Lentil Shepherd's Pie Recipe

[clintonbee]

Lentil Shepherd's Pie has become one of my go-to comfort dishes. I tried it out on a chilly evening, and it turned out so hearty and satisfying. The combination of rich lentils and the smooth, creamy mashed potato topping is just perfect. Plus, it’s packed with flavor and surprisingly simple to make. Let’s dive in!

Ingredients:​

• 1 cup green or brown lentils, rinsed
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup mushrooms, chopped
• 1 tbsp tomato paste
• 2 tbsp soy sauce or tamari
• 1 tsp thyme
• 1 tsp rosemary
• 2 cups vegetable broth
• 1/2 cup frozen peas
• 4-5 large potatoes, peeled and cubed
• 2 tbsp vegan butter or olive oil
• 1/4 cup non-dairy milk
• Salt and pepper to taste

Instructions:​

1. Cook the Lentils: In a pot, cover the lentils with water, bring to a boil, and simmer for about 25 minutes until tender. Drain and set aside.
2. Prepare the Filling: While the lentils are cooking, heat a little oil in a large pan. Sauté the onion, garlic, carrots, and celery until softened (about 5-7 minutes). Add the mushrooms and cook until they release their moisture.
3. Season & Simmer: Stir in the tomato paste, soy sauce, thyme, rosemary, and vegetable broth. Add the cooked lentils and frozen peas. Let it simmer for 10 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
4. Make the Mashed Potatoes: While the filling simmers, boil the potatoes until tender (about 15 minutes). Drain, then mash with the vegan butter, non-dairy milk, salt, and pepper until smooth.
5. Assemble & Bake: Preheat your oven to 375°F (190°C). Spread the lentil mixture evenly in a baking dish, then spoon the mashed potatoes on top, smoothing them out with a spatula. You can even rough up the top a little for extra crispiness! Bake for 20-25 minutes until the potatoes are golden brown.
6. Serve: Let it cool for a few minutes before serving. The filling will be rich and savory, while the potatoes on top stay fluffy and light.

And there you have it! A comforting, plant-based version of a classic shepherd’s pie. The best part is, it tastes even better the next day, so save those leftovers!