Name: Vegetarian Shepherd's Pie (Lentils)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Vegetarian
Ingredients: – 1 cup green or brown lentils, rinsed; – 2 cups vegetable broth; – 1 tablespoon olive oil; – 1 onion, diced; – 3 carrots, peeled and diced; – 3 cloves garlic, minced; – 1 teaspoon dried thyme; – 1 teaspoon dried rosemary; – 1/4 cup tomato paste; – 2 cups frozen mixed vegetables (such as peas, corn, and green beans); – 1/2 cup unsweetened almond milk; – 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes; – 2 tablespoons butter or plant-based butter; – 1/4 cup shredded cheddar cheese (optional); – Salt and black pepper to taste

Description

This Vegetarian Shepherd’s Pie with lentils is a comforting, plant-based twist on the classic dish. Featuring a savory lentil and vegetable filling topped with a creamy mashed potato crust, it’s a hearty and satisfying meal the whole family will love.

Ingredients

– 1 cup green or brown lentils, rinsed

– 2 cups vegetable broth

– 1 tablespoon olive oil

– 1 onion, diced

– 3 carrots, peeled and diced

– 3 cloves garlic, minced

– 1 teaspoon dried thyme

– 1 teaspoon dried rosemary

– 1/4 cup tomato paste

– 2 cups frozen mixed vegetables (such as peas, corn, and green beans)

– 1/2 cup unsweetened almond milk

– 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes

– 2 tablespoons butter or plant-based butter

– 1/4 cup shredded cheddar cheese (optional)

– Salt and black pepper to taste

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Instructions

1. Preheat the oven to 375°F (190°C).

2. In a medium saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until lentils are tender. Drain any excess liquid and set aside.

3. In a large skillet, heat the olive oil over medium heat. Add the onion and carrots and cook for 5-7 minutes, until softened. Add the garlic, thyme, and rosemary, and cook for an additional minute until fragrant.

4. Stir in the tomato paste and frozen mixed vegetables, and cook for 2-3 minutes. Add the cooked lentils and season with salt and pepper to taste.

5. In a separate pot, cover the cubed potatoes with water and bring to a boil. Reduce heat and simmer for 15-20 minutes, until potatoes are tender. Drain and return to the pot.

6. Add the almond milk and butter to the potatoes and mash until smooth and creamy. Season with salt and pepper to taste.

7. Transfer the lentil mixture to a 9×13 inch baking dish. Spread the mashed potatoes evenly over the top. If desired, sprinkle with shredded cheddar cheese.

8. Bake for 25-30 minutes, or until the potatoes are lightly browned and the filling is bubbly. Let stand for 5 minutes before serving.

Notes

This Vegetarian Shepherd’s Pie can be made ahead of time and refrigerated or frozen for later. When ready to serve, simply bake as directed. For a richer flavor, you can also add a splash of red wine or Worcestershire sauce to the lentil filling.

Prep Time: 30
Cook Time: 45
Category: Main Dishes
Method: Baking
Cuisine: Vegetarian, American