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Lentil & Vegetable Shepherd’s Pie

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A comforting, nutrient-rich shepherd’s pie filled with lentils and vegetables, topped with creamy mashed potatoes.

Ingredients

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  • 1 cup lentils
  • 2 cups vegetable broth
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 cup frozen peas
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 4 cups mashed potatoes

Instructions

  1. Rinse the lentils thoroughly under cold water. Add them to a pot with the vegetable broth and bring to a boil over medium-high heat.
  2. Once boiling, reduce heat to low and let the lentils simmer for 20-25 minutes until tender but not mushy. Drain any excess liquid if necessary.
  3. While the lentils cook, heat a skillet over medium heat and sauté the diced onion, carrots, celery, and minced garlic until they become softened and fragrant, about 5-7 minutes.
  4. Add the cooked lentils, tomato paste, dried thyme, dried rosemary, salt, and pepper to the skillet with the sautéed vegetables. Stir everything together until well combined.
  5. Mix in the frozen peas and cook for another 2-3 minutes until heated through.
  6. Spread the lentil and vegetable mixture evenly in the bottom of a baking dish.
  7. Spoon the mashed potatoes over the lentil filling and spread evenly to cover the surface completely.
  8. Preheat the oven to 375°F (190°C). Bake the assembled shepherd’s pie for 25-30 minutes, or until the top is heated through and lightly golden around the edges.

Notes

For extra creaminess, add a touch of cream or butter to your mashed potatoes before layering them on top.

Nutrition

Find it online: https://cookingwithmayaa.com/lentil-vegetable-shepherds-pie-recipe/

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