Description
A hearty and comforting Lentil Shepherd’s Pie featuring a savory lentil and vegetable filling topped with creamy mashed potatoes, baked to golden perfection. This vegetarian dish is perfect for a nutritious family meal.
Ingredients
Scale
Lentil Filling
- 1 cup lentils (rinsed)
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 cup peas
- 1 tablespoon tomato paste
- 1 teaspoon thyme
- Salt and pepper to taste
Mashed Potato Topping
- 3 cups potatoes (peeled and chopped)
- 2 tablespoons butter
- ¼ cup milk
- Salt and pepper to taste
Instructions
- Cook the lentils: In a pot, combine rinsed lentils and vegetable broth. Cook over medium heat for about 20 minutes until the lentils are tender. Drain any excess liquid if necessary.
- Prepare the filling: Heat olive oil in a pan over medium heat. Add chopped onion and minced garlic, sautéing for 2–3 minutes until fragrant and softened. Add diced carrots and cook until they start to soften, about 5 minutes. Stir in cooked lentils, peas, tomato paste, thyme, salt, and pepper. Cook the mixture for another 5 minutes, allowing flavors to meld.
- Make the mashed potatoes: Boil peeled and chopped potatoes in salted water until soft, approximately 15 minutes. Drain and mash with butter, milk, salt, and pepper until smooth and creamy.
- Assemble: Preheat the oven to 375°F (190°C). Spread the lentil and vegetable filling evenly in a baking dish. Carefully spread the mashed potatoes over the filling, covering it completely.
- Bake: Place the assembled dish in the preheated oven. Bake for 20–25 minutes until the mashed potato topping is slightly golden and the filling is bubbling around the edges.
Notes
- You can substitute red or green lentils as preferred, adjusting cooking time as needed.
- For a vegan version, replace butter and milk with plant-based alternatives.
- Feel free to add other vegetables like corn or mushrooms to the filling for extra texture.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- To get a crispier potato topping, broil for the last 2 minutes of baking, watching carefully to avoid burning.
