Description
Delicious Vegetarian Shepherd’s Pie with Lentils is a hearty, comforting dish filled with seasoned lentils, vegetables, and a creamy mashed potato topping. This plant-based version of the classic shepherd’s pie is packed with protein and fiber, making it a nutritious and satisfying meal. The rich lentil filling is complemented by a buttery mashed potato crust, offering the perfect balance of flavors and textures.
Ingredients
Scale
For the Lentil Filling:
- 1 cup dried green or brown lentils, rinsed
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon ground cumin (optional)
- 1 cup vegetable broth
- 1/2 cup tomato paste
- 1 cup frozen peas
- Salt and pepper to taste
For the Mashed Potato Topping:
- 4 medium potatoes, peeled and cubed
- 2 tablespoons butter (or dairy-free butter for a vegan option)
- 1/4 cup milk (or plant-based milk)
- Salt and pepper to taste
Instructions
- Cook the Lentils: In a medium saucepan, add the lentils and cover with water. Bring to a boil, then reduce the heat and simmer for 20-25 minutes until tender. Drain and set aside.
- Prepare the Mashed Potatoes: While the lentils cook, bring a large pot of salted water to a boil. Add the cubed potatoes and cook for 12-15 minutes, or until tender. Drain the potatoes and return them to the pot. Mash with butter, milk, salt, and pepper until smooth and creamy. Set aside.
- Make the Lentil Filling: In a large skillet, heat olive oil over medium heat. Add the diced onion, carrots, and celery, and cook for 5-7 minutes until softened. Add the minced garlic, thyme, rosemary, and cumin (if using), and cook for another 1-2 minutes until fragrant.
- Simmer the Lentil Filling: Stir in the cooked lentils, vegetable broth, and tomato paste. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld together. Add the frozen peas and season with salt and pepper. Simmer for an additional 5 minutes until the peas are heated through and the filling thickens.
- Assemble the Shepherd’s Pie: Preheat the oven to 400°F (200°C). Transfer the lentil filling to a greased baking dish and spread it out evenly. Spoon the mashed potatoes on top, spreading them into an even layer with a spatula. Use a fork to create a decorative pattern on top of the potatoes.
- Bake the Shepherd’s Pie: Place the baking dish in the oven and bake for 20 minutes, or until the top is golden brown. If desired, broil the top for an additional 2-3 minutes for extra crispiness.
- Serve: Remove from the oven and let it cool for a few minutes before serving.
Notes
- You can add other vegetables to the filling, such as mushrooms, zucchini, or parsnips.
- For a vegan version, ensure to use dairy-free butter and plant-based milk.
- This dish can be made ahead of time and stored in the fridge for up to 2 days or frozen for up to 3 months.
- Prep Time: 15
- Cook Time: 40
- Category: Main Course