A colorful vegetable medley and a rich brown gravy make this Vegetarian Shepherd's Pie just as satisfying as its beef counterpart.


  • 1 cup cooked lentils (optional)* ($0.21)
  • 2 cloves garlic ($0.16)
  • 1 yellow onion ($0.31)
  • 1 Tbsp olive oil ($0.16)
  • 3 carrots ($0.37)
  • 2 stalks celery ($0.38)
  • 8 oz. button mushrooms ($1.99)
  • 3/4 tsp salt ($0.03)
  • 1 tsp dried thyme ($0.10)
  • 1/2 tsp smoked paprika ($0.05)
  • Freshly cracked pepper ($0.05)
  • 1 Tbsp tomato paste ($0.11)
  • 1 Tbsp flour ($0.01)
  • 1 cup vegetable broth ($0.13)
  • 1 cup frozen peas ($0.45)
  • 4 cups mashed potatoes ($1.36)

  1. Mince the garlic and dice the onion. Sauté the onion and garlic with olive oil in a large skillet over medium heat until the onions are soft and transparent (3-5 minutes).
  2. While the onions and garlic are cooking, peel and dice the carrots, dice the celery, and slice the mushrooms. Once the onions are soft, add the carrots and celery to the skillet and continue to sauté until the celery begins to soften slightly (5 minutes).
  3. Finally, add the mushrooms, salt, thyme, smoked paprika, and freshly cracked pepper to the skillet. Continue to sauté until the mushrooms have fully softened (3-5 minutes). Add the tomato paste and flour to the skillet. Stir and cook the vegetables with the flour and tomato paste until the vegetables are coated and the pasty mixture begins to coat the bottom of the skillet (about 2 minutes).
For full instructions you can go to : https://www.budgetbytes.com


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