies are the bomb! And those purple potatoes are outrageous. In a good way, of course. So pretty!
  6. Tracey @Cooking Wth Love October 9, 2012 at 10:31 am #
    These look so pretty Bev! I mean pretty, pretty!!! Great idea using the purple potatoes! :)
  7. Sues October 9, 2012 at 10:45 am #
    Oh my gosh, the purple potatoes on top! Stunning!! Seriously out of this world awesome!
  8. Katrina @ Warm Vanilla Sugar October 9, 2012 at 11:19 am #
    Purple potatoes?! COOL!
  9. Alexis @ Hummusapien October 9, 2012 at 11:45 am #
    I'm obsessed with that purple topping! Beautiful!
  10. The Purple Carrot October 9, 2012 at 11:46 am #
    Look at you go with those purple potatoes! I'm partial to vegetables of the purple kind. Love it!
  11. Averie @ Averie Cooks October 9, 2012 at 12:11 pm #
    These are the prettiest shepard's pies Ive ever seen, Bev! The purple potatoes just take them to a whole new level. Pinned!
  12. blondie October 9, 2012 at 2:02 pm #
    These look yummy! But just a little FYI, Worcestershire sauce is not vegetarian! It's made of fish! So this is pescatarian friendly, but not vegetarian. :)
    • Bev Weidner October 9, 2012 at 2:04 pm #
      Ooooooh I had no idea! Thank you for the heads up!
  13. Katie October 9, 2012 at 2:33 pm #
    I'm so overly excited about that purple potato crust.
  14. Liz @ The Lemon Bowl October 9, 2012 at 2:50 pm #
    I have a brand new bag of lentils just itching to be made into this tasty recipe!! Love the purple potatoes!! Darnit you are amazing, I can't stand it.
  15. Katie @ Blonde Ambition October 9, 2012 at 2:57 pm #
    Yesssss. I love the purple lid! I am all over this. Need ramekins right nao
  16. A New York Foodie October 9, 2012 at 3:33 pm #
    This looks wonderful.....I have seen purple potatoes but never used them and they look so nice in your vegetarian shepherds pie. Glad I found your blog.
  17. Rachel @ Baked by Rachel October 9, 2012 at 4:11 pm #
    The purple potatoes make this so cool. My husband wouldn't approve of it being meatless though lol.
  18. Cookie and Kate October 9, 2012 at 5:45 pm #
    Purple potatoes are so crazy. I've never liked traditional shepherd's pies, but these? I'd love these.
  19. Kari@Loaves and Dishes October 9, 2012 at 5:46 pm #
    Lentils are one of the few meatless meals that I can get my man to eat. The purple potatoes are so pretty, and totally unexpected. Whut Whut!
  20. Julie @ Table for Two October 9, 2012 at 7:47 pm #
    did you know purple is my favorite color? this dish is CALLING (more like screaming) my name, girl!
  21. Chung-Ah | Damn Delicious October 10, 2012 at 1:52 am #
    That purple is absolutely stunning!
  22. Sommer@ASpicyPerspective October 10, 2012 at 3:40 am #
    That is so PURTTY!
  23. DessertForTwo October 10, 2012 at 6:44 am #
    These are soooo adorable! I love the purple!
  24. MyMansBelly October 10, 2012 at 9:53 am #
    I came for the purple...I stayed for the lentils.
  25. Kathryn October 10, 2012 at 12:55 pm #
    These are just stunning Bev; that purple is the coolest.
  26. Kelli October 13, 2012 at 3:07 pm #
    You can find vegan worcestershire sauce at Whole Foods or other health food store
  27. Amanda @ All Day Activewear March 5, 2014 at 3:18 pm #
    These look SO good! I love finding unique meatless meals for my family! I am sharing this tomorrow on my blog for a meatless meals recipe round up. Thanks so much for sharing!! :)
  28. Joyce September 7, 2014 at 6:14 pm #
    My daughter wanted me to prepare this recipe because she is a vegetarian. I substituted some ingredients because of taste preference, or because I did not have any on hand. We do not like peas and didn't have mushrooms so I used 1/2 each yellow & green, diced cooked peppers. I only had canned organic lentils so I just drained & rinsed a cup amount. Also added 1/2 medium red onion, diced & 2 medium size garlic cloves, minced all cooked with the peppers. Other than that I followed the recipe and it was quite tasty, but a bit spicier than I expected from the Worcester sauce, but this did not take away from the overall taste. The My daughter gave this a "thumbs up" so I will be preparing it again.
  29. Anonymous March 26, 2015 at 5:04 pm #
    Where do the peas go?
    • Bev Weidner March 30, 2015 at 7:21 am #
      Oops! Right in the filling. I updated the recipe. Thanks for the heads up!


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