Lentil Shepherd's Pie - Vegetarian
This plant-based twist on an Irish classic ups the fiber game to the next level. Creamy mashed potatoes top this savory vegetable lentil blend for the perfect plant-based meal.
Servings 8 people
Ingredients
For the potatoes
- 3 large russet potatoes peeled and quartered
- 1/4 cup milk of choice
- 2 tbsp salted butter
- 1/4 tsp ground black pepper
For the filling
- 1 cup dry lentils rinsed
- 1 tbsp olive oil
- 1 yellow onion diced
- 3 large carrots peeled and chopped
- 2 celery stalks chopped
- 3 cloves garlic minced
- 1/2 cup frozen corn thawed
- 1/2 cup frozen peas thawed
- 2 tbsp all-purpose flour
- 1/2 cup vegetable broth
- 1 tsp Worcestershire sauce
- 1 tbsp dried parsley
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp ground black pepper
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- In a medium saucepan, place the potatoes and enough cold water to cover them by about an inch. Bring to a boil, reduce heat, and simmer until tender, about 15-20 minutes. Once potatoes are cooked, drain excess water and return to saucepan. Mash the potatoes, and add your choice of milk, salted butter, and ground black pepper. Continue to mash until smooth.
- Add rinsed lentils and about 3 cups of water to another medium saucepan. Bring to a boil, reduce heat to low, and simmer, covered, for about 15-20 minutes, or until tender. Once lentils are cooked, drain excess water and rinse with cold water until cooled.
- While the potatoes and lentils are cooking, heat olive oil in skillet over medium-high heat.
- Add onion, carrots, and celery and saute until slightly softened, about 5-7 minutes.
- Add garlic and saute until fragrant, about 30 seconds.
- Add in peas and corn, and coat entire mixture with flour.
- Once coated, add broth, Worcestershire sauce, parsley, rosemary, thyme, ground black pepper, and salt and stir to combine. Heat, stirring constantly, for 1-2 minutes.
- Add cooled lentils to the vegetable mixture and stir gently to combine.
- Once lentils are heated through, remove filling from heat and spread into a greased 11x7 inch baking dish. Layer mashed potatoes on top, rough the surface with a fork, and bake until browned, about 25-30 minutes.
Video
Notes
- To make vegan, simply use a non-dairy milk substitute and vegan butter for the potatoes. You'll also want to make sure your Worcestershire sauce is vegan, since most contain anchovies.
- For easier prep, you can use a bag of frozen mixed vegetables for the filling instead of chopping fresh vegetables.
- For added ease during cooking, prepare your lentils ahead of time and refrigerate until needed.