Description
Enjoy a hearty, meatless twist on a classic comfort dish with this delicious Vegetarian Shepherd’s Pie (Lentils). Packed with tender lentils, roasted vegetables, and a fluffy mashed potato topping, this dish is sure to satisfy.
Ingredients
– 1 cup dry green or brown lentils, rinsed
– 2 cups vegetable broth
– 1 tablespoon olive oil
– 1 onion, diced
– 2 carrots, peeled and diced
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 3 medium potatoes, peeled and cubed
– 1/4 cup milk
– 2 tablespoons butter
– Chopped fresh parsley for garnish
Instructions
1. Preheat oven to 400°F.
2. In a saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until lentils are tender. Drain and set aside.
3. In a skillet, heat the olive oil over medium heat. Add the onion and carrots and sauté for 5-7 minutes, until softened.
4. Add the garlic, thyme, rosemary, and smoked paprika. Cook for 1 minute, until fragrant.
5. Stir in the cooked lentils and season with salt and pepper to taste.
6. Transfer the lentil mixture to a 9×13 inch baking dish.
7. In a separate pot, cover the cubed potatoes with water and bring to a boil. Cook for 15-20 minutes, until tender. Drain and mash with the milk and butter until smooth.
8. Spread the mashed potatoes over the lentil filling, smoothing the top.
9. Bake for 25-30 minutes, until the top is golden brown.
10. Remove from oven and garnish with chopped fresh parsley.
Notes
This Vegetarian Shepherd’s Pie is a hearty, comforting dish that’s perfect for a cozy weeknight meal. For a richer flavor, try adding a splash of Worcestershire sauce or a sprinkle of grated cheese on top. Leftovers reheat well for easy lunches throughout the week.
- Prep Time: 15
- Cook Time: 45
- Category: Pies & Pastries
- Method: Baking
- Cuisine: American