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- 1 cup green or brown lentils, rinsed - 2 cups vegetable broth - 1 tablespoon olive oil - 1 onion, finely chopped - 2 cloves garlic, minced - 2 carrots, diced - 1 celery stalk, diced - 1 cup frozen peas - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - 4 medium-sized potatoes, peeled and cubed - 1/4 cup unsweetened plant-based milk (optional) - 2 tablespoons vegan butter or olive oil (for mashed potatoes) - Fresh parsley, chopped (for garnish)

Savory Vegetable and Lentil Shepherd’s Pie

Discover a delicious and nutritious twist on the classic Shepherd's Pie with this Savory Vegetable and Lentil recipe. Packed with protein-rich lentils and a medley of colorful vegetables, this comforting dish is perfect for family dinners or gatherings. The creamy mashed potato topping adds a satisfying finish, while the use of plant-based ingredients promotes health and sustainability. Enjoy a hearty meal that everyone will love, regardless of their dietary preferences!
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Ingredients
  

For the Lentil filling:

1 cup dried green or brown lentils

3 cups vegetable broth

2 tablespoons olive oil

1 large onion, diced

2 cloves garlic, minced

2 medium carrots, diced

1 stalk celery, diced

1 bell pepper (any color), diced

1 cup mushrooms, sliced

1 cup frozen peas

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce (or vegan alternative)

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and black pepper to taste

For the Mashed Potato Topping:

4 large Yukon gold potatoes, peeled and cubed

4 tablespoons unsalted butter (or vegan butter)

½ cup milk (or plant-based milk)

Salt and black pepper to taste

½ teaspoon garlic powder (optional)

Instructions
 

Cook the Lentils: Rinse the lentils in cold water, then combine them with the vegetable broth in a medium pot. Bring to a boil, then reduce the heat and simmer for about 25 minutes, or until tender. Drain and set aside.

    Prepare the Filling: In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until translucent (about 3-4 minutes).

      Add Vegetables: Stir in the diced carrots, celery, and bell pepper. Sauté for an additional 5-7 minutes until softened.

        Mushroom Magic: Add the sliced mushrooms and cook until they release their moisture and begin to brown (approximately 5 minutes).

          Mix in Lentils: Stir in the cooked lentils, tomato paste, Worcestershire sauce, thyme, rosemary, frozen peas, salt, and black pepper. Cook for an additional 5 minutes until everything is well combined and heated through. Remove from heat.

            Prepare the Mashed Potatoes: While the vegetable filling is cooking, place the cubed potatoes in a pot of salted water and bring to a boil. Cook until tender (about 15-20 minutes). Drain the potatoes and return them to the pot.

              Mash It Up: Add the butter, milk, salt, black pepper, and garlic powder (if using) to the potatoes. Mash until smooth and creamy.

                Assemble the Pie: Preheat your oven to 400°F (200°C). In a baking dish, spread the lentil and vegetable mixture evenly. Top with the creamy mashed potatoes, spreading them evenly to cover the filling. Optionally, use a fork to create a textured pattern for a crispy finish.

                  Bake: Place the assembled Shepherd’s Pie in the oven and bake for 25-30 minutes, or until the top is slightly golden and crispy.

                    Serve and Enjoy: Allow the pie to cool slightly before serving. Scoop out generous portions and enjoy this hearty, comforting dish!

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