Lentil Shepherd's Pie
A hearty vegetarian twist on the classic shepherd's pie with lentils and creamy mashed potatoes.
20 mins
Prep Time
40 mins
Cook Time
4
Servings
Ingredients
- 1 cup dried green or brown lentils
- 4 large potatoes, peeled and cubed
- 1 onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce (vegetarian)
- 1 tsp dried thyme
- 1/2 cup vegetable broth
- 1/2 cup milk or plant-based milk
- 2 tbsp butter or olive oil
- Salt and pepper to taste
Nutrition Facts
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Instructions
Cook lentils: Rinse lentils and cook in boiling water for 20-25 minutes until tender. Drain and set aside.
Prepare mashed potatoes: Boil potatoes in salted water until soft. Drain, then mash with milk, butter, salt, and pepper until smooth.
Sauté vegetables: In a large pan, sauté onion, carrots, and garlic in oil until softened, about 5-7 minutes.
Make lentil filling: Add cooked lentils, tomato paste, Worcestershire sauce, thyme, and vegetable broth to the pan. Simmer for 5 minutes, then stir in peas.
Assemble pie: Spread lentil mixture in a baking dish. Top with mashed potatoes, spreading evenly to cover completely.
Bake: Place in a preheated 400°F (200°C) oven for 20-25 minutes until the top is golden brown. Let rest for 5 minutes before serving.
Chef's Tips
- Lentil Tip: For extra flavor, cook lentils in vegetable broth instead of water.
- Crispy Top: For a crispier potato topping, broil for the last 2-3 minutes of baking.
- Make Ahead: Assemble the pie a day ahead and refrigerate. Add 10 minutes to baking time if cooking from cold.
- Freezing: This pie freezes well before baking. Thaw overnight in the fridge before baking as directed.
- Variations: Add mushrooms or swap sweet potatoes for a different flavor profile.
