Recipes and Cooking Veggie Shepherd's Pie with Stout Be the first to rate & review! To make this shepherd's pie perfect for St. Patrick's Day and for even richer flavor, we added in a full bottle of stout beer to the filling. Then, with the help of a cookie cutter, made a shamrock of herbs on top. By Colleen Weeden Colleen Weeden As a food expert, Colleen Weeden has written extensively for Better Homes & Gardens. From airfryer tips to advice on how to poach an egg, she shares her passion for food with practical, easy-to-follow tips. She has also contributed to Midwest Living magazine. Learn about BHG's Editorial Process Published on February 1, 2020 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Hands On Time: 25 mins Total Time: 1 hrs 15 mins Servings: 8 Jump to Nutrition Facts Ingredients 2 tablespoon olive oil 6 tablespoon butter 2 pound sliced cremini and/or button mushrooms 1 large leek, washed, trimmed, halved, and sliced (1 cup) 4 cloves garlic, minced 4 carrots, cut into 1-inch chunks 1 pound parsnips, peeled and cut into 1-inch chunks 1 cup dried lentils, rinsed and drained 2 ½ cup vegetable broth 12 ounce Yukon gold potatoes, peeled and chopped 3 cup cauliflower florets ½ cup sour cream 2 tablespoon all-purpose flour 1 12 ounce bottle stout beer 3 tablespoon tomato paste 1 cup frozen peas 2 tablespoon finely chopped fresh herbs, such as parsley, thyme, oregano, and/or rosemary Directions In a 5- to 6-quart pot or Dutch oven heat oil and 2 tablespoons butter over medium-high. Add mushrooms, leek, garlic, 1 teaspoon salt, and 1/4 teaspoon black pepper. Cook 8 to 10 minutes or until tender. (Liquid will not be evaporated.) Stir in carrots, half the parsnips, the lentils, and broth. Bring to boiling; reduce heat. Simmer, covered, 25 to 30 minutes or until lentils are tender. Meanwhile, in a 3- to 4-quart saucepan cook potatoes, cauliflower, and remaining parsnips in enough salted water to cover for 20 minutes or until potatoes are tender. Drain; return to pot. Add remaining butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Let stand, covered, 5 minutes. Mash; stir in sour cream. Preheat oven to 425°F. In a small bowl stir together flour and 1/2 cup stout. Stir into lentil mixture along with remaining stout, tomato paste, and peas. Cook and stir until thickened and bubbly. Stir in herbs. Divide among eight 10- to 12-ounce casserole dishes. Place dishes on a rimmed baking sheet. Spread or pipe on potato mixture. Bake 15 minutes or until browned and bubbly. For the shamrock detail, after baking the pies, lightly press cookie cutter into topper as a stencil and sprinkle in chopped herbs. Let stand 10 minutes. Serves 8. Rate it Print Nutrition Facts (per serving) 378 Calories 15g Fat 49g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 378 % Daily Value * Total Fat 15g 19% Saturated Fat 8g 40% Cholesterol 30mg 10% Sodium 398mg 17% Total Carbohydrate 49g 18% Total Sugars 11g Protein 14g Vitamin C 43.2mg 216% Calcium 131mg 10% Iron 4.3mg 24% Potassium 1562mg 33% Fatty acids, total trans 1g Folate, total 199.7mcg Vitamin B-12 0.2mcg Vitamin B-6 0.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.