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Shepherd's Pie is a beloved classic, known for its comforting layers of meat and mashed potatoes. Traditionally made with lamb or beef, this dish has evolved over time to suit various dietary preferences. In this recipe, we present a Savory Lentil and Vegetable version that offers a healthier, plant-based alternative without compromising on flavor. This adaptation not only caters to those seeking vegetarian or vegan options but also highlights the growing popularity of lentils as a staple in many kitchens.

Savory Lentil and Vegetable Shepherd's Pie

Discover a delightful twist on a classic dish with this Savory Lentil and Vegetable Shepherd's Pie. Packed with nutritious lentils and a colorful mix of vegetables, this hearty recipe is perfect for anyone seeking a delicious plant-based meal. With creamy mashed potatoes on top, it offers the comfort of traditional shepherd's pie while being completely vegan-friendly. Perfect for family dinners or meal prep, enjoy a wholesome and satisfying meal that everyone will love.
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Ingredients
  

1 cup green or brown lentils, rinsed

3 cups vegetable broth

1 medium onion, diced

2 garlic cloves, minced

2 medium carrots, diced

1 cup celery, diced

1 cup frozen peas

1 tablespoon tomato paste

2 teaspoons dried thyme

1 teaspoon rosemary

Salt and pepper to taste

2 tablespoons olive oil

4 large potatoes, peeled and chopped

½ cup milk (dairy or plant-based)

3 tablespoons butter (or plant-based substitute)

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Lentils: In a pot, combine the lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until lentils are tender. Drain and set aside.

    Prepare the Vegetables: In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for 1 more minute.

      Add Remaining Veggies: Stir in the diced carrots, celery, and frozen peas. Cook for another 5-7 minutes, until the vegetables are tender.

        Combine the Filling: Add the drained lentils to the vegetable mixture. Stir in the tomato paste, dried thyme, rosemary, salt, and pepper. Cook for an additional 5 minutes. Remove from heat and set aside.

          Make the Mashed Potatoes: While the filling is cooling, boil the chopped potatoes in a large pot of salted water for about 15-20 minutes or until fork-tender. Drain and return to the pot. Add milk and butter, then mash until smooth and creamy. Season with salt and pepper to taste.

            Assemble the Pie: Preheat your oven to 400°F (200°C). In a greased baking dish, spread the lentil and vegetable mixture evenly. Top with the mashed potatoes, smoothing it out with a spatula. Optional: Create a decorative pattern with a fork and sprinkle some additional salt and pepper on top.

              Bake: Place the pie in the preheated oven and bake for 25-30 minutes, or until the top is lightly golden and the filling is bubbling.

                Serve: Remove from the oven and allow to cool for a few minutes. Garnish with fresh chopped parsley before serving. Enjoy your hearty, wholesome shepherd's pie!

                  Prep Time, Total Time, Servings: 20 minutes | 1 hour | 6 servings