Lentil Shepherd’s Pie

Lentil Shepherd’s Pie is a delicious, hearty vegetarian twist on the traditional dish. This recipe swaps the classic ground meat for protein-packed lentils, making it a great plant-based option while keeping all the comforting flavors you expect from Shepherd’s Pie. The filling combines tender lentils, sautéed vegetables, and savory seasonings, topped with creamy mashed potatoes. It’s a wholesome, warming meal perfect for a cozy dinner that will satisfy both vegetarians and meat-eaters alike.

Ingredients:

For the filling:

• 1 cup dried green or brown lentils, rinsed and drained
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced
• 1 tablespoon tomato paste
• 1 tablespoon soy sauce
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 2 cups vegetable broth
• Salt and pepper to taste
• 1 cup frozen peas

For the mashed potato topping:

• 4 large potatoes, peeled and cubed
• 3 tablespoons butter (or vegan butter)
• 1/2 cup milk (or plant-based milk)
• Salt and pepper to taste

Instructions:

1. Cook the lentils: In a medium pot, add lentils and vegetable broth. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until lentils are tender. Drain and set aside.
2. Make the filling: In a large skillet, heat olive oil over medium heat. Add onions and carrots, sautéing until softened, about 5-7 minutes. Add garlic and mushrooms and cook for another 3-4 minutes until mushrooms release their moisture.
3. Add seasonings: Stir in tomato paste, soy sauce, thyme, and smoked paprika. Cook for 1-2 minutes to combine the flavors. Add cooked lentils and peas, stirring everything together. Season with salt and pepper to taste. Set aside.
4. Prepare the mashed potatoes: While the filling is cooking, boil the potatoes in salted water until tender, about 15 minutes. Drain, then mash with butter and milk until smooth. Season with salt and pepper to taste.
5. Assemble and bake: Preheat the oven to 375°F (190°C). Spread the lentil and vegetable filling evenly in a 9×13-inch baking dish. Top with the mashed potatoes, spreading them evenly over the filling. Use a fork to create texture on top for crispness.
6. Bake: Place the dish in the oven and bake for 25-30 minutes, or until the top is golden brown. For extra crispness, you can broil the pie for 2-3 minutes at the end.
7. Serve: Let the Lentil Shepherd’s Pie cool slightly before serving. Enjoy!