Description

Indulge in a comforting and satisfying Vegetarian Shepherd’s Pie (Lentils) that’s packed with flavor and perfect for a cozy family dinner. This meatless version of the classic dish features a savory lentil-based filling and a creamy mashed potato topping.

Ingredients

– 1 cup brown lentils, rinsed

– 3 cups vegetable broth

– 1 onion, diced

– 2 carrots, peeled and diced

– 2 celery stalks, diced

– 3 garlic cloves, minced

– 1 teaspoon dried thyme

– 1 teaspoon dried rosemary

– 1 tablespoon tomato paste

– 2 tablespoons all-purpose flour

– 1 cup frozen peas

– 4 medium russet potatoes, peeled and cubed

– 1/2 cup milk

– 2 tablespoons unsalted butter

– Salt and black pepper, to taste

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Instructions

1. Preheat the oven to 375°F (190°C).

2. In a large saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender. Drain any excess liquid and set aside.

3. In a large skillet, sauté the onion, carrots, and celery in a small amount of oil over medium heat until softened, about 5-7 minutes. Add the garlic and cook for 1 minute more.

4. Stir in the cooked lentils, thyme, rosemary, tomato paste, and flour. Cook for 2-3 minutes, stirring constantly, to thicken the mixture.

5. Add the frozen peas and season with salt and black pepper to taste. Transfer the lentil mixture to a 9×13-inch baking dish.

6. In a large pot, cover the cubed potatoes with water and bring to a boil. Cook until tender, about 15-20 minutes. Drain the potatoes and mash them with the milk and butter. Season with salt and black pepper to taste.

7. Spread the mashed potatoes evenly over the lentil filling in the baking dish.

8. Bake for 25-30 minutes, or until the potato topping is golden brown and the filling is bubbling.

9. Let the Vegetarian Shepherd’s Pie cool for 5-10 minutes before serving.

Notes

This dish can be made in advance and stored in the refrigerator for up to 3 days. Reheat in the oven before serving. You can also freeze the unbaked pie for up to 2 months. Thaw in the refrigerator before baking.

Prep Time: 15
Cook Time: 45
Category: Main Course
Method: Baking
Cuisine: American