Green Lentil Shepherd's Pie
A hearty and flavorful twist on the classic Shepherd's Pie, this recipe features protein-rich green lentils simmered with aromatic vegetables, topped with creamy mashed potatoes, and baked until golden and bubbling. The perfect dish to warm you up on a chilly evening with a delicious vegetarian alternative.
ingredients
- 1 cup green lentils
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup frozen peas
- Salt and black pepper, to taste
- 4 cups mashed potatoes
- Fresh parsley, for garnish
steps
- 1.
Preheat oven to 375°F (190°C).
- 2.
Rinse the lentils under cold water. In a saucepan, combine lentils and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes until lentils are tender. Drain any excess liquid.
- 3.
In a separate skillet, heat olive oil over medium heat. Add diced onion, carrots, celery, and minced garlic. Sauté until vegetables are tender, about 8-10 minutes.
- 4.
Add cooked lentils, thyme, rosemary, frozen peas, salt, and pepper to the skillet. Stir well to combine and cook for an additional 5 minutes.
- 5.
Transfer the lentil mixture to a baking dish and spread mashed potatoes evenly over the top.
- 6.
Bake in the preheated oven for 25-30 minutes until the mashed potatoes are lightly golden.
- 7.
Serve hot, garnished with fresh parsley.
