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Lentil Shepherd’s Pie

This hearty Lentil Shepherd’s Pie combines tender, earthy lentils with a medley of vegetables simmered in savory spices, topped with fluffy mashed potatoes for a comforting, rustic dish. The process involves simmering the filling until flavorful and then baking it under a golden layer of mashed potatoes to create a satisfying, casserole-style meal with a rich, hearty texture.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup dried green or brown lentils rinsed
  • 2 cups vegetable broth or water for cooking lentils
  • 1 cup diced carrots
  • 1 cup peas frozen or fresh
  • 1 medium onion diced
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 can tomato sauce optional, for extra flavor
  • 4 large potatoes peeled and chopped for mashing
  • 3 tablespoons plant-based margarine or butter or dairy butter
  • 1 teaspoon fresh thyme or rosemary optional, for flavor
  • to taste salt and pepper

Equipment

  • Large pot
  • Baking dish
  • Masher or fork
  • Saucepan

Method
 

  1. Place the rinsed lentils in a large pot and add the vegetable broth or water. Bring to a boil, then reduce heat and let simmer until the lentils are tender, about 20-25 minutes. Drain any excess liquid and set aside.
  2. While the lentils cook, heat olive oil in a pan over medium heat. Add diced onions and cook until translucent and fragrant, about 5 minutes. Stir in minced garlic and cook for another minute until aromatic.
  3. Add diced carrots to the pan and cook for 5 minutes, allowing them to soften slightly. Stir in the cooked lentils, peas, and tomato sauce if using. Let everything simmer together for 10 minutes, allowing flavors to meld and the mixture to thicken.
  4. Meanwhile, peel and chop the potatoes into chunks. Place them in a saucepan, cover with water, and bring to a boil. Cook until very tender, about 15 minutes.
  5. Drain the cooked potatoes and transfer to a mixing bowl. Add plant-based margarine or butter, thyme or rosemary if using, and mash until smooth and fluffy. Season with salt and pepper to taste.
  6. Preheat your oven to 375°F (190°C). Spread the lentil vegetable filling evenly in a baking dish. Carefully spoon and spread the mashed potatoes over the top, smoothing with a spatula to create an even layer.
  7. If desired, sprinkle a bit of extra herbs or a light dusting of nutritional yeast on top for added flavor and a golden crust. Bake in the preheated oven for 20-25 minutes, until the top is slightly crispy and golden.
  8. Remove from the oven and let cool slightly before serving. Serve hot, scooping out portions that reveal the hearty lentil filling topped with fluffy, golden mashed potatoes. Enjoy this cozy, plant-based comfort dish!

Notes

For a vegan version, use plant-based margarine and skip any cheese toppings. Feel free to add chopped fresh herbs after baking for extra freshness.