Description
This Lentil and Vegetable Shepherd’s Pie is a hearty, delicious, and vegetarian twist on the classic comfort food. Packed with protein-rich lentils, flavorful vegetables, and topped with creamy mashed potatoes, it offers a satisfying meal perfect for cozy dinners. This plant-based dish combines wholesome ingredients with aromatic herbs and a rich tomato-soy sauce base, baked to golden perfection.
Ingredients
Scale
Vegetable Filling
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 cup mushrooms, chopped
- 1 1/2 cups cooked green or brown lentils (or 1 can, drained and rinsed)
- 1 tbsp tomato paste
- 1 tbsp soy sauce
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp flour
- 1 cup vegetable broth
- 1/2 cup frozen peas
Mashed Potato Topping
- 3 cups mashed potatoes (prepared with butter and milk)
- 1 tbsp melted butter (for topping, optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to get it ready for baking the shepherd’s pie.
- Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion, minced garlic, carrots, and celery. Sauté for 5–7 minutes until the vegetables begin to soften.
- Add Mushrooms: Stir in the chopped mushrooms and cook for another 3–4 minutes until they release their moisture.
- Combine Lentils and Seasonings: Add the cooked lentils, tomato paste, soy sauce, dried thyme, dried rosemary, salt, and black pepper to the skillet. Mix well to combine all the flavors.
- Thicken the Filling: Sprinkle the flour over the mixture and stir thoroughly. Slowly pour in the vegetable broth while stirring, then let it simmer for 5–7 minutes until the filling thickens.
- Add Peas and Remove from Heat: Stir the frozen peas into the mixture and remove the skillet from heat.
- Assemble the Pie: Transfer the lentil and vegetable mixture into an 8×8-inch baking dish or similar size. Spread the prepared mashed potatoes evenly over the top. Use a fork to create ridges in the mashed potatoes for a golden finish when baked.
- Optional Topping: Brush the top of the mashed potatoes with melted butter for added richness and a crisp crust.
- Bake: Place the baking dish in the preheated oven and bake for 20–25 minutes or until the mashed potato topping is lightly golden and the filling bubbles around the edges.
- Rest and Serve: Let the shepherd’s pie cool for a few minutes after removing it from the oven before serving. This enhances the flavors and makes it easier to portion.
Notes
- For a vegan version, substitute the butter and milk in the mashed potatoes with plant-based alternatives.
- You can swap regular mashed potatoes with sweet potato mash for a different flavor and color twist.
- If canned lentils are not available, cook dried lentils beforehand until tender.
- Adjust salt and seasonings to suit your taste preferences.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 5g
- Sodium: 540mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 5mg
