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Weekend • Vegetarian

Savory Lentil Shepherd's Pie

A hearty and comforting vegetarian twist on a classic, featuring a rich lentil base topped with fluffy mashed potatoes.

Prep
20 min
Cook
40 min
Servings
6
Level
Weekend
Savory Lentil Shepherd's Pie

Cozy up with a warm, satisfying meal that's packed with flavor and good-for-you ingredients. This Savory Lentil Shepherd's Pie is a vegetarian dream, offering all the comfort of the traditional dish but with a hearty, earthy lentil filling instead of meat. It's surprisingly easy and a fantastic way to enjoy a wholesome meal.

Ingredients

Yield: 6 servings

For the Topping

  • 2 lbs russet potatoes, peeled and cut into 1-inch cubes
  • 1/2 cup milk (dairy or non-dairy)
  • 2 tbsp butter (dairy or non-dairy)
  • Salt and black pepper to taste

For the Filling

  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 cup brown or green lentils, rinsed
  • 4 cups vegetable broth
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 tbsp Worcestershire sauce (ensure vegan if needed)
  • 1 cup frozen peas
  • Salt and black pepper to taste

Preparation

  1. Step 1

    Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish or 2-quart casserole dish.

  2. Step 2

    Boil potatoes: Place cubed potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook until fork-tender, about 15-20 minutes. Drain well, then return to the pot. Add milk and butter, mash until smooth. Season with salt and pepper. Set aside.

  3. Step 3

    Make the filling: While potatoes cook, heat olive oil in a large Dutch oven or deep skillet over medium heat. Add onion, carrots, and celery; cook until softened, about 8-10 minutes. Add garlic and cook for 1 minute more until fragrant.

  4. Step 4

    Stir in rinsed lentils, vegetable broth, diced tomatoes, tomato paste, thyme, and rosemary. Bring to a simmer, then reduce heat to low, cover, and cook for 25-30 minutes, or until lentils are tender and most of the liquid is absorbed. Stir occasionally.

  5. Step 5

    Stir in Worcestershire sauce and frozen peas. Season the lentil mixture generously with salt and pepper to taste. If the mixture is too wet, cook uncovered for a few more minutes until it thickens slightly.

  6. Step 6

    Spread the lentil filling evenly into the prepared baking dish. Carefully spoon and spread the mashed potato topping over the lentils. You can make patterns with a fork for extra crispiness.

  7. Step 7

    Bake for 20-25 minutes, or until the filling is bubbly and the mashed potato topping is golden brown. Let rest for a few minutes before serving.

Tips

  • For extra flavor in your mashed potatoes, roast a head of garlic and mash it in with the potatoes.
  • If you prefer a richer flavor, you can add a splash of red wine to the lentil mixture after sauteing the vegetables and let it reduce before adding broth.
  • This dish is fantastic for meal prep; it reheats beautifully in the oven or microwave.

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