Lentil Shepherd's Pie
A hearty vegetarian twist on classic shepherd's pie with lentils and creamy mashed potatoes.
20 mins
Prep Time
40 mins
Cook Time
4
Servings
Ingredients
- 1 cup dried green or brown lentils
- 4 cups vegetable broth
- 2 large potatoes, peeled and cubed
- 1/2 cup milk or plant-based milk
- 2 tbsp butter or olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp Worcestershire sauce (optional)
- Salt and pepper to taste
Nutrition Facts
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Instructions
Cook the lentils: Rinse lentils and combine with vegetable broth in a pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender. Drain any excess liquid.
Make the mashed potatoes: Boil potatoes in salted water until tender (about 15 minutes). Drain, then mash with milk, butter, and salt to taste until smooth.
Sauté vegetables: In a large skillet, heat oil over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes until softened. Add garlic and cook 1 minute more.
Combine filling: Stir in cooked lentils, tomato paste, thyme, Worcestershire sauce (if using), and frozen peas. Season with salt and pepper. Cook for 2-3 minutes to combine flavors.
Assemble the pie: Spread the lentil mixture in a baking dish. Top with mashed potatoes, spreading evenly to cover completely. Use a fork to create texture on top.
Bake: Place in a 400°F (200°C) oven for 20-25 minutes until the top is golden and filling is bubbling. Let rest 5 minutes before serving.
Chef's Tips
- Lentil Tip: For extra flavor, cook lentils in vegetable broth instead of water.
- Crispy Top: For a crispier potato topping, broil for the last 2-3 minutes of baking.
- Make Ahead: Assemble the pie a day ahead and refrigerate. Add 10 minutes to baking time when cooking from cold.
- Freezing: This pie freezes well before baking. Thaw in refrigerator before baking as directed.
- Variations: Add mushrooms or swap sweet potatoes for regular potatoes for different flavors.
- Gluten-Free: Use gluten-free Worcestershire sauce or omit entirely.
