On a cozy evening, there’s nothing like enjoying a sweet shepherd’s pie. This vegetarian version of the recipe is just as fulfilling as the original. It comes with the bonus of being rich in plant based protein and fiber, from lentils. Believe me even those who love meat won’t feel like they’re missing out when they try this lentil shepherds pie!
Lentil Shepherd’s Pie
Course: MainCuisine: British6
servings15
minutes1
hour15
minutes365
kcalIngredients
1 cup dried green or brown lentils, rinsed
2 cups vegetable broth
2 tablespoons olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 tablespoon tomato paste
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and black pepper to taste
2 pounds potatoes, peeled and cut into chunks
1/2 cup milk or unsweetened plant-based milk
2 tablespoons butter or vegan butter
1/4 cup shredded cheddar cheese or vegan cheese (optional)
Directions
- In a saucepan, combine the lentils and vegetable broth. Boil and simmer for 15-20 minutes until lentils are tender but still hold their shape. Drain any excess liquid.
- Preheat oven to 400°F (200°C).
- In a skillet, heat the olive oil over medium heat. Add the onions, carrots, and celery. Cook for 5-7 minutes until vegetables are tender.
- Add the garlic, tomato paste, thyme, rosemary, salt, and pepper. Cook for 1 minute more.
- Add the cooked lentils to the vegetable mixture and stir to combine. Transfer to a 9-inch pie dish or baking dish.
- In a pot, cover the potato chunks with cold water and bring to a boil. Simmer for 15 minutes until potatoes are fork-tender. Drain and return to the pot.
- Add the milk and butter to the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.
- Spread the mashed potatoes over the lentil mixture in an even layer. Use a fork to make decorative peaks if desired.
- If using cheese, sprinkle over the top of the mashed potatoes. Bake for 20-25 minutes until heated through and lightly browned on top.
- Let cool for 5 minutes before serving hot.
About Yummy Tips and Tricks:
- For extra richness, stir in a spoonful of Dijon mustard or Worcestershire sauce (leave out for vegan) into the lentil filling.
- Add frozen peas or corn to the lentil mixture for extra veggies.
- Top with breadcrumbs instead of mashed potatoes for a crispy topping.
- Make it vegan by using plant-based milk, butter, and cheese.
- Freeze any leftovers for an easy reheat meal later!
This lentil shepherd’s pie is the epitome of cozy comfort food while still being nutritious and delicious. The lentils provide plenty of plant-based protein and fiber to keep you feeling satisfied. Give this veggie-packed take on a classic a try for your next cold weather meal!
Nutrition Facts
6 servings per container
- Amount Per ServingCalories365
- % Daily Value *
- Total Fat
12g
19%
- Saturated Fat 4g 20%
- Cholesterol 15mg 5%
- Sodium 290mg 13%
- Potassium 25mg 1%
- Protein 13g 26%
- Calcium 15%
- Iron 20%
- Vitamin D 10%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Vernon Alston, a former chef, is an extraordinary personality with a rich history of food and a creative cooking style. Being the one for Vernon high proficiency in pro cuisine and also thanks to the years of his experience, he has succeeded in enhancing his skills, thus, deputtering the reputation of him as a chef, who is league in creating unforgettable dishes.
